Khachapuri in the pan can do different ways. Someone cooks such a tasty and high-calorie dish on water, and someone uses fresh kefir. In any case, if you comply with all the requirements of the recipe, you will definitely get fragrant and ruddy products that can be safely served even to the festive table.

Making delicious khachapuri at home

Khachapuri is a national Georgian dish. Such a product is a flour tortilla, which can be stuffed with cheese, steamed fish or meat. The name of this dish comes from the words "hacho", that is, "cottage cheese", and "puri" - "bread".

To independently make khachapuri in a pan, we will need the following set of ingredients:

  • sifted wheat flour - not less than 300 g;
  • standard size eggs - 2 pcs .;
  • sea ​​salt - use according to your personal taste;
  • imeretinsky cheese - about 300 g (you can use Mozzarella cheese);
  • white sugar - a full dessert spoon;
  • baking soda - no more than 1/2 dessert spoons;
  • pure water - 200 ml;
  • vegetable oil - use to taste and desire.

Making the base

Khachapuri in a frying pan is not very long fried. But before proceeding with the heat treatment of such a Georgian dish, you should thoroughly knead the base. To do this, chicken eggs are placed in a blender and whipped together with sea salt and sugar.

Having received a homogeneous and slightly foamed mass, ordinary drinking water is added to it and slowly sifted sifted flour, previously mixed with baking soda, is added.

All products are well disturbed with a spoon. As a result of this treatment, you should get not a steep, but a viscous dough, the consistency of which resembles the basis for fritters.

The finished egg mass is covered with a lid and set aside for hours. After this time, soft cheese is spread in the dough and thoroughly knead it with a spoon.

Again mixing the products, get a viscous dough with visible inclusions of dairy product. After that, it is again set aside, and then proceed to heat treatment.

Frying products on the stove

Khachapuri with cheese in a frying pan should be fried only after the dishes are hot. A small amount of vegetable oil is poured into it, and then some of the dough is laid out.

After frying the base on one side (about 7-8 minutes), it is gently turned over with a spatula and the same amount of time is prepared.

Observing all the above recipe requirements, they get a soft, ruddy and lush product.

Served at the table

Now you have an idea of ​​how to cook khachapuri with cheese in a pan. After roasting, the dishes are carefully placed on a large and flat plate, then cut into triangular pieces and presented to the table along with a cup of sweet tea.

Cooking classic Georgian dish

Khachapuri-boat is a very popular dish in Georgia. To form it is not difficult. However, such a product requires heat treatment in the oven. In this regard, it is cooked a little longer than khachapuri in a pan. Therefore, we decided to present you with easier recipes for this amazingly tasty and simple dish.

So, to implement the recipe in question, we need:

  • fresh medium-fat kefir - about 140 ml;
  • high fat sour cream fresh - about 110 ml + 2 large spoons for the filling;
  • quality butter - at least 100 g + 25 g for the filling;
  • sifted light flour - about 300 g;
  • common salt - ½ dessert spoon;
  • baking soda - ¼ dessert spoon;
  • white sugar - 1 large spoon;
  • any kind of hard cheese - about 250 g (for the filling);
  • white cheese - about 100 g (for the filling).

Knead dough

The presented recipe for khachapuri on kefir is a classic. To implement it, you must first knead the base. To do this, sour milk drink is mixed with sour cream, and then add to it fine salt, baking soda and granulated sugar.

All ingredients stir well with a spoon, and then add the pre-melted butter. Also, wheat flour is gradually poured into the base.

Ready dough  for khachapuri it should be soft and slightly sticky. However, due to the presence of oil in it, it should not stick to hands.

Kneading the base, cover it with a towel and leave at room temperature for 10-18 minutes. Meanwhile, proceed to the preparation of the filling.

How to make stuffing for khachapuri?

To prepare the filling for Georgian dishes, you must use several types of cheese. We decided to apply hard and white cheese. The first ingredient is rubbed on a small grater, and the second is simply crumpled with a large spoon. After that, both products are combined, add sour cream and soft butter.

The filling is well stirred before combining all the ingredients. If required, they can be slightly salted.

The process of forming products

After the dough is infused under a towel, it is divided into 4 equal parts. Subsequently, small tortillas are formed from them, in the center of which a previously prepared stuffing is placed in a slide. By the way, there should be a lot of it (about the same as the test itself).

