Khachapuri hard cheese. Delicious lavash cakes

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 here. 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!

Khachapuri is a Georgian cheese pie. There are many khachapuri recipes. Each village has its own recipe. Cheese for traditional khachapuri baking is taken from cottage cheese, such as Adyghe.

Features of cooking khachapuri in a pan, in the oven, slow cooker, microwave, bread machine

The secret of khachapuri very simple - there should be more filling than dough.

Khachapuri cooked in a frying pan

Khachapuri in a pan can be cooked small or large, depending on the size of your pan. The taste of khachapuri depends on the dough and cheese for the filling.

Fried khachapuri in a pan turns out thin, very soft and tender.

secrets which can be used for cooking delicious and varied khachapuri:

• In order to have a different taste every time you cook khachapuri, finely chopped dill and green onions can be added to the filling.
• Instead of cottage cheese and suluguni, you can take Adyghe cheese equally with Imeretian, or mozzarella in half with cheese.
• If the filling consists of fatty cheese, then butter can be omitted.

Khachapuri in a pan

Recipe:

1. Dough. For airiness and softness of the finished product, sift over a bowl 300 g flour.
2. We mix separately 125 ml of kefir and sour cream, half a teaspoon of salt and soda, 1 tbsp. a spoonful of sugar, 100 g of melted butter, and knead everything.
3. Gradually add flour to the mixture and knead with a spoon, and when the dough thickens, knead it on the table with your hands until the dough is homogeneous and stops sticking to your hands.
4. We leave the kneaded dough to rest, and in the meantime we will deal with the filling.
5. Filling. In a bowl, rub with a fork 175 g cottage cheese.
6. We cut into small pieces 175 g suluguni.
7. We mix cottage cheese, suluguni, 2 tbsp. spoons of sour cream, 1 tbsp. tablespoon soft butter, salt to taste and knead.
8. Cooking khachapuri. Divide the rested dough into 4 parts.
9. Flatten 1 part of the dough on the table with a rolling pin.
10. Roll up a ball from ¼ of the filling and place it in the middle of the dough layer.
11. We collect the dough over the filling, connect the edges and carefully so that the filling does not come out, roll this ball with a rolling pin to a thickness of 1-1.5 cm.
12. We put khachapuri to fry in a hot frying pan without oil for 1-2 minutes, covered with a lid, and then turn over with a spatula and fry on the other side.
13. More hot khachapuri brush with butter (20 g), and stack it up.
14. In order not to cool down, cover the khachapuri first with a film, and on top with a towel.
15. When all khachapuri are ready, serve them to the table with tea or coffee.

So you need to collect the edges of the dough when cooking khachapuri

Khachapuri cooked in the oven

Khachapuri in the oven from yeast dough

Recipe:

1. Cooking the dough. stir 2 teaspoons dry yeast V 0.5 cup warm milk, add here 1 st. a spoonful of sugar, and leave until the yeast rises, about 10 minutes.
2. When the dough comes up, add to it salt, 30 g vegetable oil, 500 g flour, and knead the dough 150-200 ml warm water. It turned out a thick dough, put it in a warm place, and after 30-40 minutes we crush it.
3. Filling. 400 g fat cottage cheese knead, add 200 g crumbled Adyghe cheese or suluguni, 1 egg and mix.
4. Cooking khachapuri. We divide the dough that has come up into pieces, the size of a fist, knead each piece of dough or roll it with a rolling pin into a cake so that its middle is thicker.
5. In the middle of the cakes put 1 tbsp. spoon the filling, collect the edges of the cake over the filling, pinch and turn over to the other side.
6. We carefully roll out the cake so that the filling does not come out of it, put it on a sheet previously covered with paper, seam down, in the middle we make a small hole - for steam to escape.
7. We put the cake in a hot oven, heated to 220 ° C, and bake for no more than 10 minutes.
8. Baked flatbread still hot grease with butter (10-20 g).

Khachapuri from the multicooker

Khachapuri from the multicooker are tasty, juicy and fragrant.

Khachapuri in a slow cooker

Recipes:

1. Cooking stuffing. 300 g Imeretian cheese three on a grater, and mix with finely chopped dill (small bunch).
2. Cooking the dough. Mix in a deep bowl 1 cup matsoni (Georgian fermented milk drink), but you can also use kefir, which is familiar to us, 2 eggs, 1 teaspoon of sugar and vegetable oil, half a teaspoon of salt and soda, knead everything.
3. Add to liquid mixture 3 cups sifted flour and knead a thick dough, let it brew a little.
4. Cooking khachapuri. We cut the dough into small pieces, roll it into a layer, grease it with the filling, cover with another layer of dough, pinch the edges.
5. We turn on the multicooker in the "Casper" mode, if your multicooker does not have such a mode, then "Frying", put the raw khachapuri in a dry bowl and fry. Approximate frying time on both sides is 15 minutes.
6. Hot fried khachapuri brush with butter (10-20 g) and serve warm.

Khachapuri cooked in the microwave

Khachapuri in the microwave

Recipe:

1. Cooking fresh dough. Sifting 3 cups flour, mix it with 0.5 teaspoon soda make a well in the flour and pour in 1 egg, 1 cup salted water, mix until uniform, and let stand for a while.
2. Cooking stuffing. 500 g suluguni or cheese mash with a fork, add 1 yolk, 50 g butter, and mix everything.
3. Cooking khachapuri. We divide the dough into 2 parts, roll out 2 cakes, put one cake on a large plate, grease first butter (10-15 g), and then with the filling, cover with a second cake, also greased with butter on the inside, connect the edges.
4. We coat the top of khachapuri 1 shaken egg white, put in the microwave at full power, for 4-5 minutes, then take it out of the microwave, pierce it in several places and put it in the microwave again for 4-5 minutes.

Dough for khachapuri can be prepared in a bread machine

To cook khachapuri faster, the dough for them can be cooked in a bread machine.

