Prepare khachapuri with cheese from yeast dough. The most delicious recipes for making khachapuri

17.10.2019

Georgian cuisine has always been distinguished by an incredible abundance of tasty and varied dishes, a skillful combination of all kinds of spices, richness subtle aromas and some mystery in the names of the dishes. For example, khachapuri. Hearing this name, the imagination begins to imagine some kind of intricate, exquisite dish, but in reality it turns out that it is simple, incredibly tasty and easy to prepare, which is a pie or flatbread made from dough with cheese filling inside. An ordinary flatbread with cheese, but what does it sound like!

Khachapuri with cheese has long been loved not only in Georgia, where every housewife knows how to cook it, and each has her own secrets. Although if we talk about secrets, then, according to Georgian bakers, the secret of baking the most delicious khachapuri is not the shape of the product or even the filling, but a warm heart and skillful hands. Cooking khachapuri is actually not difficult, it takes little time, and the taste... is “simply special,” as Arkady Raikin said. In general, the process of eating does not leave anyone indifferent.

First, let's talk about the dough from which khachapuri with cheese is made. It can be flaky, yeasty, fresh. Ready dough You can buy it, since the choice in any supermarket is pleasing to the eye, but it’s better to cook it yourself, because a dish completely prepared with your own hands becomes a hundred times tastier. Real khachapuri dough is mixed with matsoni (Caucasian fermented milk drink). You can make matsoni yourself. To do this, you need to heat 3 liters of milk, add 1-2 tbsp. sour cream, close the lid and wrap in a towel. Let it stand in this form for 2 hours, then put it in the refrigerator and wait until the mass thickens. Although, matsoni can be replaced with yogurt or kefir.

According to the chosen recipe, the dough is kneaded and allowed to rest. This time can be used to prepare the filling, classic version which is Imeretian cheese, but other soft or pickled cheeses are also used, for example, suluguni or feta cheese. Sometimes they are mixed with cottage cheese and chopped herbs are added to the filling: parsley, dill, cilantro. If the cheese is too salty, it must first be soaked for 2 to 5 hours, depending on the degree of saltiness. In order for the cheese to be freed from salt faster, a large piece must be cut into slices approximately two centimeters thick.

The shape of khachapuri can also be different, they are made closed on all sides or open, in the form of boats or envelopes, oval, triangular, square... But one rule remains unchanged: the thinner the khachapuri, the better. The walls are of equal thickness and the filling evenly distributed inside is considered the height of culinary skill. Prepare khachapuri with cheese in the oven or in a large flat frying pan, carefully turning over so that they are fried on both sides. Ready-made khachapuri with cheese is greased with butter or melted butter. In round khachapuri, sometimes a hole is cut on top and a piece of butter is placed on it, and melted butter is simply poured inside, as much as will fit.

They eat khachapuri with cheese, as they say, piping hot, and if they cool down, they can be reheated in the microwave or oven, greased with oil again. The taste of hot khachapuri with a fiery cheese filling inside cannot be expressed in words, you have to try it. In order not to waste words, we suggest you start preparing khachapuri with cheese right now, so that you can experience the whole cooking process yourself and enjoy the incredibly tasty result.

In fact, there are not so many recipes for making khachapuri with cheese. At first glance, they seem very similar, but at the same time, each recipe is a separate story. In Georgia they prepare khachapuri with cheese according to one recipe, in Ossetia it is completely different. In some places, in addition to cheese, mushrooms are also added to the filling, and in others, potatoes are added, but real khachapuri should be with cheese and only cheese.

Khachapuri with cheese in Georgian style

Ingredients:
5 stacks wheat flour,
1 egg,
500 ml matsoni or kefir,
300 g cheese,
200 g suluguni,
100 g Imeretian cheese,
1 tsp salt,
1 tsp Sahara,
1 tbsp. baking powder,
2 tbsp. vegetable oil.

Preparation:
Sift the flour and add baking powder to it. Make a well in the flour, pour matsoni, egg, a little vegetable oil into it and add salt and sugar. Knead an elastic, soft dough and place it in the refrigerator for 1 hour, wrapped in cellophane. Grate the cheeses and mix. After the time has passed, remove the dough from the refrigerator, roll it into small round or oval pieces no thinner than 1 cm thick, place 5 tbsp in the middle of each flatbread. cheese and gather the edges of the dough into a “bag”. Leave the middle open. After this, carefully turn the flatbread over so that the cheese does not spill out, and roll it out with a rolling pin. Preheat oven or frying pan and grease vegetable oil and bake the khachapuri cheese side up over medium heat. Grease the finished khachapuri with butter.

Adjarian khachapuri with cheese

The peculiarity of this type of khachapuri is its open top. For the filling they use not very salty soft cheese (Imereti), but you can use Adyghe or other soft brine cheese. Traditionally, the dough is kneaded with matsoni, but sour cream or kefir will work instead. When the khachapuri is baked, you can crack a chicken egg or a couple of quail eggs into the middle of each and put it in the oven for 1 minute so that the white curls while the yolk remains liquid. A broken off small piece of khachapuri is dipped into the egg and eaten. Nourishing, fast - good idea for dinner!

Ingredients:
For the test:
3 stacks flour,
1 stack sour cream,
50 g butter,
1 tsp salt,
½ tsp. soda
For filling:
400 g soft cheese,
1 egg,
greenery.

Preparation:
Crumble butter into flour, add salt and soda. Pour in the sour cream and knead the resulting mass for at least 15 minutes. It should become elastic. Then put the dough in the refrigerator for 30 minutes. Grind the cheese for the filling using a grater, masher, or just your hands. Beat the egg and add chopped herbs. If necessary, lightly salt the resulting mass. Divide the dough into 8 pieces, roll them into small balls, which then roll into flat cakes. Place cheese and herbs on each flatbread and smooth the filling to the very edges. Now assemble the flatbread with the filling into a boat. To do this, roll one edge of the flatbread halfway into a roll, and do the same with the second edge. Be sure to pinch the ends to prevent the filling from falling out. You should end up with an open top boat. Bake your boats in an oven preheated to 180-200°C for about 20 minutes. Don't overcook, just lightly brown. Place butter in the finished hot boats.

Imereti khachapuri with cheese

Ingredients:
For the test:
3 stacks flour,
1 stack kefir,
1 egg,
1 tsp Sahara,
1 tsp salt,
½ tsp. soda,
2 tbsp. vegetable oil
For filling:
400 g hard cheese,
1 egg.
For lubrication:
50 g butter.

Preparation:
Mix soda, vegetable oil, salt and sugar in kefir, beat in the egg. Add 2 cups of flour to the resulting mixture. Knead a soft, slightly sticky dough, adding the remaining flour, just do not overdo it, the dough should hold its shape well. Leave the dough, covered with a napkin, for 30 minutes. Grate the cheese on a coarse grater, beat in the egg and mix. Roll out the dough into a sausage, which you cut crosswise into 8-10 pieces. Roll each piece into a flat cake and add the filling. Gather the edges up and pinch well. Turn the resulting bag over, press it down with your hands and lightly roll it out with a rolling pin. Then turn the bag over again and roll it out again. Just don't press too hard to prevent the dough from bursting. Place the finished flatbreads in a dry frying pan and bake over moderate heat on both sides. If the khachapuri turns out to be plump, cover with a lid so that it cooks well. Grease the finished khachapuri with butter.

