Khachapuri with cheese made from yeast dough. The most delicious recipes for making khachapuri

You all know that, oddly enough, sometimes we want to eat something unusual: some pies, whites or hot dogs. Agree, this happens to everyone. I don’t really want to buy products of questionable quality on the street. That’s when we open cookbooks, videos and other sources in search of delicious and not entirely healthy recipes.

Layered miracle

First, let's prepare puff pastry for khachapuri. The recipe requires premium flour and exclusively sifted flour. You need to take cold water, but not from the tap.

For the test:

Flour - 400 g;
. margarine - 40 g;
. water - 250 ml;
. salt - 1 tsp.

Sift the flour in a heap, make a well in the center and pour water into it. Add salt and gently knead the dough. Cover with a towel and leave in a cool place for an hour and a half. Roll out the dough. Place margarine, cut into pieces, in the middle. Cover it with the remaining layer and roll it out as thin as possible. Fold three times and refrigerate. The dough is ready.

Preparation

We will need:

Brynza - half a kilo;
. egg - 1 pc.;
. oil - for lubrication.

Cooking:

1) Make flat cakes 5 mm thick from the dough.
2) Place the filling of grated cheese mixed with egg in the center.
3) Wrap the edges with an envelope.
4) Grease a baking sheet with oil and place khachapuri there.
5) Heat the oven to 180 degrees and bake for about half an hour.
6) Before serving, brush with butter or sprinkle with finely chopped herbs.

This is a very tasty and original dough for khachapuri. The recipe for this dish is quite simple.

National joy

The traditional khachapuri recipe is difficult to prepare, at least for a Slavic person. As in many cultures, there are plenty of secrets and little tricks. We suggest you take the time to prepare the dough for khachapuri. The Georgian recipe is real.

Have to take:

Butter - 110 g;
. sugar - 2 tsp;
. flour - 2 cups;
. sour cream - 6 tbsp. l.;
. soda - on the tip of a spoon or knife;
. margarine - 50 g.

This is all you need to prepare the dough for khachapuri. The recipe is as follows:

1) Mash butter with margarine.
2) Add sour cream, sugar, salt and water.
3) Mix, add flour and knead the dough with light movements.

For filling:

Potatoes - 300 g;
. feta cheese - 100 g;
. egg - 1 pc.

Cooking:

1) Boil potatoes in their skins, cool.
2) Peel and puree.
3) Grate the cheese on a fine grater and mix it with the potatoes.
4) Divide the dough into eight equal parts.
5) Make a flat cake 10 cm wide from each part.
6) Place the filling in the middle and seal the edge. The recipe for khachapuri dough is very simple, and if you take good flour, it won't float.
7) Flatten the flatbreads to give them the desired shape.
8) Whisk the egg and coat each khachapuri.
9) Place the flatbreads on a baking sheet and bake at 180 degrees for 25 minutes.

Excellent and delicious dough for khachapuri. The Georgian recipe with cheese will not leave anyone indifferent. We recommend it as a traditional one. Such khachapuri will be surprisingly similar to the real thing. Here is another option for kneading dough for them.

The most delicate yeast dough for khachapuri: recipe

Have to take:

Milk - 200 g;
. salt - at your discretion;
. yeast - 2 tsp;
. soda - half a tsp;
. flour - 3 cups.

Kneading:

Add milk to flour room temperature.
Salt, add yeast.
Quench the soda with vinegar and add to the dough.
Knead the dough with smooth movements, adding flour as needed.

This recipe for khachapuri dough makes it very tender and airy. An excellent filling would be suluguni and Adyghe cheese.

Cooking option

Necessary:

Suluguni - 100 g;
. Adyghe cheese - 100 g;
. butter- 80 g.

Process:

1) After kneading the dough, let it rise for about forty minutes.
2) Form it into small balls the size of Walnut.
3) Roll them out well so that the diameter reaches the size of a dinner plate.
4) Grate cheese (both types) on a fine grater.
5) Melt the butter in a water bath.
6) Add it to the cheese.
7) Using a teaspoon, place the filling in the center of each roll and pinch the edges tightly in the center.
8) Roll out again with a rolling pin, but not so thin. The thickness of the dough should be about 1 cm.
9) Heat a frying pan without oil.
10) Fry on both sides for about two to three minutes.

You can make khachapuri from ready-made dough. The recipe will be much simpler. But you must admit, it won’t be as tasty. The very point of making homemade khachapuri is that you can choose the ingredients and filling for the dough yourself.

Kefir dough

Have to take:

Flour - 700 g;
. kefir - 500 ml;
. sugar - 1 tsp;
. salt - at your discretion.

Kneading the dough:

They make very satisfying and crispy khachapuri. Recipe from yeast dough much inferior to him.
1) Heat kefir to room temperature. You can take any fat content.
2) Slowly add flour, starting to knead.
3) Add salt and sugar and knead well.
4) Let stand for about 20 minutes.
Meanwhile, make the filling.

Have to take:

Cheese (salty) - 700 g;
. butter - 100 g;
. soda - as much as needed;
. sunflower oil- 4 tbsp. l.

