We admit that the idea for this collection came to us after meeting the charismatic Georgian and chef of a famous restaurant, Olga Gulieva.
She taught us how to cook such khachapuri that now we are sure that there is no tastier pie in the whole world.
Adjarian khachapuri: master class by Olga Gulieva
Khachapuri Imeretian
Khachapuri in Imeretian style. Photo: foodperestroika.com
What do you need:
1 kg flour
1 tbsp. milk
50 ml vegetable oil
500 ml matsoni
1 tbsp. Sahara
10 g dry yeast
1 pinch of salt
1 egg
Filling:
600 g Imeretian cheese (there is no Imeretian cheese, take half suluguni, half mozzarella or Adyghe)
3 tbsp. butter
1 egg
How to cook Imeretian khachapuri:
1. Pour sugar and yeast into warm milk, pour in vegetable oil, add 3 tbsp. flour, mix thoroughly so that there are no lumps, and put in a warm place for 10-15 minutes.
2. Add matsoni, a third of the sifted flour, an egg into the suitable dough and start kneading, gradually adding the remaining flour. Knead the dough for at least 10 minutes to achieve a soft and elastic texture, it should not stick to your hands.
3. Roll the dough into a ball, cover with a towel and place in a warm place for 1.5 hours. Then knead and put back for another hour.
4. For the filling, grate the cheese on a coarse grater, add 1 egg and softened butter. Mix properly.
5. Divide the risen dough into several parts (the size of each cake depends on your preferences), roll out each one and cut out circles.
6. Place the filling in the center of each circle, gather the dough into a knot and pinch it tightly. Turn the seam side down and carefully roll it out with a rolling pin into a flat cake 1.5-2 cm thick. Place the khachapuri on a baking sheet, brush with egg, prick with a fork in several places, and make a small hole in the center.
7. Bake in an oven preheated to 180°C for about 20-30 minutes.
Mingrelian khachapuri: video recipe
Khachapuri for beginners
Serve the golden brown khachapuri hot. Photo: thinkstockphotos.com
What do you need:
20 g fresh yeast (you can replace 2 tsp dry, but it is advisable to use fresh)
2 tsp Sahara
150 ml milk
400 g flour
250 g yogurt (you can use kefir or yogurt)
2 eggs
1 pinch of salt
50 g butter
Filling:
500 g suluguni
1 egg
vegetable oil - for greasing the mold
How to cook khachapuri for beginners:
1. Grind the yeast with half the sugar, add warm milk, stir and add 1 tbsp. flour, mix again so that there are no lumps. Leave for 20 minutes.
2. Melt the butter and cool to room temperature. Be careful not to burn the oil!
3. Pour the risen dough into a large saucepan or bowl, add yogurt, remaining sugar, salt, 1 egg, a third of sifted flour and melted butter. Mix first with a spoon, gradually adding flour. Once the mixture becomes thick, place it on a work surface and knead for 7-10 minutes. You should get a soft elastic dough that does not stick to your hands. Form a ball, cover with a napkin and place in a warm place for 1-1.5 hours.
4. For the filling, grate the cheese on a coarse grater, add 1 egg, mix thoroughly.
5. Knead the risen dough and divide into 2 parts. Cover the first one with a towel, roll the second one into a circle, the thickness of the dough should be approximately 1 cm. Place half of the filling in the center. Pinch the edges to form a ball. Turn seam side down and carefully roll out into a flat cake (use the diameter of your pan or fireproof pan as a guide).
6. Transfer the khachapuri to a mold greased with vegetable oil, brush with egg, prick in several places and bake in an oven preheated to 180°C for half an hour. Do the same with the second part of the test. Serve immediately!
Lazy khachapuri
Khachapuri without fuss. Photo: georgianrecipes.net
What do you need:
250-300 g flour
2 eggs
150 ml matsoni
300 g cheese (we made a mix of mozzarella and suluguni)
salt - on the tip of a knife
1 tsp Sahara
0.5 tsp baking powder
How to cook lazy khachapuri:
1. Combine eggs, sugar and salt and beat lightly with a whisk. Add matsoni.
2. Sift the flour and mix it with baking powder. Add flour to egg mixture and mix thoroughly. After 20 minutes, add the cheese, chopped into small pieces. Mix again.