Khachapuri with Megrelian cheese

The peculiarity of these khachapuri is that the filling is placed not only inside, but also on top of the flatbread, like pizza, after first brushing the surface with egg. Ingredients are for one large flatbread, made from yeast dough. Instead of suluguni cheese, you can use cheese that is not too salty.

Ingredients:
For the test:
300 g flour,
200 ml water,
1 tbsp. Sahara,
1 tsp salt,
½ tsp. dry yeast,
50 g margarine or butter.
For filling:
350 g suluguni,
1 yolk.

Preparation:
Add salt, sugar to warm water, add flour, yeast and knead into a loose dough. Add softened margarine or butter, knead until smooth and leave for 1 hour, covered with a towel. Grate the cheese on a coarse grater (put some of the grated cheese aside). Knead the risen dough, roll it into a flat cake, put the filling on it, lift it and pinch the edges in the center. Then roll out with a rolling pin on both sides and make a hole in the middle (5-7 mm in diameter). Place the flatbread on a greased baking sheet, brush the surface of the flatbread with yolk to form a beautiful crust when baking. Sprinkle the remaining cheese on top and place in an oven preheated to 200°C for 20 minutes.

Khachapuri with homemade cheese

They can be prepared using curd dough; it does not go stale for a long time. These flatbreads are most delicious when served hot. For filling, you can use any cheese you can find in the house; even processed cheese will do.

Ingredients:
For the test:
200 g margarine or butter,
200 g cottage cheese,
2 eggs,
flour (how much dough will take),
1 tbsp. (incomplete) table vinegar,
1 tsp (without a slide) soda,
a pinch of salt.
For filling:
300-400 g of any cheese or 4 processed cheese,
4 tbsp. sour cream,
3 cloves of garlic,
greens - to taste,
1 yolk - for lubrication,
some sesame seeds - for sprinkling.

Preparation:
Melt the margarine or butter, beat in the eggs, add salt, and stir in the cottage cheese, pureed through a sieve. Pour in vinegar. Add flour mixed with soda, knead the dough and put it in the refrigerator for a while. Grate the cheese on a coarse grater, add sour cream, chopped herbs and chopped garlic. If the cheese is not very salty, lightly salt the resulting mass. Divide the dough into 2 equal parts. Roll one into a round flatbread, transfer to a baking sheet and place all the filling on it, cover with the second rolled out flatbread and pinch in a circle. Press the filling down lightly with a rolling pin. Brush the top with yolk and sprinkle with sesame seeds. Place the baking sheet in an oven preheated to 180°C and bake for 40-50 minutes. Remove from oven, cut ready dish triangles and serve.

Quick khachapuri with cheese

Ingredients:
100 pita bread,
100 g cheese,
100 g cottage cheese,
1 egg,
1 clove of garlic,
cilantro, parsley - to taste.

Preparation:
Mix feta cheese and cottage cheese together, add chopped garlic and finely chopped herbs to this mixture. Cut the pita bread into large squares with scissors, put the filling inside each square, roll it into an envelope, brush with egg and bake in the oven at 200°C for 5-10 minutes.

Khachapuri from butter dough with cheese

Ingredients:
For the test:
1 kg wheat flour,
1.5 stack. milk,
½ cup ghee,
2 eggs,
½ tsp. soda,
1 tbsp. wine vinegar.
For filling:
500 g young pickled cheese,
2 eggs.

Preparation:
Grind the cheese and mix it with two eggs. Beat the remaining eggs with oil, add soda and mix. Then add milk and vinegar and gradually pour this liquid mass into the sifted flour. Knead the dough, divide it into 2 parts and roll each thinly. Sprinkle a baking sheet with flour and place one flatbread on it, spread the filling evenly on top, cover with the second flatbread, seal the edges tightly and bake in an oven preheated to 180°C for 20-30 minutes.

Khachapuri made from puff pastry

Ingredients:
500 g ready-made puff pastry,
1 egg,
500 g suluguni (Imeretian cheese or feta cheese).

Preparation:
Roll out puff pastry into flat cakes 3-5 mm thick. Place the grated cheese filling with a lightly beaten egg in the middle. Fold the edges of the flatbread into an envelope and mold them so that the filling in the middle remains open. Bake in the oven until done. Grease hot khachapuri with butter.

All you have to do is apply your skillful hands to the proposed recipes and add a piece of your golden heart, and your khachapuri with cheese will turn out great.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

In order for delicious Georgian pastries to be successful, you need to prepare the dough for it correctly. For this, homemade full-fat milk, high-grade flour, high-quality yeast and other products are selected. The following explains how to prepare the most delicious dough for khachapuri in various variations.

Adjarian-style khachapuri dough

Ingredients: 7-8 g instant yeast, 125 ml each homemade milk and filtered water, 2-3 tables. tablespoons vegetable oil, 1 large egg, 380-420 g high-grade flour, 2 small. spoons of granulated sugar, a large pinch of coarse salt.

Dough is made from warm liquids (milk/water) and yeast. All the sugar is immediately poured into the mixture of these products. The container with them is left in a place without drafts until bubbles actively appear.
Beat separately with one a raw egg with all the salt. This is where the oil is poured.
The mixtures from the previous steps are combined.
All that remains is to sift the flour into them.
After kneading, the dough is sent to a place without drafts for about an hour.

After time, the dough for Adjarian khachapuri will be completely ready.

Delicious kefir base

Ingredients: a cut glass of full-fat kefir, 270-290 g of first-grade flour, 60 ml of full-fat sour cream, a pinch of coarse salt, 1 large spoon of vegetable oil, ½ small spoon of baking soda.

Dairy products are combined in one bowl. Oil is also poured into them. All ingredients used should be at room temperature.
Flour is sifted into a bowl with the ingredients along with coarse salt and soda, which is quenched by the acid of kefir and sour cream.
A homogeneous dough is kneaded. It is most convenient to work with it with oiled hands. Otherwise, if you constantly add flour to prevent stickiness, you can “clog” the dough with it.
You need to knead the ingredients for quite a long time, without using a mixer or other similar devices.

The finished kefir dough can be immediately used to form khachapuri.

Traditional khachapuri dough with cheese

Ingredients: 260 ml matsoni, 290-330 g high-grade flour, half a pack of butter, 0.5 ml. spoons baking soda and salt, a large spoon of granulated sugar.

If you couldn’t find matsoni in the store, you can replace this traditional Georgian milk product a mixture of regular kefir and sour cream in equal quantities. Together they should also make 260 ml.
All dry ingredients, except flour, are immediately poured into the resulting mixture, and the melted butter is poured.
Flour is added to the mixture gradually, because it is very easy to overdo it with the amount. The end result will be a fluffy soft dough. The oil in the composition will relieve it of stickiness.

You can use the dough for khachapuri with cheese right away. It is better to prepare the filling from Imeretian cheese or a mixture of suluguni with an Adyghe component.