Preparation:

1) Make a flatbread from the dough we have already prepared.
2) Sprinkle it with a small amount of soda.
3) Knead the dough again and repeat the procedure three times.
4) Cover with a towel and place in a warm place for an hour.
5) Grate the cheese well, coarsely this time.
6) Wait until the dough is ready and divide it into five parts.
7) Form a flat cake using a rolling pin.
8) Place the filling in the center of each of them and add a little butter.
9) Gather the edges in the center, creating a “bag”.
10) Roll each one out to the size of a frying pan, not very thin. It is best to take a frying pan with a grooved coating.
11) Heat a frying pan without oil and fry until golden brown, covering with a lid.
12) Turn over and continue to fry without a lid for 3-4 minutes.

Adjarian rosy

To prepare the dough:

Water at room temperature or slightly warmer - 200 ml;
. sugar - 1 tsp;
. dry, active yeast - half a sachet (can be replaced with natural yeast - 5 g);
. flour - half a kilo;
. sunflower oil - 1 tbsp. l.

Preparation:

1) Take a deep bowl.
2) If you prefer natural yeast, sprinkle it with sugar and let it sit for 3 minutes.
3) Mix all ingredients vigorously and leave for 10-15 minutes.
4) After this time, carefully add flour and mix.
5) Knead the dough, adding sunflower oil. It should stick to your hands a little.
6) Wrap well in a blanket and send to a warm place for two hours.

Filling:

Suluguni cheese - 300 g.
. feta cheese - 300 g.
. Adyghe cheese - 150 g.
. greens - at your discretion;
. egg - 2 pcs.

Cooking

1) Chop the greens very finely.
2) Grate the cheese on a coarse grater.
3) Divide the dough into parts.
4) Roll out big circles like for pizza.
5) Distribute some of the greens and cheese filling in a circle and roll it into a roll, leaving a space in the middle.
6) Connect the edges with a “ship”.
7) Place some filling on the empty part.
8) Coat the edges of our “boat” with beaten egg yolk.
9) Preheat the oven to 180 degrees.
10) Send the khachapuri there for 15 minutes until the filling boils.
11) Beat a chicken egg into the middle.

Khachapuri is ready when the egg is fried. This dish is very satisfying, and the golden crispy sides are a delight. Sauces are perfect for this type of cooking. For example, tartare, homemade mayonnaise or adjika.

We hope that our article will be useful and informative for you.

Bread flatbreads are very popular all over the world. They are most often baked in Asia and the Middle East. But thanks to their taste qualities, they cannot leave anyone indifferent. One of the most favorite types of such baked goods is Caucasian khachapuri.

Khachapuri is national Georgian dish, which is a hearty, cheese-filled wheat flatbread. The name of the product comes from the main ingredients: “khacho” means cottage cheese, and “puri” means bread.

There are many cooking recipes, according to some estimates there are about 20 varieties, which differ not only in the fillings used, but also in the method of preparation, shape, and dough. As a rule, it depends on the region where they are prepared. This is how khachapuri is distinguished in Adjarian, Abkhazian, Batumi, Imeretian, Mingrelian and others.

Despite such an unusual and slightly complicated name, the dish is quite simple to prepare. Therefore, knowing the technology and ingredients, you can bake it at home in your own kitchen.

Basic secrets and cooking technology

Some argue that real cheese flatbread can only be tasted in its homeland - the Caucasus. Others believe that the main thing is that it be prepared by the skillful hands of a Georgian chef. In fact, the most delicious and appetizing will be only the one that is made with my own hands from your favorite products.

Since there is no single recipe, there is no exact cooking technology; you need to know the main points - how to make the dough, filling, choose the shape.

Dough

The dough for the very first khachapuri was made from two components - water and flour. Over time, recipes have changed and improved. Considered traditional unleavened dough, prepared on the basis of the Caucasian fermented milk product - matsoni. You can do it yourself. To do this, you need to slightly warm up 2.5-3 liters of fresh milk, pour 2 tbsp into it. l. l sour cream, close and wrap in a warm towel. After a couple of hours, put in a cold place and let the mixture thicken. But most often, kefir, yogurt or liquid sour cream are used instead of matsoni.

To make the khachapuri more fluffy and rosy, you can add yeast to the dough. In this case, add butter, sugar and milk to the mixture. These three ingredients give the dough softness and elasticity. Be sure to sift the flour before adding it to saturate it with oxygen. The dough should have a soft, in no way clogged structure.

After kneading the dough, let it rest for 2-3 hours. If you made it with yeast, leave it warm; if you chose a puff or unleavened version, you can put it in the refrigerator.

Filling

The basis of any khachapuri filling is cheese. For classic flatbreads, Imeretian is used, but can be replaced with other types. Young cheeses are best - soft or pickled, for example, Adyghe, Suluguni, mozzarella, feta cheese, Kobi and even homemade fermented milk cottage cheese.

ADVICE! Very salty varieties are pre-soaked in water.

Often several types of cheese are added to the filling at once. This is especially important when one of them has a dense and hard structure. Sometimes an egg is beaten in to make the mass uniform, and for piquancy it is combined with a variety of chopped herbs.