3. Heat a piece of butter in a small frying pan and lay out three tablespoons of dough (it should cover the entire surface of the frying pan). Fry the khachapuri for 6-8 minutes, then turn over with a spatula and fry for another 6 minutes.
4. Cut the khachapuri into triangular pieces and serve immediately.
Puff khachapuri
Khachapuri on puff pastry. Photo: theeatenpath.com
What do you need:
3 tbsp. flour
2 yolks
250 g margarine (it should be at room temperature)
1 tbsp. very cold water
1 tsp soda
1 tbsp. vinegar
1 pinch of salt
Filling:
300 g suluguni
50 g ghee
1 egg
How to cook puff khachapuri:
1. Beat the yolks, add 2 tbsp. water, soda, slaked with vinegar, salt and pour in water. Gradually add flour and knead the dough.
2. Cut the margarine into slices 1 cm thick and divide into 3 parts.
3. Dust the work surface with flour and roll out the dough. Spread the first part of margarine over the entire surface of the dough, fold the dough into an envelope and roll out carefully. Place the second part of the margarine and fold the dough into an envelope again, roll out. Do the same with the remaining margarine. Fold the dough into an envelope, wrap in cling film and place in the refrigerator for 1.5 hours.
4. For the filling, grate the cheese on a coarse grater, mix with melted butter and eggs.
5. Roll out the chilled puff pastry and cut into 10x10 cm squares. Place a couple of spoons of filling in the center of each square and fold the dough into an envelope. Carefully pinch the edges. Do the same with all the squares.
6. Place the khachapuri on a baking sheet covered with parchment. Bake at 180°C for 20 minutes or until golden brown.
Khachapuri fried on ketsi
In Georgia, khachapuri is usually served for breakfast. Photo: thinkstockphotos.com
Ketsi is a stone frying pan, ideal for frying khachapuri. If you don't have one, use cast iron!
What do you need:
500 ml matsoni
flour
2 eggs
1 pinch of salt
Filling:
500 g of cheese (Imereti, Suluguni, feta cheese, Adyghe - experiment!)
2 eggs
100 g butter
vegetable oil - for greasing the pan
How to cook khachapuri fried on ketsi:
1. Combine matsoni, eggs, salt. Add flour gradually, first mixing with a spoon and then with your hands. Adjust the amount of flour so that the dough is soft, tender and not tough. Divide the dough into 4 parts and roll each into thin layers the diameter of your frying pan.
2. For the filling, chop the cheese with a knife, add softened butter and eggs.
3. Place half of the filling on the first flatbread and spread it properly over the entire surface of the dough. Place a second layer of dough on top and pinch the edges properly. Do the same with the second khachapuri.
4. Grease a frying pan with vegetable oil, place the khachapuri seam side down, cover with a lid and bake for 8-10 minutes. When one side is browned, turn over and bake for another 7 minutes, no need to cover with a lid. Grease the finished khachapuri with a piece of butter and serve hot.
Real Georgian cuisine evokes only words of admiration, unprincipled We are talking about shish kebab, satsivi, khinkali or khachapuri. The last dish is easy to prepare according to ancient recipes, observing all the smallest aspects technological process, adapting them to modern conditions. Below are several traditional and unique recipes from 1 of most recognizable gastronomic brands of Georgia.
Homemade khachapuri with cheese and cottage cheese - step-by-step photo recipe
How wonderful it is to wake up in the morning and drink hot tea with homemade cakes. Frisky khachapuri is an ideal recipe for Sunday breakfast with the family. While the khachapuri is being prepared, the special cheese smell is simply mesmerizing! Round flatbreads with cheese and curd filling have an amazing taste and always turn out great. An easy culinary photo recipe is given below.
Products:
kefir 2.5% – 250 ml;
salt – 10 g;
baking soda (slaked) – 6 g;
flour – 320 gr.
Cheese and curd filling:
a pack of low-fat cottage cheese;
cheese – 150 gr.;
“traditional” butter – 50 g;
salt - a pinch;
black pepper (ground) - on the tip of a knife.
1. Mix low-fat kefir with baking soda.
2. According to the recipe, add “Extra” table salt, egg, soda slaked in vinegar and flour.
3. Carefully mix all the ingredients and knead the dough. To prevent it from sticking to your hands during kneading, you can lightly grease your palms with olive oil or sunflower oil.