After the described actions, the edges of the base are collected to the middle, tightly closing the filling and expelling air to the outside. Then the resulting prefabricated gently flatten hands. At the same time make sure that the dough does not break, and the filling does not flow out. In this form, the cake is lightly rolled out with a rolling pin, and then proceed to its heat treatment.

Fry products on the stove

Ideally, classic khachapuri baked in the oven. In addition, such products can be cooked in a conventional oven (such as a khachapuri boat). However, we decided to fry this dish in a dry frying pan.

Ware strongly heated over high heat, and then spread the formed product. It should be fry with the lid closed before browning the two sides.

How to properly present to the table?

After roasting khachapuri they are placed on a large and flat plate, and then smeared with fresh butter. From the number of ingredients that was presented above, get exactly 4 products. They are presented to the table along with a cup of hot and sweet tea, after cutting the dish into small triangles.

Details on how to make khachapuri lavash

This dish is designed for lazy housewives. It does not require purchase a large number  products, however, it turns out very tasty and nutritious.

So, to make khachapuri of pita, we need the following components:

  • hard cheese of any manufacturer - about 140 g;
  • thin Armenian lavash - a few sheets;
  • high-quality butter - about 100 g;
  • fresh herbs - use as desired.

Forming products

For the formation of such khachapuri use only thin Armenian lavash. It is cut into rectangles of 10 to 20 centimeters, and then spread on one side of coarsely grated hard cheese. You can also add fresh chopped greens to the filling. This will make the dish more aromatic and tasty.

After laying out the filling, it is necessary to cover it with the free side of pita bread and carefully rub it with your hands.

How to fry on the stove?

Having formed lazy khachapuri, they are fried in a dry frying pan on both sides. Do this until the products are lightly browned, and the stuffing does not melt.

After heat treatment, the khachapuri is carefully laid on a plate and immediately smeared with fresh butter. In this form, products are served to the table along with sweet tea.

Khachapuri  - a dish of Georgian cuisine, is a beautiful round or oval cake with different fillingsmost often with cheese. Khachapuri is also made with cottage cheese, and with greens, as well as with beans, and other fillings. There are different khachapuri:, Imeretian - round, rachinskie - with a bean filling. The dough for khachapuri in Georgia is kneaded on yoghurt, but in our country it is extremely difficult to find, so you can use plain kefir, sour milk or sour cream to make it. Also, in modern interpretation, the dough for the preparation of khachapuri can be used as a puff, and yeast or fresh. You can cook khachapuri in different ways, baking separately in a frying pan or baking tray in the oven, or you can immediately fry on gas using a frying pan. These are exactly khachapuri we will cook today. They are called "Fast" because they will be fried in butter in a frying pan. Delicious homemade khachapuri with cheese and cottage cheese will not leave anyone indifferent. For the recipe, I thank my mother, who often pleases us with delicious pastries - today these are fast khachapuri with cottage cheese and cheese in a pan.

It will be required: 8 small khachapuris with a diameter of about 15-16 cm are obtained from the specified number of ingredients

for the test:

  • kefir - 250 ml.
  • salt - 1 tsp.
  • egg - 1 pc.
  • soda - 0.5 tsp.
  • flour - about 2 stak.

for filling:

  • cottage cheese - 200 gr. (rustic)
  • cheese - 200 gr. (we have Russian hard cheese)
  • butter - 50 gr.
  • salt - to taste
  • ground black pepper to taste

How to make homemade khachapuri with cottage cheese and cheese in a pan:

First of all, knead the dough and give it a little rest. To do this, mix the kefir with soda, add egg, salt and flour. Knead is not cool dough, which should not stick to your hands. Let rest 20 minutes on the desktop.

Prepare the stuffing for khachapuri. To do this, rub the cheese on a coarse grater and combine with cottage cheese and softened butter.


Mix thoroughly. Salt, pepper to taste.

We start cooking khachapuri. Divide the dough into 8 identical balls.


Roll out a thin cake out of a ball, at least 5-7 mm thick., Put 2-3 tbsp into the middle. cheese and cottage cheese filling, collect the edges of the dough and siphon. Slam the cake gently with your palm, and roll it out with a rolling pin into a thin circle, at least 1.5 cm thick. Thinner is not necessary, and the cake can be torn.