Formation of khachapuri

The form of baking varies. It can be open or closed, in the form of a boat, an envelope, square, round or even oval. All are united by one rule: the thinner the flatbread, the tastier it is.

Opened products are most often baked in the oven or stove, closed ones are cooked in a frying pan or in a slow cooker.

Preparation

In a frying pan. Take a frying pan with a thick bottom - stone or cast iron. For this type, unleavened matsoni dough is made, and the mold must be closed. Fry on each side for 10-15 minutes until golden crust. At the end, generously grease with butter.
In the oven. Flatbreads made from yeast or puff pastry are baked in the oven. The cheese in the filling should melt and the dough should rise and brown. The cooking time for khachapuri in the oven depends on the size and can last 25-35 minutes. The temperature is 180-200 degrees. When you remove the product from the oven, make a hole in it and insert a piece of butter.
In a slow cooker. Just like in a frying pan, khachapuri is cooked in a slow cooker one at a time. Place one flatbread with cheese on the greased bottom and bake for 20 minutes in the “Baking” mode. Then it turns over and cooks for another 15 minutes in the same mode.
In an air fryer. The air fryer must first be heated to a temperature of 225 degrees. Then place the formed khachapuri on the middle rack and bake for 15 minutes.

REMEMBER! Whatever recipe, shape, dough and filling you choose, you need to cook it in butter with 82.5% fat content. And the most intense and unique taste the dish has the first half hour after preparation.

Calories and nutritional value

Many women who carefully monitor their figure can rarely please themselves with the taste of juicy Caucasian khachapuri. Indeed, its calorie content is considered average - about 270 kcal per 100 grams, so nutritionists do not recommend feasting on them often. But you should know that the energy value depends on the ingredients.

Let's take the most commonly used products needed to prepare classic khachapuri. We will calculate it separately for each nutritional value and calorie content.

Product	Weight, g	Proteins, g	Fats, g	Carbohydrates, g	Kcal
Wheat flour	520	47,8	6,2	390	1778,4
Kefir 2%	400	13,6	8	18,9	204
Sugar	10	-	-	9,9	39,8
Salt	2	-	-	-	-
Chicken eggs	165	21	18	1,2	259
Butter	100	0,5	82,5	0,8	749
Sulguni cheese	700	140	169	-	2029
Baking soda	12	-	-	-	-
Only 100 g		11,7	14,9	22,1	266

The table shows that calorie content largely depends on four main ingredients: flour and butter, type of cheese and fat content of kefir (sour cream, matsoni, yogurt). Each type of cheese differs not only in taste, structure, but also in the number of calories per 100 grams:

Homemade cottage cheese – 115 kcal.
Adyghe cheese – 240 kcal.
Mozzarella – 240 kcal.
Imereti cheese – 240 kcal.
Cow's cheese – 260 kcal.
Sheep cheese – 280 kcal.
Suluguni – 290 kcal.

Thus, to prepare khachapuri, which will cause minimal harm to your figure, you need:

Make the filling from homemade cottage cheese.
Knead the dough using low-fat kefir and roll it out very thin.
Bake in the oven using a minimum amount of butter. Do not brush with egg yolk.

Classic khachapuri with cheese

It has been said more than once that there are many different recipes khachapuri. For each Caucasus region, his recipe is the best and unique. There are several popular types of cheese flatbreads known in our country. One of them is Georgian khachapuri. The cooking technology is simple, and some ingredients inherent oriental cuisine, can be replaced with our traditional ones.

700 g wheat flour;
0.5 liters of matsoni (can be replaced with kefir);
300 g feta cheese;
200 g suluguni;
100 g Imeretian cheese;
1 PC. egg;
1 tsp each sugar and salt;
1 pack of baking powder;
30 ml vegetable oil;
50 g butter.

How to cook:

Sift the flour into a bowl and add a packet of baking powder, salt and sugar. Mix everything with a spoon and make a small depression in the middle.
Beat the egg with a fork and pour into the flour, add vegetable oil, matsoni or kefir. Knead the dough into a soft and elastic dough, let it rest for an hour in the refrigerator, after wrapping it in cling film.
Grate all the cheeses and mix. Divide the dough into several even parts and roll them out to 1 cm thick.
Place 5 tbsp on each flatbread. l. cheese mass, and gather the edges of the dough into a pile.
Carefully turn the product over so that the filling does not spill out, and lightly roll it out with a rolling pin. Do this with all the parts.
Preheat the oven to 180 degrees, grease a baking sheet with a little butter and place the formed khachapuri on it. Bake for 25-30 minutes.

After they are cooked, make a cut in each and put a small piece of butter there.

Video recipe

How to cook khachapuri in Adjarian style

Khachapuri in Adjarian has open form boats, the dough is kneaded with yeast and baked in the oven. The main difference from other flatbreads is that 5-10 minutes before the end of cooking, raw yolk is poured into the filling. During the meal, the rosy edges of the bun are dipped into it, which gives the dish its specialness.

