Khachapuri from ready-made puff yeast dough. Yeast puff pastry for khachapuri
Khachapuri ... Something incredibly appetizing immediately appears! And it seems that in order to cook this, you need to be born in the East ... However, every housewife can cook delicious khachapuri with cheese!
Now I will tell you the recipe for khachapuri from puff pastry shared with me by my friend Marina from Georgia. It turns out that making khachapuri is easy! A minimum of products and time, but they turn out, mind you, real - who, no matter how the inhabitants of the Caucasus, knows exactly what real khachapuri should be?
Although, it must be said, there are many recipes for khachapuri, different shapes, With different fillings... For example, in the form of puff pastry triangles, as in this recipe; in the form of boats - the famous Adjarian khachapuri; round cakes with cheese - Megrelian khachapuri ... Each region of Georgia has its own recipe! I will study on the site of my friend Marie's Recipes and share with you!
Ingredients:
- packaging of ready-made puff pastry - 500 g;
- Adyghe white cheese - 100 g;
- a piece of butter.
How to make khachapuri:
Easier nowhere! As always, we are waiting for puff pastry will defrost on its own room temperature and become soft. Expanding it into cling film cut into squares. In the middle of each square, lay out a bunch of grated Adyghe cheese And small piece butter - when baking, it will melt and the filling will be juicy.
We fold the squares into a triangle.
And - attention! - do not pinch, as we are used to, the edges, but, stepping back from the edge by 1 cm, press it with your finger! Then the edges of khachapuri turn out deliciously puffy!
We lay out khachapuri on a baking sheet greased with vegetable oil, and put the baking sheet in a preheated oven.
Bake at 180-200 C until the khachapuris are golden and layered - about 30-35 minutes. It will only be faster to order a pizza; We take the baking sheet out of the oven and remove the pastry with a spatula onto a dish.
Ready-made puff pastry khachapuri should be cooled down a bit before tasting.
Great option savory pastries for tea, as an alternative to homemade pizza, especially for cheese lovers!
Georgian cuisine has always been distinguished by an incredible abundance of delicious and variety of dishes, skillful combination of all kinds of spices in them, saturation fine fragrances and some mystery in the names of dishes. For example, khachapuri. Hearing such a name, fantasy begins to draw some intricate, gourmet dish, but in fact it turns out that it is simple, incredibly tasty and easy to prepare, which is a pie or a dough cake with cheese filling inside. Plain flatbread with cheese, but how does it sound!
Khachapuri with cheese has long been loved not only in Georgia, where every housewife knows how to cook them, and each has her own secrets. Although if we talk about secrets, then, according to Georgian bakers, the secret of baking the most delicious khachapuri is not at all the shape of the product and not even the filling, but a warm heart and skillful hands. Cooking khachapuri is actually not difficult, it takes a little time, and the taste is ... “just special”, as Arkady Raikin said. In general, the process of eating does not leave anyone indifferent.
First, let's talk about the dough from which khachapuri with cheese is prepared. It can be puff, yeast, fresh. Ready dough you can buy it, since the choice in any supermarket is pleasing to the eye, but it’s better to cook it yourself, because a dish completely prepared with your own hands becomes a hundred times tastier. Real dough for khachapuri is kneaded on matsoni (Caucasian fermented milk drink). You can make your own matsoni. To do this, heat 3 liters of milk, add 1-2 tbsp. sour cream, close the lid and wrap in a towel. In this form, let stand for 2 hours, and then refrigerate and wait until the mass thickens. Although, matsoni can be replaced with yogurt or kefir.
According to the chosen recipe, the dough is kneaded and allowed to rest. This time can be used to prepare the filling, classic version which - Imeretian cheese, but other soft or pickled cheeses are also used, for example, suluguni or feta cheese. Sometimes they are mixed with cottage cheese and chopped greens are added to the filling: parsley, dill, cilantro. If the cheese is too salty, it must first be soaked for 2 to 5 hours, depending on the degree of saltiness. To make the cheese free from salt faster, big piece should be cut into slices about two centimeters thick.
