Khachapuri recipe with cheese. Prepare khachapuri with cottage cheese from puff pastry. Description of preparing khachapuri at home

We usually associate such a dish as khachapuri with cheese with Georgian, Armenian and any other oriental cuisine. But the origins of this pastry are still Georgian.

Usually khachapuri is a wheat flatbread with suluguni cheese and Georgian tkemali sauce. Often on store shelves you can see khachapuri without sauce, but with an egg inside.

People don't often think about the history of the dishes they eat every day. But we are sure that people have been preparing khachapuri for so long that the recipe has already entered into the Georgian national code. This is their own reason for pride, like kulebyak and cabbage soup in Russia, like borscht with pampushki in Ukraine.

The ability to cook national dishes is an excellent quality for a housewife and mother.

Plus, Russia and Georgia lived in the same state for a long time, so in our country khachapuri with cheese is also known and loved. And they add their own ideas and twists to the recipe! Therefore, I present to you 8 options for preparing this dish.

This dish is almost as old as Georgia itself. It is known that the approximate period of origin of the recipe is the Middle Ages, and the region is northeast Georgia.

Its original recipe is so cherished that in 2011 they even filed a patent for its trade name. This is so that no establishment can give the name “khachapuri” to a dish that is not one, and does not know how to prepare khachapuri in its own way. After all, this Georgian product is unique.

The most delicious khachapuri recipes

Khachapuri with cheese in a frying pan

This option is prepared with the addition of kefir. The dough turns out soft, airy, porous - just what you need for a crispy crust and rich, tender pulp. An important requirement for proper khachapuri is that there be twice as much filling as there is bread. You can do it in half, but not less!

cheese – 0.5 kg. Take the variety that melts well and can stretch: mozzarella, suluguni, sheep, or at worst, Dutch. For example, 50% mozzarella and 50% suluguni;
greens – 50 g;
flour – 0.3 kg;
sugar - tablespoon;
salt - teaspoon;
kefir - a glass;
soda - half a teaspoon.

Dissolve kefir and sugar in an enamel bowl. sand, salt and soda powder. Pour in the flour and form the dough, only on the surface.

Don’t be afraid to knead the dough until completely smooth. When you are finished, remove the mixture for cooking to the place at the desired temperature and cover with paper, cloth or film.

Grate two types of cheese coarsely, add herbs and stir.

Divide the baking mixture evenly into four pieces. Roll out all the pieces separately from each other with a rolling pin, put a quarter of the filling inside and spread over.

The flatbread with the filling inside needs to be fried on both sides in butter or vegetable oil. Make sure that the cheese filling has the desired consistency - it stretches, but does not spill out.

The Adjarian version looks more interesting than the traditional recipe - instead of flatbread there are boats, and in the center of the flatbread there is an egg. Plus, this version of the dish is oven-cooked, so it's lower in fat and calories.

If you also grease this culinary masterpiece with oil, the result is absolutely beautiful. Delicious beauty!

To prepare this recipe, take the following ingredients:

0.5 kg flour;
0.4 l milk;
a couple of tablespoons of plums. oils;
tablespoon rast. oils;
a teaspoon of sugar;
1⁄2 teaspoon salt;
0.5 kg of cheese (preferably suluguni);
1⁄2 pack of dry yeast;
3 chicken eggs.

Add dry yeast and sugar into the sifted flour. sand, salt, butter. Pour the heated milk into a cup.

Your dough should be quite dense so that it does not stick to your hands. It needs to be kneaded on the table until completely homogeneous. Put it in a warm place for a while, cover it carefully and let it rest.

Prepare grated cheese, mix with one egg. Form the baking mixture into four equal pieces. Roll the pieces into flat cakes, fold the edges of the flat cakes to make a boat. Place 1⁄4 of the filling inside and bake for 7-8 minutes. Preheat the oven to 250 degrees.

When you take out the khachapuri, break an egg into the center of each boat and put it back into the oven for 3-4 minutes.

Khachapuri in Megrelian

This version of the dish is more similar to the traditional recipe. Only cheese is added not only inside the flatbread, but also on top.