Ingredients (for two large khachapuri):

2.5 tbsp. flour;
1 tsp. dry yeast;
1 tbsp. warm water;
0.5 tsp each sugar and salt;
50 ml vegetable oil;
3 egg yolks;
150 g mozzarella;
150 g cheese;
150 g Adyghe cheese;
100 ml cream or full fat milk;
50 g butter.

Preparation:

Pour flour into a bowl, add dry yeast, sugar, salt and mix well. Add water little by little and knead the loose dough. After 10-20 minutes, add vegetable oil and knead again. Leave in a warm place for 1.5 hours.
Meanwhile, prepare the filling. We grate all types of cheese or mash them with a fork. Add cream and 1 tbsp to the mixture. l. flour. Mix everything well, add salt and pepper if necessary. Remember that each cheese has its own rich taste, so you need to be careful with spices so as not to overdo it.
When the dough has doubled in volume, you can begin to form the khachapuri. Divide it into 2 equal parts and roll into balls. We make a boat out of each and put the cheese filling in the middle. Brush the edges with beaten yolk.
Preheat the oven with a baking sheet to 200 degrees. Then cover the hot pan with baking paper and bake the khachapuri for 25 minutes. After this time, make a hole in each boat and pour one yolk into it.
Place in the oven for another 5-8 minutes. Before serving, grease with butter.

Delicious and simple khachapuri in a frying pan

Baking khachapuri in the oven is a troublesome and time-consuming procedure, since yeast dough is most often used, and it takes a long time to prepare. It is much faster and easier to fry Georgian flatbreads with cheese in a frying pan. At the same time, they turn out just as tasty and appetizing.

125 ml kefir;
150 ml sour cream;
300-400 g flour;
0.5 tsp each salt and soda;
1 tbsp. l. Sahara;
150 g butter;
250 g cheese;
250 g mozzarella or suluguni;
a bunch of greens to taste.

Step-by-step preparation:

Take 100 g of butter and melt over a fire. Mix 125 ml of sour cream and kefir, salt, sugar, soda and melted butter. Mix everything well, adding sifted flour little by little. Knead into a soft dough and set aside.
Prepare the filling: grate the cheese on a fine grater, add the remaining sour cream, 2 tbsp. l. soft butter and chopped herbs. Mix everything thoroughly and add salt if necessary.
Divide the dough into 4 parts, form each into a flat cake. Since it is soft, you can do this with your hands rather than with a rolling pin.
Place a heaping portion of the filling in the center and gather it into a skirt on top of the edges. Pinch them and carefully turn them upside down. Lightly roll the resulting bag into a flat cake and place it on a hot, lightly greased frying pan.
Cover with a lid and fry over medium heat on one side and the other for 7-10 minutes.

Season the finished khachapuri with a little melted butter and eat it hot.

Cooking khachapuri with puff pastry cottage cheese

Today it is fashionable to cook different dishes from puff pastry. Khachapuri is no exception, so there are many recipes that use not traditional unleavened or yeast dough, but puff pastry. You can prepare it yourself, but it will take a long time. Many people prefer to buy a ready-made product in a store.

500 g cottage cheese;
2 chicken eggs;
2 tbsp. l. sour cream;
3 tbsp. l. butter;
a little parsley and dill;
salt and pepper to taste.

Preparation:

Divide the dough into two parts and roll each into a thin cake with a rolling pin. Place one on a baking sheet lined with parchment paper, and leave the other on the board, sprinkled with a little flour.
Making the cheese filling. Add one egg, sour cream, 1 tbsp to the cottage cheese. l. soft butter, chopped parsley and dill. Mix everything, add salt and pepper. Distribute the finished mass evenly over the surface, cover with a second layer of dough and pinch the edges tightly.
Take the second egg, separate the yolk and beat it with a fork. We lubricate the entire surface of the product with it and make several cuts on top layer.
Preheat the oven to 220 degrees and bake the khachapuri for 20 minutes. After taking it out of the oven, put a piece of butter into the cuts made. Serve hot.

Video recipe

To prepare delicious and juicy Caucasian khachapuri at home, you need to know a few little tricks.

The dough, regardless of whether it is fresh, yeast or puff pastry, must be soft and elastic. If it is too dense, the baked goods will be clogged and tough. The approximate ratio of liquid and flour is 1:3 (for 100 ml of milk you will need 300 g of flour).
To fry khachapuri, you need to use a frying pan with a thick bottom. Stone or cast iron is best.
Soft and pickled cheeses are used for filling. If you choose cheese with a dense structure - suluguni, mozzarella, you must add softened butter or thick sour cream to them.
It is preferable to bake khachapuri at high temperatures - from 180 degrees. Then the dish turns out crispy and rosy.
Caucasian khachapuri should always be served hot, as they say, “hot, hot,” generously greased with butter. The first 20-30 minutes after baking or frying, the bun is the most juicy and aromatic.

Georgia is considered the birthplace of khachapuri; accordingly, it is often called Georgian flatbread with cheese. Now many people bake the product with other ingredients, so it only vaguely resembles the traditional one. Caucasian dish. It is made from unleavened, yeast or puff pastry. Sometimes they even use pita bread.

