Prepare khachapuri at home recipe. Khachapuri: recipes Adjarian, Georgian, Mingrelian, Imeretian, Adyghe, Gurian, Armenian. Step-by-step recipe for homemade khachapuri and its calorie content

17.10.2019

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

For citizens of the rest of the world, Georgian chefs recommend different combinations of cheeses. I offer one of the most successful, giving 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, hard - 150 g
Cottage cheese (optional) - 50 g
Eggs - 2 pcs.
Butter - 50 g

You can use cheese like Adyghe or feta cheese as a filling. You can use Ossetian or Suluguni. Or even Dutch. Let's say, 300 g of cheese (salt to taste if there is not enough saltiness) and 200 g of cottage cheese.

Khachapuri preparation time:

Dough preparation - 1.5 hours
Preparation of 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 well in it, pour in vegetable oil. Add sugar and salt.

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

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

Heat 100 ml water and 100 ml 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, leave for the yeast to swell. Then pour in the remaining milk, vegetable oil, salt to taste, add 1 tsp. sugar and 1 egg. Whisk everything together. Add flour and knead the dough.

ADVIСE:

Milk makes the dough soft, I highly recommend adding it.
It is better not to pour both water and milk immediately, but to add gradually during the mixing process.
What is the right dough for the right khachapuri? This is a non-steep, soft dough, but at the same time 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 you get an oily crust. Then cover it with a towel and put it in a warm place for about an hour.

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

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

So, we figured out the test. Now for the filling.

Preparing the filling for khachapuri

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

Then add cottage cheese. If you don't use cottage cheese, you need to use 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 circle with a diameter of 20 cm. Place the filling in the center (it should take up about half the area of the circle, forming an inner circumference of 10 cm).

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

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

Flatten it and roll it out with a rolling pin.

Don't forget to flour the board and dough to prevent it from sticking to your hands.

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

Our flatbread promises to be fluffy! You can follow us or make it flatter.

Important. Poke the dough with a fork to prevent it from cracking 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): put the cake in the oven, and after 7-12 minutes, when its surface has dried from the heat of the oven, brush with egg yolk and continue baking.

Bake khachapuri on the middle shelf. After about 8-10 minutes, when the bottom is baked and the top begins to turn pink, you can switch the oven to grill mode (if possible). Then the 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 remove the khachapuri. Cut into pieces immediately without waiting for it to cool. And serve right away - hot khachapuri tastes better.

Bread flatbreads are very popular all over the world. They are most often baked in Asia and the Middle East. But thanks to their taste qualities, they cannot leave anyone indifferent. One of the most favorite types of such baked goods is Caucasian khachapuri.

Khachapuri is a national Georgian dish, which is a hearty wheat flatbread filled with cheese. The name of the product comes from the main ingredients: “khacho” means cottage cheese, and “puri” means bread.

There are many cooking recipes, according to some estimates there are about 20 varieties, which differ not only in the fillings used, but also in the method of preparation, shape, and dough. As a rule, it depends on the region where they are prepared. This is how khachapuri is distinguished in Adjarian, Abkhazian, Batumi, Imeretian, Megrelian and others.

Despite such an unusual and slightly complicated name, the dish is quite simple to prepare. Therefore, knowing the technology and ingredients, you can bake it at home in your own kitchen.

Basic secrets and cooking technology

Some argue that real cheese flatbread can only be tasted in its homeland - the Caucasus. Others believe that the main thing is that it be prepared by the skillful hands of a Georgian chef. In fact, the most delicious and appetizing will be the one made with your own hands from your favorite products.

Since there is no single recipe, there is no exact cooking technology; you need to know the main points - how to make the dough, filling, choose a shape.

Dough

The dough for the very first khachapuri was made from two components - water and flour. Over time, recipes have changed and improved. Unleavened dough prepared on the basis of the Caucasian fermented milk product - matsoni - is considered traditional. You can do it yourself. To do this, you need to slightly warm up 2.5-3 liters of fresh milk, pour 2 tbsp into it. l. l sour cream, close and wrap in a warm towel. After a couple of hours, put in a cold place and let the mixture thicken. But most often instead of matsoni they use kefir, yogurt or liquid sour cream.

