Traditional and unusual recipe for khachapuri with cheese: prepare it step by step. Recipe for making khachapuri at home
Georgian national cuisine is simply unthinkable without this unique dish. Khachapuri is a cheese flatbread, the recipes of which are passed down from generation to generation. They can differ so radically from each other that common roots will be preserved only in the name. Now it is quite possible for us to try this delicacy. To do this, you don’t have to visit a Georgian restaurant; anyone can prepare khachapuri at home. The main nuances and recommendations for successful preparation, as well as the best recipes, are given in our article.
The classification of khachapuri is quite simple, although in Georgia not only each region can boast of a unique signature recipe, but literally every family. Flatbreads are prepared from lean, yeast and puff pastry, and the filling is chosen from traditional Georgian cheeses.
The “classic” dough for khachapuri is prepared with matsoni, a fermented milk product typical of Georgia and Armenia.
It is made from specially fermented milk and is perfect for quenching thirst on a hot day. Adults and children drink matsoni; you can buy it in large supermarkets, but it’s much easier to make it yourself.
Recipe for Georgian matsoni:
- Boil half a liter of fresh cow's milk with good fat content and cool slightly.
- Mix a tablespoon of sour cream with 5 drops of Hilak Forte. You can use other bacterial starters, as well as fermented preparations to restore intestinal microflora.
- Add the resulting mixture to warm milk, wrap tightly with a towel.
- After 4 - 5 hours, the fermented milk product is ready.
- In the future, the role of the starter will be played by the finished composition. You need to take it at the rate of a teaspoon per half liter of milk.
Connoisseurs of Georgian cuisine claim that in this way real matsoni is obtained only 5-6 times of preparation.
If this option is too labor-intensive, you can make khachapuri with kefir, yogurt, sour cream and even sour milk. There are quite a lot of recipes, so choosing the right one will not be difficult.
How to cook khachapuri: the best recipes
Using step-by-step instructions, you can quickly and deliciously prepare this amazing dish yourself. Different options for forming flatbreads, a variety of fillings, as well as the ability to choose any suitable dough provide an excellent field for creativity. Using your imagination and improving the recipe, as well as preparing your own version of khachapuri will be appropriate not only for everyday meals, but also for the holiday table.
In the classic version, traditional Georgian cheeses are used as a filling for the flatbread: feta cheese, Imeretian cheese, Adyghe cheese or Suluguni. There are options when the filling for khachapuri is made from cottage cheese, beans, fish or meat. Almost any product that can be salted is suitable for this. Airy dough and a slightly spicy filling are the main secrets to the successful preparation of delicious khachapuri.
Required ingredients:
- kefir or matsoni - 0.5 liters;
- flour - 5 glasses;
- egg - 1 piece;
- oil - 2 tbsp;
- sugar - 1 tbsp;
- salt - 1 tsp;
- soda - 0.5 tsp.
How to cook:
- Make a soft dough using all the ingredients and place in a warm place to “rest.”
- Prepare suitable filling. In classic khachapuri with cheese it is finely chopped (grated) cheese, greens and egg.
- Roll out several flat cakes from the dough, put the filling inside, leaving a small hole in the middle.
- If desired, you can fry the khachapuri in a lightly greased frying pan or bake in the oven.
Serve hot along with any sauce you like. They are also often used not as a separate dish, but as an addition to a side dish.
Adjarian khachapuri recipe
For this type of preparation, it is advisable to make the dough with yeast, using dough with the addition of vegetable oil. The biggest difference lies in the way the cakes are formed. Outwardly, they resemble “boats” with an egg baked inside.
Required ingredients:
- a glass of warm water or milk;
- a packet of yeast;
- oil - 3 tbsp;
- sugar - 1 tbsp;
- flour - 0.5 kg.
How to cook:
- Prepare the dough, knead the dough.
- Let the dough rise, at this time make the filling.
- Grate about half a kilo of cheese, add two raw eggs so that the mixture is homogeneous.
- The filling can be salted if the cheese is not too salty on its own. Also add herbs and your favorite spices to the filling.
- Divide the dough into six parts.
- Roll each part into an oval cake.
- Place the filling in the middle of the cake, distributing it evenly.
- The edges are pinched, forming a “boat”.
- “Boats” are laid out on parchment and baked in the oven until half cooked.
- Before the dough is completely fried, a raw egg is broken into the middle of the “boats” and greens are added (optional).
- In three minutes the khachapuri is ready.
