To cook delicious khachapuri, you need to know only 2 secrets. First: well-kneaded, soft, even tender dough. The second is a properly composed cheese taste. In Georgia, for both regular khachapuri and Adjarian khachapuri, a special type of cheese called “chkinti-kveli” is most often used.
For citizens of the rest of the world, Georgian chefs recommend different combinations of cheeses. I offer one of the most successful, giving a taste very close to the original.
Ingredients
- Wheat flour - 300 g
- Dry yeast - 1 tsp.
- Vegetable oil - 1 tbsp. l.
- Sugar - 1 tsp.
- Salt - a small pinch
- Milk - 100 g
- Water - 100 g
- Mozzarella - 150 g
- Feta, hard - 150 g
- Cottage cheese (optional) - 50 g
- Eggs - 2 pcs.
- Butter - 50 g
You can use cheese like Adyghe or feta cheese as a filling. You can use Ossetian or Suluguni. Or even Dutch. Let's say, 300 g of cheese (salt to taste if there is not enough saltiness) and 200 g of cottage cheese.
Khachapuri preparation time:
- Dough preparation - 1.5 hours
- Preparation of khachapuri flatbread - 10 minutes
- Baking - 15 minutes
Preparation of dough for khachapuri
Preparation
ADVIСE:
At the end of kneading, gather the dough into a ball, grease your hands with vegetable oil, and grease the ball with your hands - so that you get a buttery crust. Then cover it with a towel and put it in a warm place for about an hour.
After an hour, check if the khachapuri dough has risen well. If yes, you can, after kneading a little more, start baking. If not, leave the dough to rise for an additional 30 minutes.
Tip: before placing the dough in the heat, carefully “detach” the dough from the walls of the bowl with a knife, then you can easily remove it from there.
So, we figured out the test. Now for the filling.
Preparing the filling for khachapuri
Grate the cheese and mix with your hands. Add the egg and 30 g of softened butter.
Then add cottage cheese. If you don't use cottage cheese, you need to use a little more cheese.
Mix everything properly. The filling is ready.
Baking khachapuri
IMPORTANT! Khachapuri can be made quite “thick”, or it can be made no thinner than a thin flatbread. If you want to get very thin flatbreads, use the given amount of ingredients to make not 1, but 2-3, dividing both the dough and the filling accordingly.
Now you need to gather the edges of the dough with an accordion, pull them towards the center and secure them there. Imagine making dumplings (or ravioli, whichever is closer): the cheese should be evenly distributed inside, but the seam should be completely smoothed out in the center to make a smooth flatbread.
Flatten it and roll it out with a rolling pin.
Don't forget to flour the board and dough to prevent it from sticking to your hands.
Transfer the khachapuri to a baking sheet (on baking paper), after sprinkling it with flour (or without paper, greasing the baking sheet with oil). Spread the dough with the filling there and, if necessary, flatten it a little more.
Our flatbread promises to be fluffy! You can follow us or make it flatter.
Important. Poke the dough with a fork to prevent it from cracking during baking!
Mix the remaining cheese mass and 20 g of butter and brush the khachapuri on top. It turns out beautiful and tasty.
Or (if there is no mass left): put the cake in the oven, and after 7-12 minutes, when its surface has dried from the heat of the oven, brush with egg yolk and continue baking.
Bake khachapuri on the middle shelf. After about 8-10 minutes, when the bottom is baked and the top begins to turn pink, you can switch the oven to grill mode (if possible). Then the khachapuri will turn out with a beautiful, even crust.
After 2-3 minutes, turn off the oven and remove the khachapuri. Cut into pieces immediately without waiting for it to cool. And serve right away - hot khachapuri tastes better.
Pour the flour into a bowl and, making a well in it, pour in the vegetable oil. Add sugar and salt.
Heat 50 ml of water to 40 C. Heat in the microwave for 20 seconds - if you test the water with your finger, it should burn a little.
Sprinkle yeast over sugar and pour in prepared water. Leave for 5-10 minutes until the yeast swells.
Heat 100 ml water and 100 ml milk and add to the well. Knead soft dough.
Option: Pour 200 g of warm milk into a cup. Mix 30 g and 1 tsp. dry yeast, leave for the yeast to swell. Then pour in the remaining milk, vegetable oil, salt to taste, add 1 tsp. sugar and 1 egg. Whisk everything together. Add flour and knead the dough.