The shape of khachapuri can also be different, they are made closed on all sides or open, in the form of boats or envelopes, oval, triangular, square ... But one rule remains the same: the thinner the khachapuri is, the better. The walls of the same thickness and the filling evenly distributed inside are considered the height of culinary excellence. Khachapuri is prepared with cheese in the oven or in a large flat frying pan, carefully turning over so that they are fried on both sides. Ready-made khachapuri with cheese is smeared with butter or ghee. In round khachapuri, a hole is sometimes cut from above and a piece of butter is placed on it, and melted butter just pour inside, how much will go in.
They eat khachapuri with cheese, as they say, piping hot, and if they cool down, they can be reheated in the microwave or oven, brushed with oil again. The taste of hot khachapuri with fiery cheese filling inside cannot be expressed in words, you need to try it. In order not to throw words to the wind, we suggest you start cooking khachapuri with cheese right now so that you can feel the whole cooking process yourself and enjoy the unusually tasty result.
In fact, there are not so many recipes for making khachapuri with cheese. At first glance, they seem very similar, but at the same time, each recipe is a separate story. In Georgia, they cook khachapuri with cheese according to one recipe, in Ossetia - a completely different one. Somewhere, besides cheese, they also put mushrooms in the filling, and somewhere they add potatoes, but real khachapuri should be with cheese and only with cheese.
Khachapuri with Georgian cheese
Ingredients:
5 stack wheat flour
1 egg
500 ml matsoni or kefir,
300 g of cheese,
200 g suluguni,
100 g Imeretian cheese,
1 tsp salt,
1 tsp Sahara,
1 tbsp baking powder
2 tbsp vegetable oil.
Cooking:
Sift flour and add baking powder to it. Make a well in the flour, pour in the yogurt, egg, a little vegetable oil and add salt and sugar. Knead an elastic, uncooked dough and put it in the refrigerator for 1 hour, wrapping it in cellophane. Grate cheese and mix. After the time has elapsed, remove the dough from the refrigerator, roll it into small pieces round or oval shape no thinner than 1 cm thick, put 5 tbsp in the middle of each cake. cheese and collect the edges of the dough in a "bag". Leave the middle open. After that, carefully turn the cake over so that the cheese does not spill out, and roll it out with a rolling pin. Preheat the oven or frying pan, grease with vegetable oil and bake khachapuri with cheese up over medium heat. Grease the finished khachapuri with butter.
Adjarian khachapuri with cheese
The peculiarity of this type of khachapuri is the open top. Not very salty is used for the filling. soft cheese(Imeretian), but you can take the Adyghe or other soft pickled cheese. traditional dough knead on matsoni, but sour cream or kefir will do instead. When khachapuri is baked, you can drive into the middle of each egg or a couple of quail and put in the oven for 1 minute so that the protein curls up, while the yolk remains liquid. A broken off small piece of khachapuri is dipped in an egg and eaten. Satisfying, fast - good idea for dinner!
Ingredients:
For test:
3 stack. flour,
1 stack sour cream
50 g butter,
1 tsp salt,
½ tsp soda.
For filling:
400 g soft cheese
1 egg
greenery.
Cooking:
Crumble into flour butter, add salt and soda. Pour in the sour cream and knead the resulting mass for at least 15 minutes. It should become elastic. Then put the dough in the refrigerator for 30 minutes. Grind the cheese for the filling with a grater, pusher, or just with your hands. Beat in an egg and add chopped herbs. If necessary, lightly salt the resulting mass. Divide the dough into 8 pieces, roll them into small balls, which then roll into cakes. Put cheese with herbs on each cake and smooth the filling to the very edges. Now collect the cake with the filling in the boat. To do this, roll one edge of the cake into a roll up to half, do the same with the second edge. Be sure to pinch the ends so that the filling does not fall out. You should end up with an open top boat. Bake your boats in an oven preheated to 180-200 ° C for about 20 minutes. Don't overcook, just lightly brown. Put the butter in the finished hot boats.
Imeretian khachapuri with cheese
Ingredients:
For test:
3 stack. flour,
1 stack kefir,
1 egg
1 tsp Sahara,
1 tsp salt,
½ tsp soda,
2 tbsp vegetable oil
For filling:
400 g hard cheese,
1 egg.
For lubrication:
50 g butter.