Prick a flat cake with a fork on both sides and place in a pan with cooking oil. It will be enough to fry khachapuri on both sides until golden brown crust for 2-4 minutes. Here are such beauties we remove from the pan.


We fry similar khachapuri in a similar way, put it in a stack, each spreading butter on top. We put the kettle and call everyone to the table. While khachapuri is hot, tasty, piping hot ... We adore we still eat them with milk. Thanks again to my mom for a delicious day off! Pay your attention to the fact that khachapuri is harassed in a frying pan in vegetable oil, therefore they turn out to be fatty. Therefore, someone else does not want to oil the khachapuri.


Enjoy all the appetite wishes Svetlana and my home kulinarochka2013.ru!

Hello dear readers. A huge variety of delicious delicious dishes, ease of preparation, benefits for the body - all this, and not only, said about Georgian cuisine! One of the main foods that can be prepared and consumed daily is khachapuri. It has a rich culinary history, since this dish was prepared from ancient times in special ovens. Now, it can be noted, this delicacy has become international. Not everyone will remember where it came from, and not everyone knows traditional recipe  khachapuri with cheese in a pan. But there are many other tasty and varied recipes that can be prepared at home.

What is it - khachapuri?

The simplest and, as many chefs believe, the traditional recipe of this masterpiece is a combination of dough and cheese.

At the same time, the second in it should be about two times more than the first. The latter is usually bland.

Cheese toppings

Cheese can be used the most diverse: sheep (traditionally), cow, cottage cheese, suluguni cheese, mozzarella and so on. It can be absolutely fresh or with a certain period of exposure. It is usually finely ground (grated tinder).

Other culinary ingredients are used in it, for example: eggs, greens.

Most often, the dish is prepared either on the coals or on the stove (on a fire of low intensity) and even in the pan. The technology of cooking this popular worldwide culinary masterpiece is dozens, if not hundreds.

After all, in almost every village it is prepared somehow differently: otherwise, not in the same way as in the neighboring one. We will later give you the most popular and famous ones that you can use quite successfully even at home.

He, you see, has a very interesting, albeit rather common for Georgian language name.

What does the name of the cake?

For our man, it would not be superfluous to clarify that it comes from two words: “hacho”, which literally means “cheese”, and “puri” is “bread”. The result is something like: “cheese bread” or “bread with cheese”.

It can be located both inside the dough, in the form of a kind of filling, and from above (and the very same it is formed in the form of a boat or envelope).

Undoubtedly, this seemingly simple cheesecake became a real national treasure and a source of pride for the whole country - Georgia.

And, it is worth noting that it is with her that many inhabitants of the planet associate Georgians. And they went even further, legitimizing, so to speak, the copyright on it.

So, in 2011, the national institute - the Center for Intellectual Property, submitted to the government a bill that provided for the protection of many national dishes  (this includes the one we are considering today), at the level of their trade names. On this basis, no country in the world can make (bake) it, if the recipe uses the preparation technology (including ingredients), which is different from the one presented in the document developed by the institute!

Another interesting and entertaining thing is that in Georgia, as well as near its borders, in neighboring countries, the surname Khachapuridze is very common, which, as historians say, has a direct connection with the favorite national dish.

Khachapuri with cheese in the pan - a delicious and quick recipe for kefir


Ingredients for the dough:

  • Flour - 300 grams
  • Kefir - 250 ml.
  • Sugar - 1 tbsp. spoon
  • Salt - 1 tsp
  • Soda - 1/2 tsp

Ingredients for the filling:

  • Cheese - 250 grams
  • Mozzarella - 250 grams
  • Dill - about 50 grams

50 grams of butter for greasing cakes with cheese

Cooking:

1. In a bowl, I pour kefir, add salt, sugar and soda. I mix everything to dissolve soda.

2. Gradually add flour and stir the dough.

3. I put flour on the table and knead the dough on the table. I put the finished dough into a bowl and let it “rest” for 10 minutes.

4. In the meantime, I cook the stuffing. For this I use cheese, cheese and mozzarella. I rub two kinds of cheese on a coarse grater, add finely chopped dill to the stuffing and mix it.