Georgian national cuisine is simply unthinkable without this unique dish. Khachapuri is a cheese flatbread, the recipes of which are passed down from generation to generation. They can differ so radically from each other that common roots will be preserved only in the name. Now it is quite possible for us to try this delicacy. To do this, you don’t have to visit a Georgian restaurant; anyone can prepare khachapuri at home. The main nuances and recommendations for successful preparation, as well as the best recipes, are given in our article.
The classification of khachapuri is quite simple, although in Georgia not only each region can boast of a unique signature recipe, but literally every family. Flatbreads are prepared from lean, yeast and puff pastry, and the filling is chosen from traditional Georgian cheeses.
The “classic” dough for khachapuri is prepared with matsoni, a fermented milk product typical of Georgia and Armenia.
It is made from specially fermented milk and is perfect for quenching thirst on a hot day. Adults and children drink matsoni; you can buy it in large supermarkets, but it’s much easier to make it yourself.
Recipe for Georgian matsoni:
- Boil half a liter of fresh cow's milk with good fat content and cool slightly.
- Mix a tablespoon of sour cream with 5 drops of Hilak Forte. You can use other bacterial starters, as well as fermented preparations to restore intestinal microflora.
- Add the resulting mixture to warm milk, wrap tightly with a towel.
- After 4 - 5 hours, the fermented milk product is ready.
- In the future, the role of the starter will be played by the finished composition. You need to take it at the rate of a teaspoon per half liter of milk.
Connoisseurs of Georgian cuisine claim that in this way real matsoni is obtained only 5-6 times of preparation.
If this option is too labor-intensive, you can make khachapuri with kefir, yogurt, sour cream and even sour milk. There are quite a lot of recipes, so choosing the right one will not be difficult.
How to cook khachapuri: the best recipes
Using step-by-step instructions, you can quickly and deliciously prepare this amazing dish yourself. Different options for forming flatbreads, a variety of fillings, as well as the ability to choose any suitable dough provide an excellent field for creativity. Using your imagination and improving the recipe, as well as preparing your own version of khachapuri will be appropriate not only for everyday meals, but also for the holiday table.
In the classic version, traditional Georgian cheeses are used as a filling for the flatbread: feta cheese, Imeretian cheese, Adyghe cheese or Suluguni. There are options when the filling for khachapuri is made from cottage cheese, beans, fish or meat. Almost any product that can be salted is suitable for this. Airy dough and a slightly spicy filling are the main secrets to the successful preparation of delicious khachapuri.
Required ingredients:
- kefir or matsoni - 0.5 liters;
- flour - 5 glasses;
- egg - 1 piece;
- oil - 2 tbsp;
- sugar - 1 tbsp;
- salt - 1 tsp;
- soda - 0.5 tsp.
How to cook:
- Make a soft dough using all the ingredients and place in a warm place to “rest.”
- Prepare suitable filling. In classic khachapuri with cheese it is finely chopped (grated) cheese, greens and egg.
- Roll out several flat cakes from the dough, put the filling inside, leaving a small hole in the middle.
- If desired, you can fry the khachapuri in a lightly greased frying pan or bake in the oven.
Serve hot along with any sauce you like. They are also often used not as a separate dish, but as an addition to a side dish.
Adjarian khachapuri recipe
For this type of preparation, it is advisable to make the dough with yeast, using dough with the addition of vegetable oil. The biggest difference lies in the way the cakes are formed. Outwardly, they resemble “boats” with an egg baked inside.
Required ingredients:
- a glass of warm water or milk;
- a packet of yeast;
- oil - 3 tbsp;
- sugar - 1 tbsp;
- flour - 0.5 kg.
How to cook:
- Prepare the dough, knead the dough.
- Let the dough rise, at this time make the filling.
- Grate about half a kilo of cheese, add two raw eggs so that the mixture is homogeneous.
- The filling can be salted if the cheese is not too salty on its own. Also add herbs and your favorite spices to the filling.
- Divide the dough into six parts.
- Roll each part into an oval cake.
- Place the filling in the middle of the cake, distributing it evenly.
- The edges are pinched, forming a “boat”.
- “Boats” are laid out on parchment and baked in the oven until half cooked.
- Before the dough is completely fried, a raw egg is broken into the middle of the “boats” and greens are added (optional).
- In three minutes the khachapuri is ready.
The highest level of cooking is considered to be the half-cookedness of the yolk in this recipe.
