Khachapuri at home has long become one of our favorite dishes, because when you smell the aroma of these Georgian flatbreads, it’s hard to pass by and not buy such a delicacy, or even better, cook it yourself.
Description of preparation Homemade khachapuri:
Although this simple recipe for home-style khachapuri belongs to traditional Georgian cuisine, it seems to me that this dish has found its admirers all over the globe. These amazing flatbreads, which contain the most delicate cheese filling inside, simply melt in your mouth and drive you crazy with their divine aroma.
And preparing Homemade Khachapuri is not at all difficult. I will tell you how to make khachapuri at home very quickly and without much effort. These flatbreads will not only be an excellent breakfast for you, but also an excellent addition to various dishes for lunch or dinner.
Ingredients for Homemade Khachapuri:
- Flour - 4-5 Cups
- Kefir - 0.5 Liters
- Egg - 1 piece
- Sugar - 1 teaspoon
- Salt - 1 teaspoon
- Baking powder - 1 teaspoon
- Vegetable oil - 1-2 tbsp. spoons
- Cheese - 500 grams (brynza, suluguni or Imerti cheese)
- Butter - To taste
Number of servings: 6-7
How to cook “Homemade khachapuri”
- So, let's start by grating the cheese on a coarse grater; if you wish, you can add fresh herbs or garlic to the filling.
- Now let's make the dough, sift the flour into a bowl and mix it with baking powder. Make a hole in the flour slide and pour kefir into it, then break the egg, add sugar, salt and vegetable oil.
- Mix all the ingredients and knead them into a soft and elastic dough, put it in the refrigerator for an hour.
- After the time has passed, take the dough out of the refrigerator and divide it into 6-7 equal parts.
- Take one piece of dough at a time and roll it into a thin round layer. Place a cheese filling in the middle of each circle. Bring the edges of the dough together tightly at the top.
- Now roll out the khachapuri a little with a rolling pin so that we get a flat cake with cheese inside.
- Place the frying pan on the fire and heat it thoroughly. If the frying pan has a non-stick coating, then you don’t need to add oil, but if the frying pan’s coating is not very good, you can add a drop of oil.
- So, put the flatbread in a frying pan and fry it on each side until golden brown, about 1-2 minutes on each side.
- Grease the finished homemade khachapuri with butter on all sides and serve. Bon appetit everyone!
2. Recipe for khachapuri with cheese in a slow cooker
Cooking aromatic khachapuri in a slow cooker is very convenient and simple, because in it you can both fry the flatbreads themselves and proof the dough; with this smart technique, cooking turns into relaxation.
The cooking principle is the same as in the classic version, only we will proof the dough and fry the khachapuri using technology. The flatbreads turn out simply amazing, very aromatic and tasty, they can be eaten for breakfast, lunch and dinner, so be sure to prepare khachapuri with cheese in a slow cooker at home, everyone will definitely like this treat.
Ingredients:
- Flour - 800 grams
- Matsoni - 500 grams (yogurt, curdled milk)
- Milk - 1 Glass
- Butter - 150 grams (100 grams for dough, 50 grams for filling)
- Egg - 3 pieces (1 for the dough, 2 for the filling)
- Dry yeast - 1 tbsp. spoon
- Sugar - 1 Pinch
- Salt - 1 pinch
- Imeretian cheese - 1 kilogram (or a mixture of mozzarella and feta cheese)
- Egg yolk - 1 piece (for greasing the flatbread)
- Sour cream - 1-2 tbsp. spoons (for greasing the flatbread)
Number of servings for khachapuri with cheese recipe: 9
How to cook “Khachapuri with cheese in a slow cooker”
- Add yeast, sugar and 2 tablespoons of flour to warm milk, leave the dough in a warm place for 15 minutes.
- After the time has passed, pour matsoni into the dough, add most of the flour and break the egg.
- We begin to knead the dough, adding flour, salt and melted butter as we go. Knead the dough until it becomes soft, elastic and no longer sticks to your hands.
- Form a ball from the dough, place it in a multicooker bowl, greased vegetable oil, select the “Dough” mode and time 1 hour.
- When the time is up, knead the dough and return it to the bowl for another half an hour.
- Towards the end of the dough proofing, grate the cheese on a coarse grater, add eggs and butter to it, mix everything. Divide the finished dough into 9-10 equal parts and roll each into a flat cake.
- We put a little filling in the middle of the flatbread and connect the edges of the dough tightly on top, roll out a little khachapuri with a rolling pin to give it a flat shape, repeat the same with the remaining pieces of dough.
- Now grease the multicooker bowl with vegetable oil and place the flatbread in it. Select the “Baking” mode and fry the khachapuri on each side for 15-20 minutes. Before frying, make a small hole in the middle of the cake to prevent it from puffing up.
- Place the finished flatbreads on a dish, and when they have cooled a little, serve the khachapuri to the table. Bon appetit!
3. Quick khachapuri in a frying pan
Quick khachapuri in a frying pan - in fact, the essence of the dish is reflected in its name. A popular Caucasian pastry, only in this case it can be prepared with lightning speed.
