A quick recipe for khachapuri with cheese in the oven. Possible other cooking and filling options

Khachapuri- This is a national Georgian dish, which is a pie or flatbread made of dough with cheese filling inside.
The name "Khachapuri" comes from two words: "Hacho"- cottage cheese And "Puri"- bread(dough).

The product itself also consists of these parts: dough and cheese filling)))

There are several types of khachapuri:

1.Imeretian- cake, inside cheese;

2.Mengrelian- cheese is not only inside, it is also sprinkled on top;

3.Adjarian- open khachapuri in the shape of a boat + egg;

4. Achma or with AGAN-MAKARINA- several layers of slightly boiled unleavened dough are sprinkled with cheese, poured with melted butter.

The name khachapuri is taken from the area. Imereti, Adjara, Mengrelia are regions of Georgia. These are, for example, Ural, Siberian dumplings, etc.

DOUGH for khachapuri, according to the classics of the genre, it can be yeast or yeast-free, but not necessarily rich; no need to get carried away with the rich component of the dough (butter, sour cream, sugar, etc.).

Yeast dough is kneaded on any fermented milk product: yoghurt, curdled milk, kefir, whey, etc. Or on milk and even on Borjomi

Yeast-free dough is kneaded on the same products (except milk), only yeast is replaced with soda, baking powder.

The dough should be soft, to the touch, like an earlobe and not stick to your hands.

The dough can be puff, and it is very tasty, although not a classic!

If khachapuri is baked in the oven, then yeast dough is a must.

If the oven is upstairs, in a frying pan and there is no time to wait for the “work” of the yeast, then the yeast-free

dough with soda (baking powder), let it rest for 20-25 minutes, and only then bake.

Khachapuri (like people) can be lush and thinner. It's a matter of taste)))

Khachapuri can be baked in the oven, on charcoal using a KETSI-clay pan or on the stove in a thick-walled cast-iron pan.

As fillings most often used for khachapuri Imeretian cheese (chkinti-kveli).

Imeretian cheese - is considered an ideal cheese for khachapuri, it is it that is most often used to make Georgian pie. It is prepared from fresh, unboiled milk, so all flavors, vitamins and minerals remain intact and intact. It has a slightly sour taste, dense elastic texture. This cheese is a cross between rennet cheese and mozzarella. Imeretian cheese for filling khachapuri must be crumbled with your hands, without using a grater.

Imeretian homemade cheese

Suluguni - pickled Georgian cheese with a sour-milk, slightly salty taste and smell. It has a dense, layered and elastic consistency. It is made from pasteurized cow, buffalo, sheep and goat milk or mixtures thereof. Milk is first heated, and then lactic acid bacteria are added to it for fermentation (sometimes with the addition of rennet).

When an elastic cheese clot is formed, it is crushed into pieces, two-thirds of the whey is removed, lightly pressed, trying not to remove all the whey, and left for 5 hours, periodically turning the cheese.

When the future suluguni ripens to the desired condition, eyes form on its surface. Ripened cheese is cut, poured with milk, whey or water and simmered over low heat, stirring with a special wooden stirrer. After all, the viscous layered mass is laid out on the table, a piece is cut off to fit the shape, the outer edges are wrapped inward by hand, rounding the surface. The molded head of cheese is dipped in cold water to cool and harden, placed in a mold sprinkled with salt. Ready suluguni is sent to a cold brine.

Often in khachapuri recipes you can find cheeses such as vats or cheese.

It is difficult to buy high-quality Imeretian cheese in Russia, so we fantasize, experiment - we combine different cheeses.

For example:

1. Adyghe + cheese or cheese chanakh 3/1. You can add small pieces of butter.
2. Barrel cheese (vats) + suluguni 4/1;
3. Mozzarella + cheese 1/1;
4. Mozzarella + suluguni 4/1;

If the original cheeses are unleavened (Adyghe cheese, mozzarella), salt is a must.

If, on the contrary, the cheese is very salty, it is necessary to rinse it, cut into medium pieces and soak for ~ 50-60 minutes. in cold water to remove excess salt.

Do not use hard cheeses like Dutch or feta for khachapuri!