Real connoisseurs use it as a sauce, dipping pieces of flatbread. Original Adjarian-style khachapuri will become an original table decoration and will appeal to the most picky guests.
Megrelian khachapuri recipe
The subtleties of preparing such a dish are that the filling must be placed inside and outside the dough. Mastering this technique is not too difficult, especially since the dough according to this recipe turns out to be very manageable and tender. The amount of ingredients is designed for one large serving; if you need to feed many guests, double the serving.
Required ingredients:
- warm water - 200 ml;
- flour - 300 gr;
- sugar - 1 tbsp;
- dry yeast - 0.5 tsp;
- butter or margarine - 50 g;
- salt - 1 tsp.
Cooking method:
- Knead the suggested ingredients into a soft dough and let it rise.
- Grate approximately 400 grams of hard cheese. Set aside a little - suitable for the “second” filling.
- Mix the remaining cheese with a raw egg, herbs and spices.
- Roll out the dough, put the filling in the middle, raise the edges and pinch in the middle.
- Roll out the formed cake a little with a rolling pin to make the layer thinner.
- Make a small hole in the middle, about 5-10 mm.
- Transfer the flatbread to a baking sheet, grease the top with oil and bake.
- At the end of baking, sprinkle the remaining cheese on the flatbread and leave until browned.
This cooking method produces a very interesting and tasty pie with a crispy crust and a soft center.
Khachapuri recipe in Imeretian style
A special word needs to be said about this recipe. For Imeretian khachapuri, use any dough except puff pastry, since the flatbreads will be fried in a frying pan.
The highlight of the dish is the unique taste of the cheese filling. There is a special Imeretian cheese for this, but it is quite difficult to find here. A similar taste can be achieved experimentally by mixing various combinations of products available to us.
How to replace Imeretian cheese:
- Add three parts of Adyghe cheese to one part of cheese, as well as a little butter so that the mixture is soft enough.
- Equal proportions of mozzarella and suluguni.
- For one part suluguni - four parts feta cheese.
If the cheese mixture turns out to be too bland, add additional salt. The dough must be rolled out to the size of the pan you are using. The filling is laid out in the middle, the edges are carefully pinched. The flatbread is fried in an almost dry frying pan; greasing with oil is allowed as for pancakes, but not a regular layer for frying. The first side must be fried with the lid closed, after which it is removed. Such khachapuri is a closed pie and is served in portions.
Puff pastry khachapuri recipe
This, as they say, is an option for the lazy. You can purchase ready-made dough, or if you have the necessary culinary skills, you can make it yourself.
Required ingredients:
- flour - 0.5 kg;
- butter - 400 gr;
- water - 0.5 cups;
- salt - 0.5 tsp.
Cooking method:
- Mix flour with a small amount of butter and dilute with water.
- Knead the dough, add salt and put in the refrigerator.
- Roll out the dough into a sheet, put a piece of butter, fold it into an envelope.
- Repeat the operation several times.
- As a filling you can use cheese with chopped boiled egg, herbs and spices.
- Roll out the dough and cut into squares.
- Place the filling in the middle and cover with the opposite piece.
- Pinch the edges, brush with beaten egg and bake.
An interesting shape is obtained by forming triangles from square pieces. To prevent the edges from falling apart, you can use a fork, this way they will also turn out with an interesting pattern.
Lavash khachapuri recipe
Purchasing ready-made Armenian lavash is an excellent reason to pamper your loved ones with this wonderful dish. A fairly large and thin pita bread is suitable for this. You can use any option as a filling; usually these are simply available products from the refrigerator.
Required ingredients:
- thin pita bread - 1-2 pcs.;
- cottage cheese - 300 gr;
- Adyghe cheese or suluguni - 300 gr;
- egg - 2 pcs.;
- salt, spices, herbs - to taste;
- oil - 100 gr.
Cooking method:
- The pita bread must be cut to the width of the baking sheet and laid out on the table.
- Take good fat cottage cheese, grated cheese and suitable spices: herbs, garlic, salt and seasoning. Stir the mixture, add butter if necessary.
- Spread the filling in a thin layer on the surface of the lavash.
- Starting from the edge, roll the pita bread into a roll.
- Brush the top with beaten yolk and place in the oven.
- When serving, spread butter on top and cut into portions.
You can simply form a closed pie from pita bread, as well as make interesting “envelopes” or “bags”. In general, it is enough to show your imagination and make this dish not only tasty, but also unusual in appearance.