4. For the inside, grate the cheese in a food processor into small crumbs.
5. Add 2.5% fat cottage cheese to the general filling. Cut the butter into small cubes or grate it on a large grater if possible.
6. Season the filling moderately with salt and pepper and set aside. Next, you can start making flatbreads.
7. Ready dough divide into several parts (approximately 8).
8. Roll out 8 thin cakes.
9. Place a small amount of inside on each flatbread.
10. Carefully pinch the edges, and then use a rolling pin to form a narrow circle again.
11. Prick each product with a fork and bake without oil in a very hot frying pan. Turn over to the other side and bake until browned. Be sure to cover the pan with a lid.
12. Place the finished cakes in a stack and grease generously butter. The flatbreads always turn out crispy with the most delicate filling inside. Serve warm for breakfast or for breakfast or dinner.
Bon appetit and have a nice day!
How to cook khachapuri with puff pastry cheese
Khachapuri based on puff pastry is one of the famous recipes outside Georgia. Naturally who are starting housewives take ready-made dough, which is sold in supermarkets, and experienced people can try to cook it themselves. The recipe can be found on the Internet or in your grandmother’s cookbook.
Products:
Puff pastry– 2-3 sheets (ready).
Suluguni cheese – 500 gr. (can be replaced with feta, mozzarella, feta cheese).
Chicken egg – 2 pcs.
Butter – 1 tbsp. l.
Step-by-step production:
1. Grate the cheese, add butter, naturally melted, 1 chicken egg. Mix thoroughly.
2.Leave the puff pastry sheets room temperature for defrosting. Roll out thinly, cut each sheet into 4 parts.
3. Place the filling on each of the parts, not reaching the edges 3-4 cm. Fold the edges towards the middle, forming a circle, pinch.
4. Carefully turn it over, roll it out with a rolling pin, turn it over again and also roll it out using a rolling pin.
5.Beat 1 chicken egg and brush the khachapuri with the egg mixture.
6.Bake in a frying pan or in the oven until a nice crust forms.
7. Serve and immediately invite your family to a tasting; this dish must be eaten hot!
Recipe for khachapuri with cheese and kefir
Cheese Georgian flatbreads are delicious in any form, cool or hot, made from puff pastry or yeast dough. Novice housewives able to do ordinary kefir dough, and cheese will turn the dish into a unique delicacy.
Products:
Kefir (any fat content) – 0.5 l.
Salt - to taste.
Sugar – 1 tsp.
Premium flour – 4 tbsp.
Soda – 1 tsp.
Chicken egg – 2 pcs.
Cheese “Suluguni” – 0.5 kg.
Vegetable oil – 2-3 tbsp. l.
Butter – 50 gr.
Semi-hard cheese – 200 gr.
Step-by-step production:
1.The first step is to prepare the dough. Take a huge container and pour kefir into it (according to the norm).
2. Put the egg, salt, soda, sugar there and beat. Add oil (vegetable), mix.
3. Sift the flour in advance, add it to the kefir in small portions, kneading first with a spoon, and towards the end with your hands. Add flour until the dough begins to pull away from your hands. Cover the container with cling film and place in the refrigerator for an hour.
4.While the dough is cooling, prepare the cheese. Grate both types on a grater (middle holes). For the inside, only “Suluguni” will be used.
5.Roll out the dough, cut out circles with a plate. Place the filling in the middle of each circle, do not reach the edges. The more insides, the tastier the khachapuri.
6. Tuck the edges, pinch, and use a rolling pin to make the khachapuri quite thin.
7. Line a baking sheet with oiled paper (parchment). Lay out and brush each with beaten egg.
8.Bake for 30 minutes at average temperature.
9.Sprinkle the khachapuri with grated semi-hard cheese, put in the oven, remove after the cheese crust has formed a golden brown.
10. Place a little butter on each khachapuri and serve. You can serve salad or greens separately – parsley, dill. 
Lush, delicious khachapuri with cheese made from yeast dough
Products:
Wheat flour – 1 kg.
Chicken egg – 4 pcs.
Sugar – 2 tbsp. l.
Dry yeast – 10 gr.
Milk – 2 tbsp.
Butter – 2-3 tbsp. l.
Products (for filling):
Chicken egg – 3 pcs.
Butter – 2 tbsp. l.