Khachapuri from dough cooked in a bread machine

Recipe:

1. Dough. Warm up 0.5 l milk and dissolve in it 80 g butter or margarine.
2. Mix warm milk with butter in a bowl of a bread machine, 2 teaspoons spoons of dry yeast, a pinch of salt, 2 tbsp. spoons of walnut oil, 1 yolk, 600 g flour, put the bowl in the bread machine, and turn on the “Dough” mode.
3. Filling. Three on a grater 0.5 kg of Imeretian or other similar cheese.
4. Cooking khachapuri in the oven. Grease the table and lightly sprinkle with flour.
5. We take the dough out of the bread machine, divide it into 4-6 parts, roll it into a layer, sprinkle with stuffing, fold it into an envelope, and roll it out thinly again.
6. The resulting reservoir lubricate with 1 protein shaken with a drop of milk, sprinkle with stuffing, fold into an envelope and put in a hot oven heated to 250 ° C for 10 minutes.
7. When khachapuri is baked, grease them butter (20-30 g), and immediately serve hot to the table.

Puff Khachapuri

Puff khachapuri cooked in the oven

Layered khachapuri in Georgia more called foamani.

If you already have puff pastry, then such khachapuri can be prepared quickly, half an hour - and a juicy, tasty dish is ready.

Puff Khachapuri

Recipe:

1. Cooking puff pastry. 1 pack (250 g) frozen margarine three on a coarse grater, and grind with 3 cups flour, add 2 eggs, quickly knead the thick dough, and set for 2 hours to cool.
2. Cooking stuffing. 500 g suluguni cheese, feta, mozzarella, or cheese three on a grater, we drive 1 egg, 1 tbsp. a spoonful of melted butter, knead, and the filling is ready.
3. Cooking khachapuri. We roll the dough not very thin so as not to tear, approximately 5 mm, cut into squares, each side is about 15 cm long.
4. We lay out the filling on each square, pinch the 4 ends of the dough at the top above the filling, grease 1 yolk mixed with 1 st. a spoonful of water lay out on a sheet moistened in advance with water, and put in a hot oven.
5. Bake over medium heat for about 20 minutes until the envelopes are browned.
6. Such khachapuri can be eaten both hot and cold.

Khachapuri step by step recipe

9 steps to cooking khachapuri

Khachapuri with hard cheese

Recipe:

1. Dough. Melt in a deep bowl butter (2-3 tablespoons).
2. We drive in 1 egg.
3. Sifting 3 cups flour and mix it with salt, soda (0.5 teaspoons each), add flour to the mixture of butter and egg, stir, add 1 glass of kefir, and knead a thick dough.
4. Let the test rest for half an hour.
5. We divide it into 2 parts, and roll 2 layers.
6. Filling. 0.5 kg hard cheese dill, cilantro, a few tablespoons of sour cream and knead.
7. Cooking khachapuri. We lay out a layer of dough in a round form, grease with a thick layer of filling.
8. Cover with a second layer and connect the edges.
9. We bake khachapuri in the oven, turning on medium heat, for 15-20 minutes, until it turns red. Remove from oven and brush immediately butter (15-20 g).

How to cook khachapuri with cheese and suluguni, a recipe in the oven with a photo

Khachapuri cooked with cheese and suluguni

Khachapuri with cottage cheese and suluguni baked in the oven

Recipe:

1. 300 g margarine we divide into 3 parts.
2. Cooking the dough. TO 50 g melted butter pour in 1 glass of warm water, 2 tbsp. tablespoons of vinegar, a pinch of salt, add 300 g of flour, and knead a thick dough.
3. We roll out the dough into a layer, 1 cm thick, grease with the 1st part of margarine, fold it several times in the form of an envelope, and put the dough in the refrigerator for 1 hour.
4. After 1 hour, roll out the dough again, grease with the 2nd part of margarine, fold it the same way, and put it in the refrigerator for another 1 hour. We do the same with the 3rd part of margarine.
5. Filling. 200 g cottage cheese knead with a fork 300 g suluguni rub on a grater. Adding 1 egg, mix.
6. Cooking khachapuri. We divide the dough into 2 parts, roll out 2 layers.
7. We cover the form with parchment paper, spread a layer of dough, grease with filling, cover with a second layer, connect the edges, grease the top 1 yolk, and bake in the oven over medium heat for about half an hour.

How to cook khachapuri with cottage cheese in a pan?

Khachapuri cooked with cottage cheese in a frying pan

Khachapuri with cottage cheese in a pan

Recipe:

1. Dough. Mix in a deep bowl 2 eggs, half a teaspoon of salt, 2 tbsp. spoons of sugar, 1 glass of sparkling water, 4 tbsp. tablespoons of vegetable oil, pour to the liquid part gradually 3.5-4 cups flour, knead a thick dough, and set it to cool for half an hour.
2. Filling. 300 g hard cheese three on a grater, add grated cottage cheese (200 g), salt and pepper taste.
3. Cooking khachapuri. We divide the dough into parts and roll each part into a layer, on which we put 2-3 tbsp. spoons of the filling, collect the dough at the top and connect, turn it over to the other side, level it again into a layer, first with your hands, and then with a rolling pin. Roll out the dough carefully so that the filling does not come out.
4. Pour into the pan vegetable oil (1 tablespoon), and fry khachapuri over low heat, covered with a lid, first on one side for 4-5 minutes, and then on the other.
5. Khachapuri, removing from the pan, grease butter (10-15 g) and serve hot.

Khachapuri "Boat"

Khachapuri "Boat"

In the Caucasus, there is an opinion that the most delicious khachapuri "Boats" are prepared in Batumi.

For them, a delicate, creamy Imeretian cheese is used.

To cook Adjarian khachapuri "Boats", such as they are prepared in Georgia, you need to stick to some advice:

• Khachapuri is eaten hot.
• Georgian dish khachapuri takes 3 hours to prepare.
• The khachapuri dish looks like this: crispy browned sides, a dry bottom and a soft juicy middle from a melted filling.
• Khachapuri filling: melted, fluffy, stretchy cheese interspersed with butter.
• Khachapuri is eaten by breaking off small pieces from the edge and dipping them into the cheese filling in the middle.
• The egg in the middle of khachapuri serves as both food and decoration.

