Khachapuri with cheese - it's fast and very tasty! Photo and video recipe. Cooking khachapuri at home with cheese

Khachapuri is a dish of Caucasian cuisine, which is usually a closed cheese pie. In the literal translation, "khachapuri" means "cheese and bread."

Khachapuri at home

Traditionally, this dish is prepared from dough and unleavened homemade cheese such as feta cheese, suluguni, Adyghe.

Since the recipe is very simple, each housewife usually adds something of her own to the home-style khachapuri recipe: greens, hard cheeses, garlic and even mushrooms are added.

If we talk about the traditional centuries-old recipe for khachapuri, then for its preparation we need the following products:

Dough

• Warm water - 2 cups;
• flour - 1 kg;
• egg - 1 pc.;
• sugar - 2 tablespoons;
• salt - 1 teaspoon;
• dry yeast 1 sachet.
• vegetable oil - 1/3 cup

Filling

• Adyghe cheese - 1400 gr.
• egg 1 pc.

Khachapuri step by step recipe:

• Let's start with the preparation of yeast dough for khachapuri. Pour slightly warm water into a deep cup, pour sugar and dry yeast into it. Leave them for 15 minutes, during which time they will begin to foam. Then you need to add salt.
• Lightly heat vegetable oil with margarine or butter, send to a bowl with yeast. Pour the sifted flour into them and knead the dough. Yeast dough in a warm place will suit you for about 1 hour. In volume, it should increase well.

• Grate the cheese on a coarse grater or knead well with your hands. Add whites from two eggs to the cheese, butter (you can cut into small pieces or grate) 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.

• All dough and filling is divided into 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, cover with a second cake and pinch.

• 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.

• So that during baking the top of the khachapuri does not rise with a mushroom and does not tear the cake, we will make punctures on it with a fork over the entire surface 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.

How to cook Georgian khachapuri

In the Georgian version, khachapuri is cooked in a pan. The pan for baking khachapuri should be cast iron or with a thick bottom

They need to be baked over medium heat in a dry frying pan with a lid. Baking time is 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.

How to cook Adjarian khachapuri

We prepare the dough and filling according to the original recipe. Additionally, you will need only one egg for each serving. Adjarian khachapuri look like small boats.

Grease your hands with vegetable oil and flatten the dough into a large oval cake. Put grated cheese in the middle of each such cake, leaving the edges empty. Roll up the edges so that it looks like a boat. Whisk the egg and brush the edges with it. Send khachapuri to the oven preheated to 200 degrees for 30 minutes. Remove the browned boats, drive an egg into each center, lightly salt and send back to the oven. As soon as the protein turns white - immediately get it - then the yolk will be watery. (To whom this is not to your taste - bake until the eggs are ready). Take out, transfer to a plate and put a piece of butter on top. Serve immediately.

How to cook Megrelian khachapuri

And again we prepare the dough and filling according to the original recipe. Next, we make a cake, put the filling in it, collect the edges to the center. We distribute the filling inside, slightly roll out the cake with a rolling pin and make a hole in the center.

We shake the egg, thoroughly grease the surface of the khachapuri with it. Sprinkle grated suluguni on top. And send it to a preheated oven at 220 degrees for 20 minutes.

Puff pastry khachapuri with cheese

Ingredients:

• puff yeast-free dough - 500 gr.;
• Suluguni or Adyghe cheese - 100g.
• butter
• greens as desired

1. Grind the cheese with a coarse grater and pour it into a deep bowl.
2. Add eggs and soft butter to cheese. Mix the stuffing well. If desired, you can make not just a filling with cheese, but add finely chopped parsley and dill, cottage cheese, a little salt and crushed garlic to it.
3. Roll out puff pastry. The thickness of the layer should not be less than half the little finger, otherwise the dough will tear and the filling will come out.
4. From the puff pastry, cut out squares with a side of about 15 cm.
5. Put the cheese filling in the center of the square with a tablespoon.
6. Fasten the opposite corners of the square in the center so that the filling is inside, and the dough square takes the form of an envelope.
7. Turn the resulting “bag” with the folds down and carefully roll it out with a rolling pin. Should be a cheesecake.
8. Prick the cake with a sharp fork and make a hole in the center.
9. Put khachapuri on a baking sheet. You can moisten it with water or cover with parchment paper.
10. Shake the remaining egg in a mug with a fork so that the protein and yolk are mixed.
11. Lubricate the khachapuri with an egg before sending it to the oven. So they will turn out more ruddy and appetizing.
12. Send the khachapuri sheet to the hot oven (t=200°C) for 20 minutes. They will be ready when their top is browned.

