Who Ate All the Stuffed Flatbreads?
That would be me
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When I lived in Georgia, I became mildly addicted to Khachapuri.
Khachapuri is cheese stuffed flatbread and it’s such a staple in Georgia, they measure inflation by the “Khachapuri Index.”
There are many Khachapuris including the famous Adjarian style — the famous bread boat filled with melted cheese, butter and egg.
My favourite was the Imerulian. A yeasted dough filled with melty, salty cheese on the menu of nearly every Georgian restaurant in Tbilisi.
And Imerulian Khachapuri is the inspiration for today’s recipe.
Stuffed flatbreads.
Last year, stuffed flatbreads had their moment with TikTok chefs. They were everywhere.
And like all social media trends, they were assigned to the back burner when the next viral recipe came along (I think at the time it was Barbie-inspired beetroot pasta).
But stuffed flatbreads are for life, not just five minutes of social media fame. Just ask Turkish Gözleme. Indian keema naan. Mexican quesadilla.
Georgian khachapuri.
They’re also incredibly Capsule Pantry friendly because a) you can stuff them with pretty much anything you have in the fridge and b) they only use a few ingredients you probably already have in your pantry.
This was exactly my vibe as I tested them this week. I went on a fridge and freezer forage and came up with some admittedly simple, but no less delicious combinations.
Mozzarella, roasted tomatoes and basil.
Feta and herb (to use up all the herbs I bought after being inspired by Emily Nunn’s recent Substack on herby salads)
Pea, mint and lemon. Because, spring.
And of course, Imerulian Khachapuri inspired cheese.
As always, I’ve included as many variations of stuffed flatbreads as I can in the variations section.
Makes 10.
One quantity of basic flatbread dough.