Lenten option on water

Ingredients: a full glass of filtered water, a pinch of salt, 40-50 g of margarine, 380-420 g of first-grade flour.

Flour is sifted from the maximum distance directly onto the table. A hole is made in the center of the resulting slide into which salty, slightly warmed water is poured.
The ingredients are kneaded with hands greased with a small amount of oil.
The resulting soft mass is covered with a natural napkin and put in a cool place for about 90 minutes.
Next, the cooled “rested” dough is rolled out with a small amount of flour. Softened margarine is placed in the center.
The dough is folded again and re-rolled. Next, it is folded into several layers and returned to cool for another 50 minutes.

After the specified time has passed, you can form khachapuri from the dough.

Georgian recipe

Ingredients: 380-420 g high-grade flour, large egg, 40 g butter, 1 small. spoon of baking powder, 270 ml of kefir.

Cold kefir is poured into a bowl, into which you need to beat a raw egg.
Baking powder is also added here. It can be replaced with regular baking soda.
Melted butter in the microwave is poured into the base for the adze.
Next, add sifted flour in small portions. After each new addition, the ingredients are mixed well.
When the dough stops sticking to your hands, you can cover it with a napkin and leave for 20 minutes.

This Georgian khachapuri dough recipe can be slightly modified by using margarine instead of butter or various spices. Cheese is great as a filling for baked goods.

With added yeast

Ingredients: large country egg, 1 small. spoon of coarse salt, 2 small. spoons of instant yeast, 130 ml of filtered water and full-fat milk, 420-460 g of high-grade flour, 2 small. spoons of granulated sugar, 40 g of fatty butter.

The liquid ingredients from the recipe are mixed and slightly heated. Sand and yeast are poured into water with milk. After mixing, the container with the components is left warm for 17-20 minutes.
After a fluffy cap appears on the surface of the mixture, it is poured into the bread machine. The egg, salt and melted butter are also sent there.
At the end, flour is poured in after preliminary sifting.
The kneading mode is set to 90 minutes.
If you decide to mix the mass manually, then the products are combined in the same order, combined until smooth and left again for 90 minutes in a closed, switched off oven.

The finished dough is enough for 4 khachapuri with any filling.

Recipe for fluffy dough for khachapuri

Ingredients: 120 g fatty butter, 2 small. spoons of granulated sugar, a pinch of baking soda, 60 g of creamy margarine, 5-6 large spoons of homemade sour cream, a pinch of salt, a full glass of filtered water, 2.5-3 tbsp. high-grade flour.

Both margarine and butter are removed from the refrigerator in advance. They should soften. Next, these products are kneaded with a fork.
Salt, not cold sour cream, granulated sugar, and soda are added to the soft ingredients.
Filtered warm water is gradually poured into this.
All that remains is to add the sifted flour in portions.

Thoroughly kneaded dough can be immediately used to form products.

The most delicious puff pastry

Ingredients: half a kilo of premium wheat flour, 75-85 g of melted butter and 280 g of chilled component, 2 small. spoons of coarse salt, a full glass of filtered water.

The flour is sifted onto the table. A depression is made in its center into which melted butter and a portion of filtered water are poured. Salt is also added here.
Actively mixing the components, you need to knead an elastic mass. Next, the dough is covered cling film and left in a place without drafts for 40-50 minutes.
The layer is rolled out and a piece of chilled butter is placed in the middle. The workpiece is folded into an envelope and re-rolled.
Next, you need to fold it 4 times and put it in a cool place for an hour. It is advisable to choose a cold place where the temperature is maintained at 10-12 degrees. After this, the dough becomes more pliable, rolls out easily, and does not stick.
The procedure with rolling and cooling is repeated 4-6 times. Each time you get a thin layer of dough, which is folded several times and put in the refrigerator.

Khachapuri is a Georgian pie with cheese. There are many khachapuri recipes. Each village has its own recipe. The cheese for traditional khachapuri baking is curd cheese, like the Adyghe type.

Features of preparing khachapuri in a frying pan, oven, slow cooker, microwave, bread maker

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

Khachapuri cooked in a frying pan

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

Khachapuri fried in a frying pan turns out thin, very soft and tender.

Secrets, which can be used for preparing delicious and varied khachapuri:

To have a different taste every time you cook khachapuri, you can add finely chopped dill and green onions to the filling.
Instead of cottage cheese and suluguni, you can take Adyghe cheese in equal parts with Imeretian cheese, or mozzarella in half with feta cheese.
If the filling consists of fatty cheese, then you don’t need to use butter.

Khachapuri in a frying pan

Recipe:

Dough. To make the finished product airy and soft, sift over a bowl. 300 g flour.
Mix separately 125 ml of kefir and sour cream, half a teaspoon of salt and soda, 1 tbsp. a spoonful of sugar, 100 g of melted butter, and knead everything.
Gradually add flour to the mixture and knead with a spoon, and when the dough thickens, knead it on the table with your hands until the dough is homogeneous and stops sticking to your hands.
Leave the kneaded dough to rest, and in the meantime let’s make the filling.
Filling. Mash in a bowl with a fork 175 g cottage cheese.
Cut into small pieces 175 g suluguni.
Mix cottage cheese, suluguni, 2 tbsp. spoons of sour cream, 1 tbsp. a spoonful of soft butter, salt to taste and knead.
Cooking khachapuri. Divide the settled dough into 4 parts.
Spread 1 part of the dough on the table with a rolling pin.
Roll ¼ of the filling into a ball and place it in the middle of the dough sheet.
We collect the dough over the filling, connect the edges and, carefully so that the filling does not come out, roll out this ball with a rolling pin to a thickness of 1-1.5 cm.
Place the khachapuri to fry in a hot frying pan without oil for 1-2 minutes, cover with a lid, and then turn it over with a spatula and fry on the other side.
More hot khachapuri coat with butter (20 g), and stack them.
To keep it warm, cover the khachapuri first with film and then with a towel on top.
When all the khachapuri are ready, serve them with tea or coffee.

This is how you need to gather the edges of the dough when preparing khachapuri.

Khachapuri cooked in the oven

Khachapuri in the oven from yeast dough

Recipe:

Preparing the dough. Stir 2 teaspoons dry yeast V 0.5 cups warm milk, add here 1 tbsp. spoon of sugar, and leave until the yeast rises, about 10 minutes.
When the dough is ready, add to it salt, 30 g vegetable oil, 500 g flour, and knead the dough 150-200 ml warm water. The result is a thick dough, put it in a warm place, and after 30-40 minutes knead it.
Filling. 400 g fat cottage cheese knead, add 200 g crumbled Adyghe cheese or suluguni, 1 egg and mix.
Cooking khachapuri. Divide the risen dough into pieces the size of a fist, knead each piece of dough or roll it into a flat cake with a rolling pin so that the middle is thicker.
Place 1 tbsp in the middle of the flatbreads. spoon the filling, gather the edges of the flatbread over the filling, pinch and turn over to the other side.
Carefully roll out the flatbread so that the filling does not come out of it, place it on a sheet previously covered with paper, seam side down, and make a small hole in the middle to allow steam to escape.
Place the flatbread in a hot oven, heated to 220°C, and bake for no more than 10 minutes.
The baked flatbread is still hot grease with butter (10-20 g).