Khachapuri with cheese is ready! Take them out of the oven and let them rest for 10 minutes under a towel. The dish can be served both hot and cold. Bon appetit!

You will definitely like

Many hostesses are constantly trying to diversify their menu. Khachapuri, a Georgian folk dish, is best suited for this. If you are interested, then below you will learn how to cook khachapuri at home.

Dish features

To prepare khachapuri, they use the dough that is made with yoghurt, although you can use something else. Puff, yeast or unleavened dough is perfect for this. As a substitute for yogurt, you can take milk, sour cream or kefir. When cooking, you need to monitor the amount of flour - do not overdo it. As a filling, you can use various cheeses: suluguni, cheese or Imereti variety. It’s good to add greens and cottage cheese to minced meat.

Preparation of products for khachapuri

At the beginning, a test mass is made, which is left for a while so that it rests and becomes more elastic. At this time, you need to do the filling and preheat the oven. This is especially true if you use very salty cheese - it must be soaked for 4 hours. If you want to speed up this process, you can chop the cheese into slices.

Imeretian khachapuri recipe

This is one of the best recipes for this dish. You should definitely try to cook such khachapuri yourself at home. In this recipe, we will use hard cheeses that can be combined with cottage cheese or cheese. For the test, we advise you to take sour cream or kefir - this way it will turn out more tender.

You will need

1. 400 grams of hard cheese
2. two eggs
3. a glass of yogurt
4. three glasses of flour
5. a small spoonful of salt and sugar
6. half a small spoon of baking soda
7. vegetable oil, butter.

Cooking

Add soda, vegetable oil, sugar, salt, egg to kefir and mix everything well. After that, add about a glass of flour to the mixture and start kneading, continuing to add flour in the process. Once you have finished preparing the dough, leave it for 30 minutes. At this time, take care of the filling of the dish - grate the cheese, add an egg with herbs to it (optional) and mix everything well. Time to get back to testing. Roll it into an oblong sausage and divide it into eight or ten parts. Form them into cakes and lay out the minced meat. Now you need to fasten the edges of each cake and secure them well. Once you have formed the cakes, you can start frying them. For this, a regular frying pan is suitable. The cakes are fried over low heat, while watching them and turning them over in time. For better frying, you can close the pan with a lid.

Adjarian khachapuri recipe

Khachapuri, which can be prepared according to this recipe, will have its own peculiarity - they will turn out with an open top. In this case, soft brine varieties of cheeses are best suited.

You will need

1. about 400 grams of cheese
2. greenery
3. one glass of sour cream
4. about three cups of flour
5. 50 grams of butter
6. one small spoonful of salt
7. half a spoonful of baking soda
8. one egg

Cooking

We begin to make a test mixture. To do this, chop the butter and add it to the flour, then add salt and soda, add sour cream and start kneading the whole mixture. After the mixture begins to take on the form of a dough, leave it for 30 minutes in the refrigerator. While she is resting, we will work on the filling. We begin to grind the cheese, it is best to do this on a grater. Add greens and an egg to the chopped cheese, add salt to taste.
We take out the mixture from the refrigerator and divide it into eight equal parts, which we roll into balls. After that, we begin to form cakes from them and pour the filling. We begin to make boats out of cakes so that the minced meat does not get enough sleep. In this case, we fry khachapuri in the oven.

Megrelian Khachapuri

The tortillas prepared according to this recipe will be somewhat reminiscent of pizza - we will use minced meat both inside and out. The original recipe uses suluguni cheese, which, if desired, can be replaced with ordinary cheese.

You will need

1. 350 grams of cheese
2. one egg
3. 0.2 liters of water
4. 300 grams of flour
5. a large spoonful of sugar
6. a small spoonful of salt
7. half a small spoonful of yeast
8. about 50 grams of margarine

Cooking

As usual, we start with a test. To do this, add sugar, salt, flour, yeast to the water and begin to knead the dough. At the end of the process, you can add margarine to it, as soon as we get a homogeneous mass, put the dough aside for 30 minutes and cover with a towel. We begin to grate the cheese on a coarse grater. The dough needs to be swung into cakes, place the minced meat and collect in bags. Roll each of them into a cake, make a hole in the center (about 4-5 cm) and put on a baking sheet. Before sending the cakes to the oven, grease them with yolk and sprinkle with the rest of the filling. In 20 minutes in the oven, the dish will be ready.