Cooking:
Stir soda in kefir, vegetable oil, salt and sugar, beat in the egg. Add 2 cups of flour to the resulting mixture. Knead a soft, slightly sticky dough, adding the remaining flour, but do not overdo it with the amount, the dough should hold its shape well. Leave the dough, covered with a napkin, alone for 30 minutes. Grate the cheese on coarse grater, beat in the egg and mix. Roll out the dough with a sausage, which is cut across into 8-10 pieces. Roll each piece into a cake and lay out the filling. Gather the edges up and pinch well. Turn the resulting bag over, press down with your hands and roll it slightly with a rolling pin. Then turn the bag over again and roll it out again. Just don't press too hard so the dough doesn't burst. Ready tortillas put in a dry frying pan and bake over moderate heat on both sides. If the khachapuri turned out to be plump, cover with a lid so that they are well fried. Grease the finished khachapuri with butter.
Khachapuri with Megrelian cheese
The peculiarity of these khachapuri is that the filling is laid out not only inside, but also on top of the flatbread, like pizza, having previously smeared the surface with an egg. Ingredients are for one large flatbread baked from yeast dough. Instead of suluguni cheese, you can take not too salty cheese.
Ingredients:
For test:
300 g flour
200 ml of water
1 tbsp Sahara,
1 tsp salt,
½ tsp dry yeast,
50 g margarine or butter.
For filling:
350 g suluguni,
1 yolk.
Cooking:
Add to warm water salt, sugar, add flour, yeast and knead a soft dough. Add softened margarine or butter, knead until smooth and leave for 1 hour, covered with a towel. Grate the cheese on a coarse grater (a little grated cheese set aside). Punch down the risen dough, roll it into a cake, put the filling on it, lift and pinch the edges in the center. Then roll out with a rolling pin on both sides and make a hole in the middle (5-7 mm in diameter). Transfer the cake to a greased baking sheet, grease the surface of the cake with yolk so that during baking it forms beautiful crust. Sprinkle the remaining cheese on top and place in an oven preheated to 200 ° C for 20 minutes.
Khachapuri with homemade cheese
They can be prepared based on curd dough, it does not stale for a long time. These cakes are best served hot. For the filling in them, you can take any cheese that is found in the house, even processed cheese will do.
Ingredients:
For test:
200 g margarine or butter,
200 g cottage cheese,
2 eggs,
flour (how much dough will take),
1 tbsp (incomplete) table vinegar,
1 tsp (without a slide) soda,
a pinch of salt.
For filling:
300-400 g of any cheese or 4 processed cheeses,
4 tbsp sour cream
3 garlic cloves,
greens - to taste,
1 yolk - for lubrication,
A little sesame seeds- for sprinkling.
Cooking:
Melt the margarine or butter, beat in the eggs, salt, mix in the cottage cheese rubbed through a sieve. Pour in the vinegar. Pour flour mixed with soda, knead a stiff dough and put it in the refrigerator for a while. Grate the cheese on a coarse grater, add sour cream, chopped herbs and chopped garlic to it. If the cheese is not very salty, lightly salt the resulting mass. Divide the dough into 2 equal parts. Roll one into a round cake, transfer to a baking sheet and put all the filling on it, cover with a second rolled cake and pinch in a circle. Lightly press the filling down with a rolling pin. Lubricate the top with yolk, sprinkle with sesame seeds. Place the baking sheet in an oven preheated to 180°C and bake for 40-50 minutes. After removing from the oven, cut the finished dish into triangles and serve.
Quick khachapuri with cheese
Ingredients:
100 lavash,
100 g of cheese,
100 g cottage cheese,
1 egg
1 garlic clove
cilantro, parsley - to taste.
Cooking:
Mix cheese and cottage cheese together, add chopped garlic and finely chopped greens to this mass. Cut the pita bread with scissors into large squares, put the filling inside each square, roll it up with an envelope, brush with an egg and bake in the oven at 200 ° C for 5-10 minutes.
Khachapuri from sweet dough with cheese
Ingredients:
For test:
1 kg wheat flour
1.5 stack. milk,
½ stack ghee,
2 eggs,
½ tsp soda,
1 tbsp wine vinegar.
For filling:
500 g young pickled cheese,
2 eggs.
Cooking:
Mash the cheese and mix it with two eggs. Beat the remaining eggs with butter, add soda and mix. Then add milk and vinegar and gradually pour this liquid mass into the sifted flour. Knead the dough, divide it into 2 parts and roll each thinly. Sprinkle a baking sheet with flour and put one cake on it, spread the filling evenly on top, cover with a second cake, pinch the edges tightly and bake in an oven preheated to 180 ° C for 20-30 minutes.
