Cheese Flatbread Dough for Imeruli Khachapuri (Georgian Cheese-Stuffed Flatbread)
Flatbread DoughsGeorgianMedium

Cheese Flatbread Dough for Imeruli Khachapuri (Georgian Cheese-Stuffed Flatbread)

From the MyKitchenBank Kitchen

A soft, yogurt-enriched yeasted dough wrapped around a salty, stretchy blend of mozzarella and feta, then rolled flat and baked until golden. This is the round, closed style of Georgian khachapuri, with a tender crust and molten cheese in the middle.

Prep
48 min
Cook
20 min
Wait
1 hr 20 min
Total
2 hr 28 min
Makes
2 round flatbreads, about 10 inches (25 cm) each (6 servings)
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Steps

Before you start
  • Shred the mozzarella from a block of low-moisture mozzarella. Fresh mozzarella in water will make the filling wet and the bread may leak.
  • Take the egg for the filling and the milk out of the fridge 30 minutes ahead. The milk gets warmed in step 1, and the egg mixes in more smoothly at room temperature.
  • Plan on about 2½ hours from start to finish, including a 60-minute rise.
  • Feta varies in saltiness. Taste a crumb. If it is very salty, rinse it briefly and pat it dry.

  1. Mix the dough

    • In a large bowl, whisk the flour, instant yeast, sugar and salt.
    • Add the warm milk (105–110°F / 40–43°C), the yogurt and 2 tablespoons of the olive oil.
    • Stir with a wooden spoon until no dry flour remains and a shaggy, sticky dough forms, about 1 minute.
    • Set aside 1 tablespoon of the leftover milk if any is left in your measure for the egg wash later (or use fresh milk).
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    Ready when: No dry flour is visible and the dough looks shaggy and sticky.

    Tip: If the milk is hotter than 115°F (46°C) it can weaken the yeast. Check it with a thermometer.

  2. Knead until smooth

    • Turn the dough onto a lightly floured counter.
    • Knead for 8 minutes, dusting with only 1–2 tablespoons extra flour if it sticks badly.
    • Alternatively, knead 5 minutes in a stand mixer with the dough hook on medium-low.
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    Ready when: The dough is smooth and elastic, feels slightly tacky but not sticky, and springs back slowly when poked.

    Tip: Soft dough is what makes a tender crust, so avoid adding too much flour.

  3. First rise

    • Rub the inside of a clean large bowl with the remaining 1 teaspoon olive oil.
    • Place the dough in it and turn to coat.
    • Cover with a damp towel or plastic wrap and leave at room temperature (about 75°F / 24°C) for 60 minutes.
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    Ready when: The dough has doubled and a floured finger leaves a dent that fills back in slowly.

    Tip: In a cool kitchen, rise in an oven that is off with the light on.

  4. Make the filling

    • While the dough rises, combine the shredded mozzarella, crumbled feta and the lightly beaten filling egg in a medium bowl.
    • Mix with your hands until the mixture clumps together like a thick, sticky paste.
    • Divide it into 2 equal portions of about 280 g each and refrigerate until needed.
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    Ready when: Cheese holds together when squeezed in your fist.

    Tip: Keep the filling cold so the cheese does not turn greasy while you shape the dough.

  5. Divide and restOven 450°F / 230°C

    • Place a baking sheet on the middle oven rack and preheat the oven to 450°F (230°C).
    • Punch down the dough gently and divide it into 2 equal pieces (about 435 g each).
    • Shape each piece into a smooth ball, tucking the edges underneath.
    • Cover with a towel and rest 10 minutes so the gluten relaxes.
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    Ready when: Balls look puffy and flatten slightly when touched.

    Tip: A preheated pan gives the bottom crust a head start and prevents a pale, soft base.