Khachapuri "Boats"

Adjarian khachapuri "Boats"

Recipe:

1. Cooking the dough. Sifting 1 kg flour over a large bowl. Pour into the recess 1 st. dry yeast, 1 teaspoon sugar and salt, pour 0.5 l warm water And 1 cup warm homemade milk, knead, and at the end add so that the dough is better kneaded and does not stick to the hands and bowl.
2. The dough, covered with a towel, put in a warm place for an hour and a half, and during this time we punch it twice.
3. Cooking stuffing. Imeretian cheese (1 kg) three on a coarse grater, dilute with boiled cold water to make a gruel. Water will go from half a glass to 1 glass.
4. Cooking khachapuri. We roll balls of approximately 200 g from the dough, roll out circles with a rolling pin. We pinch the circle on both sides and stretch it in length to make it look like a boat with a recess.
5. We lay out the boats on a sheet greased with vegetable oil, put the filling and put in a hot oven heated to 260 ° C for 15 minutes.
6. When the khachapuri is reddened, we take them out of the oven, break them into the recess on the cheese 1 egg, and set for 1-3 minutes until the protein turns white, the yolk should be liquidish, well, if you don’t like such a yolk, then leave it to bake for 5-7 minutes.
7. How to serve? Put hot pastries on a dish, add a small piece (10 g) butter and immediately serve to the table. We drink khachapuri with Lagidze mineral water. Well, if you don’t have such water for sale, then you can use regular tea, coffee, cocoa or lemonade.

Recipe for khachapuri with chicken and meat

Khachapuri with beef

Usually khachapuri cooked with cheese, but there is khachapuri and with meat, in Georgia they are called kubdari.

Khachapuri with beef

Recipe:

1. Dough. Stir in 1 cup dry yeast (2 teaspoons) warm water and let it rise.
2. Add to yeast 2 cups warm milk diluted with water, 1 egg, 1 tbsp. a spoonful of vegetable oil, gradually add 7-9 cups flour and knead a thick dough, let it rise.
3. Cooking minced meat. From 1 kg beef we make minced meat by passing the meat through a meat grinder, 2-3 bulbs finely chop and also add to minced meat, season salt, ground black pepper, coriander, suneli hops.
4. Cooking khachapuri. We cut the risen dough into balls, roll them out, lay out the minced meat, collect the edges at the top and pinch, and then carefully flatten them into cakes with our hands.
5. We spread the cakes on a sheet, grease with a shaken 1 egg and bake in a medium preheated oven for 20-25 minutes.
6. When khachapuri is baked, grease them butter (20 g) and serve hot.

Khachapuri with chicken and cheese

Khachapuri with chicken and cheese

Recipe:

1. Dough. Mixing 2 eggs, 3 tbsp. spoons of sour cream, 1 glass of water, add a pinch of salt and baking powder, And 2 cups of flour, knead a thick dough, and let it stand for half an hour.
2. Filling. 100 g boiled chicken cut into small pieces 300 g hard cheese three on a fine grater and add to the meat. Here we add 1 egg, chopped dill, cilantro, salt and ground black pepper, knead.
3. Cooking khachapuri. We divide the dough into parts, roll each part into a layer, put 2 tbsp on each layer. spoons of the filling, pinch it, and then carefully level it into a cake.
4. Fry khachapuri in a pan, greased, on 2 sides, for 2-3 minutes.

Khachapuri with greens, egg: recipe

Khachapuri with greens and egg

Khachapuri with greens, egg, Imeretian cheese and suluguni

Recipe:

1. Dough. Dissolve 1 teaspoon a spoonful of yeast, 2 tsp. spoons of sugar, a pinch of salt in 2 cups of warm milk when the yeast rises, add 530 g flour, 1 tbsp. a spoonful of softened butter, 1 tsp. a spoonful of vegetable oil, knead a thick dough, if you need more liquid, add water.
2. Cover the dough with a towel and let it rise for 30-40 minutes.
3. Filling. 510 g suluguni and 170 g Imeretian cheese grate, add 1 egg, 20 g butter(if the cheese is fatty, no oil is needed), and mix.
4. finely chopped 25 g each of green onions, parsley, cilantro and dill, mix and add salt.
5. Cooking khachapuri. We divide the dough into 5 parts, and each roll out, 5 mm thick, pierce with a fork in several places.
6. We spread 150 g of cheese and 20 g of green filling on the cake, connect the edges at the top and pinch, and then level the cake and roll it out, 8-10 mm thick.
7. Bake in the oven on high heat for about 10 minutes.
8. We coat hot khachapuri butter (20 g) and can be served at the table.

Khachapuri with potatoes: recipe

Khachapuri with potatoes

Khachapuri with potatoes

Recipe:

1. Dough. Dissolve in 300 ml of warm water, you can milk, dry yeast (1.5 tablespoons) and 1 teaspoon. a spoonful of sugar let's go up.
2. In a deep bowl, in a sifted flour (1 kg), add dough to the recess of flour, 1 egg, a pinch of salt and knead a thick dough, let it rise for about 1 hour.
3. Filling. While the dough is rising, prepare the filling. We clean 6 large potatoes, fill with water, salt, boil them until tender, drain the water, season 70 g butter, 50-70 ml hot milk, ground black pepper, and whisk.
4. Cooking khachapuri. We divide the dough into 4 parts, roll it out, put ¼ of the entire filling on each part, fasten the edges and straighten it with our hands in a dry frying pan, according to the size of the frying pan.
5. We fry khachapuri on a small fire, covered with a lid, for 5-7 minutes on one side, and then the same amount on the other.
6. We take khachapuri from the fire and grease butter (20 g).

Adjarian khachapuri at home, recipe

Adjarian Khachapuri

Adjarian khachapuri is baked in the form of boats. Khachapuri is being prepared in 2 doses: first with cheese mass, and at the end a raw egg or one yolk is added and baking continues for a few more minutes.

