Imeruli Khachapuri

Imeruli Khachapuri is a beloved Georgian cheese bread known for its distinctive round shape and rich, cheesy interior. This dish features a soft, slightly tangy dough encasing a blend of Sulguni and feta cheeses, creating a delightful contrast between the crusty exterior and the gooey, melted cheese inside. It's a comforting, hearty food perfect for sharing or enjoying as a main dish.

Ingredients for Dough:

• 1 cup (250 g) plain Greek yogurt

• 1/4 teaspoon baking soda

• 1 egg

• 1/2 teaspoon salt

• 390g (1 1/2 cups) all-purpose flour

• 2 tablespoons avocado oil

Ingredients for Filling:

• 250g feta cheese

• 250g Sulguni cheese or mozzarella

• 1 egg

For Cooking:

• Avocado oil

• Butter

Instructions:

1. Prepare the Dough:

   • In a bowl, whisk together the Greek yogurt, baking soda, egg, and salt until well combined.

   • Gradually stir in the flour until a dough starts to form.

   • Add the avocado oil and mix until the dough becomes smooth.

   • Knead the dough into a ball by hand, then cover and let it rest for about 20 minutes.
     

2. Prepare the Filling:

   • Grate/crumble the Sulguni and feta cheeses.

   • Mix the cheeses with one beaten egg until well combined.
     

3. Shape the Khachapuri:

   • Divide both the dough and the cheese mixture into 5 equal portions.

   • Flour your work surface. Take one portion of dough, roll it into a ball, and then flatten it out to about 12 cm (approximately 5 inches) in diameter.

   • Place one portion of the cheese mixture in the center of the flattened dough. Bring the edges of the dough over the cheese, sealing it into a ball.

   • Flatten this ball gently with your hands or a rolling pin to form a disc about 20 cm (approx. 8 inches) in diameter.
     

4. Cook the Khachapuri:

   • Heat a skillet over medium-high heat and add a little avocado oil.

   • Place the khachapuri in the skillet. Cook for about 2 minutes until the bottom is golden brown.

   • Flip the khachapuri, add some butter on top, and continue cooking for another 2 minutes as it rises and turns golden on the other side.
     

5. Finish:

   • Once cooked, spread some more butter over the top for flavor.

   • If you're making multiple khachapuris, you can keep them warm in a low-heat oven until all are done.

Notes:

If you're looking for alternatives to Sulguni cheese, here are some options that can mimic its characteristics in various dishes:

• Mozzarella: Particularly fresh or low-moisture mozzarella, which has a similar stretchy texture when melted. It's mild, making it a good substitute for Sulguni in dishes like khachapuri.

• Havarti: A mild, creamy cheese that melts well, making it suitable for recipes where you want a soft, melty texture without the strong flavor of some other cheeses.

• Provolone: This Italian cheese has a bit more flavor than mozzarella but still melts well. It can give a slightly sharper taste compared to Sulguni but works well in cooking.

• Havarti: A mild, creamy cheese that melts well, making it suitable for recipes where you want a soft, melty texture without the strong flavor of some other cheeses.

• Young Gouda: While more mature Gouda can be quite firm, young Gouda has a creamy texture that could work in baking, though it's not as stretchy as Sulguni.