Imeruli Khachapuri – Round Georgian Cheese Bread

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👉 Imeruli khachapuri (იმერული ხაჭაპური) is the everyday khachapuri of Georgia – a round, flat bread with a thick layer of salty, melted cheese sealed inside. It comes from the region of Imereti, and it is the one you will find in every bakery, on every supra table and in every Georgian home. Unlike the boat-shaped Adjarian khachapuri, it is closed on all sides, and unlike Megruli khachapuri, it has no cheese on top.

This home version uses a quick, soft matsoni (yogurt) dough with no yeast, and it can be cooked in a dry frying pan – the way many Georgian grandmothers still make it – or baked in the oven.

How to Make Imeruli Khachapuri

1. Make the dough. Stir the baking soda into the matsoni – it will foam slightly. Add the egg, melted butter, salt and sugar and mix well. Add the flour little by little and knead for 4–5 minutes into a soft, slightly sticky dough. Cover and rest for 20 minutes.
2. Prepare the cheese. Grate the cheese and mix it with the egg (if using). Divide into 2 balls.
3. Shape. Divide the dough in half. On a floured surface, flatten each piece into a 15 cm circle. Put a cheese ball in the center, gather the edges of the dough up over the cheese and pinch them together tightly at the top, like a pouch.
4. Flatten. Turn the pouch seam-side down. Gently press and roll it out into a thin disc about 25 cm wide, without letting the cheese break through. Make a small hole in the center so steam can escape.
5. Cook. Heat a large dry frying pan over medium-low heat. Cook the khachapuri covered for 5–6 minutes per side, until golden brown with dark spots. (Or bake on a tray at 220°C/430°F for 12–15 minutes.)
6. Butter it. While still hot, brush both sides generously with butter.
7. Serve. Cut into wedges like a pizza and serve hot.

Tips for the Best Imeruli Khachapuri

• Cheese is everything. Imeruli cheese is young, salty and slightly sour. Outside Georgia, mix low-moisture mozzarella with feta – too much feta makes it dry, too much mozzarella makes it bland.
• Soft dough. The dough should be softer than pizza dough; it makes a tender crust.
• Roll gently. If the cheese breaks through, patch it with a small piece of dough.
• Low heat. In a pan, medium-low heat lets the cheese melt fully before the crust burns.

Imeruli Khachapuri FAQ

What is the difference between Imeruli and Adjarian khachapuri?
Imeruli is a closed, round flatbread with cheese inside. Adjarian (Acharuli) is boat-shaped and open, topped with an egg yolk and butter.

Can I make it with yeast dough?
Yes. Many bakeries use a soft yeast dough – both versions are traditional.

How do I reheat khachapuri?
In a dry pan with a lid over low heat, or in an air fryer at 180°C for 3–4 minutes.

👉 More Georgian breads: Adjarian khachapuri, Megruli khachapuri, Lobiani, Kubdari and Achma.

Footnotes:

Make ahead: shape the khachapuri, cover and refrigerate for up to 12 hours before cooking.

Freezing: cooked khachapuri freezes well; reheat straight from frozen in a covered pan.