Cooking khachapuri according to delicious recipes. How to cook khachapuri with cheese in the oven from yeast dough according to a step-by-step recipe with photos
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 settle, 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 piece of 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:
- Preparing 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 on the inside, connecting 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. tablespoons walnut oil, 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 the juicy, tasty dish is 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 to 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”
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 down the khachapuri with Lagidze mineral water. 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, ground black 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 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. spoon of yeast, 2 tsp. 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 5 mm thick, 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
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 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.
- Cut the soft, crispy khachapuri into pieces and serve hot to the table.
Khachapuri in Imeretian style
Khachapuri in Imeretian style
Khachapuri in Imeretian style is the most common in Georgia. Easy to prepare. 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
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
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
Lenten khachapuri with potatoes and mushrooms
Recipe:
- Dough. Dissolve in warm water 2 teaspoons dry or compressed 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 tablespoons) 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 and 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 a useful property in this baking - increased 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 their calorie content, they are high in protein. 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 is a flatbread with cheese filling inside. The dough for khachapuri can be anything: fresh, yeast, puff pastry. Khachapuri in the oven is a simple, very tasty culinary product. The dough from which khachapuri with cheese is prepared has a significant impact on the taste of the finished baked goods. Oven-baked khachapuri made from puff pastry is fragile, tender and thin. Khachapuri made from yeast dough in the oven is airy, but richer and more satisfying. They also prepare khachapuri from lavash in the oven, khachapuri with cottage cheese in the oven. They also have their own taste, their own “zest”. You can buy ready-made dough in the store, but it’s still better to make it yourself. Agree that a dish prepared with your own hands from start to finish will be much tastier.
Recipes for khachapuri in the oven are not so varied. They all seem very similar, however, each recipe has its own story. But all real khachapuri have one thing in common: they must have cheese. Khachapuri with cheese in the oven is a classic basic version of the dish, which everyone has the right to improve and diversify at their own discretion with additives: cottage cheese, herbs, potatoes, etc. Imeretian cheese is used for khachapuri, but it will turn out just as well with suluguni and feta cheese. Khachapuri with cottage cheese and cheese is also a good option for this product.
Real khachapuri dough is traditionally kneaded with matsoni, milk curdled in a special way. But it is difficult to buy it outside of Georgia, so sour milk, kefir, and sour cream are suitable. Khachapuri with kefir in the oven is in no way inferior to the classic one, and also has its own excellent properties.
Particularly busy housewives have learned to make so-called lazy khachapuri in the oven, which is prepared without kneading the dough. The trick is to save time by mixing cheese, cottage cheese and flour at once, and preparing quick khachapuri. Believe me, it is also tasty and aromatic.
As you can see, the recipe for khachapuri dough in the oven can vary, you need to choose one that is close to your taste. But you also need to choose based on appearance, since khachapuri can be decorated in different ways. Take a close look at the photos of khachapuri in the oven. Recipes with photos will tell you a lot of interesting and useful things about preparing and serving the dish.
The advice of experienced chefs will also help you:
The consistency of the dough should be soft; there is no need to overdo it with flour;
If the cheese you prepared for the filling is too salty, you need to pre-soak it for several hours. To do this, a large piece of cheese is cut into slices two centimeters thick;
Khachapuri should be made thin. The thinner it is, the better;
Finished products need to be greased with butter;
Prepare khachapuri in an oven preheated to 180-200 degrees for about 20 minutes. Make sure that the baked goods are not overly fried; they only need to be lightly browned;
Instead of classic cheese (Imereti, Suluguni), you can take not very salty cheese;
In the absence of matsoni, you can prepare it yourself. To do this, you need to heat 3 liters of milk, add two tablespoons of sour cream or kefir to it, close the lid, insulate it and leave it to mature. After two hours, the milk can be transferred to the refrigerator, where it can be stored until the mass thickens.
Traditional Georgian khachapuri is a closed pie baked over an open fire. A mixture of eggs, matsoni, butter, flour, and yeast hides the most delicate filling of fresh Imeretian cheese. However, it is not necessary to strictly follow the classic recipe: use your imagination, and the age-old dish will sparkle with unexpected shades of taste.
How to cook khachapuri with cheese
Surprisingly quick to prepare, this pie turns out amazingly tasty even for novice housewives. It’s interesting that there are hundreds of recipes for khachapuri with cheese. In every region of Georgia you will be treated to a pie, which is prepared in a special way, characteristic of this region. You can use any recipe as a basis for your own culinary masterpiece. Do you have any doubts about how to cook khachapuri with cheese correctly? Use one of the recipes below with step-by-step instructions.