To make the khachapuri more fluffy and rosy, you can add yeast to the dough. In this case, add butter, sugar and milk to the mixture. These three ingredients give the dough softness and elasticity. Be sure to sift the flour before adding it to saturate it with oxygen. The dough should have a soft, in no way clogged structure.

After kneading the dough, let it rest for 2-3 hours. If you made it with yeast, leave it warm; if you chose a puff or unleavened version, you can put it in the refrigerator.

Filling

The basis of any khachapuri filling is cheese. For classic flatbreads, Imeretian is used, but can be replaced with other types. Young cheeses are best - soft or pickled, for example, Adyghe, Suluguni, mozzarella, feta cheese, Kobi and even homemade fermented milk cottage cheese.

ADVICE! Very salty varieties are pre-soaked in water.

Often several types of cheese are added to the filling at once. This is especially important when one of them has a dense and hard structure. Sometimes an egg is beaten in to make the mass uniform, and for piquancy it is combined with a variety of chopped herbs.

Formation of khachapuri

The form of baking varies. It can be open or closed, in the form of a boat, an envelope, square, round or even oval. All are united by one rule: the thinner the flatbread, the tastier it is.

Opened products are most often baked in the oven or stove, while closed ones are cooked in a frying pan or in a slow cooker.

Preparation

In a frying pan. Take a frying pan with a thick bottom - stone or cast iron. For this type, unleavened matsoni dough is made, and the mold must be closed. Fry on each side for 10-15 minutes until golden brown. At the end, generously grease with butter.
In the oven. Flatbreads made from yeast or puff pastry are baked in the oven. The cheese in the filling should melt and the dough should rise and brown. The cooking time for khachapuri in the oven depends on the size and can last 25-35 minutes. The temperature is 180-200 degrees. When you remove the product from the oven, make a hole in it and insert a piece of butter.
In a slow cooker. As in a frying pan, khachapuri is cooked one at a time in a slow cooker. Place one flatbread with cheese on the greased bottom and bake for 20 minutes in the “Baking” mode. Then it turns over and cooks for another 15 minutes in the same mode.
In an air fryer. The air fryer must first be heated to a temperature of 225 degrees. Then place the formed khachapuri on the middle rack and bake for 15 minutes.

REMEMBER! Whatever recipe, shape, dough and filling you choose, you need to cook it in butter with 82.5% fat content. And the dish has the richest and most unique taste in the first half hour after cooking.

Calories and nutritional value

Many women who carefully monitor their figure can rarely please themselves with the taste of juicy Caucasian khachapuri. Indeed, its calorie content is considered average - about 270 kcal per 100 grams, so nutritionists do not recommend feasting on them often. But you should know that the energy value depends on the ingredients.

Let's take the most commonly used products needed to prepare classic khachapuri. We will separately calculate the nutritional value and calorie content for each.

Product	Weight, g	Proteins, g	Fats, g	Carbohydrates, g	Kcal
Wheat flour	520	47,8	6,2	390	1778,4
Kefir 2%	400	13,6	8	18,9	204
Sugar	10	-	-	9,9	39,8
Salt	2	-	-	-	-
Chicken eggs	165	21	18	1,2	259
Butter	100	0,5	82,5	0,8	749
Suluguni cheese	700	140	169	-	2029
Baking soda	12	-	-	-	-
Only 100 g		11,7	14,9	22,1	266

The table shows that caloric content in to a greater extent depends on four main ingredients: flour and butter, type of cheese and fat content of kefir (sour cream, matsoni, yogurt). Each type of cheese differs not only in taste, structure, but also in the number of calories per 100 grams:

Homemade cottage cheese – 115 kcal.
Adyghe cheese – 240 kcal.
Mozzarella – 240 kcal.
Imereti cheese – 240 kcal.
Cow's cheese – 260 kcal.
Sheep cheese – 280 kcal.
Suluguni – 290 kcal.