Sour cream – 200 gr.
“Suluguni” (cheese) – 0.5-0.7 kg.
Step-by-step production:
1. The main thing is to prepare the dough correctly. To do this, heat the milk (until warm). Add salt and sugar, yeast, eggs, flour.
2.Knead, add oil towards the end. Leave for a while, 2 hours is enough for proofing. Do not forget to knead the dough, which will increase in size.
3.For the inside: grate the cheese, add sour cream, eggs, melted butter, stir.
4. Divide the dough into pieces (you will get approximately 10-11 pieces). Roll out each one, put the filling in the center, bring the edges towards the middle, pinch. Turn the flat cake over to the other side and roll it out so that it is 1 cm thick.
5. Grease baking sheets with oil and bake (temperature 220 degrees). Once the khachapuri is browned, you can take it out.
6. All that remains is to grease them with oil, call your family, and watch how quickly this work of culinary art disappears from the plate!
Khachapuri with lavash cheese
If you don’t have a lot of time to knead the dough, then you can try making khachapuri using narrow pita bread. Naturally, it cannot be called a full-fledged Georgian dish, especially if the lavash is Armenian; on the other hand, the taste of this dish will definitely be rated 10 points by the family.
Products:
Lavash (thin, large) – 2 sheets.
Chicken egg – 2 pcs.
Smoked sausage cheese (or traditional “Suluguni”) – 200 gr.
Cottage cheese – 250 gr.
Kefir – 250 gr. Salt (to taste).
Butter (for greasing the baking sheet) – 2-3 tablespoons.
Step-by-step production:
1. Beat kefir with eggs (fork or mixer). Place part of the mixture in a separate container.
2. Salt the cottage cheese and grind it. Grate the cheese and mix with cottage cheese.
3. Grease a baking sheet with oil, lay out 1 sheet of pita bread, so that half remains outside the boundaries of the baking sheet.
4. Tear the second pita bread into large pieces and divide into three parts. Moisten 1 part of the pieces in an egg-kefir mixture and place on pita bread.
5. Then distribute half of the cheese and curd mass moderately over the surface. Lay out another part of the lavash pieces, moistening them in the egg-kefir consistency.
6.Again a layer of cottage cheese with cheese, finish with a third piece of lavash torn into pieces, again dipped in kefir with an egg.
7.Pick up the sides, cover the khachapuri with the remaining part of the pita bread.
8.Lubricate the surface of the product with the egg-kefir mixture (set aside at the very beginning).
9. Bake in the oven, time 25-half an hour, temperature 220 degrees.
10. “Khachapuri” will turn out to be large, covering the entire baking sheet, ruddy, fragrant and extremely tender!
Khachapuri with cheese in a frying pan
Products:
Sour cream – 125 ml.
Kefir – 125 ml.
Flour – 300 gr.
Salt to taste.
Sugar – 1 tbsp. l.
Soda – 0.5 tsp.
Butter – 60-80 gr.
Cheese “Adygei” – 200 gr.
Cheese “Suluguni” – 200 gr.
Sour cream – 2 tbsp. l.
Butter for greasing – 2-3 tbsp. l.
How to cook khachapuri with cheese in a frying pan
1.Knead the dough from softened butter, kefir, sour cream, flour, salt and sugar. Add flour last.
2.For the inside: grate the cheese, mix with melted butter, sour cream, and mash well with a fork.
3. Divide the dough. Roll out each part on the table which is sprinkled flour into a circle.
4.Place the filling in a mound, gather the edges, and pinch. Now, using your hands or a rolling pin, form a flat cake, the thickness of which is 1-1.5 cm.
5.Bake in a dry frying pan, turning over.
6. Once the khachapuri is browned, you can remove it, grease it with oil and invite your relatives for a tasting. However, perhaps, having smelled unusual smells from the kitchen, they will come running themselves.
Recipe for khachapuri with cheese in the oven
In accordance with For the following recipe, khachapuri must be baked in the oven. This is profitable for the housewife - there is no need to guard each “pancake” separately. I put everything on the baking sheets right away, rest, the main thing is not to miss the moment of readiness.
Products:
Hard cheese– 400 gr.
Chicken egg (for filling) – 1 pc.
Kefir – 1 tbsp.
Flour – 3 tbsp.