Adjarian Khachapuri

Recipe:

1. Dough. 250 g flour sift, and pour into the recess 100-120 ml warm water, and stir in it dry yeast (1 teaspoon), a pinch of salt.
2. Knead the dough, add vegetable oil (a few tablespoons), and put in a warm place to rise.
3. Filling. Imeretian cheese (300 g) rub with hands, add milk Just enough so that the filling is juicy.
4. Cooking khachapuri. We roll out the dough in an oval shape, pinch the ends on both sides, put 3-4 tbsp into the resulting recess. spoons of stuffing
5. We cover the sheet with parchment paper, put khachapuri on it and put it in the oven, heated to 200 ° C, bake for about 20 minutes.
6. We take out a sheet from the oven, make a recess in the middle of the product with a spoon, release 1 whole egg or just the yolk, and put in a hot oven for another 3-4 minutes.
7. We take it out of the oven, put a piece on hot khachapuri butter (20 g), and serve on the table.

Khachapuri in Gurian style, recipe

Gurian Khachapuri

Gurian Khachapuri cook in the form of a crescent, inside cheese and boiled egg.

Gurian Khachapuri

Recipe:

1. Cooking the dough. Dry yeast (2 tsp) and 1 tsp. dilute a spoonful of sugar with warm water, you can milk like pancakes, let's go.
2. 1 kg flour sift over a deep bowl, make a deepening, pour in the yeast, 90 g of melted margarine, 1 egg, a pinch of salt, warm water or milk enough to knead a soft dough.
3. Knead the dough for about 30 minutes, at the end add 2 tbsp. tablespoons of vegetable oil, knead again, put in a warm place and let it come up 2 times, both times we crush the dough, and for the third time we roll it out.
4. Filling. 200 g suluguni three on a grater, cut into circles separately 3 boiled eggs.
5. Cooking khachapuri. We divide the dough into 5 parts, roll out each part into a circle, with a diameter of 35-40 cm.
6. We spread 1/5 of the grated cheese on one half of the dough, circles of eggs on it and cover with the other part of the dough, we have a semicircle.
7. We pinch the edges of the dough, pull the corners to make a crescent.
8. We spread our product in a form covered with parchment, grease with yolk mixed with sour cream, and put in an oven heated to 230 ° C, bake for 6-7 minutes.
9. We coat hot khachapuri butter (20 g) cut into 6 pieces and serve.

Megrelian Khachapuri

Megrelian Khachapuri

Mingrelians is an ethnic population group living in Georgia.

To the most Megrelian famous dishes include adjika, suluguni, satsivi and khachapuri.

Megrelian khachapuri has even more cheese than Imeretian khachapuri. In these products, cheese is both inside and out.

Megrelian Khachapuri

Recipe:

1. Cooking the dough. Mixing 200 g kefir, 140 g sour cream, 1 tbsp. a spoonful of sugar, half a teaspoon of salt and soda, and leave for 5 minutes.
2. To this mixture we add 80 g melted butter, add sifted flour (430 g) and knead the soft dough, let it settle.
3. Filling. 600 g suluguni three on a grater.
4. Cooking khachapuri. We divide the dough into 2 parts, roll each one out, put grated cheese in the middle, but not all, leave about 200 g.
5. We collect the edges of the circle of dough with cheese from above and make it like a knot, which we then flatten and carefully roll out so that the filling does not come out.
6. We transfer the rolled cake to a sheet with parchment paper, grease 1 yolk, sprinkle with cheese and put in an oven heated to 190 ° C, bake for 20 minutes, until the khachapuri is browned.
7. Soft, crispy khachapuri cut into pieces and served hot to the table.

Imeretian Khachapuri

Imeretian Khachapuri

Imeretian khachapuri is the most common in Georgia. Easy to prepare. These are round cakes with an abundance of cheese. The peculiarity of these khachapuri is thinly rolled dough. It is cooked on matsoni, but since we don’t have matsoni, we will take kefir.

Imeretian Khachapuri

Recipe:

1. Dough. Kneading dough from 2-2.5 cups flour, 0.5 tsp. spoons of soda, 0.5 l of kefir, add at the end 1.5 st. tablespoons of vegetable oil, knead again, let it brew.
2. Cooking stuffing. 500 g pickled Imeretian cheese knead with a fork so that there are no lumps, add 1 egg, 30 g melted butter and knead.
3. Cooking khachapuri. We divide the dough into 2 parts, roll each thinly, put the filling on the layer, pinch tightly over the filling, then flatten the resulting bag with our hands.
4. We grease the pan butter (10 g) and lay out the flattened bag, and then roll it out directly in the pan into a thin cake.
5. We fry khachapuri, covered with a lid, first on one side, and then on the other.

Georgian khachapuri

Khachapuri Georgian

stuffing in Georgian khachapuri is chkinti-kveli cheese or its other name is Imereti.

The dough is kneaded on matsoni - Georgian fermented milk drink, but since we do not sell matsoni, we will take ordinary kefir. Georgian khachapuri is fried in a pan.

Georgian khachapuri

Recipe:

1. Cooking stuffing. 0.5 kg Imeretian cheese three on a grater, add 5 yolks, greens to taste and mix.
2. Cooking the dough. 1 kg flour sift, make a well in the middle and pour 1 teaspoon a spoonful of soda and a pinch of salt, drive in 4 eggs, pour in 0.5 l of kefir, stir first with a spoon, and then knead with your hands, and leave for half an hour.
3. Cooking khachapuri. We divide the dough into 4 parts, and then each part into 2 more parts: one larger, the other smaller.
4. We roll out 2 cakes - more and less, 1.5 cm thick.
5. We spread ¼ of the filling on a large cake so that the edges (3 cm) are not spread, cover with a smaller cake, wrap the edges of the bottom cake up and pinch.
6. We grease the pan butter (10 g), heat, put raw khachapuri on it with the seam down, cover with a lid and fry over low heat for about 8 minutes, turn over to the other side and fry without a lid.

Khachapuri Adyghe

Khachapuri Adyghe

Khachapuri Adyghe- this is a pastry with Adyghe cheese, it is prepared quickly.