Thus, to prepare khachapuri, which will cause minimal harm to your figure, you need:

Make the filling from homemade cottage cheese.
Knead the dough using low-fat kefir and roll it out very thin.
Bake in the oven using minimum quantity butter. Do not brush with egg yolk.

Classic khachapuri with cheese

It has been said more than once that there are many different recipes khachapuri. For everyone Caucasus region, his recipe is the best and unique. There are several known in our country popular types cheese scones. One of them is Georgian khachapuri. The cooking technology is simple, and some ingredients typical of oriental cuisine can be replaced with our traditional ones.

700 g wheat flour;
0.5 liters of matsoni (can be replaced with kefir);
300 g feta cheese;
200 g suluguni;
100 g Imeretian cheese;
1 piece chicken egg;
1 tsp each sugar and salt;
1 pack of baking powder;
30 ml vegetable oil;
50 g butter.

How to cook:

Sift the flour into a bowl and add a packet of baking powder, salt and sugar. Mix everything with a spoon and make a small depression in the middle.
Beat the egg with a fork and pour into the flour, add vegetable oil, matsoni or kefir. Knead a soft and elastic dough, let it rest for an hour in the refrigerator, after wrapping it in cling film.
Grate all the cheeses and mix. Divide the dough into several even parts and roll them out to 1 cm thick.
Place 5 tbsp on each flatbread. l. cheese mass, and gather the edges of the dough into a pile.
Carefully turn the product over so that the filling does not spill out, and lightly roll it out with a rolling pin. Do this with all the parts.
Preheat the oven to 180 degrees, grease a baking sheet with a little butter and place the formed khachapuri on it. Bake for 25-30 minutes.

After they are cooked, make a cut in each and put a small piece of butter there.

Video recipe

How to cook khachapuri in Adjarian style

Adjarian khachapuri has an open boat shape, the dough is kneaded with yeast and baked in the oven. The main difference from other flatbreads is that 5-10 minutes before the end of cooking, raw yolk is poured into the filling. During the meal, the rosy edges of the bun are dipped into it, which gives the dish its specialness.

Ingredients (for two large khachapuri):

2.5 tbsp. flour;
1 tsp. dry yeast;
1 tbsp. warm water;
0.5 tsp each sugar and salt;
50 ml vegetable oil;
3 egg yolks;
150 g mozzarella;
150 g cheese;
150 g of Adyghe cheese;
100 ml cream or full-fat milk;
50 g butter.

Preparation:

Pour flour into a bowl, add dry yeast, sugar, salt and mix well. Add water little by little and knead the loose dough. After 10-20 minutes, add vegetable oil and knead again. Leave in a warm place for 1.5 hours.
Meanwhile, prepare the filling. We grate all types of cheese or mash them with a fork. Add cream and 1 tbsp to the mixture. l. flour. Mix everything well, add salt and pepper if necessary. Remember that each cheese has its own rich taste, so you need to be careful with spices so as not to overdo it.
When the dough has doubled in volume, you can begin to form the khachapuri. Divide it into 2 equal parts and roll into balls. We make a boat out of each and put the cheese filling in the middle. Brush the edges with beaten yolk.
Preheat the oven with a baking sheet to 200 degrees. Then cover the hot pan with baking paper and bake the khachapuri for 25 minutes. After this time, make a hole in each boat and pour one yolk into it.
Place in the oven for another 5-8 minutes. Before serving, grease with butter.

Delicious and simple khachapuri in a frying pan

Baking khachapuri in the oven is a troublesome and time-consuming procedure, since yeast dough is most often used, and it takes a long time to prepare. It is much faster and easier to fry Georgian flatbreads with cheese in a frying pan. At the same time, they turn out just as tasty and appetizing.