Salt - to the taste of the hostess.
Sugar – 1 tsp.
Refined vegetable oil – 2-3 tbsp. l.
Soda – 0.5 tsp.
Butter (for greasing).
How to cook khachapuri with cheese in the oven
1.Knead the dough, adding extra flour. In this case, 2 glasses can be dumped out immediately, and the third one can be poured into a spoon, you will get an elastic dough that does not stick to your hands.
2.Then leave the dough for half an hour, this time can be spent on making the cheese inside. Grate the cheese, mix well with the egg, you can additionally add greens, first dill.
3. Form the dough into a roll, cut crosswise into 10-12 pieces. Roll out each, place the filling, raise the edges, gather, pinch.
4. Roll out the purchased “bag” of filling into a pancake, but be careful not to tear it.
5. Cover baking sheets with oiled paper (parchment) and place khachapuri.
6.Bake until nicely golden and golden brown, immediately coat each one with butter.
Lazy khachapuri with cheese - a simple and quick recipe
It is curious that along with traditional recipes of Georgian cuisine, so-called lazy khachapuri can be found in the literature. In them, the inside is immediately mixed into the dough, it comes out not as beautiful as in the “real” ones, but more tasty.
Products:
Hard cheese – 200-250 gr.
Chicken egg – 2 pcs.
Flour – 4 tbsp. l. (with a slide).
Baking powder – 1/3 tsp.
Sour cream (or kefir) – 100-150 gr.
Dill (or other greens).
Step-by-step production:
1. Grate the cheese, wash and cut the herbs.
2.Mix the dry ingredients in a container - flour, baking powder, salt.
3.Add grated cheese and eggs to them, mix well.
4. Now add sour cream or kefir to the mixture so that there is a mixture of thick sour cream.
5.Pour this mixture into a hot frying pan and bake over low heat.
6. Carefully turn over. Bake the second side (can be covered with a lid).
The main advantages of this dish are its ease of execution and great taste.
Delicious khachapuri with cheese and egg
The traditional recipe for khachapuri interior is cheese mixed with eggs. However, almost all housewives for some reason remove the eggs, giving the dish tenderness and airiness. Below is one of the delicious and quick recipes.
Products for the test:
Kefir (matsoni) – 2 tbsp.
Salt - to the cook's taste.
Sugar – 1 tsp.
Soda – 1 tsp.
Flour – 4-5 tbsp.
Products for filling:
Hard cheese – 200 gr.
Boiled chicken eggs – 5 pcs.
Mayonnaise – 2-3 tbsp. l.
Greens – 1 bunch.
Garlic – 1-2 cloves.
Step-by-step production:
1.Knead the dough, according to tradition, adding extra flour, adding little by little.
2. For the inside, grate the eggs, chop the cheese, chop the herbs, press the garlic through a press, mix the ingredients.
3.Make khachapuri as usual: roll out a circle, lay out the filling, connect the edges, roll out (a narrow flatbread).
4.Bake in a frying pan, no need to grease with oil. Relatives will certainly appreciate the khachapuri recipe with such a tasty filling.
Recipe for khachapuri with Adyghe cheese
A traditional brand of Georgian cuisine involves Suluguni cheese, which can often be found in the filling Adyghe cheese. Then the khachapuri has a pleasant salty taste.
Products for the test:
Refined vegetable oil – 2 tbsp. l.
Kefir or unsweetened yogurt – 1.5 tbsp.
Salt - to the cook's taste.
Sugar – 1 tsp.
Flour – 3-4 tbsp.
Soda –0.5 tsp.
Adyghe cheese – 300 gr
Butter (for filling) – 100 gr.
Step-by-step production:
1.The manufacturing process is quite simple. The dough is kneaded, thanks vegetable oil, it does not stick to the rolling pin, table or hands, stretches well and does not tear.
2.For the inside, grate the Adyghe cheese or simply mash it with a fork.
3. Divide the dough into equal pieces. Roll out each one, place the cheese in the middle, distribute evenly. Place pieces of butter on top. Then, according to tradition, gather the edges and roll them into a flat cake.
4.Bake on a baking sheet.
5. Don’t forget to grease well with oil immediately after baking, there is never too much oil in khachapuri!
For traditional khachapuri, the dough can be prepared with matsoni, kefir or unsweetened yogurt. Finished goods When hot, be sure to grease with butter.