Khachapuri from a slow cooker

Khachapuri from a slow cooker turns out tasty, juicy and aromatic.

Khachapuri in a slow cooker

Recipes:

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

Khachapuri cooked in the microwave

Khachapuri in the microwave

Recipe:

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

Khachapuri dough can be prepared in a bread maker

To make khachapuri faster, the dough for them can be prepared in a bread maker.

Khachapuri from dough prepared in a bread machine

Recipe:

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

Layered khachapuri

Puff khachapuri cooked in the oven

Layered khachapuri in Georgia more called penovani.

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

Layered khachapuri

Recipe:

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

Khachapuri step by step recipe

9 steps to prepare khachapuri

Khachapuri with hard cheese

Recipe:

Dough. Melt in a deep bowl butter (2-3 tablespoons).
We drive in 1 egg.
Sifting 3 cups flour and mix it with salt, soda (0.5 teaspoon each), add flour to the butter-egg mixture, stir, add 1 glass of kefir, and knead the thick dough.
Let the dough sit for half an hour.
We divide it into 2 parts, and roll 2 layers.
Filling. 0.5 kg hard cheese dill, cilantro, a few tablespoons of sour cream and knead.
Cooking khachapuri. Place a layer of dough in a round pan and cover with a thick layer of filling.
Cover with the second layer and connect the edges.
Bake the khachapuri in the oven, turning on medium heat, for 15-20 minutes, until browned. Remove from the oven and immediately grease butter (15-20 g).

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

Khachapuri cooked with cheese and suluguni

Khachapuri with cottage cheese and suluguni baked in the oven

Recipe:

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

How to cook khachapuri with cottage cheese in a frying pan?

Khachapuri cooked with cottage cheese in a frying pan

Khachapuri with cottage cheese in a frying pan

Recipe:

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

Khachapuri “Boat”

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

They use delicate, creamy Imeretian cheese.

To prepare Adjarian khachapuri “Boats”, such as they are prepared in Georgia, you need to stick to some advice:

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

Khachapuri “Boats”

Adjarian khachapuri “Boats”

Recipe:

Preparing the dough. Sifting 1 kg flour over a large bowl. Pour into the recess 1 tbsp. a spoonful of dry yeast, 1 teaspoon each of sugar and salt, pour in 0.5 l warm water And 1 glass of warm homemade milk, knead, and at the end add , so that the dough is better kneaded and does not stick to your hands and bowl.
Cover the dough with a towel and place it in a warm place for an hour and a half, during which time we knead it twice.
Preparing the filling. Imereti cheese (1 kg) three on a coarse grater, dilute with boiled cold water to make a paste. Water will go from half a glass to 1 glass.
Cooking khachapuri. Roll the dough into approximately 200 g balls and roll out circles with a rolling pin. We pinch the circle on both sides and stretch it out in length so that it looks like a boat with a recess.
Place the boats on a sheet greased with vegetable oil, add the filling and place in a hot oven, heated to 260°C, for 15 minutes.
When the khachapuri has browned, take them out of the oven and break them into the cheese well. 1 egg, and set for 1-3 minutes until the whites turn white, the yolk should be runny, well, if you don’t like that kind of yolk, then leave it to bake for 5-7 minutes.
How to serve? Place the hot pastry on a plate, add a small piece at a time (10 g) butter, and serve immediately. We wash it down with khachapuri mineral water"Lagidze". Well, if you don’t have such water on sale, then you can use regular tea, coffee, cocoa or lemonade.

Recipe for khachapuri with chicken and meat

Khachapuri with beef

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

Khachapuri with beef

Recipe:

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

Khachapuri with chicken and cheese

Khachapuri with chicken and cheese

Recipe:

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

Khachapuri with herbs, egg: recipe

Khachapuri with herbs and egg

Khachapuri with herbs, egg, Imeretian cheese and suluguni

Recipe:

Dough. Dissolve 1 tsp. a spoonful of yeast, 2 teaspoons. spoons of sugar, a pinch of salt in 2 glasses of warm milk when the yeast rises, add 530 g flour, 1 tbsp. a spoonful of softened butter, 1 teaspoon. spoon of vegetable oil, knead the thick dough, if more liquid is needed, add water.
Cover the dough with a towel and let it rise for 30-40 minutes.
Filling. 510 g suluguni and 170 g Imeretian cheese grate, add 1 egg, 20 g butter(if the cheese is fatty, no oil is needed), and mix.
Finely chop 25 g each of green onions, parsley, cilantro and dill, mix and add salt.
Cooking khachapuri. Divide the dough into 5 parts, roll each one out to a thickness of 5 mm, and pierce it with a fork in several places.
We put 150 g of cheese and 20 g of green filling on the flatbread, connect the edges at the top and pinch, and then level the flatbread and roll it out to a thickness of 8-10 mm.
Bake in the oven over high heat for about 10 minutes.
Coating hot khachapuri butter (20 g), and you can serve it to the table.

Khachapuri with potatoes: recipe

Khachapuri with potatoes

Khachapuri with potatoes

Recipe:

Dough. Dissolve in 300 ml of warm water, maybe milk, dry yeast (1.5 tablespoons) and 1 teaspoon. spoon of sugar, let's rise.
In a deep bowl, sifted flour(1 kg), add the dough into the flour well, 1 egg, pinch of salt and knead the thick dough, let it rise for about 1 hour.
Filling. While the dough is rising, prepare the filling. Cleaning 6 large potatoes, fill with water and salt, boil them until tender, drain the water, season 70 g butter, 50-70 ml hot milk, ground black pepper, and beat.
Cooking khachapuri. Divide the dough into 4 parts, roll it out, put ¼ of the entire filling on each part, seal the edges and straighten it with your hands in a dry frying pan, according to the size of the frying pan.
Fry the khachapuri over low heat, covered with a lid, for 5-7 minutes on one side, and then the same on the other.
Remove the khachapuri from the heat and brush butter (20 g).

Adjarian khachapuri at home, recipe

Khachapuri in Adjara

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

Khachapuri in Adjara

Recipe:

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

Khachapuri in Gurian style, recipe

Khachapuri in Gurian style

Khachapuri in Gurian style prepare crescent-shaped, inside there is cheese and a boiled egg.

Khachapuri in Gurian style

Recipe:

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

Khachapuri in Megrelian

Mingrelians- this is ethnic population group living in Georgia.

To the most Famous Mingrelian dishes include adjika, suluguni, satsivi and khachapuri.

Megrelian khachapuri has even more cheese than Imeretian khachapuri. These products contain cheese both inside and outside.

Khachapuri in Megrelian

Recipe:

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

Khachapuri in Imeretian style

Khachapuri in Imeretian style is the most common in Georgia. The preparation is simple. These are round flatbreads with an abundance of cheese. The peculiarity of these khachapuri is the thinly rolled dough. It is prepared with matsoni, but since we don’t have matsoni, we will use kefir.