There are a lot of recipes for how to cook khachapuri with cheese, but this composition is perfect for the first experiment.
Required ingredients:
- hard cheese - 300 gr;
- sour cream - 300 gr;
- egg - 2 pcs.;
- greens (any to taste) - 100 g;
- flour - 3 tbsp;
- oil - 3 tbsp;
- salt - 1 tsp.
Cooking method:
- Mix all of the above into a homogeneous mass.
- The mixture cannot be beaten, it just needs to be mixed until smooth.
- Pour a little oil into a frying pan with a thick bottom.
- When the oil is hot, spoon the dough onto it.
- Fry on both sides like pancakes.
Of course, such khachapuri is strikingly different from the classic Georgian dish. At the same time, they are ideal as a quick snack for a family dinner.
Recipe for khachapuri with cottage cheese
Completely adapted to our tastes, little gourmets really like this dish. By showing a little imagination and changing the already transformed recipe, you can make sweet khachapuri.
Required ingredients:
- 0.5 liters of kefir;
- flour - 4 cups;
- egg - 1 piece;
- oil - 2 tbsp;
- cottage cheese - 2 tbsp;
- salt - 1 tsp;
- soda - 0.5 tsp.
Cooking method:
- Quickly knead the prepared ingredients into a dough.
- While the dough is resting, prepare the filling.
- To do this, you can take about half a kilo of cottage cheese, add a little grated cheese, one egg and herbs.
- If the mass turns out to be very crumbly, you can add a little butter.
- The flatbreads are rolled out in a thin layer, the filling is laid out in the middle, and the edges are pinched.
- The finished cake must be carefully rolled out again so that the layer is minimal.
- These flatbreads must be fried in a non-stick frying pan, preferably without any oil at all.
The “children's” version of such flatbreads can be prepared on the basis of cheese mass, with the addition of dried fruits and other delicacies. In this case, it is better to bake the khachapuri in the oven rather than fry it.
How to cook khachapuri with cheese so that they turn out tender and airy? Firstly, the dough should not be kneaded too much. It is imperative to let it rise and form the cakes as quickly as possible. Secondly, the flatbreads must be served piping hot, and the already cooled dish must be heated in the microwave. The highlight is that melted cheese coupled with the most delicate dough is an incredible combination. Other tricks for successful cooking are presented below.
Nuances of preparing khachapuri:
- Cheese that is too salty must be cut into thin slices and soaked in water for at least three hours. Water must be changed as needed.
- The dough should not be kneaded for too long, otherwise the finished dish will turn out hard.
- Khachapuri is fried in a frying pan with a minimum amount of oil, or better without it at all.
- The cheese and dough should be approximately the same in volume.
- Khachapuri with meat is usually made from ready-made filling. It can be minced meat fried with onions, finely chopped sausage or ham, or even just pieces of boiled meat.
Georgian khachapuri has long become a familiar dish in our kitchen. The ease of preparation and consistently good taste give them unprecedented popularity. Almost any product is suitable as a filling for flatbreads, and the shape and method of preparation can be chosen from among numerous options.
The dough for Georgian flatbreads can be made with yeast or lean; there are recipes for khachapuri with cheese made from puff pastry.
The main nuances of preparation are described in the information in our article, as well as the best recipes. Cooking khachapuri is a creative process, so flights of fancy and a little impromptu are only welcome. Focusing on the available ingredients and family preferences, you can create your own family recipe, which will be lovingly passed on by children and grandchildren.
Khachapuri is a traditional Caucasian pies with cheese, feta cheese or cottage cheese. A classic dish of Georgian cuisine, revered by gourmets far beyond the borders of the mountainous country. What is the secret of this aromatic and original pastry?
Correct Georgian recipe
Classic khachapuri is baked from unleavened dough, without the use of yeast. Their function is performed by lactic acid bacteria from matsoni, a Caucasian drink that is necessarily added to the dough for traditional Georgian khachapuri.
Matsoni is an analogue of Slavic curdled milk. This is a fermented milk product made from pasteurized milk, which has a mild taste and delicate creamy texture. This tasty and healthy drink is very popular in the Caucasus as an independent dish and a base for spicy sauces.
The centuries-old use of healing matsoni by the mountain people is considered one of the foundations of Caucasian longevity.
Matsoni is easy to prepare at home. Bring a liter of milk to a boil, then turn off the gas. The milk should not be boiled; it is enough to bring the temperature to 90°C. When the milk has cooled to 50°C, add 100 g of sour cream, close and wrap. The matsoni should simmer in the heat for 4 hours, then it is cooled and put in the refrigerator for 3 hours.
