Imeruli is a cheese bread made from khachapuri dough. There are a few of these cheese-filled breads on my list of the world’s staple breads. I always try to look first for a bread that doesn’t have any filling (whether sweet or savoury) but sometimes the bread that crops up so often in searches (and seems to be a commonly available street food) does indeed have a filling. That is the case with Georgia.
For those who are confused, yes, some Asian countries are also going to feature in the European countries; these are the transcontinental countries. It seems the divide between what is Asian and what is European depends on a given geographical, political, cultural, traditional distinction, and I did miss Azerbaijan… I will come back to it.
- Recipe chosen for imeruli
- Cooking method: Oven
- Faithfulness to recipe: Yes, except for the cheese.
- Met expectations? Mostly, but the bread was too thick and doughy.
- Would cook again? Yes, but with the exact ingredients.
- The taste test rated on a score of 5: 3. The dough was too bready. I think this was my fault as I didn’t knead it enough or take enough care when rolling it out. My daughter liked it quite a bit though.
I made only 1/3 of the recipe as the full recipe below is for 3 loaves.
- 1015g all-purpose flour
- 200ml water or milk
- 1 egg
- 1 tbs instant years
- 50ml oil
- 3 eggs (1 egg yolk for glazing but this is optional),
- 30g butter
- 600g of Imeretian cheese (alternatively, you can use feta cheese and mozzarella together. I used some mozzarella and fresh cottage cheese).
There are more pictures from the recipe I used but it’s across two different websites with a lot of photos. Here are all of the steps together.
- Make the dough first. Warm the water to 35C and stir in the yeast.
- Add 1 kilo of flour to a mixing bowl and make a depression in the flour.
- Add the yeast water, oil, milk and a raw egg. If you want the bread to have a golden color you can add 1 tsp of sugar.
- Mix the ingredients from the middle of the bowl until all of the flour is mixed.
- The dough should be formed into a soft ball.
- Cover the bowl with cling film and leave in a warm place for 2 hours.
- Add 150 grams of flour and knead the dough.
- The dough is sufficient to make 3 khachapuri. Separate the dough into 3 pieces.
- Filling: grate the mozzarella if using.
- Add the grated cheese, one egg and 20 grams of butter to a mixing bowl.
- Mix thoroughly. Knead the dough before using.
- Leave for 10 minutes and then make a circular shape, with a lip around the edge.
- Spread the cheese filling onto the middle of the dough.
- Fold the edges of the dough over the cheese filling and seal the dough.
- Turn the dough over and flatten it out to make a circular shape. As you spread out the dough make sure the cheese filling is spread careful not to tear the dough.
- A rolling pin can also be used to flatten the dough.
- Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated oven for about 15 minutes at a medium temperature. If you want to glaze the khachapuri with egg yolk do this 5 minutes before it is ready.
- Glaze the khachapuri with butter as soon as you remove it from the oven. This makes it soft.
- Cut into slices and serve immediately.