Khachapuri in Imeretian style

Recipe:

Dough. Knead the dough from 2-2.5 glasses of flour, 0.5 teaspoon. spoons of soda, 0.5 l of kefir, at the end we add 1.5 tbsp. spoons of vegetable oil, knead again, let it brew.
Preparing the filling. 500 g brine Imeretian cheese knead with a fork so that there are no lumps, add 1 egg, 30 g melted butter and knead.
Cooking khachapuri. Divide the dough into 2 parts, roll each thinly, put the filling on the layer, pinch tightly over the filling, then flatten the resulting bag with your hands.
Grease the frying pan butter (10 g) and lay out the flattened bag, and then roll it out directly in the frying pan into a thin flat cake.
Fry the khachapuri, covered with a lid, first on one side and then on the other.

Georgian khachapuri

Georgian Khachapuri

Stuffing in Georgian khachapuri is chkinti-kveli cheese or its other name is Imeretian.

The dough is kneaded with matsoni, a Georgian fermented milk drink., but since we don’t sell matsoni, we’ll take regular kefir. Georgian khachapuri is fried in a frying pan.

Georgian khachapuri

Recipe:

Preparing the filling. 0.5 kg Imeretian cheese three on a grater, add 5 yolks, greens to taste and mix.
Preparing the dough. 1 kg flour sift, make a hole in the middle and add 1 tsp. a spoonful of soda and a pinch of salt, drive in 4 eggs, pour in 0.5 liters of kefir, stir first with a spoon, and then knead with your hands, and leave for half an hour.
Cooking khachapuri. Divide the dough into 4 parts, and then each part into 2 more parts: one larger, the other smaller.
Roll out 2 flat cakes - larger and smaller, 1.5 cm thick.
Spread ¼ of the filling onto the larger flatbread so that the edges (3 cm) are not spread, cover with the smaller flatbread, fold the edges of the lower flatbread up and pinch.
Grease the frying pan butter (10 g), heat it up, place the raw khachapuri on it, seam side down, cover with a lid and fry over low heat for about 8 minutes, turn over to the other side and fry without a lid.

Khachapuri Adyghe

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

Khachapuri Adyghe

Recipe:

Dough. Mix 250 g softened margarine, 6 tbsp. spoons of sour cream, 1 teaspoon. spoon of soda and 3 cups of flour, knead the dough and while it sits in the refrigerator, make the filling.
Filling. 500 g Adyghe cheese three on a grater, 2-3 onions fry on and add to the cheese, also add chopped dill, parsley and cilantro.
Cooking khachapuri. Roll out the dough into a layer and cut into squares, side length 12-15cm.
Place the filling on one part of the square, fold it into a triangle, and pinch the edges.
Place the triangles on a dry sheet and bake at medium temperature for 10-15 minutes.

Recipe for quick lazy khachapuri from lavash

Quick lazy khachapuri from lavash

Lavash khachapuri will come in handy for those housewives who don’t like fiddling with dough.

Khachapuri with lavash cheese

Recipe:

Preparing the filling. 2 cups kefir mix with 2 eggs and a pinch of salt.
Preparing the filling. 500 g cheese knead with a fork, 400 g hard cheese three on a grater, mix everything.
Cooking khachapuri. Grease the deep pan vegetable oil (1-2 tablespoons), 2 pita breads cut into several parts.
Place 1 piece of lavash on the bottom of the mold, it should be larger than the size of the mold, coat with filling, sprinkle with filling, then again lavash, filling and filling, etc.
The top layer should be lavash generously coated with filling; it should be wrapped under the lower layers.
Place pieces on top of the pie butter (20 g), and put it in the oven, turn on medium heat, bake for 20 minutes.

Armenian khachapuri

Khachapuri in Armenian

Recipe:

Dough. Mix 2 eggs, 1 teaspoon each. a spoonful of sugar and soda, 0.5 liters of low-fat sour cream, 1 kg of sifted flour and knead the thick dough.
Filling. Three 300 g suluguni cheese on a grater.
Cooking khachapuri. Divide the dough into 8-10 parts, roll into layers.
Lubricate the layer butter (10-20 g), put the filling, gather the edges of the dough in a circle and connect at the top, and then knead the resulting bag into a flat cake again and place it on a dry baking sheet.
Bake in the oven at 170°C for 15 minutes, first on one side, and then turn the khachapuri over to the other side and bake for another 10 minutes.

Lenten khachapuri

Lenten khachapuri with potatoes and mushrooms

Recipe:

Dough. Dissolve in warm water 2 teaspoons dry or pressed yeast and 1 teaspoon sugar, let's come up.
800 g flour sift in a deep bowl, add the dough, salt and knead the dough on warm water, let it rise in a warm place. The dough will take about 2 hours to rise.
Filling. Fry on vegetable oil (1-2 tbsp. spoons) until golden brown 2-3 finely chopped onions, add finely chopped champignon mushrooms (5-6 pieces), and fry until done.
6 medium potatoes peel, boil with salt until soft, pour the broth into a separate container - it will come in handy later, and mash the potatoes; if the potatoes are very dry, add the broth.
Add fried mushrooms with onions, finely chopped, to the mashed potatoes dill, pepper and mix.
Cooking khachapuri. Divide the dough into 10 parts for 10 khachapuri, and cut each part into 2 more parts.
Roll out a small part into a 10-12 cm circle, put the filling on it, cover with a second circle, pinch the edges of the circles, level the flatbread, pierce it in several places.
Frying pan with vegetable oil (1-2 tablespoons) heat it up, place the khachapuri on it, fry it over low heat under a closed lid, 3-4 minutes on each side.

Dietary khachapuri

Dietary khachapuri according to Dukan

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

Dietary khachapuri according to Dukan

Recipe:

Dough. Mix 200 g of low-fat cottage cheese, 2 eggs, 20 g of ground oat bran, 10 g of starch, a pinch of salt, 0.5 teaspoon. spoons of soda, mix everything.
Filling. 100 g dietary feta cheese mash with a fork.
Cooking khachapuri. Add the filling to the dough, knead, divide into 2 parts. This dough will make 2 khachapuri.
Grease the frying pan vegetable oil (1 tbsp), spread half the dough.
Since the dough sticks very much to your hands and does not roll, we do this: grease the plastic bag vegetable oil (1 teaspoon), cover the dough in the frying pan and level it through the cellophane with your hands evenly throughout the frying pan.
Cover the pan with a lid and fry over low heat until the top stops sticking to your hands (several minutes), turn over to the other side, and fry the other side until golden brown.

Khachapuri calories

Khachapuri is a high-calorie product

Although high-calorie khachapuri, and you won’t be able to lose weight by eating them, but there is also useful property this baked product has a high protein content.

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

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

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

Everyone can eat khachapuri with different types of cheese, but you just need to remember that they are high in calories. In addition to the calorie content, they are useful high content proteins. This means that on this day, when you have khachapuri on the menu, the rest of your meals should be low-calorie.

Video: Khachapuri in Megrelian. How to cook khachapuri

Khachapuri - National dish Georgian cuisine, which has taken root in Russia with great success and adapted to local conditions. Like almost any type of pie, this type has several advantages: you can take it with you for snacks, and if we talk about khachapuri cooked in a frying pan, then such types can be made even in the country, where not everyone has an oven.

