The most delicious and simple khachapuri cakes. So, the necessary products

To cook khachapuri deliciously, you need to know only 2 secrets. First: well kneaded, soft, even tender dough. The second is a properly composed cheese taste. In Georgia, both for ordinary khachapuri and for Adjarian khachapuri, a special kind of cheese is most often used, which is called “chkinti-kveli”.

For citizens of the rest of the world, Georgian culinary experts recommend different combinations cheeses. I offer one of the most successful, which gives a taste very close to the original.

Ingredients for khachapuri:

• Wheat flour - 300 g
• Dry yeast - 1 tsp
• Vegetable oil - 1 tbsp. l.
• Sugar - 1 tsp
• Salt - a small pinch
• Milk - 100 g
• Water - 100 g

• Mozzarella - 150 g
• Feta, firm - 150 g
• Cottage cheese (optional) - 50 g
• Eggs - 2 pcs.
• Butter - 50 g

You can use cheese like Adyghe or brynza as a filling. You can - Ossetian or Suluguni. Or even Dutch. Say, 300 g of cheese (salt to taste if there is not enough salinity) and 200 g of cottage cheese.

Cooking time for khachapuri:

• Dough preparation - 1.5 hours
• Cooking khachapuri flatbread - 10 minutes
• Baking - 15 minutes

How to cook khachapuri step by step

Preparation of dough for khachapuri

Pour the flour into a bowl and, making a depression in it, pour in vegetable oil. Add sugar and salt.

Heat 50 ml of water to 40 C. Microwave for 20 seconds - if you check the water with your finger, it should burn a little.

Sprinkle the yeast over the sugar and pour in the prepared water. Leave for 5-10 minutes until the yeast swells.

Heat up 100 ml of water and 100 ml of milk and add to the well. knead soft dough.

Option: Pour 200 g of warm milk into a cup. Mix 30 g and 1 tsp. dry yeast, let the yeast swell. Then pour in the remaining milk, vegetable oil, salt to taste, add 1 tsp. sugar and 1 egg. Whisk everything with a whisk. Add flour and knead the dough.

ADVIСE:

• Milk gives the dough softness, I highly recommend adding it.
• It is better not to pour both water and milk immediately, but to add gradually during the kneading process.
• What's happened right dough for the right khachapuri? This is a uncooked, soft dough, but it does not stick to your hands.

At the end of kneading, gather the dough into a ball, grease your hands with vegetable oil, and grease the ball with your hands - so that an oily crust is obtained. Then cover it with a towel and put it in a warm place for about an hour.

After an hour, check if the dough for khachapuri has risen well. If so, you can, after stirring a little more, start baking. If not, leave the dough to rise for an additional 30 minutes.

Tip: before putting the dough in heat, “disconnect” the dough gently from the walls of the bowl with a knife, then you can easily remove it from there.

So, we have dealt with the test. Now the stuffing.

Preparation of filling for khachapuri

Grate the cheese and mix with your hands. Add to the egg and 30 g of softened butter.

Then add cottage cheese. If you do not use cottage cheese, you need to take a little more cheese.

Mix everything properly. The filling is ready.

Baking khachapuri

Preheat the stove to 220 degrees Celsius. Roll out the dough into a 20 cm circle. Place the filling in the center (it should take up about half the area of ​​the circle, forming an inner circle of 10 cm).

IMPORTANT! Khachapuri can be made quite “thick”, or you can make it no thinner than a thin flatbread. If you want to get absolutely thin cakes, from a given amount of ingredients, make not 1, but 2-3, dividing both the dough and the filling, respectively.

Now you need to gather the edges of the dough with an accordion, pull them to the center and fix them there. Imagine that you are making dumplings (or ravioli - whichever is closer to you): the cheese should be evenly distributed inside, but the seam should be completely smoothed in the center to make a smooth cake.

Flatten it and roll it out with a rolling pin.

Don't forget to flour the board and dough so it doesn't stick to your hands.

Transfer the khachapuri to a baking sheet (on baking paper), after sprinkling it with flour (or without paper, brushing the baking sheet with oil). Spread the dough with the filling there, and if necessary, flatten a little more.

Our cake promises to be magnificent! You can follow us or make more flat.

Important. Poke the dough with a fork - then it will not crack during baking!

Mix the remaining cheese mass and 20 g of butter and brush the khachapuri on top. It turns out beautiful and tasty.

Or (if there is no mass left): send the cake to the oven, and after 7-12 minutes, when its surface dries from the heat of the oven, grease egg yolk and continue to bake.

Bake khachapuri on the middle shelf. After about 8-10 minutes, when the bottom is baked and the top starts to turn pink, you can switch the oven to the grill mode (if possible). Then khachapuri will turn out with a beautiful even crust.

This khachapuri flatbread is thinner, it is made from half the dough

After 2-3 minutes, turn off the oven and take out the khachapuri. Cut into pieces immediately, without waiting for it to cool. Yes, and serve immediately - hot khachapuri is tastier.

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

Correct Georgian recipe

Classic khachapuri is baked from unleavened sweet dough without the use of yeast. Their function is performed by lactic acid bacteria of yoghurt - caucasian drink, which is necessarily added to the dough for traditional Georgian khachapuri.

Matsoni is an analogue of Slavic curdled milk. It is a fermented milk product made from pasteurized milk soft taste and soft creamy texture. Delicious and healthy drink very popular in the Caucasus independent dish and base for spicy sauces.