Recipe for "homemade" cakes

The peculiarity of the recipe is the use of cottage cheese dough. As a filling, we will use all kinds of cheese or processed cheese.

You will need

1. about 350 grams of cheese
2. four large spoons of sour cream
3. three heads of garlic
4. 200 grams of margarine
5. 200 grams of cottage cheese
6. two eggs
7. salt, vinegar, flour

Cooking

First of all, you need to melt margarine, add salt and eggs to it, mix this mixture with cottage cheese. Separately mix soda and vinegar, then add the mixture to the dough. Do not pour out a lot of flour - you should get a cool dough. After preparing the dough, we move on to the filling.

Khachapuri - Georgian national dish, is a pie or flatbread made of dough with cheese filling inside. The dough can be any - unleavened, yeast, puff. Real dough for khachapuri should be kneaded on yogurt. But in Russia you can’t buy it everywhere, so sour milk (yogurt), kefir, sour cream is quite suitable. Although the amount of flour is indicated in the recipe, it may turn out that it will be needed more or less. It is necessary to look at the consistency of the dough - it should be soft, it is not necessary to hammer it heavily with flour.

Different regions of Georgia have their own peculiarities of making flat cakes. They are made closed on all sides, open, in the form of a boat or in the form of puff pastry envelopes. For the filling, soft or pickled cheeses are used - Imeretinsky, brynza, suluguni. Sometimes they are mixed with cottage cheese. Very often, chopped greens are added to the filling - parsley, cilantro, dill. At home, khachapuri is baked both in the oven and on the stove in a dry frying pan.

Khachapuri - food preparation

For khachapuri, the dough is kneaded according to the recipe and allowed to rest and rest. During this time, the gluten swells, the dough becomes more pliable, elastic, does not stick to hands. While the dough is resting, this time can be used to preheat the oven, if the cakes are to be baked there, and to create the filling. If the cheese is very salty, such as cheese, it should first be soaked for two to five hours, depending on the degree of salinity. To make the cheese free from salt faster, a large piece must be cut into smaller slices, about two centimeters thick. Then it is crushed and mixed with herbs.

Khachapuri - the best recipes

Recipe 1: Imereti Khachapuri

Hearing that khachapuri is very tasty will not be enough. They definitely need to be tried. You should not wait for an invitation to visit, it is better to cook it yourself and treat everyone. Pickled or hard cheeses are used for the filling, they can be mixed with cheese or cottage cheese. The recipe does not specify greens, but if you wish, you can add any greens to your taste into the filling. The dough can be made completely on kefir or in half with sour cream, then it will turn out more tender.

Ingredients: hard cheese - 400g, egg. Dough: a glass of kefir, flour - 3 cups, an egg, a teaspoon of sugar and salt, 2 tbsp. grows. oils, 0.5 tsp soda, 50g butter for lubrication.

Cooking method

In kefir, stir soda, vegetable oil, salt and sugar, beat in an egg. Add two cups of flour to the resulting mixture. Knead the mass, adding the remaining flour. The main thing is not to overdo it with the amount of flour so that the khachapuri does not turn out hard. Knead the dough well. It should be soft, slightly sticky, but holding its shape well. Leave it alone for about half an hour, covered with a napkin.

Coarsely grate the cheese, add the egg and mix. If there is greens, you can chop it and add it to the cheese.

Form the dough into a long sausage, cut across into 8-10 pieces. Each roll into a cake and lay out the filling. Collect the edges at the top in the center and pinch well. Turn the bag over, press it down with your hands and roll it out a little with a rolling pin. Then flip over and roll out again. The main thing is not to press hard so that the dough does not burst. Put the finished cakes on a dry frying pan and bake. They are baked on the stove, on a moderate, closer to low, fire. When one side is browned, flip over to the other. To be sure that khachapuri is baked, especially if they are thick, they need to be covered with a lid. Grease the finished cakes with oil.