Today khachapuri is known to us in various types: like an open and closed pie with cheese, like small cheesecakes on puff pastry or something like pita bread with cheese. In its original form, khachapuri is flour product, in which the mass of cheese prevails over flour, without any other specifications. Actually, this is evidenced by its names “khacho” and “puri”, which are literally translated from Georgian as cottage cheese and bread, respectively. But how to cook khachapuri is a rather difficult question.

Secrets of cooking khachapuri

Depending on the region of Georgia, khachapuri can be prepared different ways, also, as mentioned above, khachapuri went beyond its original places of preparation, and alternative recipes appeared in other countries under the same name. Therefore, it is impossible to name universal secrets; each recipe will have its own.

And yet, if we talk about classic recipe, that is, several general provisions:

Khachapuri is prepared using a special dough, which is made in an acidic medium - matsoni, sometimes adding soda to it. The use of yeast for acidic conditions is not required. On this basis you can prepare both khachapuri from puff pastry and ordinary products.

If you don’t have matsoni on hand, you can replace it with sour cream or yogurt, draining off a significant part of the whey. Sometimes kefir and fermented baked milk are also used.

The dough is kneaded loosely so that the final product is tender. In order to mix less flour into the khachapuri dough, but to get it not sticky to your hands, after kneading it is allowed to rest so that the gluten swells.

For khachapuri, the following brine types of cheese are used: Imeretian, Chanakh, Kobi, and feta cheese. You can prepare products with Adyghe cheese. Brine-type cheeses are usually very salty, so they are cut into thin layers in advance and soaked in water.

Khachapuri is often cooked in a dry frying pan rather than in an oven. This method is not a modern recipe instant cooking, but quite traditional.

The term "puff pastry" can be understood as either a standard puff pastry with vertical layers, or a dough with horizontal layers, as well as a closed pie, since the cheese separates the cake into two layers.

Khachapuri filling

Despite the fact that everyone knows khachapuri as a flatbread with cheese, even in Georgia itself it can be a pie with fillings of different composition. First of all, you can add any greens to the cheese filling. There are often recipes with the favorite combination of ham and cheese. And sometimes it can even be something like an Ossetian pie with potato or meat filling. And of course, in Adjarian khachapuri, in addition to the cheese, an egg is beaten.

Khachapuri shape options

In addition to the fact that khachapuri differs in dough and fillings, depending on the traditional place of preparation of a particular type, they can also differ in shape. Thus, Adjarian products are known for their boat shape.

Khachapuri in Tbilisi and Imereti are round flatbreads, the size of which may depend on the size of the frying pan; the cheese in such products is located inside. Megrelian khachapuri is also a round flatbread, but the cheese is not only inside, the outside of the product is also sprinkled with cheeses.

Balkan-style products are small puff square buns. Using the same principle, triangular products or small open boats, which we usually call envelopes, can be made.

There is another uncommon type - Achma or Sagan-Makarina - this is a cheese and flour product made from boiled layers of dough, baked in a mold. In addition, there are many lazy forms of the dish, where pita bread can serve as the base or they will be a cheese and flour casserole in a frying pan.

Khachapuri dough

With all the varieties of khachapuri, it is already difficult to say which dough will be correct; everything will depend on what type of cheese and flour product you choose. So, for example, in some recipes it will be stated that the dough should be unpalatable, but by replacing matsoni with sour cream, richness cannot be avoided, just as with butter dough of any type of layering it is impossible to avoid the use of butter. In others, on the contrary, baking will be recommended.

Sometimes you can find recipes for yeast dough, but an acidic environment in combination with soda works well without yeast, and frequent consumption of products using quick yeast not very healthy. Therefore, the use of yeast-free dough is a priority.

Using puff pastry in the oven is the only correct option for this type of dough, if we are talking about dough with horizontal lamination.

Classic khachapuri with cheese

Wheat flour 4 tbsp
Matsoni (yogurt) 0.5 l
Chicken egg 1 piece
Salt 1 tsp
Sugar 1 tsp
Soda 1 tsp
Vegetable oil 2 tbsp. l
Feta (cheese cheese) 1 pack
Suluguni 250 g
Mozzarella 150-200 g

Sift the flour through a sieve onto the table, thereby saturating it with oxygen. Make a depression in the center of the resulting mound, pour in the matsoni, break the egg, add butter, salt, sugar and soda. Knead a pliable dough and leave it to rest for an hour in the refrigerator under a towel.

Meanwhile, grate the mozzarella and suluguni, mash the feta and combine everything together.

Divide the resulting dough into 8-9 parts. Roll each one into a bun and then roll it out into a flat cake. Place the cheese filling in the center of the flatbread and gather the edges, pinch them, leaving a small round hole in the center. Roll out the workpiece to the required size.

Fry in a preheated frying pan with a little oil until nicely browned.

Khachapuri with suluguni cheese

Flour 4-4.5 tbsp
Kefir 1% 500 ml
Margarine 200 g
Salt 1 tsp
Soda 1 tsp
Vinegar 1 tsp
Ossetian cheese 700 g
Eggs 1 piece

First of all, take the margarine out of the refrigerator so that it softens. Pour enough kefir into a bowl. Quench the baking soda with vinegar and add to the bowl. Add salt and mix well.

Add flour and knead into a soft dough, so that it does not stick to your hands. Knead it a little on the table and cover for 30 minutes, letting it rest.

Then roll out into one large layer with an approximate thickness of 4-3 mm. Coat the layer with margarine and roll it up. Place the roll in the refrigerator for 60 minutes.

Grate the cheese. Place the egg in a bowl and beat it. Then add the grated cheese and stir so that the egg is evenly distributed between the cheese.

Remove the roll from the refrigerator and cut into pieces 5-7 cm long. Knead the resulting cylinder into a flat cake, so that you can roll out the sections, not the sides. Roll into a square.

Place the cheese and egg filling in the middle of the square and assemble it with an envelope, pinching the edges. Turn the workpiece over and roll it out slightly so that the tuck seams are “lost.”

Cook the flatbreads in a thick-bottomed frying pan without adding oil over medium heat until the product turns golden brown. Then turn the product over, cover with a lid and continue cooking for another 2-3 minutes.

Khachapuri with cheese and ham

Kefir 1 tbsp
Salt 0.5 tsp
Sugar 0.5 tsp
Baking soda 0.5 tsp
Hard cheese 150 g
Ham 150 g
Flour 2 tbsp

Mix kefir with salt, sugar and soda. Stir in enough flour to form a pliable dough and leave to rest for 30 minutes, covered with a towel.

Grind the ham and cheese into finely chopped pieces.

Cut the dough into portions. Roll out into a square and place the filling in the center of each square. Gather it into an envelope, pinching the edges, pulling the corners to the center and pinching them too. Turn seam side down and roll a little with a rolling pin.

Fry in a small amount of vegetable oil on both sides.