Khachapuri Adyghe

Recipe:

1. Dough. Mixing 250 g softened margarine, 6 tbsp. spoons of sour cream, 1 tsp. a spoonful of soda and 3 cups flour, knead the dough and while it is infused in the refrigerator, make the filling.
2. Filling. 500 g Adyghe cheese three on a grater, 2-3 bulbs fry on, and add to the cheese, also add chopped dill, parsley and cilantro.
3. Cooking khachapuri. Roll out the dough into a layer and cut into squares, side length 12-15cm.
4. We put the filling on one part of the square, fold it into a triangle, pinch the edges.
5. We spread the triangles on a dry sheet and bake at an average temperature of 10-15 minutes.

Recipe for a quick lazy lavash khachapuri

Quick lazy lavash khachapuri

Lavash khachapuri is useful for those housewives who do not like to mess with the dough.

Khachapuri with lavash cheese

Recipe:

1. Preparing the fill. 2 cups of kefir mix with 2 eggs and a pinch of salt.
2. Cooking stuffing. 500 g cheese knead with a fork 400 g hard cheese three on a grater, mix everything.
3. Cooking khachapuri. Lubricate the deep form vegetable oil (1-2 tablespoons), 2 pita bread cut into several pieces.
4. We spread 1 part of pita bread on the bottom of the form, it should be larger than the size of the form, coat with filling, sprinkle with filling, then again pita bread, filling and filling, etc.
5. The top layer should be plentifully smeared with pouring pita bread, it must be wrapped under the lower layers.
6. Lay the slices on top of the pie. butter (20 g), and put in the oven, turn on medium heat, bake for 20 minutes.

Armenian khachapuri

Armenian khachapuri

Armenian Khachapuri

Recipe:

1. Dough. Mixing 2 eggs, 1 tsp. a spoonful of sugar and soda, 0.5 l of low-fat sour cream, 1 kg of sifted flour and knead a thick dough.
2. Filling. Trem 300 g suluguni cheese on a grater.
3. Cooking khachapuri. We divide the dough into 8-10 parts, roll it into layers.
4. We lubricate the formation butter (10-20 g), put the filling, collect the edges of the dough in a circle and connect at the top, and then knead the resulting bag again into a cake and put it on a dry baking sheet.
5. We bake in the oven at a temperature of 170 ° C for 15 minutes, first on one side, and then turn the khachapuri on the other side, and bake for another 10 minutes.

Lean khachapuri

Lean khachapuri

Lenten khachapuri with potatoes and mushrooms

Recipe:

1. Dough. Dissolve in warm water 2 teaspoons dry or pressed yeast and 1 teaspoon sugar, let's go.
2. 800 g flour sift in a deep bowl, add the dough, salt and knead the dough on warm water let it come up in a warm place. It will take about 2 hours to rise the dough.
3. Filling. Fry on vegetable oil (1-2 tablespoons) until golden 2-3 finely chopped onions add finely chopped champignon mushrooms (5-6 pieces) and fry until done.
4. 6 medium potatoes we clean, boil with salt until soft, drain the broth into a separate container - it will still come in handy, and make mashed potatoes from potatoes, if the potatoes are very dry, add the broth.
5. To mashed potatoes add fried mushrooms with onions, finely chopped dill, pepper and mix.
6. Cooking khachapuri. We divide the dough into 10 parts for 10 khachapuri, and cut each part into 2 more parts.
7. We roll out a small part into a circle of 10-12 cm, put the filling on it, cover with a second circle, pinch the edges of the circles, level the cake, pierce it in several places.
8. frying pan with vegetable oil (1-2 tablespoons) heat, put khachapuri on it, fry over low heat under a closed lid, 3-4 minutes on each side.

Diet Khachapuri

Diet khachapuri according to Dukan

We will cook khachapuri in a frying pan according to Dukan. The dough combined with salty cheese is very tasty.

Diet khachapuri according to Dukan

Recipe:

1. Dough. We mix 200 g of fat-free cottage cheese, 2 eggs, 20 g of ground oat bran, 10 g of starch, a pinch of salt, 0.5 tsp. spoons of soda, knead everything.
2. Filling. 100 g diet cheese "Feta" knead with a fork.
3. Cooking khachapuri. Add the filling to the dough, knead, divide into 2 parts. This dough will make 2 khachapuri.
4. We grease the pan vegetable oil (1 tablespoon), lay out half of the dough.
5. Since the dough is very sticky to the hands and does not roll, we do this: grease the plastic bag vegetable oil (1 teaspoon), cover the dough in a pan and level it through cellophane with your hands evenly throughout the pan.
6. Cover the pan with a lid and fry over low heat until the top stops sticking to your hands (a few minutes), turn over to the other side, and fry until golden brown on the other side.

Khachapuri calories

Khachapuri is a high-calorie product

Although khachapuri high-calorie, and you won’t be able to lose weight by eating them, but there is also a useful property in this baking - an increased content of proteins.

The calorie content of khachapuri depends on the dough from which they are made and on the filling.

Calorie content is calculated per 100g of the finished product. The calorie table is distributed as follows:

• Diet Khachapuri according to Dukan 198 kcal
• Lean khachapuri with potatoes and mushrooms 217 kcal
• Khachapuri with cottage cheese and herbs 219 kcal
• Megrelian Khachapuri 233kcal
• Imeretian Khachapuri 277kcal
• Khachapuri with chicken and cheese 278kcal
• Khachapuri with suluguni cheese 319kcal
• Puff khachapuri 320kcal
• Khachapuri in a frying pan 367 kcal
• Adjarian Khachapuri 381kcal
• Khachapuri with meat 402kcal

Everyone can eat khachapuri with different types of cheeses, just remember that they are high in calories. In addition to calorie content, they are useful for their high protein content. So, on this day, when you have khachapuri on your menu, the rest of the meals should be low-calorie.