Rennet house cheese(names are clickable)

homemade cheese

Adyghe cheese

homemade cheese

Imeretian khachapuri baked in the form of a round closed cake made of yeast or yeast-free dough with Imeretian cheese inside. For the filling, you can use any combination of cheeses suggested above. Cheese in the product must be evenly distributed.

Imeretian khachapuri

Mengrelian khachapuri - also have a round shape, but cheese is added not only inside the cakes, they are sprinkled on top of the product, having previously greased it with an egg. The dough is yeasty.

Mengrelian Khachapuri

Adjarian - khachapuri in the form of a boat, the cheese filling of which is poured over with an egg at the end of cooking. Adding milk, eggs to the dough is wrong!!! The dough for Adjarian khachapuri should be simple, “bread”: water, flour, yeast.

It is also not true to lubricate the product before and after baking with egg, butter, milk.!!!

The charm, even the chic of Adjarian khachapuri lies in the combination of UNLEVELLED dough and a very CREAMY CHEESE filling - it is in this wonderful contrast !!!)))

And, of course, the traditional one: DO NOT add suluguni cheese to the filling for Adjarian khachapuri! Unfortunately, this is a very common mistake!!! The fact is that suluguni, like any custard cheese, quickly hardens, and the filling in Adjarian khachapuri should be watery, even after cooling. A broken piece of the pie is dipped in liquid yolk and eaten. Combinations of cheeses No. 1.3 are suitable for filling khachapuri.

Adjarian khachapuri

Achma or macarina sagan("Sagan" - a high baking sheet for such khachapuri, "macarina" - dough products) - This is a special type of khachapuri, consisting of layers of dough sprinkled with cheese and sealed in the form of a large pie. The simplest dough is suitable, like dumplings or dumplings.

Sagan-makarina or Achmapo-Kobuleti

Achma

Achma

Khachapuri "Penovani" got its name from the type of dough, that is - “foaming” (from Georgian - puff).

In addition to cheese, khachapuri is cooked with meat, and then it will be kubdari. And if you use beans as a filling, you get lobiani.

Although, calling these pies the word "Khachapuri" is not entirely correct: we already know WHAT the first part of this word "khacho" - "cottage cheese" means))) But since these pies are similar in shape, dough composition, cooking technologies to " the main character of the article, you can briefly talk about them:

Lobiani - khachapuri with beans

Kubdari - khachapuri with meat

Khachapuri - traditional Caucasian pies with cheese, cheese or cottage cheese. A classic dish of Georgian cuisine, revered by gourmets far beyond the mountainous country. What is the secret of this fragrant and original pastry?

Correct Georgian recipe

Classic khachapuri is baked from unleavened pastry, without the use of yeast. Their function is performed by lactic acid bacteria of matsoni, a Caucasian drink, which is necessarily added to the dough for traditional Georgian khachapuri.

Matsoni is an analogue of Slavic curdled milk. It is a fermented milk product made from pasteurized milk, which has a mild taste and delicate creamy texture. A tasty and healthy drink is very popular in the Caucasus, as an independent dish and the basis for spicy sauces.

The centuries-old use of healing matsoni by mountaineers is considered one of the foundations of Caucasian longevity.

Matsoni is easy to make at home. Bring a liter of milk to a boil, then turn off the gas. Milk should not be boiled, it is enough to bring the temperature to 90 ° C. When the milk has cooled down to 50 ° C, add 100 g of sour cream, close and wrap. Matsoni should languish in the heat for 4 hours, then it is cooled and put in the refrigerator for 3 hours.

Mix half of the flour with soda, pour the matsoni into the flour, mix. Whisk the eggs and salt with a fork and add to the mixture. Knead soft dough (not steep), gradually adding vegetable oil and flour. Mix well and leave for 40-45 minutes.

How to cook dough on kefir

If it is not possible to cook 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 of kefir 3.2%;
• 15 g of soda;
• 650 g of wheat flour;
• 50 g of sugar;
• 10 g of salt;
• 2 chicken eggs;
• 70 g of vegetable oil.

Cooking time is about 1 hour 15 minutes. Calorie content - 100 kcal.

Pour warm kefir into a convenient bowl, pour soda and half of the flour into it, mix gently. Lightly beat the eggs with salt and sugar, pour in the same. Gradually add vegetable oil, add more flour, knead well. We remove to infuse in the refrigerator for an hour.