How to cook khachapuri from puff pastry

Most often, khachapuri is prepared from puff pastry, using ready-made dough, because... A recipe for good puff pastry is quite difficult to find. When preparing such a dish, khachapuri made from puff yeast dough will be more fluffy, and khachapuri made from yeast-free dough will be more crumbly.

Puff khachapuri with cheese

Butter 2 tbsp. l
Chicken egg 2 pcs
Suluguni cheese 500 g
Puff pastry 1 kg

Prepare Suluguni, removing excess salt, chop and add 1 chicken egg and 1 tbsp. softened butter.

Roll out the layer of finished puff pastry so that its thickness is 4-5 mm, cut into 4 squares. Place a quarter of the prepared filling in the center of the square.

Roll the dough into an envelope, pinching the edges. Then pull the corners of the square to the center and pinch them to the middle, so we get an almost round cake blank. Now all that remains is to turn the workpiece over and roll it out.

Transfer the khachapuri to a baking sheet greased with vegetable oil. Beat the egg and brush the dough with it, prick it in several places with a fork and bake in an oven preheated to 200 degrees for 15-20 minutes.

Adjarian-style puff pastry khachapuri

Adjarian dishes are known to everyone for their oblong shape and the presence of eggs. But the difference from other species is not only this. When preparing this type of cheese and bakery product, young Imeretian cheese is used; it is not so salty and softer in comparison with others. Get it outside of Georgia, and even good quality, almost impossible. Therefore, you can use a replacement - take equal parts of suluguni and Adyghe or mozzarella as the second part. The option of feta, cheese and suluguni is also possible.

Puff pastry 250 g
Water 100 ml
Suluguni 70 g
Adyghe cheese 70g
Adyghe cheese 350 g
Butter 1 tbsp
6 eggs
Salt 1/4 tsp

Grate Suluguni and Adygei on a medium grater. Beat 2 eggs in a bowl, then add the cheeses and mix so that the eggs are distributed evenly in the cheese mixture.

Defrost the dough, cut into 2 parts and roll each into a rectangle 4-5 mm thick. We put some of the filling on each long edge and roll it up, but so that there is space left in the center. Then we pinch the edges of the rolls together to form “boats”.

Break another egg and separate it into white and yolk. Beat the yolk and coat the “boats”; it is most convenient to do this with a silicone brush. Mix the protein into the remaining filling, distribute the remainder between three boats, filling them.

Place the products on a baking sheet and bake in an oven preheated to 200 degrees for 15-20 minutes. Then we take out a baking sheet, spread the filling of the boats and beat an egg into each boat. You can also drive quail eggs rather than chicken eggs - 2 into each boat.

Khachapuri on a puff base with cottage cheese

Flour 450 g
Butter 200 g
Egg 1 piece
Ryazhenka 250 ml
Salt, sugar a little bit
Cheese cheese 250 g
Fat cottage cheese 300 g
Baking powder 1 pack

First of all, let’s prepare the food at temperature: put the butter in the freezer, and the fermented baked milk from the refrigerator into the room.

Mix fermented baked milk at room temperature with egg and sugar, salt. Sift 300 g of flour together with baking powder through a sieve, filling it with oxygen, and add it to the fermented baked milk until we get a soft dough. Cover the dough with a bowl and let it rest.

Grate the frozen butter and mix with the remaining flour. Cool everything together again.

Roll out the dough into a layer, spread the butter mixture on one edge and wrap it with a sheet. Roll out until smooth. Fold it into an envelope again and roll it out again. We repeat this 5 times. Place the resulting puff pastry in the refrigerator for 30 minutes.

At this time, prepare the filling: knead the cottage cheese and cheese with a fork until smooth.

Roll out the resulting dough again and cut into rectangles. We form the same boats as in Adjarian khachapuri. Fill them with filling and bake for half an hour.

Quick khachapuri made from puff pastry in Balkan style

Mozzarella 200 g
Feta 100 g
Puff pastry 600 g
Chicken egg 1 piece

Defrost the dough. Mash the cheeses with a fork until smooth. Beat the egg into a separate bowl and add 2/3 of it to the cheese mixture.

Cut the defrosted dough into squares measuring 14*14 cm. Place some of the filling in the center of each square and roll the dough into an envelope, pinching the edges. Place the pieces on a baking sheet and brush with the rest of the beaten egg.

Bake in an oven preheated to 160 degrees until the product is browned.

Lazy khachapuri in a slow cooker

Multicookers have become an incredibly popular kitchen device, and sometimes in dachas they have already been able to replace traditional kitchen appliances, because in one small device you can fry, cook and even bake. And if we talk about the recipe for lazy khachapuri, then the laziest one will be the recipe from thin pita bread in a slow cooker.

Thin lavash 2 pcs
Sunflower oil 1 tbsp
Milk 1.5 tbsp
Hard cheese 300 g
Egg 2 pcs

As for any recipe for this cheese and flour product, you need to break the eggs and beat them a little. Then add grated cheese to the eggs and stir so that the eggs are distributed evenly between the cheese. Now pour milk into this mixture.

Cut the pita bread into squares so that they cover the bottom of the multicooker bowl completely, and the corners extend to the sides. Place the first sheet on the bottom of a greased bowl. Pour some filling over it. We continue the procedure until the layers of pita bread are finished; if the filling remains, then pour it completely onto the top layer.

On the multicooker panel, set the “baking” mode and set the time to 45 minutes. After cooking is complete, lift the lid and let it sit for another 3 minutes, then turn the finished dish onto a serving plate.

Cuisine - immediately conquers the hearts and stomachs of those who try it for the first time. A beautiful, tasty and aromatic delicacy can be prepared from different types test for different recipes. But, according to experienced Georgian chefs, when making khachapuri at home, you must strictly observe one thing important rule: you need to start this business with good mood, putting all your soul and effort into each bun. Then a dish of national Georgian cuisine will not only delight excellent taste, but will also give a charge of positive energy.

This article is dedicated to everyone who wants to learn how to cook khachapuri at home. Here is a collection of recipes for this type of baking. Even inexperienced cooks, focusing on them, can easily make tasty and crispy flatbreads with cheese. Well, the photos of such a delicacy, also presented in the article, will certainly inspire you to culinary exploits.

Khachapuri: historical facts

The Georgian people respect their past and honor traditions. Therefore, the name of the dish - "khachapuri" - and its recipe were patented. Now this is a Georgian delicacy, and nothing more! For them, this is not just a symbol of home, prosperity, goodness.

Chefs have already come up with several types of homemade khachapuri. Taste and appearance The taste of this dish depends on in which region of Georgia it was first tasted. For example, Megrelian flatbreads are round in shape and stuffed with Adjarian khachapuri, they look like boats, and the filling is inside them. This delicacy is baked both in the oven and in the oven. Modern chefs have even learned to use a microwave for these purposes. As for the dough, initially its recipe included two main components - flour and water. Nowadays, cooks use both yeast dough and puff pastry for flatbreads. The filling for khachapuri is cheese. In the original description of the recipe, it is recommended to use its Imeretian variety. But the taste of the dish and the aroma will not suffer much if you use suluguni or any other cheese to prepare it.