The inside can be made from one type of cheese, several types, cheese mixed with cottage cheese or eggs. At the same time, they can be placed raw in the filling, they will be baked during the process, or cooked and grated.
Fundamentally keep in mind, What Georgian cuisine It’s impossible to imagine without a huge amount of greenery. Therefore, it is imperative to take parsley and dill, wash them, chop them, and add them to the dough during the kneading process or during baking.
Khachapuri with cheese is a national Georgian dish, which is a flatbread with cheese. The dough for khachapuri can be yeast, in which case it is baked in the oven, or yeast-free, on matsoni. In the second case, khachapuri is fried in a frying pan. There are a lot of options for preparing such flatbreads; in this recipe I will write one of the most delicious - Megrelian khachapuri. They contain cheese not only inside as a filling, but also on top.
In the Georgian version, Imeretian cheese is needed for filling khachapuri. In our country it is often replaced with suluguni or a mixture of suluguni with feta cheese. I once worked in a cafe Caucasian cuisine, there khachapuri was made with suluguni. And they were very tasty and were very popular. True, the downside to this dish is a lot of calories. I don’t recommend eating them very often, extra pounds come on quickly (tested on personal experience while working in a cafe).
Khachapuri according to the recipe written below turns out as tasty as in a restaurant. Try cooking!
Ingredients (for 3 pcs.):
- warm water - 150 ml
- sugar - 1 tbsp.
- dry yeast - 11 gr.
- milk - 100 ml
- egg - 1 pc.
- salt - 1 tsp.
- butter - 30 gr.
- flour - 350 gr. + 80 gr. for dust
- suluguni cheese - 600 gr.
To grease the tortillas:
- yolk - 1 pc.
- milk - 1 tbsp.
Cooking khachapuri with cheese
1. The dough, as you can see, is yeast. First you need to make a dough. For this you definitely need warm water. The water temperature should be about 35-38 degrees, that is, almost body temperature. In more hot water The yeast will die and will not start working in cold conditions.
2. Place one tablespoon of sugar and a bag of dry yeast (11 g) in warm water. Stir everything together until the sugar and yeast dissolve.
3. Cover the bowl with the dough with a clean towel and place it in a warm place for 15 minutes. After this time, the dough should rise like a “cap”.
Dissolve yeast and sugar in warm water and let rise. 4. When the dough is suitable, you need to knead the dough. To knead, you need milk, but it must also be warm, like water. A little later you will need melted butter for the dough. Melt it in advance and let it cool until warm.
The temperature of the liquid ingredients is very important, so check with your finger - they should be warm, about 37 degrees.
5. Pour warm milk into the dough, stir. Also add one whole egg and a teaspoon of salt, stir. Pour in warm melted butter (do not pour it hot, the yeast will die).
Add milk, egg, salt and melted butter to the dough. 6. All that remains is to knead the dough. Add only sifted flour, it will saturate the dough with oxygen and the khachapuri will turn out more airy. Add flour in parts and mix with a spoon.
Knead the dough with a spoon and leave to rise. 7. At this stage you will need 350 grams of flour. The dough will be soft and sticky. There is no need to knead it with your hands yet, stir until smooth with a spoon. Leave the dough in a warm place for 1 hour until it rises well.
8. After an hour, the dough will increase 2-3 times. Now it's time to prepare the filling. To do this, grate the suluguni on a coarse grater.
Grate the cheese on a coarse grater. 9. The dough needs to be kneaded on the table. First, dust the counter with flour and spoon the dough out of the bowl.
10. Sprinkle flour on top of the dough too. Knead the dough with your hands. At this stage you will need about 80 grams more. flour. But anyone can leave different quantities, everything will depend on the quality of the flour itself, its moisture content, and the size of the egg.
To make it more convenient to work with the dough, grease your hands with vegetable oil.
11. The finished dough is soft and manageable. It is very important not to overfill the dough with flour. better than flour a little less than more. Too much flour will make the dough tough and hard.
Knead the dough with your hands.12. Divide the finished, well-kneaded dough into 3 parts.
Making flatbreads.
