Pkhlovani (also mkhlovani) is a leavened flatbread stuffed generously with mixed wild herbs, spinach, cheese and sometimes walnuts and vinegar, a heartier herbal cousin of khachapuri. It is found across the Imereti-Svaneti western belt of Georgia, sharing Imereti's walnut- and herb-heavy profile. The dish is differentiated from khachapuri by the large volume and variety of herbs, which dominate over the cheese.
A blistered, crisp-bottomed flatbread split open to reveal a dense, fragrant green filling of wild herbs and spinach bound with cheese and walnuts. The herb flavour leads, the cheese backing it, the walnuts adding crunch. Eaten hot, it is a meal in itself.
The filling is built on a large volume of mixed wild herbs (cilantro, dill, tarragon, leek greens, spinach) chopped and mixed with cheese, walnuts and a splash of vinegar to balance. The leavened dough is rolled thin, the filling spread across it, then folded or topped with another sheet and sealed. The flatbread is cooked on a hot toné (clay oven) or in a very hot skillet, which blisters the crust while the filling steams inside. The high herb-to-cheese ratio is the defining trait.
Variations
A Svan version uses more walnuts. Some cooks add a little garlic and vinegar to the filling.
On the Palate
Where Pkhlovani sits in the Georgian flavor cloud
Ingredients
Serves 8
How it's made
6 steps · 45 min
- 115 min
Make a dough of 500g flour, 250ml warm water, 1 tsp yeast, 1 tbsp oil and 1 tsp salt; rise 1 hour.
- 210 min
Finely chop 1 large bunch each of cilantro, dill and tarragon, plus 300g spinach and the white of 1 leek.
- 36 min
Mix the herbs with 200g crumbled cheese, 100g ground walnuts, 1 clove garlic and 1 tbsp wine vinegar.
Watch outPack in far more herbs than cheese — the high herb ratio is the whole character; a cheese-heavy filling turns it into an ordinary khachapuri.
- 46 min
Divide the dough into two; roll one half thin, spread the filling, cover with the other half, and crimp the edges.
- 512 min
Cook on a hot clay tile or in a very hot dry skillet 5 minutes per side until blistered and crisp.
Watch outCook on a very hot surface until the crust blisters — high heat sets the crust fast while the herbs steam soft inside.
- 64 min
Brush with butter, cut into pieces, and serve hot.
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