5. From this amount of dough, 4 cakes are obtained. I divide the dough into 4 parts.

6. I roll each one out into a thin cake. Place 100 grams of filling in the center, close up the cake with cheese and roll it across the diameter of your pan.


  You can see everything in the video clip, in which I show and tell in detail how to cook khachapuri with cheese in a pan, sharing a quick recipe for kefir.

7. Fry the cakes on both sides for 2-3 minutes. On each side I grease with butter.

Serve flat cakes better in warm or hot.

Khachapuri on yeast in the oven

From the ingredients you will need: dough on yeast and lightly salted cheese. These are the main ones. And there will be additional:

Ingredients:

  • Oils (sunflower and creamy, 35 and 55 milliliters, respectively)
  • Protein from one chicken egg
  • Salt and sugar (approximately 12-13 grams of both)
  • Dry baker's yeast - 10 gr
  • Milk (goat or cow, other) and warm drinking water - at 340-360 milliliters
  • Imeretinsky cheese - 210 gr

Flour should be taken in the amount of 1000 grams.

What to do with these ingredients?

1. Take water and milk, mix. Separately pour about 100 milliliters of the mixture, then add sugar to it, then yeast. Wait about 15 minutes. Next - add flour there, add butter (butter) and pour the remaining mixture of water and milk. Pour in vegetable oil. When the dough rises - to besiege it, then wait until it rises, and again precipitate (mix). Then let it rise a little and divide it into portions.

2. On a medium grater, chop the cheese and add to it the protein of the chicken egg, the rest of the butter, and form it all in the form of small diameter balls.

3. Roll each portion in such a way that its radius is about 16 centimeters. After that - put the filling in the center of each circle. Thickness should not exceed 0.5 cm.

4. Transfer to the other side and roll out again. Put on a baking dish, oiled pre-baked and bake at a temperature of about 250 degrees until cooked.

Another recipe for khachapuri kefir

For it, you can use almost any cheese: Adyghe, Suluguni, cheese, cottage cheese, hard varieties and so on.

Ingredients:

  • Flour - 2,5 glasses
  • Kefir - one glass
  • Salt and sugar - 1 teaspoon
  • Baking soda - half a teaspoon
  • Sunflower oil - one tablespoon

Creamy - in the amount necessary to lubricate the already finished baking!

Filling:

  • Suluguni (any other kind - 280 grams)
  • Chicken egg
  • Garlic clove, greens

The process of "cooking"

1. Flour mixed with soda.

2. Egg, kefir, salt, sugar and sunflower oil are mixed thoroughly.

3. This mixture is mixed with the one that was obtained as a result of the manipulations on item 1. Prepare the dough.

4. All products necessary for the formation of the filling are connected.

5. Form the cakes, tightening the edges, lay the stuffing, connect the edges and add a little bit. Bake in a skillet until golden brown. Enjoy your time!

If you want to try the delicious Khachapuri present, then go to Georgia, or order it in a restaurant. Well, at least cook at home. But, do not buy it in stores where this masterpiece is sold in the form of baking. It has almost nothing to do with this khachapuri.

Various recipes involve cooking and on a griddle, and on the grill, and even on a skewer. You can improvise, lubricating already finished product  oil, sprinkling with greens, smearing egg yolk and so on.

Everything is in your hands and the matter is limited, by and large, only by your imagination. And do not forget to try foaming, kubdari, lobiani with beans, acarulis and megrulis. Enjoy and useful to you!

Region of origin of khachapuri can be determined by test

Yes it is! The thing is that in the east of the country, wheat flour is mainly used, but in the west, for example, corn flour.

But, in principle, to create this amazing and, without exaggeration, incredible dishes, any flour from any cereal and not only will do.

Also, the place of origin of a particular species can be determined by its name and form. In fact, dishes with different names are made according to different methods.

Rachi and Svaneti - regions of the country, which are associated with certain, religious, representation of the local population. They have a close relationship with the sun. Therefore, khachapuri, the recipes of which originated here, is of almost absolutely equal form.

Some cooks, including Georgian ones, argue that the true khachapuri has an almost perfectly equal (equal) ratio of cheese with dough.

Others, in turn, say that the first two should be more. Which of them is right after all? At first glance, you might think that the latter. After all, most of the classic recipes (do not forget that in different regions of the country, and even in different localities, they differ) are based precisely on proportions, approximately, 1/2 (dough and cheese, respectively).