13. Take one piece of dough and place it on a floured table. Knead the dough a little more and form a cake with your hands. There is no need to roll out the dough, otherwise the khachapuri will turn out to be uneven in thickness. Just flatten the dough a little with your hands and put grated suluguni in the middle. Pinch the edges in the middle, forming a pouch. The dough should be a little sticky. For greater ease of use, you can lubricate your hands with vegetable oil.
14. When you have molded the edges well, turn the “pie” over, seam side down.
Divide the dough into 3 parts, make a flatbread with cheese. 15. Roll the cake with your hands, forming an even circle. Sprinkle the top lightly with flour.
Turn on the oven to preheat to 200 degrees.
16. Now you need to roll out the cake with a rolling pin into a thinner layer. Make the thickness to your liking. There will be air inside the cake, don't worry, this is normal. Then the cakes are pricked with a fork and there will be no swelling during baking.
17. Cover a baking sheet with parchment paper and place the formed tortillas with cheese on it. Prick the top several times with a fork.
Roll out the cake, place on a baking sheet and prick with a fork.
18. Brush the top of the khachapuri with a mixture of yolk and milk (1 yolk + 1 tbsp milk).
19. Sprinkle grated cheese on top of the tortillas, which will give a delicious crust.
Brush with yolk and sprinkle with suluguni. 20. Place the baking sheet in a well-heated oven at 200 degrees for 10 minutes. Then increase the temperature to 220 degrees and bake for another 5 minutes.
21. The finished khachapuri will turn out very tasty, tender, airy, juicy, with a crispy crust. The melted cheese in the middle stretches out. For cheese lovers, this pastry is a godsend.
Cook according to this simple recipe khachapuri with cheese and you will be very pleased with the result! And for dessert, bake tartlets according to this recipe. This is an amazing dessert!
A simple recipe for khachapuri with cheese - the most popular Georgian pastry. The word “khachapuri” itself comes from “khacho” - cottage cheese and “puri” - bread (remember, there are such Indian flatbreads -?). If you haven’t tried these delicious insides yet, I recommend you do!
Khachapuri
Traditionally, young Imeretian (“imeruli”) cheese is used in the khachapuri filling, apart from which nothing else can be added. But if you do not live in Georgia, then finding it will be problematic. Therefore, I offer several options for replacing it.
Cheese filling options: It’s best to take equal amounts of Adyghe cheese (brynza, good homemade cottage cheese) and suluguni (mozzarella), if there is no suluguni or mozzarella, then you can have Adyghe cheese + feta cheese or only Adyghe cheese. And also add a little butter, sour cream and, if necessary, salt.
Usually yeast-free dough for khachapuri it is mixed with matsoni (there is such a fermented milk product), instead in this recipe I will take equal parts kefir and sour cream.
Khachapuri with cheese
Composition (on):
Khachapuri dough:
- 250 ml matsoni (or 125 ml kefir + 125 ml sour cream)
- 300 g flour (or as needed)
- 1/2 teaspoon salt
- 1 tbsp. spoon of sugar
- 1/2 teaspoon soda
- 100 g butter (less possible)
Cheese filling:
- 350 g of Imeretian cheese or half Adyghe cheese (brynza, cottage cheese) and suluguni (mozzarella)
- 2 tbsp. spoons of sour cream
- salt (if needed)
- 25 g (1-2 tbsp) butter
And also butter for greasing khachapuri
Khachapuri – video recipe:
Khachapuri with cheese - recipe:
- Prepare your food. Leave the butter for the filling in a warm place until it softens. If the cheese is too salty, soak it in water for several hours.
Products for khachapuri
- Melt the butter for the dough. Mix kefir with sour cream (or take matsoni) and add salt, sugar and soda. Stir and pour in the melted butter. Stir until smooth, the mixture will foam a little.
Preparing the dough
- Now gradually add flour while kneading the dough. It should turn out soft and fluffy. Due to the oil, it will hardly stick to your hands.
Khachapuri dough
- Grate the cheese or chop it in another way. Add softened butter, sour cream and salt (if the cheese is not salty enough). Mix well, mashing with a fork. The filling for khachapuri is ready!
Adviсe: You can take more cheese than indicated in the recipe (the more, the tastier the khachapuri will be), but less is not worth it. If you use fatty cheese, you don't need to add butter. The amount of sour cream can also be adjusted - the filling should not be too dry or wet.