The highest level of cooking is considered to be the half-cookedness of the yolk in this recipe.
Real connoisseurs use it as a sauce, dipping pieces of flatbread. Original Adjarian-style khachapuri will become an original table decoration and will appeal to the most picky guests.
Megrelian khachapuri recipe
The subtleties of preparing such a dish are that the filling must be placed inside and outside the dough. Mastering this technique is not too difficult, especially since the dough according to this recipe turns out to be very manageable and tender. The amount of ingredients is designed for one large serving; if you need to feed many guests, double the serving.
Required ingredients:
- warm water - 200 ml;
- flour - 300 gr;
- sugar - 1 tbsp;
- dry yeast - 0.5 tsp;
- butter or margarine - 50 g;
- salt - 1 tsp.
Cooking method:
- Knead the suggested ingredients into a soft dough and let it rise.
- Grate approximately 400 grams of hard cheese. Set aside a little - suitable for the “second” filling.
- Mix the remaining cheese with a raw egg, herbs and spices.
- Roll out the dough, put the filling in the middle, raise the edges and pinch in the middle.
- Roll out the formed cake a little with a rolling pin to make the layer thinner.
- Make a small hole in the middle, about 5-10 mm.
- Transfer the flatbread to a baking sheet, grease the top with oil and bake.
- At the end of baking, sprinkle the remaining cheese on the flatbread and leave until browned.
This cooking method produces a very interesting and tasty pie with a crispy crust and a soft center.
Khachapuri recipe in Imeretian style
A separate word needs to be said about this recipe. For Imeretian khachapuri, use any dough except puff pastry, since the flatbreads will be fried in a frying pan.
The highlight of the dish is the unique taste of the cheese filling. There is a special Imeretian cheese for this, but it is quite difficult to find here. A similar taste can be achieved experimentally by mixing various combinations of products available to us.
How to replace Imeretian cheese:
- Add three parts of Adyghe cheese to one part of cheese, as well as a little butter so that the mixture is soft enough.
- Equal proportions of mozzarella and suluguni.
- For one part suluguni - four parts feta cheese.
If the cheese mixture turns out to be too bland, add additional salt. The dough must be rolled out to the size of the pan you are using. The filling is laid out in the middle, the edges are carefully pinched. The flatbread is fried in an almost dry frying pan; greasing with oil is allowed as for pancakes, but not a regular layer for frying. The first side must be fried with the lid closed, after which it is removed. Such khachapuri is a closed pie and is served in portions.
Puff pastry khachapuri recipe
This, as they say, is an option for the lazy. You can purchase ready-made dough, or if you have the necessary culinary skills, you can make it yourself.
Required ingredients:
- flour - 0.5 kg;
- butter - 400 gr;
- water - 0.5 cups;
- salt - 0.5 tsp.
Cooking method:
- Mix flour with a small amount of butter and dilute with water.
- Knead the dough, add salt and put in the refrigerator.
- Roll out the dough into a sheet, put a piece of butter, fold it into an envelope.
- Repeat the operation several times.
- As a filling you can use cheese with chopped boiled egg, herbs and spices.
- Roll out the dough and cut into squares.
- Place the filling in the middle and cover with the opposite piece.
- Pinch the edges, brush with beaten egg and bake.
An interesting shape is obtained by forming triangles from square pieces. To prevent the edges from falling apart, you can use a fork, this way they will also turn out with an interesting pattern.
Lavash khachapuri recipe
Purchasing ready-made Armenian lavash is an excellent reason to pamper your loved ones with this wonderful dish. A fairly large and thin pita bread is suitable for this. You can use any option as a filling; usually these are simply available products from the refrigerator.
Required ingredients:
- thin pita bread - 1-2 pcs.;
- cottage cheese - 300 gr;
- Adyghe cheese or suluguni - 300 gr;
- egg - 2 pcs.;
- salt, spices, herbs - to taste;
- butter - 100 gr.
Cooking method:
- The pita bread must be cut to the width of the baking sheet and laid out on the table.
- Take good fat cottage cheese, grated cheese and suitable spices: herbs, garlic, salt and seasoning. Stir the mixture, add butter if necessary.
- Spread the filling in a thin layer on the surface of the lavash.
- Starting from the edge, roll the pita bread into a roll.
- Brush the top with beaten yolk and place in the oven.
- When serving, spread butter on top and cut into portions.
You can simply form a closed pie from pita bread, as well as make interesting “envelopes” or “bags”. In general, it is enough to show your imagination and make this dish not only tasty, but also unusual in appearance.