However, many classic recipes have one-to-one proportions. And they are also historically approved. So, in this dispute, as in many others, there are no winners: both are right.

Khachapuri species

Imeruli. It can be said that this dish is not very popular in its homeland - in Georgia. But in the CIS countries, including - in the former, for some reason, it is the opposite - the most demanded.

Perhaps the Georgians for a long time did not want to give out their most valuable recipes to foreigners and kept them secret.

For proper baking of dishes using this method, special earthenware is needed - a ketsi pan. But, if it is not there - it does not matter, use the usual one. Moreover, the traditional Georgian stove you can hardly find.

Benefits and potential harm

Naturally, Georgian cuisine, and this few people have at least some doubts, is tasty and healthy at the same time. So this dish is no exception!

Its calorie content:   about 310 kcal per 100 grams of product. Depends on the specific type.

Let's start with the potential harm. In principle, it is practically absent. The main thing - do not abuse, especially - those who try to follow a diet or have problems with the digestive tract.

Benefit:   contains many vitamins and minerals. Improves the condition of the musculoskeletal system, the appearance of the skin, contributes to the overall strengthening of the body, and also - pretty pampers the taste buds, which is also important!

And finally:   Georgians themselves say that you should never eat this delicacy with the help of a fork and knife. Only hands. So it is tastier, and more fragrant, and more pleasant!

No title

Fast khachapuri in the pan

There are many recipes khachapuri. But not all of them fit the philosophy of the site “Tasty and simple” - we love to make it simpler and tastier. Therefore, I suggest you cook quick lazy khachapuri in a frying pan. This recipe is perfect for a Sunday breakfast.

Cooking lazy khachapuri quickly and easily. You just need to mix all the ingredients and fry the dough in a pan. Crisp, tender dough, breathtaking cheese flavor throughout the kitchen and a cup of aromatic coffee - what could be better? Treat yourself and loved ones with this original Georgian dish. Be sure everyone will be delighted!
  Ingredients:
  pasteurized milk 250 ml
  wheat flour 1 cup
egg  1 PC.
  Suluguni cheese 300 g
  traditional butter fat 82% 30 g
  Table vinegar 6 or 9% 1 tsp.
  baking soda 0.5 tsp.
  fine salt 1 tsp.
parsley for decorating a few twigs
  Servings: 4 Cooking time: 30 minutes

Khachapuri is Unusual tasty dish  Georgian cuisine, which is a flat cake with cheese, meat or fish, steamed. The name "khachapuri" comes from the words "cottage cheese" and "bread." Depending on the filling, khachapuri is called differently. For example, in Georgia beans pies are called Lobiani, similar flour products with meat are Kubdari.
  Recipe

Step 1: Beat the Egg

In a deep bowl or bowl, in which we will prepare the dough for khachapuri, we beat one chicken egg. A little whisk it with a whisk so that it becomes a homogeneous consistency. Beat the egg until fluffy foam is not necessary.

Step 2: Add a glass of milk to the egg

Now pour 250 ml of pasteurized milk into a beaten egg. The temperature of milk in this recipe does not play a special role: suitable milk and room temperature, and from the refrigerator. Mix the milk with the beaten egg until smooth.

Step 3: Add Wheat Flour

We will partly add wheat flour to the mixture of milk and eggs. It is necessary to sift. Thanks to this, the dough will turn out without lumps, be saturated with oxygen and get airy and tender.

Stir the dough for the lazy khachapuri with a whisk so that it becomes homogeneous.

Step 4: Add Slaked Soda

Half a teaspoon of baking soda quench vinegar and add to the dough. This is necessary so that the dough rises during cooking and becomes gentle and airy. Add some salt to the dough - about a pinch. Do not overdo it, as suluguni is also salty. But without adding salt, the dough will not be so tasty.

Step 5: Add Shredded Suluguni

On a large grater, we sweat the whole suluguni. Choose hard brine cheese with a thick consistency. Smoked suluguni or pigtail cheese will not work, as it differs in taste and is inconvenient to grate it.

Add grated Suluguni to the dough and mix all the ingredients for khachapuri again.

Step 6: Fry khachapuri in a pan

In a large nonstick frying pan with high sides, melt the traditional butter, leaving a small piece to lubricate the top of the khachapuri.