Khachapuri in Imeretian style
The main condition is that only one type of cheese is placed inside the flatbreads: Imeretian. Hence the name. These flatbreads are good as an independent dish or a hearty alternative to bread. It’s better to make several servings at once: the aromatic khachapuri with a brittle crust and viscous filling disappears as soon as it has time to fry. Ingredients:
- flour – 1 kg;
- vegetable oil - 4 tbsp. l.;
- milk – 300 ml;
- dry yeast, sugar, salt - 2 tsp each;
- water – 400 ml;
- grated Imeretian cheese, butter - 200 g each.
How to cook:
- Pour water over sugar and yeast and set aside for 15 minutes.
- Pour the fermented yeast into a container with flour, add milk, salt, quickly knead the dough, adding water if necessary - and don’t think about it for 15-20 minutes.
- Press sunflower oil into the finished dough, place the resulting ball in a bowl, and let rest for 40–50 minutes. Then pick up the edges of the dough inside the ball, turn it over, and place it back in the bowl. Repeat the entire procedure four times.
- Divide the ball into eight koloboks, roll each one out, spread the cheese over the flatbreads, and bring the edges together. Bake in a hot dry frying pan, remove from heat and grease with butter.
From puff pastry
Relatively recently, culinary specialists have compiled a recipe for puff pastry cakes with cheese. It has successfully taken root in many cuisines along with classic variations. This recipe makes khachapuri with cheese crispy and appetizing. They are good hot with strong tea or coffee, chilled milk or kefir. The recipe for khachapuri made from puff pastry with cheese in the oven is as follows. Ingredients:
- flour – 5 glasses;
- butter – 800 g;
- water – 200 ml (1 glass);
- vinegar – 5 g (1 tsp);
- eggs – 2 pcs.;
- salt – ½ tsp;
- crushed Adyghe cheese (Abkhazian, feta cheese, suluguni) – 250 g.
How to cook:
- Mix 4 cups flour, eggs, water, vinegar and salt, knead into a ball, and let rest for 20 minutes.
- Grind 600 g of butter and the remaining flour.
- Roll out the dough into a rectangle, sprinkle with butter crumbs, and fold into an envelope. Run the rolling pin over it again, fold it into quarters, and put it in the refrigerator for 60 minutes.
- Roll out the prepared dough, cut into square pieces, place cheese and a piece of butter in the middle, fold into a triangle, lightly pressing the edges with a fork.
- Bake the finished cheese triangles for half an hour in the oven. Temperature – 200 °C.
In a frying pan
According to the recipe below, khachapuri with cheese in a frying pan is even easier to prepare than in the oven. They look like pancakes, but thick, salty in taste, with grains of sticky filling. Another recipe for a caring and generous housewife. Delicate flatbreads made from yeast-free dough are best made for breakfast and served piping hot: fast, satisfying and amazingly tasty! Ingredients:
- milk, flour - 2 cups each;
- eggs – 2 pcs.;
- butter – 60 g;
- suluguni (cheese cheese, cottage cheese) – 600 g.
How to cook:
- Beat eggs and milk.
- Gently stir in the flour and process with a blender so that no lumps remain. Crumble the suluguni there.
- Grease a heated frying pan with butter, pour some of the dough onto it (indicate the thickness of the cake to your taste), bake on both sides.
Khachapuri with kefir
Can't stand milk even in baked goods? The recipe for cheese cakes with kefir is perfect for you. This is where you can safely use a fermented milk product that has been sitting in the refrigerator for two or three days unnecessarily. A tip for moms: children love this kind of cheese pastries. And so that little picky people don’t refuse the delicacy, bake triangles, boats or rolls. According to the recipe, for the dish you will need:
- flour – 6 glasses;
- kefir – 2 glasses;
- soda – 1 tsp;
- salt, sugar - 2 tsp each;
- vegetable oil – 4 tbsp. l.;
- butter, shredded cheese - 600 g each.
- eggs – 4 pcs.
To prepare the dish:
- Beat 2 eggs, pour in kefir, vegetable oil, add soda, salt and sugar, mix everything thoroughly.
- Gently add flour, knead the dough, let it rest for half an hour, then divide into pieces and roll them out.
- Mix shredded cheese, 2 eggs, put the filling into pieces, give the small flatbreads the desired shape.
- Fry in a frying pan. Remove from heat and brush with butter.
