Khachapuri with yeast cheese recipe. Classic khachapuri with cheese

Khachapuri- This is a national Georgian dish, which is a pie or flatbread made of dough with cheese filling inside.

The name "Khachapuri" comes from two words: "Hacho"- cottage cheese And "Puri"- bread(dough).

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

There are several types of khachapuri:

1. Imereti- cake, inside cheese;

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

3. Adjarian– open boat-shaped khachapuri + egg;

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

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

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

• Yeast dough is kneaded on any fermented milk product: yoghurt, curdled milk, kefir, whey, etc. Or on milk and even on Borjomi
• Yeast-free dough is kneaded on the same products (except milk), only yeast is replaced with soda, baking powder.
• The dough should be soft, to the touch, like an earlobe and not stick to your hands.
• The dough can be puff, and it is very tasty, although not a classic!
• If khachapuri is baked in the oven, then yeast dough is a must.
• If the oven is upstairs, in a frying pan and there is no time to wait for the “work” of the yeast, then the yeast-free
• dough with soda (baking powder), let it rest for 20-25 minutes, and only then bake.
• Khachapuri (like people) can be lush and thinner. It's a matter of taste)))
• Khachapuri can be baked in the oven, on charcoal using a KETSI-clay pan or on the stove in a thick-walled cast-iron pan.
• As fillingsmost often used for khachapuriImeretian cheese (chkinti-kveli).

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

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

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

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

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

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

For example:

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

If the original cheeses are unleavened (Adyghe cheese, mozzarella), salt is a must.If, on the contrary, the cheese is very salty, it is necessary to rinse it, cut into medium pieces and soak for ~ 50-60 minutes. in cold water to remove excess salt.

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

(names are clickable)

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

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

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

It is also wrong to lubricate the product before and after baking with egg, butter, milk.

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

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

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

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

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

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

I note that since 2010, khachapuri has been a patented official trade name.

A few tips for cooking khachapuri:

1. The dough should be soft. It is desirable to roll it out with your hands, and not with a rolling pin.

Khachapuri - Georgian national dish, is a pie or flat cake 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.

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

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 necessary.

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. 50g margarine.

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, yolk for lubrication, a little sesame seeds for powdering.

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.

Fragrant cheese cakes are one of the most famous dishes of Georgian cuisine, called khachapuri. In different regions of Georgia, khachapuri is prepared according to slightly different recipes. The classic version of this wonderful pastry consists of "khach" (cheese) and "puri" (bread). In the Adjarian version, a chicken egg is added to them. The dough can be puff or soda. The shape of the "pie" can be round or elongated. They can be closed or open.

The dough is used puff, yeast or unleavened dough, kneaded on a milk drink - matsoni. True, not in all regions it can be found on sale, so khachapuri recipes are often adapted and replaced with kefir, curdled milk or sour cream.

Recipe for real khachapuri with cheese - step by step recipe + video

This khachapuri recipe on unleavened dough can be safely considered a reference, classic. To taste the taste of a real Georgian cheese cake, prepare:

• 0.4 kg flour;
• 0.25 l matsoni;
• 10 g baking soda:
• 0.25 kg of suluguni;
• 1 egg;
• 1 tbsp ghee.

Cooking order:

1. Pour the required volume of matsoni into a bowl, add soda, mix everything with a broken egg.
2. Melt the butter, add to the rest of the products.
3. Gradually add flour to the dough.
4. Knead a non-sticky, non-hard dough. Then cover it with a clean towel and let it brew.
5. We roll out a circle from the dough, the diameter of which is 5 cm smaller than that of the pan.
6. Put grated cheese in the center of the circle.
7. Carefully collect and press the edges of our circle to the center.
8. The future khachapuri must be turned over, placing it with the assembly down. Poke a hole in the center with your finger to allow steam to escape.
9. We roll out the dough into a cake and move it to the center of a baking sheet covered with parchment.
10. If desired, crush the cake with cheese on top.
11. Bake in preheated to 250 ⁰ C oven for 10 minutes.
12. Serve tastier khachapuri hot.

Homemade khachapuri - a step by step recipe with a photo of a classic khachapuri on kefir

The most ancient recipes for making khachapuri include simple closed cakes made from soda dough, fried in a pan.

Cooking time: 2 hours 10 minutes

Quantity: 6 servings

Ingredients

• Flour:
• Sugar:
• Soda:
• Butter:
• Fat sour cream:
• Kefir (matsoni):
• Pickled cheese (suluguni):

Cooking instructions

Georgian khachapuri puff pastry

Cooking golden, fragrant khachapuri according to this recipe will take you a minimum of time, but the result of your work will bring you maximum taste pleasure.

