Baking

Imeretian Khachapuri

Two thin, round yeast-raised khachapuri with a juicy Imeretian cheese filling and a buttered golden crust.

What you’ll need

• All-purpose flour: 450 g
• Warm water: 225 ml
• Active dry yeast: 7 g
• Salt: 8 g
• Vegetable oil: 20 ml
• Imeretian cheese: 500 g
• Egg: 1 pc
• Butter: 30 g

How to make it

1. Stir the yeast into water at 35-38°C/95-100°F and leave for 5-10 minutes to hydrate. Combine the flour and salt in a large bowl.

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