Video: Megrelian Khachapuri. How to cook khachapuri

Khachapuri is a flatbread with cheese filling inside. Dough for khachapuri can be anything: fresh, yeast, puff. Khachapuri in the oven is a simple, very tasty culinary product. The dough from which khachapuri with cheese is made has a significant impact on the taste of the finished baking. Khachapuri in the puff pastry oven are fragile, tender, thin. Khachapuri from yeast dough in the oven is airy, but more saturated, satisfying. They also cook khachapuri from pita bread in the oven, khachapuri with cottage cheese in the oven. They also have their own taste, their own "zest". Ready-made dough can be bought at the store, but still it is better to cook it yourself. Agree that a dish prepared with your own hands from start to finish will be much tastier.

Recipes for khachapuri in the oven are not so diverse. They all seem very similar, however, each recipe has its own story. But all real khachapuri have one thing in common: they must be with cheese. Khachapuri with cheese in the oven is a classic basic version of the dish, which everyone, at their discretion, has the right to improve and diversify with additives: cottage cheese, herbs, potatoes, etc. For khachapuri, Imeretian cheese is used, but it will turn out no worse with suluguni, feta cheese. Khachapuri with cottage cheese and cheese is also a good option for this product.

Real dough for khachapuri is traditionally kneaded on matsoni, curdled milk in a special way. But it is difficult to buy it outside of Georgia, so sour milk, kefir, sour cream are suitable. Khachapuri on kefir in the oven is in no way inferior to the classic one, and has its own excellent properties.

Particularly busy housewives have learned how to make the so-called lazy khachapuri in the oven, which are cooked without kneading the dough. The trick is to save time by mixing cheese, cottage cheese and flour at once, and making a quick khachapuri. Believe me, it is also tasty and fragrant.

As you can see, the dough recipe for khachapuri in the oven can vary, you need to choose the one that suits your taste. But you also need to choose in appearance, since khachapuri can be decorated in different ways. Look carefully at the photos of khachapuri in the oven. Recipes with photos will tell you a lot of interesting and useful things in preparing and serving the dish.

The advice of experienced chefs will also help you:

The consistency of the dough should be soft, it is not necessary to overdo it with flour;

If the cheese you prepared for the filling is too salty, it must first be soaked for several hours. To do this, a large piece of cheese is cut into slices two centimeters thick;

Khachapuri should strive to be thin. The thinner it is, the better;

Finished products must be lubricated with butter;

Khachapuri is cooked in an oven preheated to 180-200 degrees for about 20 minutes. Make sure that the pastry is not too fried, it only needs to be lightly browned;

Instead of classic cheese (Imeretinsky, Suluguni), you can take not very salty cheese;

In the absence of matsoni, you can cook it yourself. To do this, you need to heat 3 liters of milk, add two tablespoons of sour cream or kefir to it, close the lid, insulate and leave to ripen. After two hours, the milk can be transferred to the refrigerator, where to store until the mass thickens.

Khachapuri is a traditional and beloved dish of Georgian cuisine. It is a flatbread stuffed with cheese inside. More recently, the hostesses prepared this dish as they themselves saw fit: each kneading the dough in their own way, experimenting with toppings, and trying to surprise guests with unusual pastries. And everyone called such pies, pies and cheesecakes - khachapuri.

However, in Georgia, khachapuri is treated not only with great love and respect, but also with reverence. Therefore, in order not to lose the unique recipe in the era of globalization, it was patented in 2010. And now not every cheese pie, no matter how tender and tasty it turns out, can bear the proud name of khachapuri.

Features of the preparation of yeast-free dough

Dough kneaded with a fermented milk drink is considered one of the simple "win-win" options. As a rule, it is successfully obtained even by an inexperienced hostess. In this recipe, a soft and tender slightly sticky dough is obtained, which does not require a long time for ripening and proofing.

Dough recipe for khachapuri with cheese

Khachapuri made from such a dough is especially tasty immediately after cooking - hot, but the next day they lose some of the best flavors.

Main ingredients for khachapuri dough

• 450-500 ml of matsoni or other fermented milk drink of normal fat content;
• 1 egg;
• According to the recipe - one teaspoon without the top of salt and sugar;
• a little less than one teaspoon of baking powder. If you use soda instead of baking powder, it will take no more than half a teaspoon. Before use, soda must be dissolved in one tablespoon of hot water to avoid an unpleasant "soda" taste in the dough;
• one tablespoon of olive or sunflower (or any other vegetable) oil.

Typically, this amount of fermented milk drink requires 4-5 glasses of sifted flour. But the amount of fiber in flour can be different, in addition, the density of the finished dough depends on the initial temperature of the products used. Therefore, in the recipe, it is worth focusing not on the exact amount of flour, but on the resulting dough consistency.

You can first mix all the ingredients in a bowl, with the exception of flour, then add two cups of flour there, mix again, and continue kneading, periodically adding flour, until the dough becomes completely homogeneous and soft. After that, you need to close the bowl with the dough with a towel folded several times for half an hour, and after that start making cakes.

However, the traditional recipe for kneading yeast-free dough is somewhat more complicated. Two glasses of flour should be poured onto a clean and dry surface in a slide. Make a depression in its center, and gradually, little by little, pour out the pre-prepared mixture of the remaining ingredients, while stirring the flour with your hands. Such gradual kneading makes the dough for khachapuri especially tender and airy. After most of the mixture has been mixed into the flour, you need to alternately continue to add the liquid mixture and add the flour, not forgetting to mix everything evenly. The finished dough must also be covered and left for half an hour to proof.

How to roll out dough for khachapuri

The yeast-free dough prepared for khachapuri is quite elastic, and the recipe does not require a too thinly rolled layer. However, in order to avoid problems with baking, you need to follow the rules.

In order for the dough not to tear when rolling out, and not stick to the table or rolling pin, you need to work with it on a flat and floured surface. A narrow and long rolling pin with two handles is convenient for rolling soft dough, its optimal diameter is 5 cm.

The dough is rolled out in several directions, turning it in the process. Thus, it is possible to achieve the same thickness of all its sections. You need to start moving from the center to the edges, while the movements should be directed forward and then back.