There are a lot of recipes for how to cook khachapuri with cheese, but this composition is perfect for the first experiment.
Required ingredients:
- hard cheese - 300 gr;
- sour cream - 300 gr;
- egg - 2 pcs.;
- greens (any to taste) - 100 g;
- flour - 3 tbsp;
- oil - 3 tbsp;
- salt - 1 tsp.
Cooking method:
- Mix all of the above into a homogeneous mass.
- The mixture cannot be beaten, it just needs to be mixed until smooth.
- Pour a little oil into a frying pan with a thick bottom.
- When the oil is hot, spoon the dough onto it.
- Fry on both sides like pancakes.
Of course, such khachapuri is strikingly different from the classic Georgian dish. At the same time, they are ideal as a quick snack for a family dinner.
Recipe for khachapuri with cottage cheese
Completely adapted to our tastes, little gourmets really like this dish. By showing a little imagination and changing the already transformed recipe, you can make sweet khachapuri.
Required ingredients:
- 0.5 liters of kefir;
- flour - 4 cups;
- egg - 1 piece;
- oil - 2 tbsp;
- cottage cheese - 2 tbsp;
- salt - 1 tsp;
- soda - 0.5 tsp.
Cooking method:
- Quickly knead the prepared ingredients into a dough.
- While the dough is resting, prepare the filling.
- To do this, you can take about half a kilo of cottage cheese, add a little grated cheese, one egg and herbs.
- If the mass turns out to be very crumbly, you can add a little butter.
- The flatbreads are rolled out in a thin layer, the filling is laid out in the middle, and the edges are pinched.
- The finished cake must be carefully rolled out again so that the layer is minimal.
- These flatbreads must be fried in a non-stick frying pan, preferably without any oil at all.
The “children’s” version of such flatbreads can be prepared on the basis of cheese mass, with the addition of dried fruits and other delicacies. In this case, it is better to bake the khachapuri in the oven rather than fry it.
How to cook khachapuri with cheese so that they turn out tender and airy? Firstly, the dough should not be kneaded too much. It is imperative to let it rise and form the cakes as quickly as possible. Secondly, the flatbreads must be served piping hot, and the already cooled dish must be heated in the microwave. The highlight is that melted cheese coupled with the most delicate dough is an incredible combination. Other tricks for successful cooking are presented below.
Nuances of preparing khachapuri:
- Cheese that is too salty must be cut into thin slices and soaked in water for at least three hours. Water must be changed as needed.
- The dough should not be kneaded for too long, otherwise the finished dish will turn out hard.
- Khachapuri is fried in a frying pan with a minimum amount of oil, or better without it at all.
- The cheese and dough should be approximately the same in volume.
- Khachapuri with meat is usually made from ready-made filling. It can be minced meat fried with onions, finely chopped sausage or ham, or even just pieces of boiled meat.
Georgian khachapuri has long become a familiar dish in our kitchen. The ease of preparation and consistently good taste give them unprecedented popularity. Almost any product is suitable as a filling for flatbreads, and the shape and method of preparation can be chosen from among numerous options.
The dough for Georgian flatbreads can be made with yeast or lean; there are recipes for khachapuri with cheese made from puff pastry.
The main nuances of preparation are described in the information in our article, as well as the best recipes. Cooking khachapuri is a creative process, so flights of fancy and a little impromptu are only welcome. Focusing on the available ingredients and family preferences, you can create your own family recipe, which will be lovingly passed on by children and grandchildren.
Khachapuri with cheese, step-by-step photo recipe in the oven, in a frying pan and in a slow cookerKhachapuri is a traditional dish of Georgian cuisine, figuratively - cheese pie, and literally translated - bread and cheese. I’ll tell you how you can prepare delicious pies with cheese and khachapuri at home.
There are many delicious khachapuri recipes:
- khachapuri in Adjarian style (in the form of a boat filled with egg),
- khachapuri in Georgian,
- khachapuri in Imeretian style,
- khachapuri in Abkhazian,
- Megrelian khachapuri (this is when cheese is placed on top of the khachapuri before baking),
- Svan khachapuri (with meat),
- Ossetian,
- Armenian khachapuri.