Recipe 2: Adjarian khachapuri

A feature of this type of pie is the open top. Soft, not very salty cheese is used for the filling. Imeretian is better, but Adyghe or other soft brine can be used. It is best to knead the dough on matsoni, but if it is not there, you can take sour cream or kefir. If desired, when the khachapuri is baked, you can release a raw egg (chicken or a couple of quail) into its middle and put it in the oven for a minute to curdle the protein. The yolk should remain liquid. A broken off piece of khachapuri is dipped into it and eaten.

Ingredients: 400g soft cheese, egg and greens. Dough: a glass of sour cream, flour - 3 cups, butter - 50g, salt - 1 tsp, soda - 0.5 tsp.

Cooking method

Crumble butter into flour, pour soda and salt, pour in sour cream and knead the resulting mass for at least 15 minutes, it should become quite plastic. Then leave the dough to rest in the refrigerator for half an hour.

Grind the cheese for the filling - with your hands, on a grater or crush. Beat the egg and add the chopped greens. Taste and adjust if needed.

Divide the dough in half, then cut each half in half twice more. You should end up with 8 pieces. Roll them into small balls. Roll each bun into a flat cake, put cheese and herbs on top, smooth the filling to the very edges. Now it remains to collect the cake with the filling in the boat. To do this, lift one edge and start rolling it into a roll. You only need to get to the middle. Then, on the opposite side, raise the edge and also roll it up to the middle. Pinch the ends so that the filling does not fall out. This will result in an open top boat. It remains to bake all the boats in the oven. It will take about 20 minutes at 180-200C. Don't overcook, just lightly brown. You can put butter in a hot boat.

Recipe 3: Megrelian khachapuri

A feature of Megrelian khachapuri is that the filling is laid out not only inside, but also on top of the flatbread, like pizza, after having smeared the surface with an egg. Ingredients are for one large tortilla baked on yeast dough. Instead of suluguni cheese (in Georgia it is mostly called sulguni), you can take not too salty cheese.

Ingredients: Suluguni cheese - 350g, yolk - 1 pc. Dough: 200 ml of water, flour 300 g, sugar - a tablespoon, salt - a teaspoon, dry yeast - ½ teaspoon, 50 g of margarine.

Cooking method

First, the dough is kneaded. Add salt and sugar to the water, stir, add yeast and flour, kneading a soft dough. At the end, add softened margarine, knead until smooth and leave to proof for an hour and a half. Cover the bowl with a clean cloth or towel.

Coarsely grate the cheese. Knead the risen dough, roll it into a cake, put the filling on it, gather the edges and pinch in the center. Roll out khachapuri with a rolling pin on both sides, then make a hole in the middle, 5-7 cm in diameter. Transfer to a greased or oiled baking sheet. Lubricate the surface of the cake with yolk, so a beautiful crust is formed during baking. Sprinkle with the remaining cheese and put the baking sheet in the oven for 20 minutes. It should already be warmed up (220C).

Recipe 4: Khachapuri at home

Homemade khachapuri can be prepared on the basis of curd dough. It is convenient because it does not get stale for a long time. If the cakes will be served on the second day, they must be warmed up, because. they are best served hot. For the filling, you can take any cheese that is in the house. Even processed cheese will do.

Ingredients: 300-400g of any cheese or 4 processed cheeses, sour cream - 4 tbsp. spoons, herbs, 3 cloves of garlic. Dough: a pack of margarine (200g), a pinch of salt, a pack of cottage cheese (200g), 2 eggs, vinegar - an incomplete tablespoon, a teaspoon of soda without a slide, how much flour you take, yolk for lubrication, a little sesame seeds for powdering.

Cooking method

Melt the margarine to a liquid state, salt, beat in the eggs, mix in the cottage cheese. Soda extinguish with vinegar (lemon juice), add to the dough. Pour enough flour to knead a stiff dough. Refrigerate the dough while the filling is being prepared.

Coarsely grate the cheese, add sour cream, chopped herbs and chopped garlic. If the cheese is not very salty, the filling can be slightly salted.

Divide the dough into two approximately equal parts. Roll out one on a baking sheet, lay out the entire filling. Cover with the second rolled cake, pinching in a circle. Lubricate the top with yolk and sprinkle with sesame seeds. Place the baking sheet in the oven and bake for about 50 minutes (180C). Serve cut into triangles.

- If you can not buy ready-made matsoni, you can cook it yourself. Warm slightly 3 liters of milk, add a spoon or two of sour cream or kefir, close the lid, wrap with a towel. Let it stand for two hours, and then transfer to the refrigerator until the mass thickens.