Khachapuri from puff pastry
Ingredients:
500 g ready-made puff pastry,
1 egg
500 g of suluguni (Imereti cheese or feta cheese).
Cooking:
Roll out puff pastry to 3-5 mm thickness. Put the grated cheese filling with a lightly beaten egg in the middle. Wrap the edges of the cake in the form of an envelope and blind them so that the filling in the middle remains open. Bake in the oven until done. Grease hot khachapuri with butter.
You just have to apply your skillful hands to the proposed recipes and add a piece of your golden heart, and your khachapuri with cheese will turn out great.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
The birthplace of khachapuri is Georgia. This a traditional dish country, made from dough and stuffing (cheese, cottage cheese). Exists a large number of recipes - with different fillings, dough, cooking methods. The puff pastry khachapuri recipe is one of the simplest, and the result is a delicious airy dish.
Its name comes from two words - “khacho” (cottage cheese) and “puri” (bread). Georgians say that to prepare a real khachapuri, you need not only flour, eggs and cheese, but also a warm heart of the cook. In different regions of Georgia, this dish is prepared in its own way. In Adjara - boats stuffed with cheese and a raw egg inside, in Megrelia - a cake with cheese filling in the middle, and in Imeretia - a closed cake filled with cheese. Khachapuri is loved not only in Georgia. Recipes of Ossetian khachapuri are known, they can also be tried in Abkhazia and Sochi (until 1919 the city belonged to the territory of Georgia).
The dough for classic khachapuri is yeast. However, there are many recipes for puff pastry. It takes longer to cook than usual. yeast dough, but on palatability far surpasses it.
Therefore, many housewives choose puff khachapuri. By the way, in Adjara (region of Georgia) they are also cooked, but they are called "achma". The principle of cooking the dish is similar to lasagna. Spread the cheese filling on the oiled dough sheets and bake in the oven. It turns out a very tender cake.
The classic filling for khachapuri is Imeretian cheese. However, it is difficult to find it in stores, so resourceful chefs replace it with suluguni, cheese, salted cottage cheese, Adyghe cheese and other fillings. The article offers recipes on how to cook khachapuri from puff pastry with various fillings available.
General rules for cooking khachapuri
- The amount of filling should correspond to the volume of the dough. Only in this case you get khachapuri with a rich cheese flavor. Cheese for the dish should be salty. Georgians use Imeretian cheese. Before cooking, it is soaked in water for 5-6 hours to make it less salty. The same should be done with alternative salty cheeses, such as feta cheese.
- Bake only in the oven! Offered quick recipe cooking khachapuri without an oven, for example, in a pan. But this will not turn out to be the dish that is served in Georgia. In addition, there are types of khachapuri that can only be baked in the oven. For example, Adjarian khachapuri with puff pastry suluguni, or Megrelian (with cheese filling on top).
- There is only hot! Another feature of khachapuri is its lightness. The dough should be soft, melting in the mouth, and the filling (cheese) should melt under the influence of high temperatures and soak up the mass. After cooling, it coarsens, and the filling becomes hard. Of course, you can warm up the cooled khachapuri in the microwave or in a pan with the addition of a small amount water, but the taste will be completely different.
Do we make our own dough or buy it?
If we are talking about real Georgian khachapuri, then the dough must be freshly prepared. Khachapuri from ready-made puff pastry will turn out less greasy, not so airy.
There are several recipes for making puff pastry for this dish. Khachapuri from puff yeast dough takes longer to cook. The dough and the dough itself must be kept warm for a while. Yeast-free dough it cooks faster, but it is not as airy as the yeast mass.
Yeast puff pastry for khachapuri
First of all, you need to prepare the brew - in a glass warm milk dissolve a pinch of sugar (so that the yeast grows better) and 10 grams of dry yeast. Leave to infuse for 15-20 minutes. After that, pour the dough into a large container, add salt to taste, a raw egg and mix. Gradually add the flour, but not all at once, but in portions (the total amount is about one glass) and mix. It is better to knead by hand. At the end, when formed thick dough, add 100 grams of soft, but not melted butter, and knead again. It is important not to apply special efforts in the process so that the dough does not turn out "clogged". After that, leave it in a warm place, covered with a paper towel. While it is infused (about 60 minutes), you can prepare the filling. After this time, roll out the dough in the form of a rectangle 1.5-2 cm thick, put 100 grams of softened (but not melted) butter on the edge, cover 1/3 of the layer. Put another 100 grams of butter on top and cover with the remaining third of the dough. Roll out so that the layers of dough and butter are the same in thickness, fold the layer in half, roll out again. So repeat 3-4 times. The result is a dough with 30-32 layers of butter.