Traditional khachapuri is prepared with unleavened curd cheese of the Adyghe type and an egg, or from feta cheese, suluguni with the addition of cottage cheese, but there are many recipes that use hard cheeses in addition to Adyghe cheese and do not add greens to the khachapuri. And some housewives make this recipe their own, special, and put not only greens in the khachapuri filling, but also garlic, ham, meat, smoked cheese, potatoes, champignons, and fish. Smart housewives love to cook khachapuri quickly and use ready-made puff pastry or lavash to prepare lazy khachapuri. We will prepare real khachapuri with yeast dough, and we will try to bake them not only in the oven and frying pan, but even in a slow cooker!
We will use the following products in the khachapuri 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
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, Ossetian or Imeretian cheese,
How to cook khachapuri:
Let's start by preparing yeast dough for khachapuri
(you can also often find dough for khachapuri made with sour milk, matsoni or kefir in recipes).
- Pour slightly warm water into a deep cup, add sugar and dry yeast.
2. Leave them for 15 minutes, during which time the yeast will dissolve in the water and turn into foam.
3. You need to add salt to it.
4. Heat the vegetable oil along with margarine or butter, do not make them hot so as not to kill the yeast. Place in a bowl with yeast.
5. Add sifted flour to it and knead the dough. Sometimes I knead the dough for khachapuri in a bread maker.
6. The yeast dough will rise and ripen in a warm place for about 1 hour. It should expand well in volume.
Preparation of cheese filling for khachapuri:
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.
Cooking khachapuri with cheese in the oven
Cooking khachapuri with cheese in a frying pan
Do not skimp on the oil for khachapuri; as soon as it is absorbed, you can try it.
Khachapuri is a national dish of Georgian cuisine, which has taken root in Russia with great success and adapted to local conditions. Like almost any type of pie, this type has several advantages: you can take it with you for snacks, and if we talk about khachapuri cooked in a frying pan, then such types can be made even in the country, where not everyone has an oven.
Today, khachapuri is known to us in various forms: as an open and closed pie with cheese, as small cheesecakes on puff pastry, or as a kind of pita bread with cheese. In its original form, khachapuri is a flour product in which the mass of cheese prevails over flour, without any other specifications. Actually, this is evidenced by its names “khacho” and “puri”, which are literally translated from Georgian as cottage cheese and bread, respectively. But how to cook khachapuri is a rather difficult question.
Secrets of cooking khachapuri
Depending on the region of Georgia, khachapuri can be prepared in different ways, also, as mentioned above, khachapuri has expanded beyond its original places of preparation, and alternative recipes have appeared in other countries under the same name. Therefore, it is impossible to name universal secrets; each recipe will have its own.
And yet, if we talk about the classic recipe, then there are several general provisions:
Khachapuri is prepared using a special dough, which is made in an acidic medium - matsoni, sometimes adding soda to it. The use of yeast for acidic conditions is not required. On this basis you can prepare both khachapuri from puff pastry and ordinary products.
If you don’t have matsoni on hand, you can replace it with sour cream or yogurt, draining off a significant part of the whey. Sometimes kefir and fermented baked milk are also used.
The dough is kneaded loosely so that the final product is tender. In order to mix less flour into the khachapuri dough, but to get it not sticky to your hands, after kneading it is allowed to rest so that the gluten swells.
For khachapuri, the following brine types of cheese are used: Imeretian, Chanakh, Kobi, and feta cheese. You can prepare products with Adyghe cheese. Brine-type cheeses are usually very salty, so they are cut into thin layers in advance and soaked in water.
Khachapuri is often cooked in a dry frying pan rather than in an oven. This method is not a modern instant recipe, but quite traditional.
The term "puff pastry" can be understood as either a standard puff pastry with vertical layers, or a dough with horizontal layers, as well as a closed pie, since the cheese separates the cake into two layers.
Khachapuri filling
Despite the fact that everyone knows khachapuri as a flatbread with cheese, even in Georgia itself it can be a pie with fillings of different composition. First of all, you can add any greens to the cheese filling. There are often recipes with the favorite combination of ham and cheese. And sometimes it can even be something like an Ossetian pie with potato or meat filling. And of course, in Adjarian khachapuri, in addition to the cheese, an egg is beaten.
Khachapuri shape options
In addition to the fact that khachapuri differs in dough and fillings, depending on the traditional place of preparation of a particular type, they can also differ in shape. Thus, Adjarian products are known for their boat shape.
Khachapuri in Tbilisi and Imereti are round flatbreads, the size of which may depend on the size of the frying pan; the cheese in such products is located inside. Megrelian khachapuri is also a round flatbread, but the cheese is not only inside, the outside of the product is also sprinkled with cheeses.