In the oven
This recipe for khachapuri with cheese is interesting because suluguni is not only used as a filling, but also sprinkled on top of the flatbread. It is baked only on the bottom side and, studded with aromatic cheese crumbs, looks very appetizing. Products for the dish:
- flour – 400 g;
- matsoni (kefir) – 250 ml;
- butter – 30 g;
- egg – 1 pc.;
- soda – 1 tsp;
- suluguni – 300 g.
To prepare according to the recipe:
- Mix matsoni, butter, egg, add flour and soda. Set aside the kneaded dough to rest for half an hour.
- Roll out the flatbread, lay out 250 g of shredded cheese, close the edges of the flatbread in the middle, turn it over, sprinkle with the remaining cheese.
- Bake for 10 minutes. Oven temperature – 250 °C.
From lavash
The calorie content of khachapuri made from lavash with cheese is low. And this is understandable. Thin sheets contain fewer calories than fluffy dough. The recipe for khachapuri with lavash cheese is one of the simplest, and it will take a minimum of time to prepare the aromatic flatbread. Ingredients:
- thin pita bread - 2 sheets;
- any hard cheese – 150 g;
- vegetable oil – 2 tbsp. l.;
- eggs – 3 pcs.;
- cottage cheese – 400 g;
- kefir – 200 ml;
- salt – 1 tsp.
To cook according to the recipe.
- Wheat flour – 1kg
- Warm water – 0.5 liters
- Granulated sugar – 1 tablespoon
- Dry granulated yeast – 1 tablespoon
- Salt – 1 teaspoon
- Vegetable oil – 100 ml
- Eggs – 2 pieces
- Butter or margarine – 50 g per dough
- Butter – 100 g for filling
- Cheese – 1400 g
Cooking process:
From this amount of ingredients we will get 4 khachapuri flatbreads, each one will require approximately 350 g of cheese filling.
Ideally, for the filling, of course, use delicate, lightly salted Adyghe cheese, Ossetian or Imeretian; sometimes I add Russian (or any other) cheese to Adyghe cheese.
Let's start by preparing yeast dough for khachapuri (you can often find khachapuri dough made with sour milk, matsoni or kefir in recipes).
Pour slightly warm water into a deep cup, add sugar and dry yeast.
Leave them for 15 minutes, during which time the yeast will dissolve in the water and turn into foam. You need to add salt to it.
Heat the vegetable oil along with margarine or butter; do not make it hot so as not to kill the yeast. Place in a bowl with yeast.
Add sifted flour to them and knead the dough. Sometimes I knead the dough for khachapuri in a bread machine, it’s more convenient.
The yeast dough will rise and mature in a warm place for about 1 hour. It should expand well in volume.
Preparation of cheese filling for khachapuri:
Grate the cheese on a coarse grater or knead it well with your hands. I also grate the butter. Add the whites of two eggs, butter and salt to taste to the cheese (if the filling includes feta cheese, no salt is added). Mix everything.
In order for the khachapuri to be rosy and shiny, you need to prepare a lubricant for them.
To do this, mix the remaining yolks with two tablespoons of sunflower oil and three tablespoons of water.
The dough and filling for khachapuri are ready, the next step is to tell how to make khachapuri stuffed with cheese and eggs.
All dough and filling are divided into 4 equal parts. A ball is formed from each and a flat cake is rolled out. You need to roll it out so that it is convenient for you to place the filling on it and pinch it.
Gather the edges of the cake towards the center.
Pinch the flatbread with the filling and gently knead it with a rolling pin or hand so that the cheese filling is evenly distributed inside the thin pie.
Turn the khachapuri seam side down and roll it out using a rolling pin.
Cooking khachapuri with cheese in the oven
Georgian housewives bake khachapuri in a special stone or clay frying pan called ketsi. We will bake khachapuri on a baking sheet or round frying pan. Place the flatbread stuffed with cheese on a baking sheet or frying pan; they can be greased with butter or simply sprinkled with flour.
To prevent the khachapuri from rising like a mushroom during baking, we will make a pattern on it with a fork so that hot air can escape.
The top of the flatbread should be greased with a mixture of yolks, butter and water.
Bake khachapuri in the oven at high temperature, 230-250 degrees until beautifully crusted, approximately 25 minutes.
Cooking khachapuri with cheese in a frying pan
The frying pan for baking khachapuri should be cast iron or with a thick bottom. They need to be baked over medium heat in a dry frying pan with a lid.
The baking time for khachapuri in a frying pan will depend on the thickness. Thin flatbreads with cheese are baked for about 5 minutes on each side.
grease not with yolks, as for the oven, but with butter already prepared right on the plate.