REMEMBER! The most important requirement of true khachapuri is an even amount of tender dough and cheese filling.

The shape of the cake can be different: round, oval, square, triangular, boat-shaped or envelope-shaped. This is not the main thing. Georgian bakers believe that the main component is the skillful hands of the cook, his warm heart and friendly attitude towards people.

Recipes for making khachapuri with different fillings using kefir, yeast and matsoni.

Khachapuri is an Armenian dish made from puff pastry with various fillings. The baked goods turn out very juicy and unusual. Of course, it is Armenian housewives who handle such dishes best, but if you stick to the recipe, you will also be able to please your household with unusual pies.

Puff pastry for khachapuri: recipe

This recipe does not involve the use of yeast. Used for dry and meat fillings. It is better not to use fruits when preparing this dough.

Puff pastry recipe:

You need to prepare two tests. One is fat, the other is not so much
Take flour and mix it with chopped margarine. You need 400 g of margarine and 200 g of flour. Knead the fatty dough and divide it into 4 parts
Knead a low-fat dough from 100 g of butter and 1.5 cups of water. How much flour will it take?
Divide the dough into 4 parts. Roll out 4 low-fat balls and spread the fatty dough onto them with your fingers
Roll out and fold each layer into an envelope. Lay out the layers and roll out again. Now just lay the sheets one on top of the other and roll them up
Place the filling and bake

Yeast dough for khachapuri

This quick dough, which goes well with any salty filling.

Yeast dough recipe:

Pour a spoonful of active yeast into a glass of warm water and leave for 20 minutes without stirring.
A foam should form on top. Salt the solution
Take 50 g of margarine and 50 g of vegetable oil. Heat and pour into a bowl. Add flour and yeast solution
Knead the dough and place it in the refrigerator for 2 hours

Yeast-free khachapuri dough recipe

This traditional recipe dough used in Armenian and Georgian cuisine.

Dough recipe:

Take a glass of matsoni, a pinch of salt and flour
Knead the dough and roll it into a layer
Grease the layer with butter and roll it into a roll.
Roll it out again and fold it into an envelope.
Place in the refrigerator for 2 hours

Khachapuri dough with milk

Traditional khachapuri is prepared with matsoni, a Georgian fermented milk drink. But Adjarian flatbreads with cheese can be prepared with milk. This will only make the taste better.

Recipe:

Pour a spoonful of yeast into a glass of warm milk. Use dry activated
Let stand for 20 minutes and add salt and flour
Knead the dough and add 50 g of margarine and 50 g of vegetable oil to it
Mix the lump thoroughly and place it in the refrigerator for 2 hours

Delicious khachapuri dough with kefir

This is enough quick recipe, which does not require lengthy preparation. The dough does not need to sit in the refrigerator; it rises well anyway.

Add 2 eggs and 50 ml of vegetable oil to a glass of kefir. Add a pinch of salt and a little sugar
Add some baking soda
Knead soft dough. This recipe is perfect for savory and cheesy fillings.

Dough for khachapuri with cheese

Typically, traditional matsoni dough is used with this filling. The flatbreads are not baked, but fried in a dry frying pan.

Recipe:

Mix flour with baking powder and make a well
Pour in warm matsoni and egg
Add salt, sugar and vegetable oil. Knead soft dough
Wrap the ball in cling film and refrigerate for 1 hour

Filling for khachapuri with cheese

There are a lot of cheese fillings. In traditional Georgian cuisine, fillings are made from a mixture of cheeses.

Recipe for cheese filling:

If the cheese is very salty, soak it for 2 hours in cold water. Adyghe cheese is usually used
Grate it and set it aside
Grate regular Dutch cheese and mix it with Adyghe cheese. Add chopped herbs and spices

Curd cheese filling for khachapuri

This filling is used for Imerti khachapuri. It tastes good and is slightly salty.

Filling recipe:

Crush the cottage cheese with a fork or grind it in a blender. You need to try to get rid of the grains
Grate regular Dutch cheese and mix it with cottage cheese. It is necessary to take cheese products in equal quantities
Chop a bunch of cilantro and parsley into the mixture

Filling for khachapuri with cottage cheese

Usually khachapuri is prepared with a salty filling. Initially, this is a village dish, as there is a lot of dairy products in the village.

Curd filling recipe:

Grind the cottage cheese in a blender and add salt to it
Add 2 eggs and a bunch of greens to the dairy product
Stir and taste the filling

Filling for khachapuri with cheese and egg

This is a filling adapted to our kitchen. The minced meat contains mayonnaise and garlic.

Filling recipe:

Boil the eggs hard. Grate them and add chopped garlic
Rub hard cheese and mix with eggs and garlic
Add a spoonful of mayonnaise and salt, don’t forget the greens

This is an excellent filling option for preparing traditional khachapuri in a frying pan.

Filling for khachapuri with chicken

An excellent recipe for a complete breakfast or dinner. The dish turns out to be very satisfying.