Ingredients:

• 500 g pre-thawed puff pastry;
• 0.2 kg of hard but aromatic cheese;
• 1 egg.

Puff khachapuri is prepared as follows:

1. We rub the cheese on a grater.
2. We cut the thawed dough into 4 approximately equal parts, roll each into an arbitrary layer.
3. Place grated cheese in the center of each layer. Then we glue the edges together.
4. We move the future khachapuri to a baking sheet covered with parchment, send it to a preheated oven for 20 minutes.

Yeast khachapuri

This recipe is a variation on the theme of the famous closed Imeritsky khachapuri, you can cook it both in a frying pan and in the oven. Cheese, unlike the original, was taken from Suluguni, and not from Imerit.

Ingredients:

• 1.5 st. water;
• 1 tbsp yeast powder;
• 0.5 kg of wheat flour;
• 60 ml sunflower oil;
• 5 g salt;
• a pinch of granulated sugar;
• 0.6 kg of suluguni;
• 1 egg.

Cooking order:

1. We prepare yeast dough by mixing warm water with salt, sugar, butter and yeast. After mixing, add 0.35 kg of flour to them.
2. Pour the remaining flour gradually in the process of kneading, so that an unstable dough is obtained, peeling off from the palms. We leave a couple of teaspoons of flour for the filling.
3. We cover the yeast dough with a clean towel, set aside in a warm place until it rises, having doubled its original volume.
4. While the dough is rising, we suggest doing the filling. To do this, we rub the cheese, drive in the egg, add the previously set aside flour, mix thoroughly, divide in two.
5. When the dough reaches the required condition, we also divide it in two.
6. We roll out each of the parts of the dough, in their center we put the part of the filling assembled into a ball.
7. We collect the edges of each of the layers of dough in the center, into a knot. After that, we begin to roll out the cakes, using first our hands, and then a rolling pin. The thickness of raw khachapura cakes should not be more than 1 cm.
8. We spread the rolled khachapuri on a baking sheet lined with parchment, in the center of each we make a hole with a finger for steam to escape.
9. Bake in a hot oven for about a quarter of an hour. Grease the still hot khachapuri with oil.

Lavash khachapuri recipe

This recipe seems to be created for those who are reluctant to mess with the dough, but at the same time want to taste a delicious Caucasian flatbread.

Ingredients:

• 3 sheets of thin pita bread;
• 0.15 kg of hard cheese;
• 0.15 kg of Adyghe cheese or cheese;
• 2 eggs;
• 1 glass of kefir;
• 5 g salt.

Cooking steps:

1. Whisk eggs with salt a little in a bowl, add kefir to them, beat again.
2. We unfold two sheets of pita bread out of three, cut out circles from them according to the size of our baking dish. We tear their remains into arbitrary pieces, which we place in the egg-kefir mixture.
3. We put untouched pita bread in a mold, pour a little grated hard cheese on top of it, put one of the cut out circles.
4. Sprinkle again with grated cheese and spread about half of the diced salted cheese.
5. On top of the cheese we put slices of pita bread soaked in kefir mixture. The mixture should remain a little.
6. Again we put two types of cheese.
7. We wrap the protruding edges of a large pita leaf inward, and put a second circle on top of it, pour out the rest of the kefir-egg mixture and sprinkle with the rest of the grated cheese.
8. We bake khachapuri from pita bread in a preheated oven for about half an hour.

How to cook khachapuri with cheese in a pan

For dough from 2 glasses of flour, this version of cheese cakes will take:

• 2/3 st. kefir;
• 2/3 st. sour cream;
• 0.1 kg of melted butter;
• ½ tsp salt and soda;
• 20 g of white granulated sugar.

For filling Stock up on the following items:

• 0.25 kg of hard cheese;
• 0.1 kg of suluguni or other salty cheese;
• 50 g sour cream;
• 1 tbsp butter.

Cooking steps:

1. Mix non-cold kefir with sour cream, salt, soda and sugar, mix with a fork, pour in the melted butter.
2. Gradually add flour to the kefir-sour cream mixture, knead a soft dough that does not stick to the palms. It will be similar in texture to yeast.
3. We prepare the filling from a mixture of two types of cheese, sour cream and softened butter.
4. We divide the dough and the filling into 4 approximately equal parts, from each we form a khachapuri cake, in the center of which we spread the filling.
5. We collect the dough around the edges and pinch in the middle, leaving no air inside.
6. Gently flatten the resulting cake with your palms, trying not to damage the dough and squeeze out the filling. The thickness of each khachapuri at this stage should be about 1 cm.
7. We do frying in a dry, hot frying pan on both sides under the lid, it is not necessary to lubricate it with oil.
8. The finished cake is flavored with oil.