Balkan-style products are small puff square buns. Using the same principle, triangular products or small open boats, which we usually call envelopes, can be made.
There is another uncommon type - Achma or Sagan-Makarina - this is a cheese and flour product made from boiled layers of dough, baked in a mold. In addition, there are many lazy forms of the dish, where the base can be pita bread or they will be a cheese and flour casserole in a frying pan.
Khachapuri dough
With all the varieties of khachapuri, it is already difficult to say which dough will be correct; everything will depend on what type of cheese and flour product you choose. So, for example, in some recipes it will be stated that the dough should be unpalatable, but by replacing matsoni with sour cream, richness cannot be avoided, just as with butter dough of any type of layering it is impossible to avoid the use of butter. In others, on the contrary, baking will be recommended.
Sometimes you can find recipes for yeast dough, but an acidic environment in combination with soda works well without yeast, and frequent consumption of products using quick yeast is not very good for health. Therefore, the use of yeast-free dough is a priority.
Using puff pastry in the oven is the only correct option for this type of dough, if we are talking about dough with horizontal lamination.
Classic khachapuri with cheese
- Wheat flour 4 tbsp
- Matsoni (yogurt) 0.5 l
- Chicken egg 1 piece
- Salt 1 tsp
- Sugar 1 tsp
- Soda 1 tsp
- Vegetable oil 2 tbsp. l
- Feta (cheese cheese) 1 pack
- Suluguni 250 g
- Mozzarella 150-200 g
Sift the flour through a sieve onto the table, thereby saturating it with oxygen. Make a depression in the center of the resulting mound, pour in the matsoni, break the egg, add butter, salt, sugar and soda. Knead a pliable dough and leave it to rest for an hour in the refrigerator under a towel.
Meanwhile, grate the mozzarella and suluguni, mash the feta and combine everything together.
Divide the resulting dough into 8-9 parts. Roll each one into a bun and then roll it out into a flat cake. Place the cheese filling in the center of the flatbread and gather the edges, pinch them, leaving a small round hole in the center. Roll out the workpiece to the required size.
Fry in a preheated frying pan with a little oil until nicely browned.
Khachapuri with suluguni cheese
- Flour 4-4.5 tbsp
- Kefir 1% 500 ml
- Margarine 200 g
- Salt 1 tsp
- Soda 1 tsp
- Vinegar 1 tsp
- Ossetian cheese 700 g
- Eggs 1 piece
First of all, take the margarine out of the refrigerator so that it softens. Pour enough kefir into a bowl. Quench the baking soda with vinegar and add to the bowl. Add salt and mix well.
Add flour and knead into a soft dough, so that it does not stick to your hands. Knead it a little on the counter and cover for 30 minutes, letting it rest.
Then roll out into one large layer with an approximate thickness of 4-3 mm. Coat the layer with margarine and roll it up. Place the roll in the refrigerator for 60 minutes.
Grate the cheese. Place the egg in a bowl and beat it. Then add the grated cheese and stir so that the egg is evenly distributed between the cheese.
Remove the roll from the refrigerator and cut into pieces 5-7 cm long. Knead the resulting cylinder into a flat cake, so that you can roll out the sections, not the sides. Roll into a square.
Place the cheese and egg filling in the middle of the square and assemble it with an envelope, pinching the edges. Turn the workpiece over and roll it out slightly so that the tuck seams are “lost.”
Cook the flatbreads in a thick-bottomed frying pan without adding oil over medium heat until the product turns golden brown. Then turn the product over, cover with a lid and continue cooking for another 2-3 minutes.
Khachapuri with cheese and ham
- Kefir 1 tbsp
- Salt 0.5 tsp
- Sugar 0.5 tsp
- Baking soda 0.5 tsp
- Hard cheese 150 g
- Ham 150 g
- Flour 2 tbsp
Mix kefir with salt, sugar and soda. Stir in enough flour to form a pliable dough and leave to rest for 30 minutes, covered with a towel.
Grind the ham and cheese into finely chopped pieces.
Cut the dough into portions. Roll out into a square and place the filling in the center of each square. Gather it into an envelope, pinching the edges, pulling the corners to the center and pinching them too. Turn seam side down and roll a little with a rolling pin.
Fry in a small amount of vegetable oil on both sides.
How to cook khachapuri from puff pastry
Most often, khachapuri is prepared from puff pastry, using ready-made dough, because... A recipe for good puff pastry is quite difficult to find. When preparing such a dish, khachapuri made from puff yeast dough will be more fluffy, and khachapuri made from yeast-free dough will be more crumbly.