Khachapuri “at home”: preparing products

To prepare a dish that tastes close to the original, you will need the following ingredients:

300 grams of flour;
20 grams of cheese or cottage cheese;
water;
butter (for lubrication);
salt to taste;
3 large spoons sunflower oil;
50 grams of raw yeast.

Process description

To prepare khachapuri at home, which is close in taste and shape to the original Georgian dish, we adhere to the following technology. In the warm boiled water dissolve salt and yeast. Add flour here. Pour in vegetable oil. Knead the dough until it stops sticking to your hands. Cover it with a clean, dry towel and leave in a warm place for an hour. During this time, the dough should triple in size. Separate lumps from the whole piece. Roll them into flat cakes. Place a mound of cottage cheese or shredded cheese in the middle. Fold the edges of the round dough piece up and pinch. It turns out to be a kind of bag with cheese filling. Next, use gentle movements to press it down with your hands to form a layer. Fry homemade khachapuri in a dry frying pan. The heat should be low so that the cake is well baked and the cheese melts. Grease hot pastries with butter.

Khachapuri boat, or Georgian flatbread with cheese and egg in Adjarian style

In order to make it at home that is not only tasty, but also very beautiful dish, you need the following ingredients:

1 large glass (200 grams) of warm cow's or goat's milk;
half a kilogram of wheat flour;
2 large spoons of refined sunflower or vegetable oil;
1 packet (7 grams) dry yeast;
1/4 teaspoon salt;
7 chicken eggs(1 piece for dough and 6 pieces for filling);
1 small spoon of granulated sugar;

Technology for preparing khachapuri in Adjarian style

1. Knead the dough. Pour milk into a bowl and dissolve yeast in it. Add salt, sugar, 1 egg to the liquid. Mix all products. Add flour in small portions. Mix the dough. It should be elastic and smooth. We transfer it to a deep container, the walls and bottom of which we pre-lubricate with vegetable oil. Cover everything with foil. After an hour, knead the dough and again leave it in a warm place for half an hour to rise.

2. Shape the khachapuri boat. Divide the lump of dough into 6 parts. We dip our hands in vegetable oil and begin to form flat cakes (we do not use a rolling pin). Place grated cheese in the center of each piece. Pinch the edges of the dough so that the middle remains open. The product should take the shape of a boat. Beat one egg and brush the resulting pieces with it.

3. Bake khachapuri. You need to put them in the oven for half an hour. In this case, the temperature in it should be 200 degrees. When the dough is browned, take out the baking sheet. We beat an egg into each preparation. Lightly add some salt to the khachapuri and put it in the oven to finish baking. When the surface of the egg turns white, you can remove the delicacy from the oven. In this case, the yolk inside the boats will be runny. If you like, keep the dish in the oven for about five more minutes. Place one small piece of butter on the hot pastry. Serve the delicacy on the table piping hot. Khachapuri with egg, prepared according to this recipe, will be a worthy decoration not only for your everyday, but also for your holiday table.

Imereti with cheese. What do you need to prepare the dish?

This type of dough is prepared for khachapuri based on matsoni (fermented milk drink), kefir or yogurt. This ingredient gives the dish an interesting taste and aroma. The following grocery set is needed:

1 kilogram of premium flour;
half a liter of kefir (yogurt, matsoni);
1 large glass of milk (goat or cow);
3 pcs. chicken eggs;
150 grams of cold-pressed or frozen sunflower oil;
1 small spoon of sugar;
a pinch of salt;
1 kilogram of Imeretian cheese (can be replaced with a mixture of feta cheese and mozzarella);
80 grams of butter;
2 large spoons of sour cream;
a small piece of pork fat.

Khachapuri with kefir (Imeretian style): preparation

First we make the dough. To do this, mix 2 large spoons of flour with fermented milk product and sugar. Place the workpiece in a warm place. After half an hour, add milk here. Add flour in small portions and knead into a soft and elastic dough. To prevent it from sticking, coat your palms with vegetable oil. Leave the dough to rise in a container covered with a dry cloth. Stir the dough every 20 minutes for an hour.

Let's prepare the filling. Grind the cheese on a grater with large cells. Add a raw egg and butter to it. Mix the preparation. Next, we begin to form the cakes.

Divide the dough into pieces. We form lumps from them, which we flatten into layers. Place filling on each flatbread. We lift the edges of the dough and connect them in one place at the top. Carefully turn the bag over, place it on a table sprinkled with flour, and roll it out with careful movements with a rolling pin. The resulting pancake should be about 1 centimeter thick.

We bake khachapuri with kefir. Heat the frying pan and grease it with lard. Place the flatbread in it and fry over low heat on both sides. You need to turn the pancake over very carefully so that the dough does not break and the cheese does not leak out.

You can bake these flatbreads in the oven. To do this, grease a baking sheet with lard, put a pancake with cheese, and cover it with a mixture made from sour cream and raw yolk. We send the khachapuri to bake in the oven at a temperature of 180 degrees. After 20-25 minutes, the cakes will acquire a golden color. Place them on a dry board and cover with a clean towel. After a quarter of an hour, the dish can be eaten.

with cheese (express preparation). List of ingredients

According to the following description, you can prepare a delicious dish in a fairly short time - “quick” khachapuri. The dough for it is made with soda, so it comes together instantly. For the culinary process you need the products listed in the list:

2 large glasses of wheat flour (high grade);
1/2 small spoon of baking soda;
about 200 grams of unsweetened yogurt or kefir;
half a teaspoon of salt;
100 grams of cottage cheese;
150 grams each of feta and suluguni cheese.

Method for preparing flatbreads with cheese (express method)

We make “quick” khachapuri according to the following instructions. In a deep bowl, mix the dry ingredients: salt, soda and flour. Add yogurt to them in a thin stream and knead into an elastic dough. We put it aside and get to work on the filling. Grate the cheese and mix with cottage cheese. We form small lumps from this mass. Roll out the dough into flat cakes, identical in size and shape. Place a cheese ball on one pancake and cover it with a second layer of dough. We pinch the edges of the cakes. Lightly roll out the resulting pieces with a rolling pin. Heat the oil in a frying pan and fry the khachapuri on both sides. Serve hot with sour cream and herbs.

Let's prepare flatbreads with pickled cheese from puff pastry. What will you need for this?

Ingredients:

half a kilogram of puff pastry (store-bought);
1 chicken egg;
500 grams of pickled cheese (Suluguni, Imeretian, Chanakh);
50 grams of natural butter;
vegetable oil for greasing the mold.

Description of the cooking process

Mash the cheese with a fork or grate it. Add raw egg and butter to it. Mix the filling. Roll out the dough into a layer. Its thickness should be up to 2 mm. Cut the dough into square pieces. Spoon the filling onto each of them. Fold the edges of the dough into a triangle and pinch them. Lightly flatten the cakes.

Grease a baking sheet with sunflower or olive oil. Place the khachapuri on it and bake for 20 minutes at a temperature of 220 degrees.

Homemade khachapuri (recipe with puff pastry) increases in size by 2-3 times while in the oven. They turn out crispy and tender. And the aroma that reigns in the kitchen while they are being performed simply makes your mouth water. Prepare this dish and treat yourself and your family to an excellent delicacy!