Mix half the flour with soda, pour the matsoni into the flour, mix. Beat the eggs and salt with a fork and add to the dough. Knead the soft dough (not hard), gradually adding vegetable oil and flour. Mix well and leave for 40 - 45 minutes.
How to prepare dough with kefir
If it is not possible to prepare or get matsoni, use fresh kefir. Kefir is a close “relative” of matsoni; the Caucasus is also considered its homeland. In this case you will need:
- 250 g kefir 3.2%;
- 15 g soda;
- 650 g wheat flour;
- 50 g sugar;
- 10 g salt;
- 2 chicken eggs;
- 70 g vegetable oil.
Cooking time is about 1 hour 15 minutes. Calorie content – 100 kcal.
Pour warm kefir into a convenient bowl, add baking soda and half the flour, and mix gently. Lightly beat the eggs with salt and sugar and add them. Gradually add vegetable oil, add more flour, knead well. Let it sit in the refrigerator for an hour.
Yeast dough for Georgian khachapuri
In addition to unleavened dough, there are regional variations of the traditional recipe in Georgia. Yeast dough for Georgian khachapuri is prepared from:
- 650 g wheat flour;
- 250 g. matsoni;
- 100 g of natural mineral water;
- 14 g dry yeast;
- 50 g sugar;
- 10 g salt;
- 80 g butter.
Cooking time is about 1.5 hours. Calorie content – 125 kcal.
Dry yeast should be immediately mixed with sifted flour (0.5 kg), add sugar and salt. First dilute the matsoni with warm water, then gradually add it to the flour and stir.
The dough must be kneaded properly; well-prepared dough will not stick to your hands. You may need a little more flour, it depends on the variety (up to 650 g). Cover the finished dough with a towel and put it in a warm place for an hour.
Then knead the risen dough and set it to rest. It will be ready for baking in half an hour.
Classic Georgian khachapuri at home
While the dough is rising, quickly prepare the filling. You will need the following products:
- 350 g suluguni cheese;
- 650 g of Adyghe cheese;
- 2 large chicken eggs;
- 70 g butter.
You can bake traditional khachapuri in about 2 hours, taking into account the preparation time for the matsoni (or kefir) dough. From yeast dough - in 2.5 hours. The calorie content of the dish is 275 kcal.
Adyghe cheese and suluguni need to be grated on a coarse grater. A tandem of real Caucasian cheeses will give the filling a traditional creamy taste and stretchy texture.
Lightly beat the egg whites with a pinch of salt and melt the butter. Add the butter and egg whites to the cheese and mix gently.
Khachapuri is usually brushed with yolks before baking to form an appetizing crispy crust. In mountain villages it is not customary to add greens to the filling.
A mixture of cottage cheese with chopped herbs is more often found in Caucasian pies, which are sold outside the Caucasus.
The above recipes are for 4 servings. From the specified amount you can bake 2 khachapuri with a diameter of 30 cm, which can be conveniently baked in a frying pan. To serve, they are cut into portions.
Or you can make 4 smaller flatbreads, 15 cm in diameter. Small khachapuri are easier to bake in the oven, on one sheet. Divide the dough and filling into the appropriate number of parts.
Thinly roll out a round layer of the desired diameter. Generously distribute the filling, moving away from the edges. We wrap it towards the center and carefully pinch the edges of the cake.
Lightly press the resulting bag on top with your hand. Turn the cake over and carefully roll it out with a rolling pin to the required size (15 or 30 cm in diameter).
In Georgia, khachapuri is usually baked in a dry, hot frying pan, without adding oil. As soon as the first side is browned, turn the cake over and cover the pan with a lid.
The second option is to bake the flatbreads in a hot oven (or oven) at 250°C. The leaf can be dusted with flour. Place the khachapuri on a sheet, brush with yolk, and place in a hot oven.
Baking time 15 – 25 minutes. If you have an overhead grill, turn it on additionally.
Hot, freshly baked flatbreads are generously greased with warm butter and served to guests.
If the cheese for the filling is too salty, it needs to be soaked for 2 hours in cold boiled water. If you don’t have time, just add ricotta or mozzarella to the filling.
If the recipe requires adding water, use natural mineral water with an average level of mineralization (up to 4 g/l). The dough will be especially airy and soft.