125 ml kefir;
150 ml sour cream;
300-400 g flour;
0.5 tsp each salt and soda;
1 tbsp. l. Sahara;
150 g butter;
250 g cheese;
250 g mozzarella or suluguni;
a bunch of greens to taste.

Step-by-step preparation:

Take 100 g of butter and melt over a fire. Mix 125 ml of sour cream and kefir, salt, sugar, soda and melted butter. Mix everything well, adding sifted flour little by little. Knead into a soft dough and set aside.
Prepare the filling: grate the cheese on a fine grater, add the remaining sour cream, 2 tbsp. l. soft butter and chopped herbs. Mix everything thoroughly and add salt if necessary.
Divide the dough into 4 parts, form each into a flat cake. Since it is soft, you can do this with your hands rather than with a rolling pin.
Place a heaping portion of the filling in the center and gather it into a skirt on top of the edges. Pinch them and carefully turn them upside down. Lightly roll out the resulting bag into a flat cake and place it on a hot, lightly greased frying pan.
Cover with a lid and fry over medium heat on one side and the other for 7-10 minutes.

Season the finished khachapuri with a little melted butter and eat it hot.

Cooking khachapuri with puff pastry cottage cheese

Today it is fashionable to prepare various dishes from puff pastry. Khachapuri is no exception, so there are many recipes that use not traditional unleavened or yeast dough, but puff pastry. You can prepare it yourself, but it will take a long time. Many people prefer to buy a ready-made product in a store.

500 g cottage cheese;
2 chicken eggs;
2 tbsp. l. sour cream;
3 tbsp. l. butter;
a little parsley and dill;
salt and pepper to taste.

Preparation:

Divide the dough into two parts and roll each into a thin cake with a rolling pin. Place one on a baking sheet lined with parchment paper, and leave the other on the board, sprinkled with a little flour.
Making the cheese filling. Add one egg, sour cream, 1 tbsp to the cottage cheese. l. soft butter, chopped parsley and dill. Mix everything, add salt and pepper. Distribute the finished mass evenly over the surface, cover with a second layer of dough and pinch the edges tightly.
Take the second egg, separate the yolk and beat it with a fork. We lubricate the entire surface of the product with it and make several cuts on the top layer.
Preheat the oven to 220 degrees and bake the khachapuri for 20 minutes. After taking it out of the oven, put a piece of butter into the cuts made. Serve hot.

Video recipe

To prepare delicious and juicy Caucasian khachapuri at home, you need to know a few little tricks.

The dough, regardless of whether it is fresh, yeast or puff pastry, must be soft and elastic. If it is too dense, the baked goods will be clogged and tough. The approximate ratio of liquid and flour is 1:3 (for 100 ml of milk you will need 300 g of flour).
To fry khachapuri, you need to use a frying pan with a thick bottom. Stone or cast iron is best.
Soft and pickled cheeses are used for filling. If you choose cheese with a dense structure - suluguni, mozzarella, you must add softened butter or thick sour cream.
It is preferable to bake khachapuri at high temperatures - from 180 degrees. Then the dish turns out crispy and rosy.
Caucasian khachapuri should always be served hot, as they say, “hot, hot,” generously greased with butter. The first 20-30 minutes after baking or frying, the bun is the most juicy and aromatic.

Georgia is considered the birthplace of khachapuri; accordingly, it is often called Georgian flatbread with cheese. Now many people bake the product with other ingredients, so it only vaguely resembles a traditional Caucasian dish. It is made from unleavened, yeast or puff pastry. Sometimes they even use pita bread.

REMEMBER! The most important requirement of true khachapuri is an even amount of tender dough and cheese filling.

The shape of the cake can be different: round, oval, square, triangular, boat-shaped or envelope-shaped. This is not the main thing. Georgian bakers believe that the main component is skillful hands chef, his warm heart and friendly attitude towards people.

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 to 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, the classic version of 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. To quickly free the cheese from salt, 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, they also add mushrooms to the filling, and in some places they add potatoes, 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 the oven or frying pan, grease with 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 the filling:
400 g soft cheese,
1 egg,
green.