To prepare this recipe take:

cheese – 0.2 kg;
0.5-0.6 kg flour;
half a glass of milk;
half a pack of dry yeast;
half a teaspoon of soda powder;
egg;
a third of a pack of plums. oils;
table. spoon of vegetable oil;
grows a little. oils for lubrication.

Add salt and dry yeast to the heated milk and prepare the mixture. Add another egg, two types of oils to what comes out and mix again.

Gently add flour. Let the base be dense, it should not stick to your hands, but do not add more flour than necessary.

You need to knead the dough on the surface, gradually adding more flour if necessary.

To make the dough rise, cover it with a towel and forget about it for 1-2 hours.

Prepare grated cheese. Divide the dough into 2 pieces and roll out the cakes.

Place half of the filling inside, connect the ends and roll into a layer. Place each flatbread on a baking sheet and sprinkle with suluguni shavings.

Bake at high temperature (200-250 degrees) for only 15 minutes.

This recipe combines the pros and cons of other options for preparing a Georgian dish. On the one hand, khachapuri is cooked in the oven, without vegetable oil for frying. Fewer calories and less cholesterol. On the other hand, you will have to prepare yeast dough. The name of the baked goods comes from one of the national groups of Georgians - Imeretians, who lived and live in the western part of the country.

But this dish is usually not suitable for beginners, so feel free to tackle this type of baking after mastering other recipes.

To prepare Imeretian-style khachapuri, you need:

0.25 kg flour;
half a glass of water;
a third or half a packet of dry yeast;
a tablespoon of sunflower oil;
a third of a teaspoon of sugar;
a third of a teaspoon of salt;
0.3-0.4 kg of cheese;
egg;
a little plum. oils

Stir yeast and salt in warm water, then add sugar, add sunflower oil and stir again.

Carefully pour the flour into the yeast mixture and stir.

Leave the dough to rise for half an hour under a towel.

Make the filling: grate the cheese, add the egg and mix. To prevent the filling from spreading and keep its shape, pour a little flour into it - a tablespoon will be enough.

Take out the baking mixture, roll it into a circle with a diameter of 30 centimeters, put all the filling inside.

Khachapuri made from puff pastry

Khachapuri with cheese, which is sold in supermarkets and bakery stalls, are almost always small triangles of puff pastry.

They require less skill; this is not the original Georgian recipe. But you will definitely be able to cook them and you will need fewer ingredients.

So, the necessary products:

0.5 kg cheese;
package of puff pastry (500 g);
2 chicken eggs;
a little butter.

Grate the cheese on a coarse grater, add egg and butter. One tablespoon will be enough, the main thing is to melt it.

Divide the dough into 6-8 equal parts. Roll out into layers and place a little cheese filling in the center. Connect the ends of the layers to form a triangle and place on a greased baking sheet.

Everything - in the oven for 20 minutes. Temperature – 200 degrees. When the khachapuri is almost ready, brush the pastry with beaten egg and place back in the oven. Another 3-5 minutes and you're done!

Khachapuri made from yeast dough

A Georgian baking recipe, modernized by Russian housewives.

To prepare the pie, take the following products:

1000 g flour;
7 chicken eggs;
a pack of dry yeast;
500 ml water or milk;
100-150 grams of plums. oils;
1 table. spoon of granulated sugar;
0.5 teaspoons of salt;
1000 g cheese;
0.2 kg sour cream.

Sah. Stir sand, dry yeast and salt in warm water/milk. Combine with 4 eggs, flour and form a dough. When finished, add 4 tablespoons of oil and knead again. Leave in a warm place under a towel for a couple of hours.

Grate the cheese, mix with the remaining eggs, sour cream, and remaining butter.

You need to form ten cakes from the dough. The cooking technology is the same - roll it out, put the filling inside, squeeze it and roll it out again.

And finally - into the oven until done at 200-250 degrees.

Let's replace the dough with pita bread for two reasons: faster and fewer calories.

Required Products:

30-50 g of greens;
1/3 pack of plums. oils;
0.4 kg cheese;
0.4 kg cottage cheese;
0.2 l milk;
0.4 liters of sour cream – large package;
2 chicken eggs;
1 pack thin lavash.

The recipe also contains cottage cheese - with it the khachapuri will be softer and more tender.

Add 25 g of melted plums to the mixture of beaten eggs, sour cream, milk, salt and spices. oils Dip the lavash sheets into this mixture and place them in a baking container.