Recipe:

Boil in salted water chicken breast or quarters
Separate the meat from the bones and chop with a knife.
Shred Dutch cheese and mix it with chicken
Add chopped herbs and spices

Khachapuri cheese filling

This recipe is for fried breakfast flatbreads. The dish is paired with beer and dry wine.

Recipe:

Grind the cheese on a grater or in a blender
Grate hard cheese and mix it with feta cheese
Add a bunch of greens and an egg mixed with sour cream
Do not add a lot of sour cream at once so that the filling does not turn out liquid.

The best recipes for delicious fillings for puff khachapuri

Meat filling recipe:

Grind the meat in a meat grinder
Add chopped onion, garlic and a bunch of herbs to the minced meat
Add spices and salt
Pour in melted butter

Potato filling recipe:

Boil the potatoes with their skins on and peel them
Crush the root vegetables with a rolling pin and turn them into a puree.
Add hard cheese and egg
Add greens if desired

Bean filling recipe:

Boil a glass of dry beans in salted water
Drain the broth and crush the greens, add garlic, chopped herbs and salt and pepper
It is necessary to make a puree. Pour melted butter into the mixture

There are a lot of khachapuri recipes, the most delicious are Adjarian ones and those cooked in a frying pan.

VIDEO: Khachapuri recipe

Pour 350 grams of flour and yeast into a bowl and mix.

Add salt, a pinch of sugar and sunflower oil to warm water, mix and pour into the mixture of flour and yeast, mix the resulting dough well.

Then, gradually adding the remaining flour, knead a soft dough that sticks easily to your hands. Cover the dough with cling film and put it in a warm place for 30-40 minutes until it rises.

To prepare the filling for khachapuri, grate the suluguni cheese and butter, mix (leave a little of the grated cheese for sprinkling and do not mix with the butter).

Divide the resulting cheese filling in half.

Divide the finished dough into 2 equal parts (from this amount of dough you get 2 khachapuri).

Place the cheese filling in the middle of the rolled out dough.

Gather the dough towards the center into a knot.

Pinch the edges of the dough.

Carefully, so as not to tear, stretch the flatbread first with your hands, and then roll it out using a rolling pin. The thickness of khachapuri should be no more than 10 mm. Transfer the khachapuri to a baking sheet lined with parchment or greased with oil. Make a hole in the center of the cake with your finger to allow steam to escape.

Brush the khachapuri with beaten egg.

Sprinkle the khachapuri with the cheese we left for sprinkling.

Khachapuri with suluguni should be served hot! Khachapuri is especially delicious when it's hot!

Bon appetit!

Khachapuri - National dish Georgian cuisine, which with great success took root in Russia and adapted to local conditions. Like almost any type of pie, this type has several advantages: you can take it with you for snacks, and if we talk about khachapuri cooked in a frying pan, then such types can be made even in the country, where not everyone has an oven.

Today khachapuri is known to us in various types: like an open and closed cheese pie, like small cheesecakes on puff pastry or something like pita bread with cheese. In its original form, khachapuri is flour product, in which the mass of cheese prevails over flour, without any other specifications. Actually, this is evidenced by its names “khacho” and “puri”, which are literally translated from Georgian as cottage cheese and bread, respectively. But how to cook khachapuri is a rather difficult question.

Secrets of cooking khachapuri

Depending on the region of Georgia, khachapuri can be prepared different ways, also, as mentioned above, khachapuri went beyond its original places of preparation, and alternative recipes appeared in other countries under the same name. Therefore, it is impossible to name universal secrets; each recipe will have its own.

And yet, if we talk about classic recipe, that is, several general provisions:

Khachapuri is prepared using a special dough, which is made in an acidic medium - matsoni, sometimes adding soda to it. The use of yeast for acidic conditions is not required. On this basis you can prepare both khachapuri from puff pastry and ordinary products.

If you don’t have matsoni on hand, you can replace it with sour cream or yogurt, draining off a significant part of the whey. Sometimes kefir and fermented baked milk are also used.

The dough is kneaded loosely so that the final product is tender. In order to mix less flour into the khachapuri dough, but to get it not sticky to your hands, after kneading it is allowed to rest so that the gluten swells.

For khachapuri, the following brine types of cheese are used: Imeretian, Chanakh, Kobi, and feta cheese. You can prepare products with Adyghe cheese. Brine-type cheeses are usually very salty, so they are cut into thin layers in advance and soaked in water.

Khachapuri is often cooked in a dry frying pan rather than in an oven. This method is not a modern recipe instant cooking, but quite traditional.

The term "puff pastry" can be understood as either a standard puff pastry with vertical layers, or a dough with horizontal layers, as well as a closed pie, since the cheese separates the cake into two layers.

Khachapuri filling

Despite the fact that everyone knows khachapuri as a flatbread with cheese, even in Georgia itself it can be a pie with fillings of different composition. First of all, you can add any greens to the cheese filling. There are often recipes with the favorite combination of ham and cheese. And sometimes it can even be similar Ossetian pie with potato or meat filling. And of course, in Adjarian khachapuri, in addition to the cheese, an egg is beaten.