Khachapuri, as a dish of true Georgian cuisine, has become popular not only in the homeland of origin, but also in many countries of the world. The recipe may differ depending on geographical factors and simply on a wide variety of species. However, having tried khachapuri once, you will immediately understand why this dish is so popular. Therefore, if you have not tried it yet, then be sure not to miss this chance and cook Georgian khachapuri with us.

Before moving on to a variety of fillings, consider the options for preparing the dough. It can be yeast-free, yeasty, and as a modification of modernity, puff pastry. The most correct recipe is to use yeast-free dough, but it must be kneaded on yogurt. Also, many housewives make dough on kefir or, in general, use pita bread. Khachapuri is fried in a pan without using oil, if the dough was yeast-free, if yeast or puff was used, then it is better to put them in the oven.

There is not one filling for khachapuri, there are many of them, each has its own peculiarity and indescribable taste, so in order to choose your favorite, you will probably have to try everything.

Consider the popular recipe for khachapuri with eggs.

Servings 4

A set of products for the test

• Milk - 200 ml;
• Flour - 800 gr;
• Matsoni - 1pc;
• Sugar - 2 teaspoons;
• Salt - 0.5 teaspoons;
• A bag of yeast - 1 pc.

A set of stuffing products

• Eggs - 4 pcs;
• Adyghe cheese - 700 gr;
• Salt - to taste.

Step by step recipe

1. As you can see, yeast dough is obtained here, which is prepared as follows. We take milk, dilute the yeast in it, insist. In the resulting liquid, add to the flour, the necessary salt and sugar are also there and let it brew.
2. When the dough is ready, we make cakes out of it.
3. Terem cheese and put it on our cakes.
4. We carefully fold their sides with a tube, and connect the ends to form a boat shape. As you already understood, we will have open khachapuri. Bake in the oven at 200 degrees for about 20 minutes.
5. After this time, we take out our boats, pour an egg into them from above and put them in the oven again for 2 minutes.
6. Before serving, add butter.

Here is such a simple recipe for delicious Adjarian khachapuri.

The following recipe is very delicious khachapuri with ham and cheese.

Khachapuri with ham and cheese

This option can be made from puff pastry, which can even be bought at any store, no matter what it is yeast or not.

Servings 5-6

Product set

• Dough - 500 gr;
• Suluguni - 150 gr;
• Ham - 150 gr;
• Eggs - 1pc;
• Greens - to taste;
• Onion - 1 pc;
• Spices - to taste.

When all the ingredients are ready as indicated in the recipe, we begin cooking.

Step by step recipe

1. Take a ham and cut it into cubes. We chop the onion and herbs and fry it all.
2. We rub the cheese and add it to the fried ham already removed from the fire, add spices there.
3. Next, roll out the dough and cut it into squares, on each resulting square we make cuts from the corners. We put the stuffing in them.
4. We connect the sides of our square to make an envelope.
5. We lubricate the opposite or put baking paper on it, lay out our khachapuri and send it to the oven. Bake for approximately 30 minutes.

Khachapuri should turn out ruddy and incredibly appetizing. And what will be the indescribable aroma of ham, spices and onions. They are eaten with sour cream.

An interesting and no less tasty recipe for khachapuri with cottage cheese.

Khachapuri with cottage cheese

But the highlight of this dish is that the cottage cheese does not act as a filling, but as the main ingredient for the dough. And the filling is cheese. Also, this version of khachapuri is not made in separate portions, but in one pie.

Product set

• Flour - 1.5 cups;
• Cottage cheese - 200-250 gr;
• Eggs - 2 pcs;
• Butter - 150 gr;
• Sugar - 0.25 tablespoon;
• Soda - 0.5 teaspoon;
• Sour cream - 1 tablespoon;
• Cheese - 200-300 gr;
• Garlic - to taste (as you like, 1 clove or a whole head).