  6. Fill and seal

    • Working with one ball at a time on a lightly floured counter, press or roll it into a 7-inch (18 cm) round, thicker in the center.
    • Place one portion of filling in the middle.
    • Gather the edges up and over the cheese, pleating and pinching them together at the top like a money bag.
    • Twist off the extra tip and press it flat to seal completely.
    • Repeat with the second ball.
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    Ready when: The seam is fully pinched shut with no gaps showing cheese.

    Tip: Any gap will leak cheese in the oven. Pinch firmly, and dab with a little water if the dough will not stick.

  7. Roll flat

    • Turn the sealed ball seam-side down onto a floured counter.
    • Flatten with your palm, then roll gently with a rolling pin from the center outward, turning often, into a round about 10 inches (25 cm) across and ½ inch (1.25 cm) thick.
    • If cheese presses near the surface, patch with a pinch of dough.
    • Transfer each round onto its own piece of parchment paper.
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    Ready when: A round about 10 inches wide with no cheese visible through the dough.

    Tip: Roll with light pressure. If the dough springs back, let it rest for 5 minutes and try again.

  8. Egg wash and vent

    • Brush the top of each flatbread with the beaten egg and milk wash.
    • Cut 3 small slits (about ½ inch / 1.25 cm) in the center of each with a sharp knife or scissors to let steam escape.
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    Ready when: Surface is evenly glossy and slits are open.

    Tip: Do not let the egg wash pool at the edges because it will cook into a scrambled-looking crust.

  9. BakeOven 450°F / 230°C

    • Carefully slide the parchment with one flatbread onto the hot baking sheet.
    • If you have two sheets or a large stone, bake both; if not, bake one at a time, keeping the second covered.
    • Bake at 450°F (230°C) for 18–20 minutes, rotating the pan halfway through.
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    Ready when: The crust is deep golden brown on top, the bottom is browned and sounds hollow when tapped, and a little cheese may bubble from the vents.

    Tip: If the top browns before the bottom, move the pan to a lower rack for the last 5 minutes.

  10. Butter and rest

    • Brush the hot flatbreads generously with the melted butter.
    • Rest on a rack for 10 minutes so the molten cheese settles, then cut each into 6 wedges and serve warm.
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    Ready when: Crust is shiny with butter and the flatbread feels warm, not scalding.

    Tip: Cutting right out of the oven lets all the cheese run out.

Good to know

Tips
  • Weigh the flour if you can. Too much flour is the main cause of a dry, tough crust.
  • Shred mozzarella yourself, since pre-shredded cheese has anti-caking starch that melts less smoothly.
  • Seal the seam well and roll gently so the cheese stays inside.
  • Serve while warm. The cheese is at its best stretchy within the first 20 minutes.
Make ahead

"The dough can be made through step 2, then refrigerated in an oiled, covered bowl for up to 24 hours. Let it sit at room temperature for 45 minutes before dividing. The filling can be mixed and refrigerated up to 24 hours ahead. Assembled, unbaked breads can be frozen on a tray, then wrapped, for up to 1 month; bake from frozen for 25–28 minutes."

Storage & reheating

"Room temperature: up to 4 hours, loosely covered. Refrigerator: up to 3 days in an airtight container. Freezer: up to 2 months, wrapped well in wedges. Reheat wedges on a baking sheet at 350°F (175°C) for 10–12 minutes (15–18 minutes from frozen) until hot and crisp at the edges."

Substitutions
  • feta cheese → Ricotta salata or a firm, salty farmer's cheese. Use the same weight. Georgian sulguni is the traditional cheese and can replace both cheeses at 565 g total.
  • plain whole-milk yogurt → Sour cream or matsoni. Use the same amount for a similar tang and soft crumb.
  • all-purpose flour → Bread flour. Gives a chewier crust. Add 1–2 tablespoons more milk if the dough feels stiff.
  • unsalted butter → Olive oil. Brush with 1 tablespoon for a dairy-lighter finish, though the flavor will be less rich.
bakedcheeseflatbreadgeorgiankhachapuristuffed breadvegetarianyeasted

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