Khachapuri shape options

In addition to the fact that khachapuri differs in dough and fillings, depending on the traditional place of preparation of a particular type, they can also differ in shape. Thus, Adjarian products are known for their boat shape.

Khachapuri in Tbilisi and Imereti are round flatbreads, the size of which may depend on the size of the frying pan; the cheese in such products is located inside. Megrelian khachapuri is also a round flatbread, but the cheese is not only inside, the outside of the product is also sprinkled with cheeses.

Balkan-style products are small puff square buns. Using the same principle, triangular products or small open boats, which we usually call envelopes, can be made.

There is another uncommon type - Achma or Sagan-Makarina - this is a cheese and flour product made from boiled layers of dough, baked in a mold. In addition, there are many lazy forms of the dish, where the base can be pita bread or they will be a cheese and flour casserole in a frying pan.

Khachapuri dough

With all the varieties of khachapuri, it is already difficult to say which dough will be correct; everything will depend on what type of cheese and flour product you choose. So, for example, in some recipes it will be stated that the dough should be unpalatable, but by replacing matsoni with sour cream, richness cannot be avoided, just as with butter dough of any type of layering it is impossible to avoid the use of butter. In others, on the contrary, baking will be recommended.

Sometimes you can find recipes for yeast dough, but an acidic environment in combination with soda works well without yeast, and frequent consumption of products using quick yeast is not very good for health. Therefore the application yeast-free dough priority.

Using puff pastry in the oven is the only correct option for this type of dough, if we are talking about dough with horizontal lamination.

Classic khachapuri with cheese

Wheat flour 4 tbsp
Matsoni (yogurt) 0.5 l
Chicken egg 1 piece
Salt 1 tsp
Sugar 1 tsp
Soda 1 tsp
Vegetable oil 2 tbsp. l
Feta (cheese cheese) 1 pack
Suluguni 250 g
Mozzarella 150-200 g

Sift the flour through a sieve onto the table, thereby saturating it with oxygen. Make a depression in the center of the resulting mound, pour in the matsoni, break the egg, add butter, salt, sugar and soda. Knead a pliable dough and leave it to rest for an hour in the refrigerator under a towel.

Meanwhile, grate the mozzarella and suluguni, mash the feta and combine everything together.

Divide the resulting dough into 8-9 parts. Roll each one into a bun and then roll it out into a flat cake. Place the cheese filling in the center of the flatbread and gather the edges, pinch them, leaving a small round hole in the center. Roll out the workpiece to the required size.

Fry in a preheated frying pan with a little oil until nicely browned.

Khachapuri with suluguni cheese

Flour 4-4.5 tbsp
Kefir 1% 500 ml
Margarine 200 g
Salt 1 tsp
Soda 1 tsp
Vinegar 1 tsp
Ossetian cheese 700 g
Eggs 1 piece

First of all, take the margarine out of the refrigerator so that it softens. Pour enough kefir into a bowl. Quench the baking soda with vinegar and add to the bowl. Add salt and mix well.

Add flour and knead into a soft dough, so that it does not stick to your hands. Knead it a little on the table and cover for 30 minutes, letting it rest.

Then roll out into one large layer with an approximate thickness of 4-3 mm. Coat the layer with margarine and roll it up. Place the roll in the refrigerator for 60 minutes.

Grate the cheese. Place the egg in a bowl and beat it. Then add the grated cheese and stir so that the egg is evenly distributed between the cheese.

Remove the roll from the refrigerator and cut into pieces 5-7 cm long. Knead the resulting cylinder into a flat cake, so that you can roll out the sections, not the sides. Roll into a square.

Place the cheese and egg filling in the middle of the square and assemble it with an envelope, pinching the edges. Turn the workpiece over and roll it out slightly so that the tuck seams are “lost.”

Cook the flatbreads in a thick-bottomed frying pan without adding oil over medium heat until the product turns golden brown. Then turn the product over, cover with a lid and continue cooking for another 2-3 minutes.

Khachapuri with cheese and ham

Kefir 1 tbsp
Salt 0.5 tsp
Sugar 0.5 tsp
Baking soda 0.5 tsp
Hard cheese 150 g
Ham 150 g
Flour 2 tbsp

Mix kefir with salt, sugar and soda. Stir in enough flour to form a pliable dough and leave to rest for 30 minutes, covered with a towel.

Grind the ham and cheese into finely chopped pieces.

Cut the dough into portions. Roll out into a square and place the filling in the center of each square. Assemble with an envelope, pinching the edges, pulling the corners to the center and pinching them too. Turn seam side down and roll a little with a rolling pin.

Fry in a small amount of vegetable oil on both sides.

How to cook khachapuri from puff pastry

Most often, khachapuri is prepared from puff pastry, using ready-made dough, because... A recipe for good puff pastry is quite difficult to find. When preparing such a dish, khachapuri made from puff yeast dough will be more fluffy, and khachapuri made from yeast-free dough will be more crumbly.

Puff khachapuri with cheese

Butter 2 tbsp. l
Chicken egg 2 pcs
Suluguni cheese 500 g
Puff pastry 1 kg

Prepare Suluguni, removing excess salt, chop and add 1 chicken egg and 1 tbsp. softened butter.