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 the 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. The ingredients are indicated for one large flatbread baked 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 the 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 cottage cheese 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 the 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 the 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 the 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

Khachapuri recipes

khachapuri with cheese recipe with photo

1 hour

325 kcal

5 /5 (1 )

Today you will learn how to easily prepare khachapuri with cheese and herbs, which we will prepare from yeast dough. If you love khachapuri, but want some variety in this dish, then these recipes will help add originality to such a popular dish.

Khachapuri is a dish that is easy to prepare and is also incredibly delicious. There are many recipes for cooking various types khachapuri. Today we will prepare classic khachapuri with cheese according to a real Georgian recipe.

Khachapuri with cheese and herbs in the oven

Kitchen appliances and utensils

rolling pin;
whisk;
grater;

baking tray;
oven;
knife and cutting board;

kitchen brush for greasing;
plastic bag;

Ingredients

Wheat flour	350 g
Milk	190 ml
Sugar	5 g
Salt	3-4 g
Dry yeast	6-8 g
Vegetable oil	45 ml
Suluguni	250 g
Adyghe cheese	250 g
Chicken eggs	2 pcs.
Green	1 bunch
Garlic	2 cloves
Water	20 ml
Sunflower oil	15 ml

How to choose ingredients for a dish

As you know, according to tradition, cheese is used for filling khachapuri. But not everyone knows which cheese is really right to choose for this.
Khachapuri requires the use of hard cheese. Which cheese is best for making khachapuri is up to you to decide. But according to tradition, they use either Adyghe cheese or Suluguni. These cheeses perfectly complement the dish and make it truly wonderful.

In our recipes today I will use both Suluguni and Adyghe cheese. When choosing suluguni, pay attention to the label. It must indicate the date of manufacture and packaging. Store-bought suluguni cheese can differ significantly from what you can find on the market. Firstly, such cheese contains less fat and most often white. But the market one can also be yellow. It depends on the fat content.
Remember one simple truth - suluguni belongs to the brine varieties of cheese, and there are no holes on it, which are characteristic of many types of cheese. The structure of real and correct suluguni is necessarily layered.
In terms of its consistency, suluguni is elastic. And when pressed, the cheese should not release a lot of moisture, but it should not be too dry.
Almost any greens are suitable for khachapuri, but I recommend using either dill or cilantro in cooking.

Cooking sequence

Preparing the dough

Preparing the filling

Assembly and baking

Cooking recipe video

I recommend you watch this video. It clearly demonstrates the cooking process delicious dough for khachapuri, the recipe for which is very original. In addition, you will see the entire process of preparing khachapuri from start to finish and get large number useful tips on cooking. This video recipe for khachapuri with cheese will allow you to prepare such a dish not only faster, but also much tastier!

Recipe: Khachapuri with cheese in the OVEN from YEAST dough from kylinarik.ru

Recipe: Khachapuri with cheese in the OVEN from YEAST dough - delicious pastries with cheese (Suluguni and Adyghe cheese).
Khachapuri is a Georgian pie with cheese. There are many recipes for khachapuri: Khachapuri with puff pastry cheese, khachapuri with cottage cheese, Adjarian khachapuri with egg, Mingrelian khachapuri, Imeretian khachapuri...

Ingredients for preparing Khachapuri with cheese in the oven from yeast dough http://goo.gl/TymrgP

Baking with cheese in the oven and other simple culinary recipes with photos, on the website Kulinarik.ru http://kylinarik.ru

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Other interesting recipes:

Cottage cheese casserole, recipe https://clck.ru/9cYFj
Curd cookies, recipe https://clck.ru/9cYHg
Cheesecakes with cottage cheese recipe https://clck.ru/9cYHo
Sochniki with cottage cheese, recipe https://clck.ru/9cYFm
Khachapuri with cheese, recipe from yeast dough https://clck.ru/9cYFo
Khachapuri with cheese recipe from Puff pastry https://clck.ru/9cYHu

Bon appetit everyone!

