Khachapuri is the great symbol of Georgian cuisine, and its most common forms are imeruli and megruli. Imeruli is a round flatbread with cheese inside; megruli is the same bread with an extra layer of cheese on top. These are what Georgians eat most often at home and at work. Here's how to make both.
Imeruli vs megruli
- Imeruli (Imeretian khachapuri) — thin dough with lots of cheese inside, pan-fried or oven-baked.
- Megruli (Megrelian khachapuri) — the same, but topped with more cheese (sometimes brushed with egg) and baked until the cheese browns.
We have a separate recipe for boat-shaped Adjarian khachapuri.
Ingredients (2 khachapuri, about 25 cm across)
Dough
- plain wheat flour — 450–500 g;
- matsoni (or kefir, or plain yoghurt) — 250 ml;
- egg — 1;
- vegetable oil — 2 tbsp;
- bicarbonate of soda — 1/2 tsp (or 1 tsp baking powder);
- salt — 1 tsp;
- sugar — 1 tsp.
Filling
- Imeretian cheese — 500 g, or a cheese mix:
- sulguni 250 g + soaked brynza/feta 250 g;
- or sulguni + a fresh white cheese/mozzarella + a little feta;
- egg — 1 (optional; makes the filling softer);
- butter — 30–50 g (optional).
Extra for megruli
- grated cheese — 150–200 g;
- egg — 1 (for brushing).
Method
1. Make the dough
- Mix the matsoni, egg, oil, salt, sugar and soda. Leave for 5 minutes so the soda reacts with the matsoni's acidity.
- Gradually add the flour and knead a soft, elastic dough that doesn't stick to your hands — softer than pasta dough.
- Cover and rest for 30 minutes.
2. Make the filling
Grate the cheese coarsely or crumble it by hand. If it's salty (brynza, feta), soak it in water first. Mix in the egg and melted butter (if using). The filling should be soft and pliable.
Divide into 2 portions and roll into balls. For megruli, set aside some cheese for the top.
3. Shape the khachapuri
- Divide the dough in two.
- Roll each piece into a circle about 20 cm across.
- Place a ball of cheese in the centre — about the same volume as the dough.
- Gather the edges up to the centre like a pouch and pinch to seal.
- Turn seam-side down and gently roll or press into a thin round 25–30 cm across, spreading the cheese evenly without tearing the dough.
- Make a small hole in the centre to let steam escape.
4a. Imeruli in a pan
Heat a dry (or lightly oiled) frying pan. Cook covered over medium heat for 5–7 minutes per side until golden.
4b. Imeruli or megruli in the oven
- Preheat the oven to 220–230 °C.
- Place the khachapuri on a lined baking tray.
- For megruli, brush the top with beaten egg and scatter over the reserved grated cheese.
- Bake for 12–15 minutes until golden.
5. Serve
Brush the hot khachapuri with butter straight away — it's traditional. Cut like a pizza and serve hot.
Tips for great khachapuri
- Cheese is everything. Imeretian cheese is ideal; otherwise mix sulguni with a saltier, softer cheese.
- Cheese-to-dough ratio — about 1:1 by weight. Khachapuri should be cheesy, not bready.
- Soft dough rolls more easily without tearing.
- Roll gently, from the centre outwards.
- Butter at the end — essential.
What to serve with it
Khachapuri is a meal in itself, but it's often served with:
- a cucumber and tomato salad with herbs;
- pkhali and pickles;
- lobio;
- wine — white rkatsiteli or tsitska, or a light red.
Where to try it in Georgia
- Imeruli — almost everywhere: cafés, bakeries and restaurants, especially good in Imereti (Kutaisi).
- Megruli — in restaurants and especially in Samegrelo (Zugdidi, Martvili).
- Bakeries sell khachapuri to take away — a great snack on the road.
Storing and reheating
Khachapuri is best hot. Reheat leftovers in a dry covered pan or in the oven for 5 minutes to keep the crust crisp; the microwave makes the dough soft.
In short
Imeruli is a round flatbread with cheese inside; megruli adds another layer of cheese on top. Make a soft matsoni dough, use plenty of good cheese (Imeretian, or sulguni mixed with brynza), roll it thin, cook in a pan or oven and brush with butter. You'll have the very khachapuri Georgians eat every day.