Yeast dough for Georgian khachapuri

In addition to unleavened dough, there are regional varieties of the traditional recipe in Georgia. Georgian yeast dough for khachapuri is prepared from:

• 650 g of wheat flour;
• 250 g matsoni;
• 100 g of natural mineral water;
• 14 g dry yeast;
• 50 g of sugar;
• 10 g of 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. Matsoni first dilute with warm water, then gradually add to the flour and stir.

The dough must be properly kneaded, well-prepared dough does not stick to your hands. Flour can go a little more, it depends on the variety (up to 650 g). Cover the finished dough with a towel and put it in the heat for an hour.

Then the risen dough is supposed to be kneaded and put to rest. It will be ready to bake 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 of suluguni cheese;
• 650 g of Adyghe cheese;
• 2 large chicken eggs;
• 70 g butter.

You can bake traditional khachapuri in about 2 hours, given the time for preparing the dough for yogurt (or kefir). From yeast dough - in 2.5 hours. The calorie content of the dish is 275 kcal.

Adyghe cheese and suluguni must 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, melt the butter. Add the butter and egg whites to the cheese, mix gently.

Yolks are usually smeared with khachapuri before baking to form an appetizing crisp. In mountain villages, it is not customary to add greens to the filling.

A mixture of cottage cheese with chopped herbs is more common in Caucasian pies sold outside the Caucasus.

The above recipes are for 4 servings. From the indicated amount, you can bake 2 khachapuri with a diameter of 30 cm, which are convenient to bake in a pan. To serve, they are cut into portions.

And you can cook 4 smaller cakes, with a diameter of 15 cm. Small khachapuri is easier to bake in the oven, on one sheet. We 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, stepping back from the edges. We wrap to the center and carefully pinch the edges of the cake.

The resulting bag is lightly pressed from above with your hand. We turn the cake over and gently roll it out with a rolling pin to the required size (diameter 15 or 30 cm).

In Georgia, khachapuri is usually baked in a dry hot pan, without adding oil. As soon as the first side is browned, the cake is turned over, the pan is covered with a lid.

The second option is to bake the tortillas in a hot oven (or oven) at 250°C. The leaf can be crushed with flour. We spread khachapuri on a sheet, grease with yolk, send to a hot oven.

Baking time 15 - 25 minutes. If you have a top grill, turn it on as well.

Hot, freshly baked cakes are generously smeared with warm butter and served to guests.

If the cheese for the filling turned out to be too salty, it must be soaked for 2 hours in cold boiled water. If there is no time, just add ricotta or mozzarella to the filling.

If the recipe requires the addition of water, use natural mineral water with an average level of mineralization (up to 4 g/l). The dough will be especially fluffy and soft.

Flour for home baking should first be sifted through a sieve. A simple procedure will not take much time, while 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 above recipes will diversify the daily menu and decorate the festive table with dignity. Bon appetit!

Khachapuri is a traditional dish of Caucasian cuisine made from delicious dough with delicate cheese filling. You can endlessly argue about the origin of hearty cakes and filling options. Prepare khachapuri according to the proposed recipe and make your own opinion: what should be the filling and what baking method is better to choose.

Kitchen: Caucasian.

Ingredients for 8-10 khachapuri

• premium flour - 500 g
• warm milk - 70-100 ml
• water - 150-200 ml
• dry yeast - 11 g
• granulated sugar - 1 tbsp. spoon
• sunflower or olive oil without aroma - 30 g
• salt - a pinch

For filling:

• fat homemade cottage cheese (not wet) - 400 g
• suluguni cheese go Adyghe (ideally - Imeretian) - 200 g
• large chicken egg - 1 pc.