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Russian recipes...
Cooking! We prepare recipes at home, in the family kitchen, recipe: Khachapuri with cheese in the oven from yeast dough! Simple recipes for every day on the website Kulinarik.ru http://kylinarik.ru

https://i.ytimg.com/vi/eFu5vUkgT3Q/sddefault.jpg

https://youtu.be/eFu5vUkgT3Q

2015-12-03T22:46:04.000Z

What is a dish like khachapuri served with?

In many restaurants there is a whole ceremony for serving khachapuri. A large variety of sauces and additives are used for it. And this is very correct, since it gives the visitor the opportunity to choose the best sauce for khachapuri in his opinion.

When cooking at home, it is not always possible to serve this Georgian dish with a lot of sauces. Therefore, I advise you to serve it with sour cream. It is sour cream that goes best with khachapuri, especially when stuffed with herbs and cheese. Your household will be happy!

Basic truths

If you don't have much time to cook khachapuri, then you can save a lot of precious time by using a few useful tips.
Firstly, when you have made the dough and need to let it sit, I recommend placing it in the oven to help it rise faster. Set the oven at 40-45 degrees and watch how the dough rises!
Secondly, I recommend that you put down your forks and whisks and take a mixer instead! It is the mixer that will help you save a few minutes that you would have spent on initial stage while preparing the dough or while preparing the lubricant.

Possible other cooking and filling options

There are many options for preparing traditional khachapuri, but there are still several classic ones that came to us straight from Georgia. They were formed over centuries in different regions of Georgia and therefore differ from each other in many ways.

The peculiarity is that it is prepared in a closed form, using the khachapuri filling in the form of only cheese. If you add greens to it, it will no longer be a traditional khachapuri.

You also have to try it. This dish is prepared on the basis of a very popular fermented milk product - matsoni. Besides, distinctive feature This type of khachapuri is that suluguni is used as a filling.
In turn, it is prepared in open form in the shape of a “boat”, into the middle of which one chicken egg is driven.

If you are already accustomed to standard khachapuri, then this will be new to you, which is in no way inferior to the one made from dough. This is the simplest cooking option and also the fastest.

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

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

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

This khachapuri recipe is fresh dough can be safely considered a reference, a classic. To taste the taste of real Georgian cheese flatbread, prepare:

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

Cooking procedure:

Pour the required volume of matsoni into a bowl, add soda, and mix the broken egg.
Melt the butter and add to the rest of the products.
Gradually add flour to the dough.
Knead into a dough that does not stick to your palms and is not hard. Then cover it with a clean towel and let it brew.
Roll out the dough into a circle, the diameter of which is 5 cm smaller than that of the frying pan.
Place grated cheese in the center of the circle.
Carefully collect and press the edges of our circle to the center.
The future khachapuri must be turned over, placing it with the assembly facing down. Make a hole in the center with your finger through which the steam will escape.
Roll out the dough into a flat cake and place it in the center of a baking sheet covered with parchment.
If desired, sprinkle some cheese on top of the flatbread.
Bake in a preheated oven at 250°C for 10 minutes.
Serve khachapuri tastier hot.

Homemade khachapuri - step-by-step recipe with photos of classic khachapuri with kefir

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

Cooking time: 2 hours 10 minutes

Quantity: 6 servings

Ingredients

Flour:
Sugar:
Soda:
Butter:
Full fat sour cream:
Kefir (matsoni):
Brine cheese (suluguni):

Cooking instructions

Georgian khachapuri made from puff pastry

Preparing golden, aromatic khachapuri according to this recipe will take you a minimum of time, but the result of your labor will bring maximum taste pleasure.

Ingredients:

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

Puff khachapuri is prepared as follows:

Grate the cheese.
Cut the defrosted dough into 4 approximately equal parts, roll each into an arbitrary layer.
Place grated cheese in the center of each layer. Then we glue the edges together.
Transfer the future khachapuri to a baking sheet covered with parchment and place in a preheated oven for 20 minutes.