Combine cottage cheese and grated cheese, add chopped herbs. Mix and place on pita bread, then top with some filling and grated cheese again.

Place in the oven for 20 minutes at 220 degrees.

Khachapuri with cottage cheese

Compound:

0.15 kg plums oils;
3 chicken eggs;
1/2 tea. spoons of salt;
0.4 kg flour;
0.25 kg cottage cheese;
0.2 kg cheese;
teaspoon sugar;
a pinch of soda;
1 tbsp. spoon of sour cream.

Mix cottage cheese with butter, slaked soda, sugar. sand and egg. Add all the flour and mix. Knead the dough.

For the filling, mix grated cheese with 1 egg, sour cream, and add herbs if desired.

Khachapuri is cooked in the oven, so roll out 8 flat cakes using the same technology as previous recipes.

Beat the egg and brush the pastries with it and place in the oven for half an hour to an hour at a temperature of 200-220 degrees.

In a restaurant, the most important thing is the presentation. To make dinner at home just as unusual, eat khachapuri in Georgian style. If you have baked goods with an egg on top, break off pieces from the pie and dip them in the egg filling.
Before removing from the oven, it is better to brush the baked goods with beaten egg;
The best cheese for khachapuri is suluguni. The Adyghe one is similar to it, it is more accessible and cheaper.
If you don’t have all the necessary types of cheese, take feta cheese.
If a special presentation of a dish to create a “Georgian flavor” is not enough for you, instead of kefir in recipes, use matsoni, a Georgian fermented milk product.
This recipe, although considered Caucasian fast food, can be made vegetarian, low-calorie, and a recipe for every day.

Conclusion

For khachapuri with cheese, try Georgian wines - Kakhetian and any other. Bon appetit! National Caucasian cuisine is a decoration for any table.

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,…

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, they cannot leave anyone indifferent. One of the most favorite types of such baked goods is Caucasian khachapuri.

Khachapuri is a national Georgian dish, which is a hearty wheat flatbread filled with cheese. 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 the one made with your 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. Unleavened dough prepared on the basis of the Caucasian fermented milk product - matsoni - is considered traditional. 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 cool 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, while 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 dough is made from matsoni, and the mold must be closed. Fry on each side for 10-15 minutes until golden brown. 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. As in a frying pan, khachapuri is cooked one at a time in a slow cooker. 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 dish has the richest and most unique taste in the first half hour after cooking.

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 separately calculate the nutritional value and calorie content for each.

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 for khachapuri. For each Caucasian region, its 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 typical of 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

Adjarian khachapuri has an open boat shape, 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 of 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 put the khachapuri to bake 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 prepare various 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 the 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 a traditional 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 a uniform 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.

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

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.

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.

Khachapuri is a traditional dish of Georgian cuisine, figuratively - cheese pie, and literally translated - bread and cheese. This episode is about how you can make delicious cheese pies and khachapuri at home.

There are many delicious khachapuri recipes:

in Adjara (in the form of a boat filled with egg),
in Georgian,
in Imeretian,
in Abkhazian,
Megrelian khachapuri (this is when cheese is placed on top of the khachapuri before baking),
Svan khachapuri (with meat),
Ossetian,
Armenian khachapuri.

Khachapuri boats

Flatbread with cheese, or khachapuri, is very popular in the Caucasus. Different peoples prepare them in different ways. Here is just one of the options for preparing them.

Ingredients:

for test:

butter (melted) – 10 g,
eggs – 1 pc.,
dry yeast – 1 tsp,
warm water – 150 ml,
flour – 250 g,
salt;

For filling:

cheese "Adygei" - 50 g,
Dutch cheese - 50 g,
milk for lubrication.

Recipe:

Prepare the dough: combine 250 g flour, 1 tsp. dry yeast with 150 ml of warm boiled water, 10 g of melted butter, add a little salt. Mix everything, cover with a towel and leave for half an hour to rise in a warm place. When the dough has risen, cut it into pieces and roll into oval shapes. Roll up the edges into ropes, shape the dough into boats, and brush the edges with milk.

Place the boats on a baking sheet and place in the oven. Bake the flatbreads for 15 minutes. at a temperature of 200 degrees.