If the dough is too soft and thin, and you do not want to add flour, so as not to make it too tight and rough, you can put it between sheets of oiled and floured paper or cling film.
Too soft dough can also be rolled out using a plastic bottle with very cold water, using it instead of a rolling pin. Be sure to make sure that the neck is very tightly twisted before work.

Roll out the dough with such a bottle carefully, trying not to tear.

Khachapuri and its regional features

Each region of Georgia has its own special form of khachapuri. So in Imereti, cakes are cooked closed, round. In Adjara, flat cakes are open and boat-shaped. Mingrelian round khachapuri is sprinkled with grated suluguni cheese on top. But the sizes of the cakes are not strictly regulated, and depend primarily on the size of the pan on which they are cooked, as well as on the hostess's imagination.

Adjarian khachapuri video:

Now this dish of Caucasian cuisine can be found with various fillings (chicken, mushrooms, potatoes and even fish), but the authentic recipe suggests cheese filling, since the name of the pastry is translated as bread (“puri”) with cheese (“khacha”). Each hostess in the Caucasus has her own recipe for khachapuri with cheese, and the shape of these pies can vary significantly, be round, square, triangular, with or without a hole. Below are the most interesting of them, which will allow you to get to know the culinary traditions of the peoples of the Caucasus.

Khachapuri with cheese - a simple recipe in the oven

Caucasian cakes with cheese are not difficult to prepare, since they mainly use unleavened yeast-free dough. But the cheese filling, which can combine several types of this product, gives a rich and rich taste to the dish.

To cook simple cheese cakes in the oven, you need to prepare:

• 500 ml of kefir;
• 1 egg;
• 5 g sugar;
• 5 g salt;
• 15 g baking powder;
• 30 ml of vegetable oil;
• 650 g flour;
• 300 g of cheese;
• 200 g suluguni;
• 100 g Imeretian cheese.

Recipe step by step:

1. Combine the loose components of the dough (flour, salt, sugar and baking powder), pour into a large container and make a funnel in this mixture, pour a mixture of eggs, kefir and vegetable oil into it.
2. Little by little, mixing the liquid component and dry components, mold them into an elastic and uncooked dough. Gather the dough into a round bun, wrap it with food wrap and put it on the refrigerator shelf for 60 minutes.
3. For minced meat, you just need to turn the cheeses into shavings and mix. You can use any other types of cheese available in the refrigerator.
4. Roll out the cooled dough into medium-sized cakes, oval or round. Put cheese chips in their center, then pick up the edge of the dough in the center, but keeping the hole. Carefully, so that the filling does not spill out, shift the cakes with the hole down and roll with a rolling pin to a centimeter thickness.
5. Bake khachapuri blanks in a hot oven, laying them on a sheet with a hole up.

To make ready-made khachapuri soft and not stale for a long time, immediately after the oven they should be greased with melted butter and covered with a cotton towel.

From yeast dough

Baking khachapuri from yeast dough takes more time than from unleavened yeast-free dough. However, the cakes that come out of the oven, as a result, justify the time spent with their splendor, softness and taste.

Yeast dough and its cheese filling are prepared from:

• 100 ml of milk;
• 150 ml of water;
• 1 egg and 1 yolk for greasing before sending to the oven;
• 10 g of sugar;
• 10 g dry yeast;
• 5 g salt;
• 450 g flour;
• 30 g butter;
• 500 g hard cheese.

Progress:

1. Pour milk and water into one bowl, heat a little. Dissolve yeast and sugar in this liquid, send to heat until a foam cap appears.
2. Next, add the egg, salt, melted butter and flour to the dough. We knead the soft dough, which we leave for an hour and a half to rise.
3. Then we knead the mass well and divide it into four identical parts. We roll each piece of dough into a circle, put about 100 g of small cheese chips in the center, pinch the edges in the center. After that, roll out the workpiece to a thickness of one centimeter.
4. Four khachapuris are placed on a baking sheet greased with vegetable oil. In the center of each of them we make cuts to the filling so that the pastries do not bubble in the oven. Sprinkle the rest of the cheese chips on top and bake until cooked in a preheated oven.

Lazy khachapuri in a frying pan

Lazy khachapuri are easy-to-cook cheese cakes that can be prepared in just 10-15 minutes, since you don’t have to bother with either the filling or the dough separately. This pastry is perfect for a hearty breakfast, snack and even a late dinner.

For lazy cheese cakes you will need:

• 200 g of Adyghe or any other hard cheese;
• 100-150 ml low-fat sour cream (10-15%) or yogurt;
• 100 g flour;
• 2 eggs;
• salt and herbs optional.

How to cook:

1. Mix grated cheese on a medium grater with raw chicken eggs and flour. Dilute the resulting mixture with the selected fermented milk product (sour cream or yogurt) to the consistency of thick sour cream. Optionally, you can salt the dough if the cheese was not salty, and add chopped fresh herbs.
2. Pour the resulting mass onto the oiled surface of a hot frying pan, evenly distribute it and cook, covering with a lid.
3. When, over medium heat, the cheese cake is well seized on top, and the edges are browned, it must be carefully shifted to the other side and brought to readiness, also under the lid, so as not to break it.

With cottage cheese

Khachapuri with cheese and cottage cheese at first glance, it sounds very difficult, it may even seem that it is almost impossible to cook this type of pastry at home. But not everything is so difficult, having tried to cook this dish once, later it will often appear on the table.

For dough and fillings are used:

• 190 ml natural yogurt without fillers;
• 4 g salt;
• 4 g of soda;
• 320 g flour;
• 200 g of suluguni cheese;
• 150 g feta cheese;
• 100 g of cottage cheese;
• ground black pepper to taste.

Baking algorithm:

1. Combine salt and soda with sifted flour. Add yogurt to this loose mixture and knead a smooth dough without lumps.
2. Roll out the dough into a tourniquet, which is cut into eight equal pieces, each roll into a thin cake.
3. Grate suluguni and feta on a fine grater, combine with cottage cheese mashed with a fork, salt and pepper to taste. From the prepared minced meat, form four identical cheese balls.
4. Put a ball of minced meat on one plump cake, cover with a second cake, connect the edges, and then roll it out with a rolling pin to a centimeter thickness.
5. Fry prepared cakes on both sides in a dry frying pan or bake in a preheated oven.