Flour for home baking should first be sifted through a sieve. The simple procedure will not take much time, and the quality of the test will improve significantly.
Classic unleavened dough or yeast dough - choose according to your mood. Ruddy Georgian khachapuri, prepared according to any of the given recipes, will diversify the daily menu and adequately decorate the festive table. Bon appetit!
In the shape of a boat and filled with a chicken egg. Imeretian khachapuri are round. Mengrel ones are also round, but covered with suluguni cheese on top. And they also bake puff khachapuri in the shape of a triangle from puff pastry. Today let's cook khachapuri with cheese from yeast dough in the oven.
Khachapuri with cheese
5 from 1 reviews
Khachapuri with cheese made from yeast dough
Recipe for khachapuri with cheese in the oven
Type of dish: Baking
Cuisine: Ossetian
Ingredients
- Warm milk - 150 ml,
- yeast - 1 tbsp. spoon,
- salt - 1 teaspoon,
- sugar - 1 teaspoon,
- flour - 600 g,
- matsoni or yogurt - 250 ml,
- chicken egg - 1 pc.,
- vegetable oil - 2–3 tbsp. spoons,
- margarine - 100 g,
- suluguni cheese - 400 g.
Preparation
- Prepare the dough for khachapuri: to do this, add yeast, sugar, salt, vegetable oil (1 spoon), a little flour to warm milk and leave the mixture for 20-30 minutes to ferment.
- After the yeast has fermented, add matsoni or yogurt, chicken egg and flour. Knead the dough, adding flour if necessary. After the dough begins to move away from your hands a little, pour melted margarine over it and continue kneading. Cover the finished dough with a towel and place in a warm place to rise for 1 hour, then knead and let rise one more time.
- Then, grate the cheese (you can add a little salt), and roll out the dough into flatbreads, put cheese on each flatbread and gather the dough into a knot. Then turn the flatbread over and roll it out.
- Place the khachapuri on baking sheets and bake in an oven preheated to 180 degrees for about 20 minutes.
Bon appetit! Khachapuri with cheese made from yeast dough
Khachapuri is prepared in different ways and comes in different types. Adjarian khachapuri is baked in the shape of a boat and filled with a chicken egg. Imeretian khachapuri are round. Mengrel ones are also round, but covered with suluguni cheese on top. They also bake puff khachapuri in the shape of an envelope or triangle from puff pastry. Today let's prepare khachapuri with cheese from yeast dough in the oven. Khachapuri with cheese 5 from 1 reviews Khachapuri with cheese made from yeast dough Print Recipe for khachapuri with cheese in the oven Author: Cook Type of dish: Baking Cuisine: Ossetian Ingredients Warm milk - 150 ml, yeast - 1 tbsp. spoon, salt - 1 teaspoon,…
Real Georgian cuisine evokes only words of admiration, no matter if we are talking about kebab, satsivi, khinkali or khachapuri. The last dish is easy to prepare according to ancient recipes, observing all the slightest nuances of the technological process, and adapting them to modern conditions. Below are several classic and original recipes from one of the most famous gastronomic brands in 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. Quick khachapuri is an ideal recipe for Sunday breakfast with the family. While the khachapuri is being prepared, the spicy cheese smell is simply mesmerizing! Round flatbreads with cheese and curd filling have an excellent taste and always turn out great. A simple culinary photo recipe is given below.
Cooking time: 2 hours 0 minutes
Quantity: 8 servings
Ingredients
- Kefir 2.5%: 250 ml
- Egg: 1 pc.
- Flour: 320 g
- Slaked soda: 6 g
- Cottage cheese: 200 g
- Cheese: 150 g
- Butter: 50 g
- Salt, black pepper: taste
Cooking instructions
How to cook khachapuri with puff pastry cheese
Khachapuri based on puff pastry is one of the most popular recipes outside of Georgia. Naturally, novice housewives take ready-made dough, which is sold in hypermarkets, and experienced ones can try to prepare it themselves. The recipe can be found on the Internet or in your grandmother’s cookbook.
Ingredients:
- 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.
Algorithm of actions:
- Grate the cheese, add butter, naturally melted, and 1 chicken egg. Mix thoroughly.
- Leave the puff pastry sheets at room temperature to defrost. Roll out thinly, cut each sheet into 4 parts.
- Place the filling on each of the parts, not reaching the edges 3-4 cm. Fold the edges towards the middle, forming a circle, and pinch.