Puff khachapuri with cheese
- Butter 2 tbsp. l
- Chicken egg 2 pcs
- Suluguni cheese 500 g
- Puff pastry 1 kg
Prepare Suluguni, removing excess salt, chop and add 1 chicken egg and 1 tbsp. softened butter.
Roll out the layer of finished puff pastry so that its thickness is 4-5 mm, cut into 4 squares. Place a quarter of the prepared filling in the center of the square.
Roll the dough into an envelope, pinching the edges. Then pull the corners of the square to the center and pinch them to the middle, so we get an almost round cake blank. Now all that remains is to turn the workpiece over and roll it out.
Transfer the khachapuri to a baking sheet greased with vegetable oil. Beat the egg and brush the dough with it, prick it in several places with a fork and bake in an oven preheated to 200 degrees for 15-20 minutes.
Adjarian-style puff pastry khachapuri
Adjarian dishes are known to everyone for their oblong shape and the presence of eggs. But the difference from other species is not only this. When preparing this type of cheese and bakery product, young Imeretian cheese is used; it is not so salty and softer in comparison with others. It is almost impossible to get it outside of Georgia, and even of good quality. Therefore, you can use a replacement - take equal parts of suluguni and Adyghe or mozzarella as the second part. The option of feta, cheese and suluguni is also possible.
- Puff pastry 250 g
- Water 100 ml
- Suluguni 70 g
- Adyghe cheese 70g
- Adyghe cheese 350 g
- Butter 1 tbsp
- 6 eggs
- Salt 1/4 tsp
Grate Suluguni and Adygei on a medium grater. Beat 2 eggs in a bowl, then add the cheeses and mix so that the eggs are distributed evenly in the cheese mixture.
Defrost the dough, cut into 2 parts and roll each into a rectangle 4-5 mm thick. We put some of the filling on each long edge and roll it up, but so that there is space left in the center. Then we pinch the edges of the rolls together to form “boats”.
Break another egg and separate it into white and yolk. Beat the yolk and coat the “boats”; it is most convenient to do this with a silicone brush. Mix the protein into the remaining filling, distribute the remainder between three boats, filling them.
Place the products on a baking sheet and bake in an oven preheated to 200 degrees for 15-20 minutes. Then we take out a baking sheet, spread the filling of the boats and beat an egg into each boat. You can also drive quail eggs rather than chicken eggs - 2 into each boat.
Khachapuri on a puff base with cottage cheese
- Flour 450 g
- Butter 200 g
- Egg 1 piece
- Ryazhenka 250 ml
- Salt, sugar a little bit
- Cheese cheese 250 g
- Fat cottage cheese 300 g
- Baking powder 1 pack
First of all, let's prepare the food at temperature: put the butter in the freezer, and the fermented baked milk from the refrigerator into the room.
Mix fermented baked milk at room temperature with egg and sugar, add salt. Sift 300 g of flour along with baking powder through a sieve, filling it with oxygen, and add it to the fermented baked milk until we get a soft dough. Cover the dough with a bowl and let it rest.
Grate the frozen butter and mix with the remaining flour. Cool everything together again.
Roll out the dough into a layer, spread the butter mixture on one edge and wrap it with a sheet. Roll out until smooth. Fold it into an envelope again and roll it out again. We repeat this 5 times. Place the resulting puff pastry in the refrigerator for 30 minutes.
At this time, prepare the filling: knead the cottage cheese and cheese with a fork until smooth.
Roll out the resulting dough again and cut into rectangles. We form the same boats as in Adjarian khachapuri. Fill them with filling and bake for half an hour.
Quick khachapuri made from puff pastry in Balkan style
- Mozzarella 200 g
- Feta 100 g
- Puff pastry 600 g
- Chicken egg 1 piece
Defrost the dough. Mash the cheeses with a fork until smooth. Beat the egg into a separate bowl and add 2/3 of it to the cheese mixture.
Cut the defrosted dough into squares measuring 14*14 cm. Place some of the filling in the center of each square and roll the dough into an envelope, pinching the edges. Place the pieces on a baking sheet and brush with the rest of the beaten egg.
Bake in an oven preheated to 160 degrees until the product is browned.
Lazy khachapuri in a slow cooker
Multicookers have become an incredibly popular kitchen device, and sometimes in dachas they have already been able to replace traditional kitchen appliances, because in one small device you can fry, cook and even bake. And if we talk about a recipe for lazy khachapuri, then the laziest one would be the recipe made from thin pita bread in a slow cooker.