When the butter has melted, put the dough in the pan and distribute it even layer over the surface of the pan with a silicone spatula. Cover the pan with a lid and set it on a slow fire. We will fry Khachapuri for about 10 minutes. When the bottom of the khachapuri becomes golden, and the top is slightly baked, gently turn it over to the other side. It is convenient to turn the khachapuri with two wide shoulder blades. If you did everything correctly, the khachapuri should rise and increase in size during frying.

Step 7: Filing

Hot khachapuri grease the remaining piece of butter. Top we will decorate the dish with leaves of fragrant parsley. Serve lazy khachapuri hot, cut into portions.

Enjoy your meal!

Khachapuri in the pan, of course, can not be compared with traditional Georgian flatbreads, for which special ovens and special products are used. Nevertheless, they turn out very tasty, with crunchy dough and tender filling. Such "pies" can be taken on the nature during a picnic or at work as a snack. You can also bake them instead of bread, and such a substitution will certainly please everyone at the table! For some, khachapuri in a frying pan is a full-fledged lunch, because the cakes are always very nourishing and nutritious.

Khachapuri in a pan can be prepared in several ways.. Traditionally, dough based on fatty dairy products (sour cream, mayonnaise, kefir) is used for this. It also includes flour, egg, soda, sugar and salt. Some chefs also use yeast. Of finished dough  sculpt square cakes and fill them with stuffing. If there is no time or desire to wrap each envelope separately, you can make lazy khachapuri in the form of one “cake”. To further simplify the process of cooking khachapuri in a frying pan, you can use thin pita instead of dough.

The most common fillings for khachapuri in a pan are varieties of cheese products.: cheese, suluguni, feta, any hard cheese, cottage cheese, etc. You can add greens, a little sour cream and butter to them. If there is a desire to move away from classic recipethen meat, vegetables, and mushrooms are suitable for filling khachapuri.

Khachapuri is served hot. Flapjacks are perfectly combined with scrambled eggs and vegetable salads.

Secrets of cooking perfect khachapuri in a pan

Khachapuri in a pan is nourishing tortillas with a delicate filling, which are very tasty and ruddy. You can offer them as a snack or use as a main course. The first time is not so easy to cope with new recipes, but the following recommendations, how to cook khachapuri in a pan, will help to get acquainted with the national Georgian dish:

Secret number 1. To make the dough softer and more tender, it is better to fry khachapuri in butter, and not in vegetable oil. If there is enough oil in the dough, then you can fry khachapuri in a dry frying pan.

Secret number 2. Traditionally, the dough for khachapuri in the pan is not rolled, but only kneaded with fingers to the desired thickness. So it turns out especially tasty and is not torn. However, novice cooks should not be too serious about this rule - if necessary, you can help yourself with a rolling pin.

Secret number 3. The fillings for khachapuri should be about the same as the test.

Secret number 4. You should not make too thick cakes - the ideal thickness of khachapuri is 1 centimeter.

Secret number 5. To make khachapuri more tasty, try using at least two different types of cheese for the filling. It is better if one of them is sour: cottage cheese, cheese, suluguni, etc.


Lazy khachapuri are not really so lazy - you still have to work a little to make them. Easier recipe  it becomes that it will not be necessary to separately prepare the dough and the filling. It will turn out one big tortilla, which can be divided into portions directly in the process of the meal. Instead of hard cheese, you can use suluguni or cheese to get closer to Georgian cuisine.

Ingredients:

  • 4 tbsp. l l flour;
  • 2 eggs;
  • 150 g sour cream;
  • 200 g of hard cheese;
  • 1/3 tsp slaked soda;
  • Greenery;
  • Salt.

Cooking method:

  1. Grate the cheese on a fine grater, chop the greens.
  2. Add eggs and vinegar-soda to the cheese, mix.
  3. Pour the flour in a common bowl and place the sour cream, knead the cheese dough.
  4. Add greens to the dough, salt to taste and mix again.
  5. Grease a little pan with oil and put dough on it for lazy khachapuri.
  6. Fry the cake on both sides until cooked (the degree of frying can be adjusted at its discretion).

Interesting from the network


What could be easier than making khachapuri from pita bread? You do not even need to get your hands dirty to get tasty envelopes with a delicious filling! If you like crispy khachapuri, add more melted butter to the filling. If desired, you can also sprinkle some cheese and herbs with some fragrant spices.