- Carefully turn it over, roll it out with a rolling pin, turn it over again and also roll it out with a rolling pin.
- Beat 1 chicken egg, brush with khachapuri egg mixture.
- Bake in a frying pan or in the oven until a nice crust forms.
- Serve and immediately invite your family to a tasting; this dish should be eaten hot!
Recipe for khachapuri with cheese and kefir
Cheese Georgian flatbreads are delicious in any form, cold or hot, made from puff pastry or yeast dough. Beginning housewives can make regular dough with kefir, and cheese will turn the dish into an exquisite delicacy.
Ingredients:
- 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.
Algorithm of actions:
- The first step is to prepare the dough. Take a large container and pour kefir into it (according to the norm).
- Put the egg, salt, soda, sugar there and beat. Add oil (vegetable), mix.
- Pre-sieve the flour, 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.
- While the dough is chilling, prepare the cheese. Grate both types on a grater (middle holes). Only “Suluguni” will be used for filling.
- Roll out the dough and cut out circles with a plate. Place the filling in the middle of each circle, do not reach the edges. The more filling, the tastier the khachapuri.
- Tuck the edges, pinch, and use a rolling pin to make the khachapuri thin enough.
- Line a baking sheet with oiled paper (parchment). Place and brush each with beaten egg.
- Bake for half an hour at medium temperature.
- Sprinkle the khachapuri with grated semi-hard cheese, place in the oven, and remove after the cheese crust has formed a golden brown.
- Place a little butter on each khachapuri and serve. Separately, you can serve salad or greens - parsley, dill.
Lush, delicious khachapuri with cheese made from yeast dough
Ingredients (for dough):
- Wheat flour – 1 kg.
- Chicken egg – 4 pcs.
- Sugar – 2 tbsp. l.
- Dry yeast – 10 gr.
- Milk – 2 tbsp.
- Butter – 2-3 tbsp. l.
- Salt.
Ingredients (for filling):
- Chicken egg – 3 pcs.
- Butter – 2 tbsp. l.
- Sour cream – 200 gr.
- “Suluguni” (cheese) – 0.5-0.7 kg.
Algorithm of actions:
- The main thing is to prepare the dough correctly. To do this, heat the milk (until warm). Add salt and sugar, yeast, eggs, flour.
- Knead, add oil towards the end. Leave for a while, 2 hours is enough for proofing. Don't forget to knead the dough as it increases in volume.
- For the filling: grate the cheese, add sour cream, eggs, melted butter, stir.
- Divide the dough into pieces (about 10-11 pieces). Roll out each one, put the filling in the center, bring the edges towards the middle, pinch. Turn the flatbread over to the other side and roll it out so that it is 1 cm thick.
- Grease the baking sheets with oil and bake (temperature 220 degrees). As soon as the khachapuri is browned, you can take it out.
- 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 have too little time to knead the dough, you can try making khachapuri using thin pita bread.
Of course, 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 ten points by the family.
Ingredients:
- 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.
Algorithm of actions:
- Beat kefir with eggs (fork or mixer). Place part of the mixture in a separate container.
- Salt the cottage cheese and grind. Grate the cheese and mix with cottage cheese.
- Grease a baking sheet with oil, place 1 sheet of pita bread, so that half remains outside the baking sheet.
- Tear the second pita bread into large pieces and divide into three parts. Moisten 1 part of the pieces in the egg-kefir mixture and place on pita bread.
- Then distribute half of the cheese and curd mass evenly over the surface. Place another portion of the lavash pieces, moistening them in the egg-kefir mixture.
- Again a layer of cottage cheese with cheese, finish with a third piece of lavash torn into pieces, again dipped in kefir and egg.
- Pick up the sides, cover the khachapuri with the remaining part of the pita bread.
- Lubricate the surface of the product with the egg-kefir mixture (set aside at the very beginning).
- Bake in the oven for 25-30 minutes, temperature 220 degrees.
- “Khachapuri” will turn out to be huge, covering the entire baking sheet, ruddy, aromatic and very tender!
Khachapuri with cheese in a frying pan
Ingredients:
- 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.
Algorithm of actions:
- Knead the dough from softened butter, kefir, sour cream, flour, salt and sugar. Add flour last.
- For the filling: grate the cheese, mix with melted butter, sour cream, and mash well with a fork.
- Divide the dough. Roll out each part on a table sprinkled with flour into a circle.
- 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.
- Bake in a dry frying pan, turning over.