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

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

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

How to cook dough on kefir

If it is not possible to cook or get matsoni, use fresh kefir. Kefir is a close “relative” of matsoni; the Caucasus is also considered its homeland. In this case, you will need:

• 250 g of kefir 3.2%;
• 15 g of soda;
• 650 g of wheat flour;
• 50 g of sugar;
• 10 g of salt;
• 2 chicken eggs;
• 70 g of vegetable oil.

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

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

Yeast dough for Georgian khachapuri

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

• 650 g of wheat flour;
• 250 g matsoni;
• 100 g of natural mineral water;
• 14 g dry yeast;
• 50 g of sugar;
• 10 g of salt;
• 80 g butter.

Cooking time is about 1.5 hours. Calorie content - 125 kcal.

Dry yeast should be immediately mixed with sifted flour (0.5 kg.), Add sugar and salt. We breed matsoni first warm water, then gradually add to the flour and stir.

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

Then the risen dough is supposed to be kneaded and put to rest. It will be ready to bake in half an hour.

Classic Georgian khachapuri at home

While the dough is rising, quickly prepare the filling. You will need the following products:

• 350 g of suluguni cheese;
• 650 g of Adyghe cheese;
• 2 large chicken eggs;
• 70 g butter.

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

Adyghe cheese and suluguni must be grated on coarse grater. Tandem real Caucasian cheeses will give the filling a traditional creamy taste and stretchy texture.

Lightly beat the egg whites with a pinch of salt, melt the butter. Add the butter and egg whites to the cheese, mix gently.

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

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

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

And you can cook 4 smaller cakes, with a diameter of 15 cm. Small khachapuri is easier to bake in the oven, on one sheet. We divide the dough and filling into the appropriate number of parts.

Thinly roll out a round layer of the desired diameter. Generously distribute the filling, stepping back from the edges. We wrap to the center and carefully pinch the edges of the cake.

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

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

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

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

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

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

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

flour for home baking first it is worth sifting through a sieve. A simple procedure will not take much time, while the quality of the test will improve significantly.

classic unleavened dough or yeast - choose according to your mood. Ruddy Georgian khachapuri, prepared according to any of the above recipes, diversifies daily menu and decorate well festive table. Bon appetit!

Khachapuri- it's national Georgian dish, which is a pie or cake made from 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 khachapuri in the shape of a boat + egg;

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Imeretian homemade cheese

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

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

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

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

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

For example:

1. Adyghe + cheese or cheese chanakh 3/1. Can add small pieces oils.
2. Barrel cheese (vats) + suluguni 4/1;
3. Mozzarella + cheese 1/1;
4. Mozzarella + suluguni 4/1;

If original cheeses fresh ( 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. V cold water, to excess salt gone.

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

Rennet house cheese(names are clickable)

homemade cheese

Adyghe cheese

homemade cheese

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

Imeretian khachapuri

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

Mengrelian Khachapuri

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

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

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

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

Adjarian khachapuri

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

Sagan-makarina or Achmapo-Kobuleti

Achma

Achma

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

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

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

Lobiani - khachapuri with beans

Kubdari - khachapuri with meat

Khachapuri is a traditional and beloved dish of Georgian cuisine. It is a flatbread stuffed with cheese inside. More recently, the housewives prepared this dish as they themselves saw fit: they kneaded the dough in their own way, experimented with fillings, and tried to surprise the guests. 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 in the era of globalization unique recipe, 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 turns out well even with 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 matsoni or other fermented milk drink 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 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 ready 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 traditional recipe kneading yeast-free dough is somewhat more complicated. Two cups 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 mixture will be 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. Convenient for rolling soft dough a narrow and long rolling pin with two handles, 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 be rolled out with 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:

Perhaps the most common type of Georgian pie. Adjarian khachapuri is prepared in the form of a boat with chicken egg above. Such a pie is baked in two stages, 5 minutes before the end of cooking, you need to get it and break the egg on top. If you add it immediately, then a long heat treatment will make it too dry, and it should be the consistency of scrambled eggs.

• 1-2 servings
• 40 minutes
• 5 steps

Ingredients:

For test:

• Wheat flour 250 g
• Dry yeast 2 g
• Margarine or butter 35-40 g
• Milk 1.8% fat 125 ml
• Warm water 40 ml
• Vegetable oil 1 tsp
• sugar pinch
• Salt pinch

For khachapuri:

• Suluguni cheese grated 200 g
• Eggs 2 pcs.
• Wheat flour 1 tbsp. l.
• Butter melted 1 tsp
• Sour cream 1 tbsp. l.
• Butter 2 small sticks

STEP 1

For the dough: flour kitchen machine bowlMoulinex QA5001B1combine with soft margarine and mix. IN warm water dissolve sugar, salt and yeast. When the sugar dissolves, pour the liquid into the flour, add warm milk, vegetable oil and mix well. Cover the dough with cling film and let it rest room temperature until it doubles in size. Then roll the dough into a ball. You can cook khachapuri or put the dough in the refrigerator, after wrapping it in cling film.

STEP 2

Put a ball of dough for khachapuri on a floured table and roll it into a round cake.

STEP 3

Top with 100 g grated cheese suluguni in the form of two strips and cover the cheese from the edges to the center with dough, pinch the edges and blind the khachapuri in the shape of a boat.

STEP 4

Mix sour cream with 1 egg and brush with the resulting khachapuri mixture. Pour the remaining 100 g of suluguni into the center of the "boat".

STEP 5

Bake khachapuri in the oven at 220 degrees until golden brown(6-12 minutes). Then carefully place in the center a raw egg. Bake for 1-2 more minutes. Spread hot khachapuri on top with melted butter. Insert a stick of butter into the center on both sides. Butter 2 small sticks