Cheese filling for khachapuri
- Divide the dough into 4 parts. Take one piece and form into a flat cake on a floured board. Since the dough is soft, this can be easily done by hand.
- Place 1/4 of the filling in the center of the cake.
Roll out and add cheese
- Now gather the edges at the top to make a pouch, pinch and tear off the excess dough.
Collecting the dough in a bag
- Using your hands or using a rolling pin, make a cake 1-1.5 cm thick (you shouldn’t make it thicker, but you don’t need to make it as thin as na), sprinkling it with flour.
Cooking khachapuri with cheese
- Place the khachapuri in a preheated dry frying pan (like these flatbreads, they are also mostly baked without oil). Cover with a lid and bake for a few minutes over medium heat.
Put it on the frying pan
- Turn it over to the other side and hold it a little longer, but without the lid. Ready khachapuri should be covered with light brown spots on both sides.
Bake on both sides
- Remove the khachapuri from the pan and immediately brush with butter. Prepare the remaining tortillas in the same way. (Cover them to keep them warm.)
Delicious khachapuri is ready
If you are not afraid to experiment, then you can also add herbs to the filling (usually they are not added to khachapuri) and spices. It will also turn out very tasty, although it won’t be quite khachapuri :)!
Recipe for khachapuri with cheese and herbs:
Products
Khachapuri with cheese and herbs
Khachapuri with cheese is delicious served while it is hot or warm!
P.S. If you liked the khachapuri recipe, be the first to know about new dishes.
Khachapuri is a flatbread with cheese filling inside. The dough for khachapuri can be anything: fresh, yeast, puff pastry. Khachapuri in the oven - simple, very tasty culinary product. The dough from which khachapuri with cheese is prepared has a significant impact on the taste of the finished baked goods. Oven-baked khachapuri made from puff pastry is fragile, tender and thin. Khachapuri made from yeast dough in the oven is airy, but richer and more satisfying. They also prepare khachapuri from lavash in the oven, khachapuri with cottage cheese in the oven. They also have their own taste, their own “zest”. You can buy ready-made dough in the store, but it’s still better to make it yourself. Agree that a dish prepared with your own hands from start to finish will be much tastier.
Recipes for khachapuri in the oven are not so varied. They all seem very similar, however, each recipe has its own story. But all real khachapuri have common feature: they must have cheese. Khachapuri with cheese in the oven is a classic basic version dishes, which everyone, at their own discretion, has the right to improve and diversify with additives: cottage cheese, herbs, potatoes, etc. Imeretian cheese is used for khachapuri, but it will turn out just as well with suluguni and feta cheese. Khachapuri with cottage cheese and cheese also a good option this product.
Real khachapuri dough is traditionally kneaded with matsoni, curdled in a special way milk. But it’s difficult to buy it outside of Georgia, so it’s suitable spoiled milk, kefir, sour cream. Khachapuri with kefir in the oven is in no way inferior to the classic one, and also has its own excellent properties.
Particularly busy housewives have learned to make so-called lazy khachapuri in the oven, which is prepared without kneading the dough. The trick is to save time by mixing cheese, cottage cheese and flour at once, and preparing quick khachapuri. Believe me, it is also tasty and aromatic.
As you can see, the recipe for khachapuri dough in the oven can vary, you need to choose one that is close to your taste. But you also need to choose according appearance, since khachapuri can be decorated in different ways. Take a close look at the photos of khachapuri in the oven. Recipes with photos will tell you a lot of interesting and useful things about preparing and serving the dish.
The advice of experienced chefs will also help you:
The consistency of the dough should be soft; there is no need to overdo it with flour;
If the cheese you prepared for the filling is too salty, you need to pre-soak it for several hours. To do this, a large piece of cheese is cut into slices two centimeters thick;
Khachapuri should be made thin. The thinner it is, the better;
Finished products need to be greased with butter;
Prepare khachapuri in an oven preheated to 180-200 degrees for about 20 minutes. Make sure that the baked goods are not overly fried; they only need to be lightly browned;
Instead of classic cheese (Imereti, Suluguni), you can take not very salty cheese;
In the absence of matsoni, you can prepare it yourself. To do this, you need to heat 3 liters of milk, add two tablespoons of sour cream or kefir to it, close the lid, insulate it and leave it to mature. After two hours, the milk can be transferred to the refrigerator, where it can be stored until the mass thickens.