Ingredients:

  • 5 thin pita bread;
  • 400 g of Suluguni cheese;
  • 2 bunches of fresh greens;
  • 2 eggs;
  • Butter.

Cooking method:

  1. Grate suluguni cheese, finely chop the greens.
  2. Mix greens and cheese, melt the butter and add it to the filling.
  3. Lavashi deploy, in the middle of each lay out the stuffing.
  4. Fold the pita envelope.
  5. Beat eggs, add 4 tablespoons of melted butter to them.
  6. Grease the envelopes of lavash with an egg mixture and fry the khachapuri on both sides of the pan until golden (do not cover with a lid).


The dough for khachapuri on kefir really cooks very easily and quickly. The cakes will be fluffy and soft, without having to wait long for the dough to be ready, as when adding yeast. If necessary, you can use only one cheese, but mixed toppings give khachapuri a highlight and make the taste more tender and savory. The dough in this recipe should not be dense, on the contrary, it is necessary that it slightly stick to the hands. By adding oil, it will still be convenient to work with it.

Ingredients:

  • 125 ml of kefir;
  • 175 g sour cream;
  • 300 g of flour;
  • 1 tbsp. l Sahara;
  • ½ tsp soda;
  • ½ tsp salts;
  • 125 g butter;
  • 100 g sheep cheese;
  • 250 grams of hard cheese.

Cooking method:

  1. In a deep bowl, mix 125 g of sour cream, kefir, soda, salt and sugar.
  2. Mix these ingredients until smooth and add butter (100 g), melted to a liquid state.
  3. Introduce flour in several stages, knead the dough on a floured table.
  4. Cover the dough with a towel while cooking the filling and leave it at room temperature.
  5. Chop both types of cheese: grate hard cheese, chop up the brynza cheese into small pieces.
  6. For the filling mix hard cheese, cheese, sour cream (25 g) and the remaining butter (soft but not melted).
  7. Make 4 identical flat cakes out of dough and add an equal amount of stuffing to each.
  8. From the edges of the dough wrap to the middle and dazzle the edges, turn the cake.
  9. Pressing the dough with your hands, knead the cake to a thickness of 1 cm.
  10. Heat the frying pan well and fry the khachapuri on both sides until golden brown (do not add oil to the pan).


The word "khachapuri" comes from "bread" and "cottage cheese", respectively, these flat cakes imply cheese fillings. But over time, any dish gets a lot of varieties, so the meat filling is also quite acceptable. It will be very juicy and hearty pies for the whole family, which can easily replace lunch or dinner. You can come up with a delicious sauce for them or just serve with sour cream. Seasoning hops-suneli perfectly complement the flavor of Georgian cuisine. Yeast for the test will need high-speed, which do not need time to activate.

Ingredients:

  • 650 g of flour;
  • 400 grams of meat;
  • 75 ml of vegetable oil;
  • 5 g dry yeast;
  • 350 ml of milk;
  • 1 tsp salts;
  • ½ tsp Sahara;
  • 50 g butter;
  • 1 onion;
  • Hops-suneli.

Cooking method:

  1. Heat 100 ml of milk to about 60 degrees, dissolve sugar, one spoonful of flour and yeast in it.
  2. Sift the flour into a deep bowl, form a hill of flour, and make a small depression on top.
  3. Pour the yeast mixture and vegetable oil into the hole, pour the salt.
  4. Gradually add the remaining milk at room temperature to the flour and knead the soft, elastic dough.
  5. Cover the dough with a lid or towel, leave to warm for 1 hour.
  6. Meat scroll through a meat grinder and fry on butter  together with onions.
  7. Season with minced meat to taste, be sure to add hops-suneli.
  8. Hands knead the dough and divide into 7 equal parts.
  9. Each piece of dough to stretch your hands in a flat cake, and in the middle lay out a portion of the filling.
  10. Collect all the edges of the pellet in the center in a “bundle” and turn the khachapuri down with a seam.
  11. Pressing the cake with your fingers, make it flat and round.
  12. Fry khachapuri in butter until golden brown on both sides.

Now you know how to cook khachapuri in a pan according to the recipe from a photo. Enjoy your meal!