- Thin lavash 2 pcs
- Sunflower oil 1 tbsp
- Milk 1.5 tbsp
- Hard cheese 300 g
- Egg 2 pcs
As for any recipe for this cheese and flour product, you need to break the eggs and beat them a little. Then add grated cheese to the eggs and stir so that the eggs are distributed evenly between the cheese. Now pour milk into this mixture.
Cut the pita bread into squares so that they cover the bottom of the multicooker bowl completely, and the corners extend to the sides. Place the first sheet on the bottom of a greased bowl. Pour some filling over it. We continue the procedure until the layers of lavash are finished; if the filling remains, then pour it completely onto the top layer.
On the multicooker panel, set the “baking” mode and set the time to 45 minutes. After finishing cooking, lift the lid and let it sit for another 3 minutes, after which we turn the finished dish onto a serving plate.
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 preparing different types of 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, this cheese contains less fat and is 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 process of preparing delicious khachapuri dough, the recipe for which is very original. In addition, you will see the entire process of preparing khachapuri from start to finish and receive a large number of useful cooking tips. 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 baked goods 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
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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 served with a dish like khachapuri?
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 at the initial stage of preparing the dough or already 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 filling for khachapuri 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. In addition, a distinctive feature of this type of khachapuri is that suluguni is used as a filling.
In turn, it is prepared open 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.
You all know that, oddly enough, sometimes we want to eat something unusual: some pies, whites or hot dogs. Agree, this happens to everyone. I don’t really want to buy products of questionable quality on the street. That’s when we open cookbooks, videos and other sources in search of delicious and not entirely healthy recipes.
Layered miracle
First, let's prepare puff pastry for khachapuri. The recipe requires premium flour and exclusively sifted flour. You need to take cold water, but not from the tap.
For the test:
Flour - 400 g;
. margarine - 40 g;
. water - 250 ml;
. salt - 1 tsp.
Sift the flour in a heap, make a well in the center and pour water into it. Add salt and gently knead the dough. Cover with a towel and leave in a cool place for an hour and a half. Roll out the dough. Place margarine cut into pieces in the middle. Cover it with the remaining layer and roll it out as thin as possible. Fold three times and refrigerate. The dough is ready.
Preparation
We will need:
Brynza - half a kilo;
. egg - 1 pc.;
. oil - for lubrication.
1) Make flat cakes 5 mm thick from the dough.
2) Place the filling of grated cheese mixed with egg in the center.
3) Wrap the edges with an envelope.
4) Grease a baking sheet with oil and place khachapuri there.
5) Heat the oven to 180 degrees and bake for about half an hour.
6) Before serving, brush with butter or sprinkle with finely chopped herbs.
This is a very tasty and original dough for khachapuri. The recipe for this dish is quite simple.
National joy
The traditional khachapuri recipe is difficult to prepare, at least for a Slavic person. As in many cultures, there are plenty of secrets and little tricks. We suggest you take the time to prepare the dough for khachapuri. The Georgian recipe is real.
You need to take:
Butter - 110 g;
. sugar - 2 tsp;
. flour - 2 cups;
. sour cream - 6 tbsp. l.;
. soda - on the tip of a spoon or knife;
. margarine - 50 g.
This is all you need to prepare the dough for khachapuri. The recipe is as follows:
1) Mash the butter with margarine.
2) Add sour cream, sugar, salt and water.
3) Mix, add flour and knead the dough with light movements.
For the filling:
Potatoes - 300 g;
. feta cheese - 100 g;
. egg - 1 pc.
Cooking:
1) Boil potatoes in their skins, cool.
2) Peel and puree.
3) Grate the cheese on a fine grater and mix it with the potatoes.
4) Divide the dough into eight equal parts.
5) Make a flat cake 10 cm wide from each part.
6) Place the filling in the middle and seal the edge. The recipe for khachapuri dough is very simple, and if you use good flour, it will not float.
7) Flatten the flatbreads to give them the desired shape.
8) Whisk the egg and coat each khachapuri.
9) Place the flatbreads on a baking sheet and bake at 180 degrees for 25 minutes.
Excellent and tasty dough for khachapuri. The Georgian recipe with cheese will not leave anyone indifferent. We recommend it as a traditional one. Such khachapuri will be surprisingly similar to the real thing. Here is another option for kneading dough for them.