For the filling, grate 50 g of “Adygei” and “Dutch” cheese on a coarse grater. Mix the cheeses. Place the filling into baked dough “boats”. Place the filled khachapuri back into the oven for 5 minutes. just enough for the cheese to melt.

Ready-made khachapuri can be greased with melted butter, they will look even more appetizing. It is better to eat khachapuri hot, but with cold kefir.

Traditional khachapuri is prepared with unleavened curd cheese of the Adyghe type and an egg, or from feta cheese, suluguni with the addition of cottage cheese, but there are many recipes that use hard cheeses in addition to Adyghe cheese and do not add greens to the khachapuri. And some housewives make this recipe their own, special, and put not only greens in the khachapuri filling, but also garlic, ham, meat, smoked cheese, potatoes, champignons, and fish. Smart housewives love to cook khachapuri quickly and use ready-made puff pastry or lavash to prepare lazy khachapuri. We will prepare real khachapuri with yeast dough, and we will try to bake them not only in the oven and frying pan, but even in a slow cooker!

step-by-step photo recipe for cooking in the oven, in a frying pan, and in a slow cooker

We will use the following products:

Ingredients:

Wheat flour – 1kg
Warm water – 0.5 liters
Granulated sugar – 1 tablespoon
Dry granulated yeast – 1 tablespoon
Salt – 1 teaspoon
Vegetable oil – 100 ml
Eggs – 2 pieces
Butter or margarine – 50 g per dough
Butter – 100 g for filling
Cheese – 1400 g

Cooking process:

From this amount of ingredients we will get 4 khachapuri flatbreads, each one will require approximately 350 g of cheese filling.

Ideally, for the filling, of course, use tender, lightly salted Adyghe cheese, Ossetian or Imeretian; sometimes I add Russian (or any other) cheese to Adyghe cheese.

Let's start by preparing yeast dough for khachapuri (you can often find khachapuri dough made with sour milk, matsoni or kefir in recipes).

Pour slightly warm water into a deep cup, add sugar and dry yeast.

Leave them for 15 minutes, during which time the yeast will dissolve in the water and turn into foam. You need to add salt to it.

Heat the vegetable oil along with margarine or butter, do not make them hot so as not to kill the yeast. Place in a bowl with yeast.

Add sifted flour to them and knead the dough. Sometimes I knead the dough for khachapuri in a bread machine, it’s more convenient.

The yeast dough will rise and mature in a warm place for about 1 hour. It should expand well in volume.

Preparation of cheese filling for khachapuri:

Grate the cheese on a coarse grater or knead it well with your hands. I also grate the butter. Add the whites of two eggs, butter and salt to taste to the cheese (if the filling includes feta cheese, no salt is added). Mix everything.

In order for the khachapuri to be rosy and shiny, you need to prepare a lubricant for them.

To do this, mix the remaining yolks with two tablespoons of sunflower oil and three tablespoons of water.

The dough and filling for khachapuri are ready, the next step is to tell how to make khachapuri stuffed with cheese and eggs.

All dough and filling are divided into 4 equal parts. A ball is formed from each and a flat cake is rolled out. You need to roll it out so that it is convenient for you to place the filling on it and pinch it.

Gather the edges of the cake towards the center.

Pinch the flatbread with the filling and gently knead it with a rolling pin or hand so that the cheese filling is evenly distributed inside the thin pie.

Turn the khachapuri seam side down and roll it out using a rolling pin.

Cooking khachapuri with cheese in the oven

Georgian housewives bake khachapuri in a special stone or clay frying pan called ketsi. We will bake khachapuri on a baking sheet or round frying pan. Place the flatbread stuffed with cheese on a baking sheet or frying pan; they can be greased with butter or simply sprinkled with flour.

To prevent the khachapuri from rising like a mushroom during baking, we will make a pattern on it with a fork so that hot air can escape.

The top of the flatbread should be greased with a mixture of yolks, butter and water.

Bake khachapuri in the oven at high temperature, 230-250 degrees until beautifully crusted, approximately 25 minutes.

Cooking khachapuri with cheese in a frying pan

The frying pan for baking khachapuri should be cast iron or with a thick bottom. They need to be baked over medium heat in a dry frying pan with a lid.