With puff pastry cheese

Very quickly at home, you can cook khachapuri with puff pastry cheese, especially if you use a ready-made semi-finished product (puff pastry) from a store or home cooking. The advantage of this recipe is that for the filling you can collect all the leftover cheese from the refrigerator, and it will turn out delicious. The main thing is not to spare oil.

List of required products:

• 550 g suluguni (any other cheese or a mixture of different cheeses);
• 3 layers of ready-made puff pastry (yeast or yeast-free);
• 30-60 g butter;
• 2 eggs;
• salt if necessary to taste.

Cooking sequence:

1. Roll out each layer of puff pastry a little and cut into equal squares.
2. For the filling on a grater with large or medium holes, grate the cheese, add one raw egg and melted butter to it, carefully mix the minced cheese.
3. Put the filling in the center of the puff pastry square, fasten the corners of the square in the center to make an envelope. For a beautiful crispy crust and tight adhesion of the corners of the dough envelope, the places where the dough is fastened and the surface of the pie, grease with a beaten egg.
4. These cheese pies should be baked at a temperature of no more than 200 degrees for 20 minutes until crispy.

Georgian traditional khachapuri

For traditional Georgian khachapuri, two products are needed that will be difficult to find outside of the Caucasus. This is a special fermented milk product called the drink of Caucasian longevity - matsoni, dough is kneaded on it, and young Imeretian cheese used for filling. In the absence of these products, you can try to repeat the Georgian khachapuri recipe, replacing matsoni with kefir and sour cream in equal proportions, and instead of Imeretian cheese, take Adyghe cheese.

For four khachapuri cakes for the filling, you should take:

• 250 ml yogurt;
• 100 g butter;
• 30 g of sugar;
• 4 g salt;
• 4 g of soda;
• 300 g flour.

For the cheese filling you will need:

• 350 g of Imeretian cheese;
• 50 g sour cream;
• 25 g butter;
• salt to taste.

How to cook Georgian khachapuri at home:

1. Dissolve sugar, salt and soda in matsoni. The mixture will foam a little, this is the neutralization of soda. Then pour in the melted butter, add flour in small portions and knead a soft fluffy dough. Thanks to the oil in its composition, it will practically not stick to your hands.
2. Grind the cheese with a grater or in another way, mix it with sour cream and soft butter. The amount of the last two ingredients can be adjusted, depending on the consistency of the cheese. The filling should not be too dry or too wet.
3. Divide the dough into four parts to form cakes. Roll each into a cake, put a quarter of the minced cheese on it. Then pinch the edges in the center, turn the seam down and roll into a thin cake (1-1.5 cm thick).
4. Transfer the prepared cake to a preheated dry frying pan and cook under the lid for several minutes over medium heat until beautiful light brown spots. Then turn over to the other side and fry on the other side, but do not cover with a lid.

Abkhaz Khachapuri Boat

Abkhazian khachapuri with cheese are known far beyond the Caucasus due to their recognizable boat shape. One such cake with cheese filling and an egg is enough for a full meal. The dough for this pastry is traditionally kneaded on yogurt, but in its absence, the use of milk or kefir is acceptable.

For dough and filling of khachapuri boats you will need:

• 130 ml of milk (kefir);
• 130 ml of drinking water;
• 7 g dry yeast;
• 10 g of sugar;
• 5 g salt;
• 30 ml of vegetable oil;
• 6 chicken eggs;
• 450 g flour;
• 270 g of suluguni;
• 260 g of Adyghe cheese;
• 100 g butter.

How to bake khachapuri in Abkhazian style:

1. The cooking process begins with kneading the dough. Pour yeast and sugar into a warm mixture of milk and water, stir until completely dissolved and leave for ten minutes until the yeast activates.
2. After that, beat an egg into a bowl with a milk-yeast solution, pour in vegetable oil, salt and sift the flour in small portions, knead a tender and soft dough.
3. Transfer the lump of dough into a large bowl and leave warm for an hour to ripen. After half an hour, you will need to do a warm-up.
4. For the cheese filling, grate suluguni and Adyghe cheese, pour in melted butter, salt and mix. The filling is ready.
5. Divide the dough ball into five equal pieces. Roll each of them into an oblong oval cake. Put a few tablespoons of the filling along the long sides of the oval, then roll the filling into a tube on each side towards the center. Pinch the narrow edges of the cake together, and spread the middle with your fingers to make a boat.
6. Fill the center of each boat with minced cheese and carefully transfer to a baking sheet lined with parchment. Walk along the side rollers of the boats with a brush dipped in yolk and send the pastries to the oven for 15-25 minutes at 200 degrees.
7. Remove the almost ready khachapuri from the oven, drive an egg into the center of each and resume baking. After two minutes, cooking will be completed; for softness, baking can be greased with a small amount of butter.

For unleavened sour-milk-based dough, the following are used:

• 250 ml matsoni (kefir, curdled milk, yogurt);
• 1 egg;
• 8 g of soda;
• 5 g salt;
• 300-350 g flour.

The composition of the cheese filling with suluguni includes:

• 350 g suluguni;
• 40 g soft butter;
• 1 egg.

The procedure for kneading the dough, preparing the filling and baking:

1. When kneading the dough for cakes, you need to combine the fermented milk product with the egg, and mix flour and other bulk products in a separate container. Combine both mixtures and knead a homogeneous, non-sticky dough.
2. To make minced cheese, you should mix grated suluguni grated on a medium grater with a raw egg and soft butter.
3. Divide the dough ball into 4 equal pieces into two cakes, roll out a cake 20 cm in diameter from each. Put half of the filling on one cake, cover the second one on top, diligently blind the edges. Repeat similar steps with the remaining filling and two cakes.
4. Fry the formed khachapuri in a pan with a little butter, spending 3-4 minutes browning each side.