Khachapuri recipe in the oven

Cheese cake according to the signature Abkhazian recipe is a hearty and unforgettably tasty dish. 5-7 khachapuri will take 400 g of flour, as well as:

• 170 ml of kefir;
• 0.5 kg of salted cheese (feta, cheese, suluguni);
• 8 g yeast powder;
• 10 g of granulated sugar;
• 3 tbsp sunflower oil;
• 2 tbsp butter;
• 2 garlic cloves;
• A bunch of greens.

Cooking steps:

1. For the dough, mix the sifted flour with yeast powder, sugar, salt.
2. Pour strictly non-cold kefir, vegetable oil into the flour mixture, knead thoroughly, cover with a clean towel, set warm.
3. At this time, we are preparing the filling. To do this, mix the chopped cheese with garlic and herbs.
4. After about an hour, the dough should double in volume. We divide it into 5-7 parts the size of a man's fist.
5. We roll each of the pieces into a circle, in the center of which it is necessary to lay out the filling.
6. Next, we act according to the standard scheme, pinching the edges in the center and rolling the “bag” of cheese into a flat cake.
7. Putting the cakes on a baking sheet lined with parchment, grease each of them with egg yolk.
8. Baking takes place in a preheated oven in about 20 minutes.

How to cook Adjarian khachapuri

A popular version of khachapuri, which has a very original, appetizing appearance. For two servings of Adjarian flatbreads, prepare:

• 170 ml of non-cold water;
• ½ tsp yeast;
• 20 g margarine;
• 20 g sour cream;
• 2 eggs;
• Flour - as required by the dough;
• 0.3 kg salted cheese of your choice.

Cooking steps:

1. For the dough, mix water with yeast, margarine, sour cream and eggs. Knead the soft dough, give it about a quarter of an hour to rise.
2. Grind both types of cheese for the filling.
3. Divide the risen dough in half and roll out the cakes, in the center of which we put the cheese mixture.
4. Having pinched the edges of the cakes to the center, we roll them out again to their previous sizes already with the filling inside.
5. We form peculiar boats from the cakes, transfer them to a baking sheet and send them for swimming in the vast expanses of the oven heated to 200⁰.
6. After about a quarter of an hour, pour a raw egg inside each khachapuri, trying not to let the yolk spread.
7. We give the protein to grab, while the yolk should remain liquid.
8. When Adjarian khachapuri is served at the table, eaters break off pieces of the boat and soak the yolk with them. If desired, the egg is sprinkled with herbs, pepper and salt before serving.

The filling in this version of khachapuri is a mixture of two types of cheese, ideally Suluguni and Imeritsky, and a tablespoon of ghee. You need to take 0.4 kg of cheese, and prepare for the test:

• 0.450 kg of flour (this amount can be adjusted);
• ½ st. milk;
• 1 egg;
• 1 tbsp oils;
• 10 g yeast;
• 1 tsp sugar and salt.

Megrelian khachapuri prepared as follows:

1. We mix the yeast with warm water, when the mixture foams, add non-cold cow's milk and melted butter to it, mix.
2. Separately, sift the flour with salt and sugar, after which we pour the yeast mass and the egg into it. We knead the standard yeast dough, which should be both soft and not sticky to the palms. Covering the bowl with dough with a towel, put in a warm place to rise.
3. Prepare the filling by mixing cheese and butter.
4. We divide the risen dough into three approximately equal parts, divide the filling into 4 parts.
5. Roll out each piece in a circle, sprinkle with flour, put part of the cheese mixture in the center.
6. We lift the edges of the cakes and pinch in the middle.
7. We shift the cake into the pan with the pinch down and knead it with our hands to the appropriate size, the thickness should not be less than 1 cm.
8. Make a hole in the center of each cake with your finger to let the steam escape. The top of the cakes can be sprinkled with an excess of the cheese mixture.
9. Bake in preheated oven for 10 minutes.

Very fast khachapuri - a simple recipe

To prepare a quick and tasty breakfast, cook:

• 0.25 kg of hard cheese;
• 1 large bunch of your favorite greens
• 2 eggs;
• 1 st. sour cream;
• 40 g flour;

Cooking steps:

1. All products are immediately mixed with a fork. True, the cheese can be pre-rubbed.
2. Pour sunflower oil into a hot frying pan, put our cheese mass on it. Fry on both sides, the first - under the lid, and the second - without. The total frying time is a little less than a quarter of an hour.