Step by step recipe

1. We take flour and sift it.
2. Melt the butter in a frying pan over a very low heat.
3. Next, take the cottage cheese and mix it with melted butter, you can do this with a mixer.
4. We extinguish the soda with vinegar and add to our cottage cheese. Crack in the egg and add the sugar.
5. Add flour not all at once, but in small portions. We start kneading the dough. Then cover it with a towel and let it sit for about 10 minutes.
6. While the dough is waiting in the wings, we begin to grate the cheese, finely chop the garlic, mix it all with sour cream. Here is the finished filling.
7. We return to the test. We divide it into two parts and begin to roll out to get two round cakes, not very thick, about 0.5 cm.
8. We take one cake, put it in a pie dish or on a baking sheet, sprinkle it tightly with the filling and cover with a second cake.
9. Lubricate everything with a beaten egg, pierce with a fork and you can safely send it to cook in the oven.
10. Our dish needs to be baked for about 45 minutes, at a temperature of 180 degrees, over low heat.

After this time, you can appreciate how juicy and satisfying khachapuri with cottage cheese turns out.

Especially delicious Georgian khachapuri with meat.

Khachapuri with meat

Servings 10

So let's get the ingredients ready first.

Product set

• Water - 400 gr;
• Dry yeast - 6 gr;
• Milk - 200 gr;
• Flour - 7-9 cups, pay attention to the consistency of the dough;
• Egg - 1pc;
• Vegetable oil - 1 tablespoon;
• Salt - to taste;
• Meat - 1 kg;
• Butter - 100 gr. (chilled);
• Onions - 2-3 pieces;
• Hops-suneli or shamballa, other spices can be - to taste;
• Ground pepper - to taste;
• Salt - to taste.

Step by step recipe

1. First of all, we traditionally knead the dough so that it learns to be soft and tender, adding the indicated products. Let's let him go.
2. At this time, we will deal directly with the filling. We need to turn the meat into minced meat, so we grind it.
3. To the resulting minced meat, add butter, salt, pepper and all our prepared spices. All this is very thoroughly mixed and kneaded by hand. Now our filling needs to stand for 30 minutes, soaked in the taste of spices and pepper.
4. As soon as the dough has come up, we take and tear off pieces from it, making balls, lay them out and cover it all with a towel.
5. We take a ball, roll it out and put the filling in the middle. The main difference between khachapuri is that it was filled with fillings, not dough, so we put more fillings. We close the resulting cake and roll it with our hands so that they become a little flat. They will still rise while baking.
6. Beat the egg with milk and grease our khachapuri with this so that they turn rosy.
7. Cook at 180 degrees for about 25 minutes.

After cooking, grease with oil, let cool a little and you can invite everyone to the table.

These are such different, very tasty and satisfying khachapuri. Be sure to try to make the option you like, the family will be very pleased, and the aroma will not let even the most fastidious connoisseur resist. With this dish you will bring variety to your diet and thus you can arrange themed evenings of national cuisines of the world.

Do not forget to use a variety of spices, they give the dish a zest and traditional Georgian cuisine, and in no case should you feel sorry for the filling, it is the main one in the preparation of khachapuri.

Recipes for making khachapuri with different fillings on kefir, yeast and matsoni.

Khachapuri is an Armenian puff pastry dish with various fillings. The pastries are very juicy and unusual. Of course, it is the Armenian housewives who do the best with such dishes, but if you follow the recipe, you will also be able to please your household with unusual pies.

Puff pastry for khachapuri: recipe

This recipe does not involve the use of yeast. Used for dry and meat fillings. It is better not to use fruits when preparing this dough.

Puff pastry recipe:

• You need to prepare two tests. One is fat and the other not so much.
• Take flour and mix it with chopped margarine. Margarine needs 400 g and 200 g flour. Knead the fat dough and divide it into 4 parts
• Knead low-fat dough from 100 g of butter and 1.5 cups of water. Flour, how much will it take
• Divide the dough into 4 parts. Roll out 4 low-fat koloboks, and spread the fat dough on them with your fingers
• Roll out and fold each layer into an envelope. Lay out the layers and roll out again. Now just lay the sheets one on top of the other and roll up
• Spread the filling and bake

Yeast dough for khachapuri

This is a quick dough that goes well with any salty filling.

Yeast dough recipe:

• Pour a spoonful of active yeast into a glass of warm water and leave it for 20 minutes without stirring.
• Foam should form on top. Salt the solution
• Take 50 g of margarine and 50 g of vegetable oil. Heat up and pour into a bowl. Pour in the flour and pour in the yeast solution
• Knead a stiff dough and place it in the refrigerator for 2 hours

Yeast-free dough khachapuri recipe

This is a traditional dough recipe used in Armenian and Georgian cuisine.