The most delicate yeast dough for khachapuri: recipe
You need to take:
Milk - 200 g;
. salt - at your discretion;
. yeast - 2 tsp;
. soda - half a tsp;
. flour - 3 cups.
Kneading:
- Add milk at room temperature to the flour.
- Salt, add yeast.
- Quench the soda with vinegar and add to the dough.
- Knead the dough with smooth movements, adding flour as needed.
This recipe for khachapuri dough makes it very tender and airy. An excellent filling would be suluguni and Adyghe cheese.
Cooking option
Necessary:
Suluguni - 100 g;
. Adyghe cheese - 100 g;
. butter - 80 g.
Process:
1) After kneading the dough, let it rise for about forty minutes.
2) Form small balls the size of a walnut from it.
3) Roll them out well so that the diameter reaches the size of a dinner plate.
4) Grate cheese (both types) on a fine grater.
5) Melt the butter in a water bath.
6) Add it to the cheese.
7) Use a teaspoon to place the filling in the center of each roll and pinch the edges tightly in the center.
8) Roll out again with a rolling pin, but not so thin. The thickness of the dough should be about 1 cm.
9) Heat a frying pan without oil.
10) Fry on both sides for about two to three minutes.
You can make khachapuri from ready-made dough. The recipe will be much simpler. But you must admit, it won’t be as tasty. The very point of making homemade khachapuri is that you can choose the ingredients and filling for the dough yourself.
Kefir dough
You need to take:
Flour - 700 g;
. kefir - 500 ml;
. sugar - 1 tsp;
. salt - at your discretion.
Kneading the dough:
It makes very satisfying and crispy khachapuri. The yeast dough recipe is much inferior to it.
1) Heat kefir to room temperature. You can take any fat content.
2) Slowly add flour, starting to knead.
3) Add salt and sugar and knead well.
4) Let stand for about 20 minutes.
Meanwhile, make the filling.
You need to take:
Cheese (salty) - 700 g;
. butter - 100 g;
. soda - as much as needed;
. sunflower oil - 4 tbsp. l.
Preparation:
1) Make a flatbread from the dough we have already prepared.
2) Sprinkle it with a small amount of soda.
3) Knead the dough again and repeat the procedure three times.
4) Cover with a towel and place in a warm place for an hour.
5) Grate the cheese well, coarsely this time.
6) Wait until the dough is ready and divide it into five parts.
7) Form a flat cake using a rolling pin.
8) Place the filling in the center of each of them and add a little butter.
9) Gather the edges in the center, creating a “pouch”.
10) Roll each one out to the size of a frying pan, not very thin. It is best to take a frying pan with a grooved coating.
11) Heat a frying pan without oil and fry until golden brown, covering with a lid.
12) Turn over and continue to fry without a lid for 3-4 minutes.
Adjarian rosy
To prepare the dough:
Water at room temperature or slightly warmer - 200 ml;
. sugar - 1 tsp;
. dry, active yeast - half a sachet (can be replaced with natural yeast - 5 g);
. flour - half a kilo;
. sunflower oil - 1 tbsp. l.
Preparation:
1) Take a deep bowl.
2) If you prefer natural yeast, sprinkle it with sugar and let it sit for 3 minutes.
3) Mix all ingredients vigorously and leave for 10-15 minutes.
4) After this time, carefully add flour and mix.
5) Knead the dough, adding sunflower oil. It should stick to your hands a little.
6) Wrap well in a blanket and send to a warm place for two hours.
Filling:
Suluguni cheese - 300 g.
. feta cheese - 300 g.
. Adyghe cheese - 150 g.
. greens - at your discretion;
. egg - 2 pcs.
Cooking
1) Chop the greens very finely.
2) Grate the cheese on a coarse grater.
3) Divide the dough into parts.
4) Roll out into large circles, as for pizza.
5) Distribute some of the greens and cheese filling in a circle and roll it into a roll, leaving a space in the middle.
6) Connect the edges with a “ship”.
7) Place some filling on the empty part.
8) Coat the edges of our “boat” with beaten egg yolk.
9) Preheat the oven to 180 degrees.
10) Send the khachapuri there for 15 minutes until the filling boils.
11) Beat a chicken egg into the middle.
Khachapuri is ready when the egg is fried. This dish is very satisfying, and the golden crispy sides are a delight. Sauces are perfect for this type of cooking. For example, tartare, homemade mayonnaise or adjika.
We hope that you find our article useful and informative.
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