Khachapuri recipe with cottage cheese

In this recipe, cottage cheese does not act as a filling, but as the main ingredient for the dough, about 300 g of cheese remains the filling. In addition to it, for one cake, which will absorb 1.5 cups of flour, you will need:

• 0.25 kg of cottage cheese;
• 0.15 kg of melted butter;
• ½ tsp sugar and baking soda;
• 2 eggs;
• 20 g sour cream;
• A couple of garlic cloves.

Cooking steps:

1. We mix cottage cheese with melted butter, add slaked soda, 1 egg, sugar to them. Pour flour into the resulting mixture.
2. Knead a fairly soft dough that does not stick to the palms. Adjust the amount of flour if necessary.
3. Let the test brew for a quarter of an hour.
4. For the filling, mix grated cheese with garlic, egg and sour cream, mix.
5. Divide the dough in half.
6. Roll out each part of the curd dough into a circle 5 mm thick.
7. In the center of one of the cakes lay out the entire filling, cover the other, pulling the edges of the top under the bottom.
8. We coat the top of the cake with an egg and pierce with a fork to release air.
9. Khachapuri is baked from curd dough in a hot oven for up to 40 minutes.

Lazy khachapuri - yummy with minimal effort

Although in appearance this cheese pie does not look much like Georgian cakes, they have the same essence. If desired, you can use about 0.4 kg of salted cheese, or mix it in half with cottage cheese. In addition to them, prepare:

• 4 eggs;
• 0.15 g flour;
• 1 st. sour cream;
• 1 tsp baking powder.

Cooking steps:

1. Grind the cheese, mix it with cottage cheese, chicken eggs and sour cream.
2. Add flour sifted with baking powder to the cheese mixture, mix.
(1 ratings, average: 5,00 out of 5),

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

Kitchen: Caucasian.

Ingredients for 8-10 khachapuri

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

For filling:

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

Cooking khachapuri

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

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

We make delicious khachapuri at home

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

To make khachapuri in a pan on our own, we need the following set of ingredients:

• sifted wheat flour - at least 300 g;
• eggs of a standard size - 2 pcs.;
• sea ​​salt - use according to your personal taste;
• Imeretinsky cheese - about 300 g (you can use Mozzarella cheese);
• white sugar - a full dessert spoon;
• baking soda - no more than 1/2 dessert spoon;
• clean water - 200 ml;
• vegetable oil - use according to taste and desire.

We make the basis

Khachapuri in a pan is not fried for a very long time. But before proceeding with the heat treatment of such a Georgian dish, the base should be thoroughly kneaded. To do this, chicken eggs are placed in a blender and beaten strongly with sea salt and granulated sugar.

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

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

The finished egg mass is covered with a lid and left aside for ¼ hours. After this time, soft cheese is laid out in the dough and thoroughly mashed with a spoon.

Mixing the products again, a viscous dough is obtained with visible inclusions of the dairy product. After that, it is again left aside, and then proceed to heat treatment.

Frying products on the stove

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

After frying the base on one side (about 7-8 minutes), it is carefully turned over with a spatula and cooked for a similar amount of time.

Observing all the specified requirements of the recipe, a soft, ruddy and lush product is obtained.

Serve to the table

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

Cooking a classic Georgian dish

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

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

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

Knead the dough

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

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

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

After kneading the base, it is covered with a towel and left at room temperature for 10-18 minutes. In the meantime, start preparing the filling.

How to make filling for khachapuri?

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

Stir well until all ingredients are combined. If required, they can be slightly salted.

Product Formation Process

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

After the described actions, the edges of the base are collected towards the middle, tightly closing the filling and expelling the air out. Then the resulting semi-finished product is gently flattened by hand. At the same time, make sure that the dough does not tear, and the filling does not leak out. In this form, the cake is slightly rolled out with a rolling pin, and then they begin to heat it.

We fry products on the stove

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

The dishes are strongly heated over high heat, and then the formed product is laid out. It should be fried with the lid closed until browned on both sides.

How to properly present to the table?

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

Details on how to make khachapuri from pita bread

This dish is intended for lazy housewives. It does not require the purchase of a large number of products, but it turns out to be very tasty and nutritious.

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

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

Product forming

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

After laying out the filling, it must be covered with the free side of the pita bread and thoroughly crushed with your hands.

How to fry on the stove?

Having formed lazy khachapuri, they are fried in a dry frying pan on both sides. Do this until the products are browned, and the filling is melted.

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