Don’t skimp on the oil for khachapuri; as soon as it is absorbed, you can try them.
How to cook khachapuri with cheese in a slow cooker
We turn on the multicooker to the “baking” program for 60 minutes; I use a Panasonic multicooker to prepare khachapuri.
The flatbread is baked in a slow cooker on each side for 30 minutes.
Transfer to a steaming tray or plate and grease generously with butter.
A very popular Georgian dish that everyone has tried is khachapuri. This is a kind of flatbread with cheese filling that Georgians use instead of bread.
In Georgia, every housewife has her own secrets for preparing this dish. Therefore, currently there are a huge number of interpretations of preparing khachapuri using different doughs and different fillings. We offer you the best of them.
Khachapuri with lavash cheese
This recipe is considered the simplest because there is no dough required. For the dish you you will need:
- pita;
- 250 gr. Suluguni cheese;
- 250 gr. kefir;
- 250 gr. cottage cheese;
- 2 eggs;
- butter
Cooking khachapuri with cheese
- First you need to beat kefir with eggs. Grate the cheese and mix it with cottage cheese, adding salt to the mixture to taste. The pita bread must be laid out on a greased baking sheet so that one part remains free.
- The remaining pita bread is divided into pieces, which are dipped in the kefir mixture. Some of these pieces are placed on top of the pita bread laid out on a baking sheet and sprinkled with part of the cheese mixture on top. This procedure is repeated three times and after the edges of the pita bread are folded up and covered with the free part of the pita bread.
- All this is coated with the remaining kefir-egg mixture and put in the oven for 30 minutes.
Megrelian khachapuriwith cheese
To prepare this type you will need:
- 350 gr. Suluguni;
- 1 egg;
- 300 gr. flour;
- dry yeast;
- margarine.
Cooking khachapuri with cheese
- First, prepare the dough. To do this, take 200 ml. water and add salt and sugar, then add yeast, flour and add margarine while kneading. Leave the resulting mixture for about an hour, maybe a little more.
- While the dough is rising, grate the cheese. After the dough has arrived, roll it out and stuff it.
- Gather the edges, pinch in the center, brush with yolk and place on a baking sheet. The yolk can give not only a very tasty, but also an aesthetically pleasing crust. Sprinkle with the remaining cheese and place in the oven for twenty minutes.
Puff khachapuriwith cheese
Puff pastry and cheese are a very tasty combination. To please your loved ones, you need to take the following ingredients with such a dish:
- 500 gr. puff pastry;
- 500 gr. feta cheese or suluguni;
- one egg.
Cooking khachapuri with cheese
- To prepare, roll out the dough into 3-5 mm flat cakes. In each we put grated cheese, previously mixed with an egg. Fold into an envelope and bake until golden brown.
- Before serving the dish, you need to grease the flatbread with a small amount of butter.
- Here you can experiment by adding ham with cheese.
Khachapuri with Adjarian cheese
Adjarian khachapuri is a special variation of this dish. Firstly, they differ in shape, and secondly, they have an original taste and an unusual way of eating.
Required ingredients:
- dry yeast;
- flour;
- 300 gr. suluguni, feta cheese or Adyghe cheese;
- butter;
- vegetable oil;
- egg.
Cooking khachapuri with cheese
- First, knead the dough. In 150-200 ml. add yeast to the water and leave for 15 minutes, stirring thoroughly before doing so. Then add 0.5 kg of flour.
- It is very important that the dough is the right consistency so that it can be easily manipulated. If the dough turns out to be too liquid, then you should add flour, but if it’s the opposite, then you should dilute the resulting mixture with water.
- After this, add 1 tbsp. l. vegetable oil and place in a warm place. On average, the raising time for such a dough is one to two hours.
- For the filling, grate the cheese with butter and mix thoroughly.
- Once the dough is ready, the fun begins. Roll it out into medium-sized circles and add filling to each one. Then we twist each side like a roll and connect it, leaving the center free, so that it looks like a boat. Place more filling in the center and brush the edges with egg yolk.
- Cooking time is 15 minutes. You must not miss the moment when the center filled with cheese begins to boil and carefully beat 1 egg into it.
- When the protein sets and turns white, this is a signal that the khachapuri can be served.
How to eat khachapuri with cheese
It is very interesting that you need to eat such khachapuri correctly, breaking off the edges and dipping into the filling in the center.
Whatever khachapuri recipe you choose, you will get wonderful pastries that can be used as an independent dish or as an addition to the main menu.
Khachapuri with cheese - video recipe
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