Yeast khachapuri

This recipe is a variation on the theme of the famous closed Imerit khachapuri; it can be cooked both in a frying pan and in the oven. The cheese, unlike the original, is taken from Suluguni, not from Imerit.

Ingredients:

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

Preparation procedure:

Prepare yeast dough by mixing warm water with salt, sugar, butter and yeast. After mixing, add 0.35 kg of flour to them.
Pour in the remaining flour gradually while kneading, so that you get a loose dough that sticks off your palms. Leave a couple of teaspoons of flour for the filling.
Cover the yeast dough with a clean towel and set aside in a warm place until it rises, having doubled in size.
While the dough is rising, we suggest making the filling. To do this, grate the cheese, beat in the egg, add the previously set aside flour, mix thoroughly, and divide in two.
When the dough reaches the required condition, we also divide it in half.
Roll out each part of the dough and place a portion of the filling collected into a ball in their center.
Gather the edges of each layer of dough in the center into a knot. Then we begin to roll out the cakes, using first our hands and then a rolling pin. The thickness of the raw khachapur flatbread should not be more than 1 cm.
Place the rolled out khachapuri on a baking sheet lined with parchment and make a hole in the center of each with your finger to allow steam to escape.
Bake in a hot oven for about a quarter of an hour. Grease the still hot khachapuri with oil.

Lavash khachapuri recipe

This recipe seems to have been created for those who don’t want to bother with dough, but still want to taste delicious Caucasian flatbread.

Ingredients:

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

Cooking steps:

Beat the eggs and salt a little in a bowl, add kefir to them, and beat again.
We unfold two sheets of pita bread out of three, cut out circles from them according to the size of our baking dish. We tear their remains into arbitrary pieces, which we place in the egg-kefir mixture.
Place the untouched pita bread in a mold, sprinkle a little grated hard cheese on top of it, and place one of the cut out circles.
Sprinkle with grated cheese again and lay out about half of the salted cheese cut into cubes.
Place pieces of lavash soaked in kefir mixture on top of the cheese. There should be some mixture left.
Add two types of cheese again.
We wrap the protruding edges of a large lavash sheet inward, and place a second circle on top of it, pour out the remaining kefir-egg mixture and sprinkle with the remaining grated cheese.
Bake khachapuri from lavash in a preheated oven for about half an hour.

How to cook khachapuri with cheese in a frying pan

On the dough from 2 cups of flour this version of cheese cakes will take:

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

For the filling stock up on the following products:

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

Cooking steps:

Mix cold kefir with sour cream, salt, soda and sugar, mix with a fork, pour in melted butter.
Add flour little by little into the kefir-sour cream mixture and knead into a soft dough that does not stick to your palms. It will have a yeast-like consistency.
We prepare the filling from a mixture of two types of cheese, sour cream and softened butter.
Divide the dough and filling into 4 approximately equal parts, from each we form a khachapuri flatbread, in the center of which we place the filling.
Gather the dough around the edges and pinch in the middle, leaving no air inside.
Gently flatten the resulting flatbread with your palms, being careful not to damage the dough or squeeze out the filling. The thickness of each khachapuri at this stage should be about 1 cm.
We fry in a dry, hot frying pan on both sides under a lid; there is no need to grease it with oil.
Season the finished flatbread with butter.

Khachapuri recipe in the oven

Cheese flatbread according to a signature Abkhazian recipe - satisfying and unforgettable delicious dish. 5-7 khachapuri will take 400 g of flour, as well as:

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

Cooking steps:

For the dough, mix the sifted flour with yeast powder, sugar, and salt.
Pour cold kefir and vegetable oil into the flour mixture, mix thoroughly, cover with a clean towel, and keep warm.
At this time we are preparing the filling. To do this, mix chopped cheese with garlic and herbs.
After about an hour, the dough should double in volume. We divide it into 5-7 parts the size of a man's fist.
Roll each piece into a circle, in the center of which you need to place the filling.
Next, we follow the standard pattern, pinching the edges in the center and rolling out the “bag” of cheese into a flat cake.
Place the cakes on a baking sheet lined with parchment and brush each one with egg yolk.
Baking takes place in a preheated oven in about 20 minutes.