Roll out the layer of finished puff pastry so that its thickness is 4-5 mm, cut into 4 squares. Place a quarter of the prepared filling in the center of the square.

Roll the dough into an envelope, pinching the edges. Then pull the corners of the square to the center and pinch them to the middle, so we get almost round blank flatbreads. Now all that remains is to turn the workpiece over and roll it out.

Transfer the khachapuri to a greased baking sheet vegetable oil. Beat the egg and brush the dough with it, prick it in several places with a fork and bake in an oven preheated to 200 degrees for 15-20 minutes.

Adjarian-style puff pastry khachapuri

Adjarian dishes are known to everyone for their oblong shape and the presence of eggs. But the difference from other species is not only this. When preparing this type of cheese and bakery product, young Imeretian cheese is used; it is not so salty and softer in comparison with others. Get it outside of Georgia, and even good quality, almost impossible. Therefore, you can use a replacement - take equal parts of suluguni and Adyghe or mozzarella as the second part. The option of feta, cheese and suluguni is also possible.

Puff pastry 250 g
Water 100 ml
Suluguni 70 g
Adyghe cheese 70g
Adyghe cheese 350 g
Butter 1 tbsp
6 eggs
Salt 1/4 tsp

Grate Suluguni and Adygei on a medium grater. Beat 2 eggs in a bowl, then add the cheeses and mix so that the eggs are distributed evenly in the cheese mixture.

Defrost the dough, cut into 2 parts and roll each into a rectangle 4-5 mm thick. We put some of the filling on each long edge and roll it up, but so that there is space left in the center. Then we pinch the edges of the rolls together to form “boats”.

Break another egg and separate it into white and yolk. Beat the yolk and coat the “boats”; it is most convenient to do this with a silicone brush. Mix the protein into the remaining filling, distribute the remainder between three boats, filling them.

Place the products on a baking sheet and bake in an oven preheated to 200 degrees for 15-20 minutes. Then we take out a baking sheet, spread the filling of the boats and beat an egg into each boat. You can also not drive in chicken eggs, and quail - 2 in each boat.

Khachapuri on a puff base with cottage cheese

Flour 450 g
Butter 200 g
Egg 1 piece
Ryazhenka 250 ml
Salt, sugar a little bit
Cheese cheese 250 g
Fat cottage cheese 300 g
Baking powder 1 pack

First of all, let's prepare the food at temperature: put the butter in the freezer, and the fermented baked milk from the refrigerator into the room.

Mix fermented baked milk at room temperature with egg and sugar, add salt. Sift 300 g of flour along with baking powder through a sieve, filling it with oxygen, and add it to the fermented baked milk until we get a soft dough. Cover the dough with a bowl and let it rest.

Grate the frozen butter and mix with the remaining flour. Cool everything together again.

Roll out the dough into a layer, spread the butter mixture on one edge and wrap it with a sheet. Roll out until smooth. Fold it into an envelope again and roll it out again. We repeat this 5 times. Place the resulting puff pastry in the refrigerator for 30 minutes.

At this time, prepare the filling: knead the cottage cheese and cheese with a fork until smooth.

Roll out the resulting dough again and cut into rectangles. We form the same boats as in Adjarian khachapuri. Fill them with filling and bake for half an hour.

Quick khachapuri made from puff pastry in Balkan style

Mozzarella 200 g
Feta 100 g
Puff pastry 600 g
Chicken egg 1 piece

Defrost the dough. Mash the cheeses with a fork until smooth. Beat the egg into a separate bowl and add 2/3 of it to the cheese mixture.

Cut the defrosted dough into squares measuring 14*14 cm. Place some of the filling in the center of each square and fold the dough into an envelope, pinching the edges. Place the pieces on a baking sheet and brush with the rest of the beaten egg.

Bake in an oven preheated to 160 degrees until the product is browned.

Lazy khachapuri in a slow cooker

Multicookers have become an incredibly popular kitchen device, and sometimes in dachas they have already been able to replace the traditional kitchen appliances, because in one small device you can fry, boil and even bake. And if we talk about the recipe for lazy khachapuri, then the laziest one will be the recipe from thin pita bread in a slow cooker.

Thin lavash 2 pcs
Sunflower oil 1 tbsp
Milk 1.5 tbsp
Hard cheese 300 g
Egg 2 pcs

As for any recipe for this cheese and flour product, you need to break the eggs and beat them a little. Then add grated cheese to the eggs and stir so that the eggs are distributed evenly between the cheese. Now pour milk into this mixture.

Cut the pita bread into squares so that they cover the bottom of the multicooker bowl completely, and the corners extend to the sides. Place the first sheet on the bottom of a greased bowl. Pour some filling over it. We continue the procedure until the layers of lavash are finished; if the filling remains, then pour it completely onto the top layer.

On the multicooker panel, set the “baking” mode and set the time to 45 minutes. After cooking is complete, lift the lid and let it sit for another 3 minutes, then turn the finished dish onto a serving plate.