Cooking khachapuri

1. Dissolve dry yeast in warm milk along with sugar. Leave for 10 minutes to form a "cap".
2. 
   We prepare the dough: pour flour into the mixture with yeast in small portions, add warm water, at the end of the kneading, pour in the oil and knead the dough. The result should be a tender dough that is about to spread.
3. Shape the dough into a bun or similar.
4. 
   And put the dough under a cotton napkin in a warm place. Knead the risen dough after 30-40 minutes. It is advisable to repeat the oxygen saturation procedure 2-3 times.
5. 
   While the dough is coming up, prepare the filling: mix cottage cheese with crumbled suluguni or Adyghe cheese, break an egg.
6. 
   Mix everything thoroughly. If there is not enough salt, add salt.
7. The dough has risen. We form khachapuri: divide all the dough into equal pieces the size of a fist. Knead each piece of dough with your hands to the size of a small saucer/dessert plate. The middle should be thicker. than the edges.
8. 
   Put about a tablespoon of the filling in the middle of the cake.
9. Gather the edges of the cake over the filling and form a bag, inside of which there will be a cheese filling.
10. 
    Turn the stuffing bag upside down. Gently flatten the bag with your hands, then very gently roll it out with a rolling pin.
11. 
    The cake with cheese inside should turn out relatively thin. Top in the middle of khachapuri make a small hole for air to escape when baking in the oven.
12. Line a baking sheet with baking paper. Lay the khachapuri seam side down. Bake in preheated oven until golden brown, no more than 10 minutes. Temperature regime - 220 degrees Celsius. Do not turn!
13. After baking, put khachapuri with cheese and cottage cheese on a wooden surface or paper. Grease each cake generously with butter. Serve khachapuri with fresh vegetables and herbs.
14. 
    Tips and secrets:
    • To prevent the dough from sticking, grease your hands with vegetable oil.
    • You can add any grated cheese to the curd cheese filling.
    • The filling for tortillas can consist of other ingredients: from cottage cheese with raisins to fried mushrooms.
    • Khachapuri can be baked both in a hot frying pan without oil, and in butter. Try to cook

• Wheat flour - 1kg
• Warm water - 0.5 liters
• 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 the filling
• Cheese - 1400 g

Cooking process:

From this amount of ingredients, we will get 4 khachapuri cakes, each will take about 350 g of cheese filling.

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

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

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

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

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

Pour the sifted flour into them and knead the dough. Sometimes I knead the dough for khachapuri in a bread machine, it's more convenient.

Yeast dough in a warm place will come up and ripen for about 1 hour. In volume, it should increase well.

Preparation of cheese filling for khachapuri:

Grate the cheese on a coarse grater or knead well with your hands. I also rub butter on a grater. Add whites from two eggs to the cheese, butter and salt to taste (if cheese is used in the filling, then salt is not added). Mix everything.

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

To do this, the remaining yolks are mixed 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 you how to make khachapuri stuffed with cheese and eggs.

All the dough and filling is divided into 4 equal parts. A ball is formed from each, a 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 cake with the filling and gently knead with a rolling pin or hand so that the cheese filling is evenly distributed inside the thin pie.

Turn the khachapuri seam down and roll out with a rolling pin.

Cooking khachapuri with cheese in the oven

Georgian housewives bake khachapuri in a special stone or clay pan called ketsi. We will bake khachapuri on a baking sheet or a round pan. Transfer the tortilla with cheese filling to a baking sheet or pan, they can be greased with oil or simply sprinkled with flour.

In order for the khachapuri not to rise like a mushroom during baking, we make a pattern on it with a fork so that hot air comes out.

Top the cake should be greased with a mixture of yolks, butter and water.

Bake khachapuri in the oven at a high temperature, 230-250 degrees until a beautiful crust, approximately the cooking time will take 25 minutes.

Cooking khachapuri with cheese in a pan

A 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 under a lid,

Baking time for khachapuri in a pan will depend on the thickness. Thin tortillas with cheese are baked for about 5 minutes on each side.

lubricate not with yolks, as for the oven, but with butter already in finished form right on the plate.

Do not regret the oil for khachapuri, as soon as it is absorbed, you can try them.

How to cook khachapuri with cheese in a slow cooker

We turn on the multi-cooker for the “baking” program for 60 minutes, I use the Panasonic multicooker to cook khachapuri.

A cake is baked in a slow cooker on each side for 30 minutes.

It is transferred to a tray for steaming or a plate and greased with plenty of butter.

Cuisine - immediately conquers the hearts and stomachs of those who try it for the first time. A beautiful, tasty and fragrant delicacy can be prepared from different types of dough according to different recipes. But, according to experienced Georgian culinary experts, when making khachapuri at home, one important rule must be strictly observed: you need to start this business in a good mood, putting all your soul and effort into each bun. Then a dish of national Georgian cuisine will not only please you with excellent taste, but also give you a boost of positive energy.