Test recipe:

• Take a glass of yogurt, a pinch of salt and flour
• Knead a stiff dough and roll it into a layer
• Lubricate the layer with butter and roll into a roll
• Roll out again and fold into an envelope
• Place in refrigerator for 2 hours

Khachapuri dough with milk

Traditional khachapuri is cooked on matsoni, a fermented milk Georgian drink. But Adjarian cakes with cheese can be cooked with milk. The taste will only get better.

Recipe:

• Pour a spoonful of yeast into a glass of warm milk. Use dry activated
• Let stand for 20 minutes and add salt, flour
• Knead a stiff dough and add 50 g of margarine and 50 g of vegetable oil to it
• Stir thoroughly and place in the refrigerator for 2 hours.

Delicious khachapuri dough on kefir

This is a fairly quick recipe that does not require long preparation. The dough does not need to stand in the refrigerator, it rises well.

• Add 2 eggs and 50 ml of vegetable oil to a glass of kefir. Add a pinch of salt and some sugar
• Add some baking soda
• Knead soft dough. This recipe is perfect for savory and cheesy toppings.

Dough for khachapuri with cheese

Usually, traditional yoghurt dough is used with this filling. Cakes are not baked, but fried in a dry frying pan.

Recipe:

• Mix flour with baking powder and make a well
• Pour in warm yogurt and egg
• Add salt, sugar and vegetable oil. Knead soft dough
• Wrap in cling film and refrigerate for 1 hour

Filling for khachapuri with cheese

There are many cheese fillings. In traditional Georgian cuisine, fillings from a mixture of cheeses are used.

Cheese filling recipe:

• If the cheese is very salty, soak it for 2 hours in cold water. Commonly used Adyghe cheese
• Grate it on a grater and set aside
• Grate regular Dutch cheese and mix it with Adyghe cheese. Put chopped greens and spices

Filling for khachapuri curd cheese

This filling is used for Imerta khachapuri. It tastes good and is slightly salty.

Stuffing recipe:

• Crush the cottage cheese with a fork or grind it in a blender. You need to try to get rid of the grains
• Grate regular Dutch cheese and mix it with cottage cheese. It is necessary to take cheese products in equal quantities
• Chop a bunch of cilantro and parsley into the mixture

Filling for khachapuri with cottage cheese

Usually khachapuri is cooked with salty stuffing. It is originally a village dish, as the village has a lot of dairy products.

Cheese filling recipe:

• Grind cottage cheese in a blender and salt it
• Introduce 2 eggs and a bunch of greens into the dairy product
• Stir and taste the filling

Filling for khachapuri with cheese and egg

This is a filling adapted to our kitchen. Minced meat contains mayonnaise and garlic.

Stuffing recipe:

• Hard boil the eggs. Grate them and add chopped garlic
• Grate hard cheese and mix with eggs and garlic
• Add a spoonful of mayonnaise and salt, do not forget the greens

This is an excellent filling option for cooking traditional khachapuri in a pan.

Filling for khachapuri with chicken

An excellent recipe for a full breakfast or dinner. The dish turns out to be very satisfying.

Recipe:

• Boil chicken breast or quarters in salted water
• Separate the meat from the bones and chop with a knife.
• Shred the Dutch cheese and mix it with the chicken
• Add chopped herbs and spices

Cheese filling khachapuri

This recipe is for fried tortillas for breakfast. The dish is combined with beer and dry wine.

Recipe:

• Grind the cheese on a grater or in a blender
• Grate hard cheese, mix it with cheese
• Add a bunch of greens and an egg mixed with sour cream
• Do not add a lot of sour cream at once so that the filling does not turn out liquid

The best recipes for delicious fillings for puff khachapuri

Meat Filling Recipe:

• Grind meat in a meat grinder
• Enter chopped onion, garlic and a bunch of greens into minced meat
• Enter spices and salt
• Pour in the melted butter

Potato Stuffing Recipe:

• Boil potatoes in their skins and peel them
• Crush the root vegetables with a rolling pin and turn them into a puree
• Add hard cheese and egg
• Add greens if desired.

Bean Stuffing Recipe:

• Boil a glass of dried beans in salted water
• Drain the broth and crush the greens add garlic, chopped herbs and salt and pepper
• You need to make a puree. Pour in melted butter

There are a lot of khachapuri recipes, the most delicious are Adjarian and cooked in a pan.

VIDEO: Khachapuri recipe