Yeast-free puff pastry for khachapuri
To prepare it, you will need 400 grams of flour and 200 grams of soft butter. Mix the ingredients, add half a glass cold water, a little sugar, a pinch of salt and mix everything thoroughly. Cover the resulting dough paper towel and leave in the cold for several hours. After that, roll it out in the form of a rectangle 2 cm thick, fold it in half, roll it out again. So repeat 3-4 times. Everything, the dough is ready!
Khachapuri recipe from puff pastry with cheese
Having prepared the dough according to one of the above recipes, you can proceed to the filling. We take Adyghe or ordinary hard cheese but salty varieties. We rub on a grater with small cells. The filling is ready.
Let's cook Imeretian khachapuri with puff pastry cheese. To do this, roll out the dough into a cake 1.5-2 cm thick, spread the cheese in the center. We collect its edges in an accordion over the dough, pinch them so that they do not spread. Gently roll out the resulting ball so that it again takes the form of a flat cake. We spread on a baking sheet with the top down, bake at a temperature of 200-220 degrees for 5-10 minutes.
Adjarian boat recipe
Adjarian khachapuri with puff pastry suluguni is the closest recipe to a real Georgian dish. We prepare the dough in a standard way. The highlight of this dish is the filling.
We roll out the finished mass into a cake and form a boat. To do this, we begin to twist the edges of the cake into a tube, at the end leaving about a third of the distance between them. In the center we lay out the filling - finely grated suluguni cheese. We send the boat to the oven, heated to 200-220 degrees for 10-15 minutes. After that, dip a few pieces of butter into the cheese filling and break one egg on top. Once again we send the boat to the oven for 1-2 minutes so that the protein curls slightly.
Adjarian khachapuri should be eaten hot, tearing off a piece of dough with cheese and dipping it in the yolk.
Khachapuri with suluguni cheese
Let's cook Megrelian khachapuri with suluguni cheese. To do this, we form a cake, put half of the cheese on it, as described in previous recipe. Lay top down on a baking sheet. We make a hole in the center with a diameter of 3-5 cm, grease the surface of the cake raw yolk and spread the second half of the cheese. We send the cake to the oven for 10-15 minutes. It turns out khachapuri with a ruddy cheese top.
Khachapuri with feta cheese from puff pastry
Brynza is the most affordable cheese. Khachapuri with cheese is prepared in the same way as with suluguni. Only the filling should not be grated, but mashed with a fork and add an egg to hold it together a little. The cheese itself is very salty, so before cooking it is recommended to soak it in water for about an hour.
The mass is baked in the oven at a temperature of 200-220 degrees for a little less than half an hour.
Khachapuri with cottage cheese on a puff base
It is better to take homemade cottage cheese for the filling, then it can be mixed with chopped herbs. If the cottage cheese is not fatty, then it can be combined with melted butter and sour cream. Do not make the filling very liquid, otherwise it will not hold in the dough.
Roll out the dough into a cake, lay out the filling, sprinkle with salt and spices. Cover with another sheet of dough and bake in the oven.
Khachapuri recipe from puff pastry with meat
To prepare the meat filling you will need minced pork and beef(300 grams). Add finely chopped onion and green onion, Bell pepper, garlic. Mix all the ingredients, salt, add 2 teaspoons of adjika. If the filling is very thick, you can add a little cold water.
We roll out the dough into a cake, spread the filling, on top of a few small pieces butter and cover with another sheet of dough. We pinch the edges tightly and make cuts in the top of the cake so that the steam evaporates. Bake in the oven at 200 degrees for 15-20 minutes. The dish is served hot.
Khachapuri at home
This is the fastest recipe, but at the same time, khachapuri is the least reminiscent of real Georgian pastries. The dough can be prepared with cottage cheese. To do this, an egg, salt, cottage cheese, soda, quenched with vinegar or lemon are added to melted butter or margarine. Everything is mixed and flour is gradually introduced. After kneading the dough, leave it in the refrigerator.