- As soon as the khachapuri is browned, you can remove it, grease it with oil and invite your relatives for a tasting. Although, perhaps, smelling unusual aromas from the kitchen, they will come running themselves.
Recipe for khachapuri with cheese in the oven
According to the following recipe, khachapuri needs to be baked in the oven. This is beneficial for the housewife - there is no need to guard each “pancake” separately. I put everything on the baking sheets at once, rest, the main thing is not to miss the moment of readiness.
Ingredients:
- 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).
Algorithm of actions:
- Knead the dough, adding flour last. Moreover, you can pour 2 glasses at once, and the third one can be poured into a spoon, you will get an elastic dough that does not stick to your hands.
- Then leave the dough for 30 minutes, this time can be spent preparing the cheese filling. Grate the cheese, mix well with the egg, you can additionally add herbs, primarily dill.
- Form the dough into a roll and cut crosswise into 10-12 pieces. Roll out each, place the filling, raise the edges, gather, pinch.
- Roll out the resulting “bag” with filling into a pancake, but be careful not to tear it.
- Line baking sheets with oiled paper (parchment) and place khachapuri.
- Bake until a nice golden hue and golden brown crust, immediately coat each one with butter.
Lazy khachapuri with cheese - a simple and quick recipe
It is interesting that along with classic recipes of Georgian cuisine, so-called lazy khachapuri can be found in the literature. In them, the filling is mixed directly into the dough, it turns out not as beautiful as in the “real” ones, but no less tasty.
Ingredients:
- Hard cheese – 200-250 gr.
- Chicken egg – 2 pcs.
- Flour – 4 tbsp. l. (with a slide).
- Baking powder – 1/3 tsp.
- Salt.
- Sour cream (or kefir) – 100-150 gr.
- Dill (or other greens).
Algorithm of actions:
- Grate the cheese, wash and chop the herbs.
- Mix dry ingredients in a container - flour, baking powder, salt.
- Add grated cheese and eggs to them, mix well.
- Now add sour cream or kefir into the mixture so that it has the consistency of thick sour cream.
- Place this mixture in a hot frying pan and bake over low heat.
- 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 amazing taste.
Delicious khachapuri with cheese and egg
The classic recipe for khachapuri filling is cheese mixed with eggs. Although many housewives for some reason remove eggs, which give the dish tenderness and airiness. Below is one of the delicious and quick recipes.
Ingredients for the dough:
- Kefir (matsoni) – 2 tbsp.
- Salt - to the cook's taste.
- Sugar – 1 tsp.
- Soda – 1 tsp.
- Flour – 4-5 tbsp.
Filling ingredients:
- Hard cheese – 200 gr.
- Boiled chicken eggs – 5 pcs.
- Mayonnaise – 2-3 tbsp. l.
- Greens – 1 bunch.
- Garlic – 1-2 cloves.
Algorithm of actions:
- Knead the dough, according to tradition, adding flour last, adding a little at a time.
- For the filling, grate the eggs, cheese, chop the herbs, put the garlic through a press, and mix the ingredients.
- Make khachapuri as usual: roll out a circle, lay out the filling, connect the edges, roll out (a thin flatbread).
- Bake in a frying pan, no need to grease.
Relatives will undoubtedly appreciate the khachapuri recipe with such a delicious filling.
Recipe for khachapuri with Adyghe cheese
A classic brand of Georgian cuisine involves Suluguni cheese; Adyghe cheese can often be found in the filling. Then the khachapuri has a pleasant salty taste.
Ingredients:
- 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.
Algorithm of actions:
- The cooking process is quite simple. The dough is kneaded, thanks to vegetable oil, it does not stick to the rolling pin, table or hands, stretches well and does not tear.
- For the filling, grate the Adyghe cheese or simply mash it with a fork.
- 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.
- Bake on a baking sheet.
- Don’t forget to grease thoroughly with oil immediately after baking; there is never too much oil in khachapuri!
For classic khachapuri, the dough can be prepared with matsoni, kefir or unsweetened yogurt. When hot, finished products must be greased with butter.
The filling can be from one type of cheese, several types, cheese mixed with cottage cheese or eggs. Moreover, they can be put raw into the filling, they will be baked in the process, or cooked and grated.
It is important to remember that Georgian cuisine cannot be imagined without a lot of greens. Therefore, it is imperative to take parsley and dill, wash, chop, add to the dough during kneading or during baking.