This article is dedicated to everyone who wants to learn how to cook khachapuri at home. Here is a collection of recipes for this type of baking. Even inexperienced chefs, focusing on them, can easily make delicious and crispy cheese cakes. Well, the photos of such a delicacy, also presented in the article, will certainly inspire you to culinary exploits.

Khachapuri: historical facts

The Georgian people respect their past and honor traditions. Therefore, the name of the dish - "khachapuri" - and its recipe were patented. Now this is a Georgian delicacy, and nothing more! For them, it is not just a symbol of home, prosperity, goodness.

Chefs have already invented several types of home-style khachapuri. The taste and appearance of this dish depends on which region of Georgia it was first tasted. For example, Megrelian flat cakes are round in shape and stuffed with Adjarian khachapuri, they look like boats, and the filling is inside them. This delicacy is baked both in the oven and in the oven. Modern cooks have learned to use even a microwave for these purposes. As for the dough, initially its recipe included two main components - flour and water. Now cooks use both yeast dough and puff pastry for cakes. Cheese is the filling for khachapuri. In the original description of the recipe, it is recommended to use its Imeretian variety. But the taste of the dish and the aroma will not suffer much if you take suluguni or any other cheese for its preparation.

Khachapuri "home-style": food preparation

To prepare a dish that tastes close to the original, you will need the following ingredients:

• 300 grams of flour;
• 20 grams of cheese or cottage cheese;
• water;
• butter (for lubrication);
• salt to taste;
• 3 large spoons of sunflower oil;
• 50 grams of raw yeast.

Process description

To cook khachapuri at home, in taste and shape close to the original Georgian dish, we adhere to the following technology. Dissolve salt and yeast in warm boiled water. We also add flour to this. Pour vegetable oil. Knead the dough until it stops sticking to your hands. Cover it with a clean, dry towel and leave it in a warm place for an hour. During this time, the dough should triple in size. We separate the lumps from the whole piece. We roll them into cakes. In the middle we put a slide of cottage cheese or chopped cheese. We turn the edges of the round piece of dough up and pinch. It turns out a kind of bag with cheese filling. Next, gently press it with your hands to form a layer. We fry khachapuri at home in a dry frying pan. At the same time, the fire should be slow so that the cake is well baked and the cheese melts. Grease hot cakes with butter.

Khachapuri-boat, or Georgian flatbread with cheese and Adjarian egg

In order to make at home not only tasty, but also a very beautiful dish, you need the following ingredients:

• 1 large glass (200 grams) warm cow's or goat's milk
• half a kilogram of wheat flour;
• 2 large spoons of refined sunflower or vegetable oil;
• 1 sachet (7 grams) dry yeast
• 1/4 teaspoon of salt;
• 7 chicken eggs (1 pc for the dough and 6 pcs for the filling);
• 1 small spoonful of granulated sugar;

Adjarian khachapuri cooking technology

1. Knead the dough. Pour milk into a bowl and dilute yeast in it. Add salt, sugar, 1 egg to the liquid. We mix all products. Pour flour in small portions. We knead the dough. It should be elastic and smooth. We shift it into a deep container, the walls and bottom of which are pre-lubricated with vegetable oil. Cover everything with foil. After an hour, knead the dough and again leave it in a warm place for half an hour to come up.

2. Khachapuri-boat is molded. The lump of dough is divided into 6 parts. We dip our hands in vegetable oil and begin to form cakes (we do not use a rolling pin). Put grated cheese in the center of each piece. We pinch the edges of the dough so that the middle remains open. The product should take the form of a boat. Beat one egg, grease the resulting blanks with it.

3. We bake khachapuri. You need to put them in the oven for half an hour. In this case, the temperature in it should be 200 degrees. When the dough is browned, take out the baking sheet. We drive an egg into each blank. Lightly salt the khachapuri and put it in the oven to finish baking. When the surface of the egg turns white, you can remove the delicacy from the oven. The yolk in this case inside the boats will be watery. If you like, keep the dish in the oven for about five more minutes. Put one small piece of butter on hot baking. Serve the delicacy on the table piping hot. Khachapuri with egg, prepared according to this recipe, will be a worthy decoration not only for everyday, but also for a festive table.

Imeretinsky with cheese. What do you need to prepare a meal?