For the filling, cheese is rubbed, greens and garlic are chopped. The finished dough is rolled into a cake, transferred to a baking sheet. The whole filling is laid out on it, another sheet of dough is on top, the edges are pinched. The surface of the cake is smeared with yolk and baked in the oven for 30 minutes. Ready meal you can eat the next day, pre-heated in a pan or in the microwave.
Quick khachapuri from puff pastry “Balkan style”
This recipe allows you to use a mixture of cheeses - Adyghe, Feta, mozzarella or suluguni. Cheese is crushed into fine grater, add salt (if the cheese is unsalted varieties) and a raw egg.
The dough is divided into small fragments, each of which is rolled into a small cake. Spread a tablespoon of filling on one edge and cover diagonally with the second edge to make a triangular envelope. Lubricate the surface with an egg and send it to a preheated oven for 15 minutes.
Lazy Georgian khachapuri puff
The highlight of these khachapuris is that you do not need to cook the dough. Are used thin sheets ready lavash. Lay one sheet on a baking sheet so that the edges hang down. Tear the second sheet into small pieces. Put the filling on a baking sheet (any of the cheeses or assorted of them). We moisten the torn pieces in kefir with an egg and cover the filling on top with them. Then again a layer of cheese and a layer of soaked pita bread. So we do several layers. After that, we cover the khachapuri with the hanging edges of the first sheet of pita bread, grease with kefir-egg mixture and bake in the oven at a temperature of 200 degrees for 15-20 minutes.
Each of the recipes is good in its own way. Any hostess can choose the cooking method according to her preferences. If you want to virtually be in Georgia and feel the taste of Georgian cuisine then choose the Adjarian khachapuri recipe. And someone needs a quick recipe for a delicious and hearty meal- Balkan khachapuri or lazy khachapuri will be just right. If someone prefers dishes with meat stuffing, and we have a recipe for such tastes. Bon appetit!
Khachapuri with puff pastry cheese is a famous appetizing dish Georgian cuisine. There are a lot of options for preparing dough and filling for khachapuri and all are winning. Sold hearty tasty pie in the nearest bakery shops, prepare in restaurants and cafes, all that remains is to buy and eat.
But why spend extra money, because you can cook khachapuri at home, it's much tastier! Moreover, you can cook khachapuri from ready-made puff pastry bought in a store.
Believe me, the taste of traditional Georgian flatbread it won't get any worse. Then rather take a notebook, a pen and write down a simple and quick recipe for khachapuri from puff pastry!
Ingredients:
- puff yeast dough - 1 kg;
- cheese (any) - 500 grams;
- egg - 2 pcs.;
- butter - 50 grams.
How to cook khachapuri with cheese from puff pastry:
Cooking cheese filling for khachapuri
Take a medium-sized container and coarsely grate the prepared cheese with a grater. Remove the butter from the refrigerator in advance and put it closer to the stove, let it melt.
After adding to a bowl with cheese and combine, stir well until a homogeneous mass is formed. Break one egg separately, beat and pour into the mixture, mix thoroughly. Now aromatic filling completely ready!
Prepare the dough for baking
If you can already knead it with your hands, then you can get down to business. It is necessary to divide the dough into several squares and roll it out well with a rolling pin.
decompose the same number cheese toppings for everything puff pastry. It is desirable to grease the edges of the dough with water or a beaten egg using a culinary brush. This is done so that the dish does not fall apart during baking khachapuri.
Fasten the edges of the pie so that you get the shape of an envelope. Believe me, at the end of cooking your Georgian dish it will look delicious and smell seductive.
We bake delicious khachapuri in the oven
Line the parchment paper in a baking dish, put the envelopes at a certain distance from each other, grease with a beaten egg, which will give a beautiful blush to the pies.
Preheat the oven to 230 C, put to bake. After 3 minutes, lower the temperature to 180 C and bake for another 15 minutes. As soon as you feel an amazing aroma and see colossal external changes, be sure that puff khachapuri is ready.
As you can see, the khachapuri recipe from puff yeast dough is quite simple to prepare. And the household will be delighted with the delicious home baking. wish Bon appetit!
If you want to cook real Georgian khachapuri with cheese from homemade test, not store-bought, see the video recipe
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