Imeruli Khachapuri (Georgian Cheese-Filled Flatbreads)

Ingredients

Contains gluten, dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Preheat your oven to its highest temperature (450–500°F / 230–260°C) and place a large baking sheet or baking stone on the middle rack to heat.

   High, even heat gives a thin, slightly blistered crust like in Georgian bakeries.

   15 min
2. 2

   Put the shredded mozzarella and crumbled feta in a medium bowl; add the cornstarch, salt and black pepper and toss until evenly combined.

   Cornstarch absorbs moisture from the cheese so the filling stays creamy, not watery.

3. 3

   Divide the dough into 4 equal pieces (about 125 g each) and, on a lightly floured surface, roll each piece into a 7–8 inch (18–20 cm) round, leaving the outer 1 inch slightly thicker than the center.

   Work quickly and don’t over-flour — warm dough is easier to shape into a sealed pocket.

4. 4

   Spoon about 2–3 heaping tablespoons (≈75 g) of the cheese mixture into the center of each round, leaving the 1-inch border clear.

   Weighing or eyeballing the same amount for each keeps the breads uniform.

5. 5

   Bring the edges of the dough up over the filling, pinch and pleat to seal the cheese inside, then gently flatten the sealed ball into a disk about 1/2 inch (1.5 cm) thick with the seam on the underside.

   Make sure seams are well pinched so the cheese doesn't leak during baking.

6. 6

   Carefully transfer the sealed disks (seam-side down) to the preheated baking sheet; brush the tops with the melted butter.

   If your baking sheet was very hot, slide the khachapuri onto it using a thin spatula to avoid stretching.

7. 7

   Bake until the crust is nicely golden and the cheese inside is fully melted, about 10–12 minutes.

   Rotate the pan once halfway through if your oven heats unevenly.

   12 min
8. 8

   Remove the khachapuri from the oven and let rest 2 minutes, then sprinkle with chopped parsley if using, slice into wedges and serve warm.

   Resting keeps the cheese molten but not runny when you cut into the bread.

   2 min