This type of dough is prepared for khachapuri based on yogurt (fermented milk drink), kefir or curdled milk. This ingredient gives the dish an interesting flavor and aroma. You need the following food package:

• 1 kilogram of premium flour;
• half a liter of kefir (yogurt, matsoni);
• 1 large glass of milk (goat or cow);
• 3 pcs. chicken eggs;
• 150 grams of cold-pressed or frozen sunflower oil;
• 1 small spoonful of sugar;
• a pinch of salt;
• 1 kilogram of Imeretian cheese (you can replace it with a mixture of cheese and mozzarella);
• 80 grams of butter;
• 2 large spoons of sour cream;
• a small piece of lard.

Khachapuri on kefir (in Imereti): cooking

First we make a brew. To do this, mix 2 large tablespoons of flour with a fermented milk product and sugar. We put the workpiece in a warm place. After half an hour, add milk here. Adding flour in small portions, knead a soft and elastic dough. So that it does not stick, we smear the palms with vegetable oil. Leave the dough to rise in a container covered with a dry cloth. Stir the dough every 20 minutes for an hour.

We are preparing the stuffing. Grind the cheese on a grater with large cells. Add raw egg and butter to it. We mix the preparation. Next, we proceed to the formation of cakes.

We divide the dough into pieces. From them we form lumps, which we flatten into layers. We put the filling on each cake. Raise the edges of the dough, connect in one place at the top. Carefully turn the bag over, put it on a table sprinkled with flour, and carefully roll it out with a rolling pin. The resulting pancake should be about 1 cm thick.

We bake khachapuri on kefir. We heat the pan and grease with lard. We spread the cake in it and fry over low heat on both sides. Turn the pancake very carefully so that the dough does not break through and the cheese does not leak out.

You can bake these cakes in the oven. To do this, we spread a baking sheet with bacon, put a pancake with cheese, cover it with a mixture made from sour cream and raw yolk on top. We send khachapuri to bake in the oven at a temperature of 180 degrees. After 20-25 minutes, the cakes will acquire a golden color. We spread them on a dry plank and cover with a clean towel. After a quarter of an hour, the dish can be eaten.

with cheese (express preparation). List of ingredients

According to the following description, you can make a delicious dish in a fairly short time - "quick" khachapuri. The dough for it is made with soda, so it fits instantly. For the culinary process, the products indicated in the list are needed:

• 2 large glasses of wheat flour (highest grade);
• 1/2 small spoon of baking soda;
• about 200 grams of unsweetened yogurt or kefir;
• half a teaspoon of salt;
• 100 grams of cottage cheese;
• 150 grams of feta and suluguni cheese.

Method for making cakes with cheese (express method)

"Quick" khachapuri is performed according to the following instructions. In a deep bowl, mix the dry ingredients: salt, soda and flour. Add yogurt to them in a thin stream and knead an elastic dough. Set it aside and start filling. Grate cheese and mix with cottage cheese. We form small lumps from this mass. From the dough we roll out cakes, the same in size and shape. We put a cheese ball on one pancake, cover with a second layer of dough on top. We pinch the edges of the cakes. Lightly roll out the resulting blanks with a rolling pin. In a frying pan, heat the oil and fry khachapuri on it on both sides. Serve hot with sour cream and herbs.

Let's make cakes with pickled cheese from puff pastry. What will be needed for this?

Ingredients:

• half a kilogram of puff pastry (store);
• 1 chicken egg;
• 500 grams of pickled cheese (Suluguni, Imeretinsky, vats);
• 50 grams of natural butter;
• vegetable oil for greasing the mold.

Description of the cooking process

Cheese mash with a fork or chop on a grater. Add raw egg and butter to it. We mix the filling. Roll out the dough into a layer. Its thickness should be up to 2 mm. Cut dough into square pieces. On each of them lay out the stuffing with a spoon. We wrap the edges of the dough in the form of a triangle and pinch them. Lightly flatten the cakes.

Grease a baking sheet with sunflower or olive oil. We spread khachapuri on it and bake for 20 minutes at a temperature of 220 degrees.

Cooked khachapuri at home (recipe with puff pastry) increase in size by 2-3 times during the stay in the oven. They turn out crispy and tender. And the aroma that reigns in the kitchen during their execution just makes you salivate. Prepare such a dish, please yourself and your family with an excellent delicacy!