Imeretian Khachapuri Recipe - Sofia Foodie Recipes

Ingredients

For the Dough:
• 500 g (4 cups) all-purpose flour (or plain flour for UK/Europe)
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp active dry yeast (or 7 g instant yeast)
• 250 ml (1 cup) warm water (about 38°C/100°F)
• 100 ml (½ cup) warm milk (whole or 2% works well)
• 1 tbsp vegetable oil (or olive oil)
For the Cheese Filling:
• 400 g (14 oz) cheese, grated or crumbled
• Option 1 (for a traditional texture): 300 g feta cheese (crumbled) + 100 g queso tierno or another soft, mild cheese (grated)
• Option 2 (for a stretchy, melty texture): 200 g feta cheese (crumbled) + 200 g mozzarella (grated)
• 1 large egg (for the filling)
• 1 tbsp unsalted butter (softened, optional for extra richness)
For Finishing:
• 1 egg yolk (for egg wash, optional)
• 1 tbsp milk (for egg wash, optional)
• 1 tbsp butter (melted, for brushing after baking)

Cooking Instructions

Prepare the Dough:

• In a small bowl, combine warm water, warm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.

• In a large mixing bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and oil.
Mix until a soft dough forms.

• Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. If sticky, add a little more flour, 1 tbsp at a time.

• Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour or until doubled in size.

Prepare the Cheese Filling:

• In a medium bowl, mix the crumbled feta and either queso tierno or mozzarella (based on your chosen option).

• Add the egg and softened butter (if using). Mix until combined but still slightly chunky. The mixture should be moist but not wet. If it feels too dry, add a splash of milk (1-2 tsp).

• Divide the cheese mixture into two equal portions for the two khachapuri.

Chef's Note

Enjoy!