How to cook khachapuri in Adjarian style

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

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

Cooking steps:

For the dough, mix water with yeast, margarine, sour cream and eggs. Knead the soft dough, give it about a quarter of an hour to rise.
For the filling, grind both types of cheese.
Divide the risen dough in half and roll out the flatbreads, placing the cheese mixture in the center.
Having pinched the edges of the cakes towards the center, we roll them out again to the same size with the filling inside.
We form peculiar boats from the flatbreads, put them on a baking sheet and send them sailing into the vast expanses of an oven preheated to 200⁰.
After about a quarter of an hour, pour the khachapuri inside each raw egg, trying not to let the yolk spread.
Let the white set, but the yolk should remain runny.
When Adjarian khachapuri is served, eaters break off pieces of the boat and dip the yolk with them. If desired, sprinkle the egg with herbs, pepper and salt before serving.

The filling in this version of khachapuri is a mixture of two types of cheese, ideally Suluguni and Imerit and a tablespoon of melted butter. You need to take 0.4 kg of cheeses, and for the dough prepare:

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

Megrelian khachapuri prepare as follows:

Mix yeast with warm water, when the mixture foams, add cold water to it. cow's milk and melted butter, mix.
Separately sift the flour with salt and sugar, then pour the yeast mixture and egg into it. Knead standard yeast dough, which should be both soft and not stick to your palms. Covering the bowl with the dough with a towel, set it in a warm place to rise.
Prepare the filling by mixing cheese and butter.
Divide the risen dough into three approximately equal parts, and divide the filling into 4 parts.
Roll out each piece in a circle, sprinkle with flour, and place part of the cheese mixture in the center.
We lift the edges of the cakes and pinch them in the middle.
Place the flatbread in the pan with the pinch down and knead it with your hands to the appropriate size; the thickness should not be less than 1 cm.
Make a hole in the center of each cake with your finger to allow steam to escape. The top of the scones can be sprinkled with some extra cheese mixture.
Bake in a preheated oven for 10 minutes.

Very quick khachapuri - a simple recipe

To prepare a quick and tasty breakfast, prepare:

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

Cooking steps:

Mix all products at once with a fork. True, the cheese can be pre-grated.
Pour into a hot frying pan sunflower oil, put our cheese mass on it. Fry on both sides, the first with the lid on, and the second without. Total time frying - a little less than a quarter of an hour.

Recipe for khachapuri with cottage cheese

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

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

Cooking steps:

Mix cottage cheese with melted butter, add slaked soda, 1 egg, sugar. Add flour to the resulting mixture.
Knead into a fairly soft dough that does not stick to your palms. Adjust the amount of flour if necessary.
Let the dough sit for a quarter of an hour.
For the filling, mix grated cheese with garlic, egg and sour cream, mix.
Divide the dough in two.
Roll each part of the curd dough into a circle 5 mm thick.
Place all the filling in the center of one of the cakes, cover with the other, tucking the edges of the top one under the bottom.
Brush the top of the cake with egg and pierce it with a fork to let air out.
Khachapuri is baked from curd dough in a hot oven for up to 40 minutes.

Lazy khachapuri - delicious with minimal effort

At least appearance This cheese pie is not very similar to Georgian flatbreads, but their essence is the same. If you wish, you can use about 0.4 kg of salted cheese, or mix it half and half with cottage cheese. In addition to them, prepare:

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

Cooking steps:

Grind the cheese, mix it with cottage cheese, chicken eggs and sour cream.
Add sifted flour with baking powder to the cheese mixture and mix.

5,00