Description of preparing khachapuri at home:
Quick khachapuri in a frying pan - sounds too good to be true, doesn’t it? :) That’s what I thought at first too - how can you cook khachapuri so quickly, and even in a frying pan? However, for the sake of experimentation, I tried it - it really turned out very well. So - I recommend quick khachapuri!
Ingredients:
- Flour - 2 Cups
- Salt - 1/2 teaspoon
- Soda - 1/2 teaspoon
- Yogurt (regular unsweetened) - 190 grams
- Suluguni - 200 Gram
- Feta cheese - 150 grams
- Cottage cheese - 100 grams
- Salt, pepper - - To taste
Number of quick khachapuri servings: 4
How to cook “Instant khachapuri in a frying pan”
- Mix all dry ingredients.
- Add yogurt and quickly knead the dough.
- Grate the cheese on a coarse grater and mix with cottage cheese.
- Roll the cheese mixture into small balls.
- Roll the dough into a sausage.
- Cut the sausage into equal pieces.
- Roll each piece into a flat cake. Place the cheese ball between two flatbreads and seal the edges.
- Carefully roll out the resulting pie with a rolling pin so that it takes the shape of khachapuri.
- Fry the khachapuri over medium heat under closed lid in a greased frying pan for about 3 minutes on each side. Ready!
Insanely delicious Georgian khachapuri - The best way have a snack. Several types of cheese, homemade puff pastry - what could be better? Let's look at the recipe for khachapuri made from puff pastry and enjoy the baking.
Description of preparing khachapuri at home:
Khachapuri is a very popular type of pastry in Georgia, and we already have a stall on almost every corner where you can buy khachapuri with with different fillings. It’s much more pleasant to make khachapuri at home; by the way, it’s not at all difficult.
You can use ready dough, if you have a desire, you can make the dough yourself. To prepare khachapuri from puff pastry, we also recommend using different types of cheese: salted Suluguni and soft Adyghe, and add cottage cheese to the mix - the filling will be very juicy and piquant. Let's look detailed recipe khachapuri made from puff pastry.
Ingredients:
- Milk - 250 Milliliters
- Dry yeast - 1 teaspoon
- Egg - 2 pieces
- Sugar - 2 tbsp. spoons
- Salt - 0.5 teaspoons
- Flour - 3 Cups
- Butter - 180 grams
- Adyghe cheese - 280 grams
- Suluguni cheese - 120 grams
- Cottage cheese - 180 grams
- Sour cream - 100 grams
- Parsley - To taste
Number of servings of puff pastry khachapuri: 4-5
How to cook “Khachapuri from puff pastry”
- First we make the dough: dilute the yeast in milk, add salt and pepper, add the egg and flour gradually. Mix the dough.
- Roll out the dough, grease with oil, roll into a roll. Roll the roll into a rope. Leave for 30 minutes.
- Now for the filling: chop the greens.
- Mix cottage cheese, Adyghe cheese and suluguni well with herbs. We also add the second egg - only the white. We will need the yolk to grease the flatbreads.
- Now you need to make small cakes from the dough, into which we put the filling. We wrap the ends of the cake into the center. Roll out carefully into a layer.
- Place on a baking sheet and send our khachapuri at 200 C for 15-20 minutes.
- Let the finished flatbreads cool and serve with butter. Our puff pastry khachapuri is ready! Bon appetit)
Articles “Cooking delicious khachapuri at home”
Khachapuri - Georgian National dish, is a pie or flatbread made of dough with cheese filling inside. The dough can be anything - fresh, yeast, puff pastry. Real khachapuri dough should be kneaded with matsoni. But in Russia you can’t buy it everywhere, so it’s quite suitable spoiled milk(yogurt), kefir, sour cream. Although the amount of flour is indicated in the recipe, you may need more or less. It is necessary to look at the consistency of the dough - it should be soft, there is no need to heavily flour it.
Different regions of Georgia have their own peculiarities of making flatbreads. They are made closed on all sides, open, in the shape of a boat or in the form of puff pastry envelopes. For the filling, soft or pickled cheeses are used - Imeretian cheese, feta cheese, suluguni. Sometimes they are mixed with cottage cheese. Very often chopped herbs are added to the filling - parsley, cilantro, dill. At home, khachapuri is baked both in the oven and on the stove in a dry frying pan.
Khachapuri - food preparation
For khachapuri, knead the dough according to the recipe and let it sit and rest. During this time, the gluten swells, the dough becomes more pliable, elastic, and does not stick to your hands. While the dough is resting, this time can be used to preheat the oven if the cakes will be baked there, and to create the filling. If the cheese is highly salted, for example feta cheese, it should first be soaked for two to five hours, depending on the degree of salinity. To make the cheese free from salt faster, big piece it is necessary to cut into smaller slices, about two centimeters thick. Then it is crushed and mixed with herbs.
Khachapuri - the best recipes
Recipe 1: Imeretian khachapuri
Hearing that khachapuri is very tasty will not be enough. You definitely need to try them. You shouldn’t wait for an invitation to visit, it’s better to cook it yourself and treat everyone. For the filling, pickled or hard cheeses are used; they can be mixed with feta cheese or cottage cheese. The recipe does not include greens, but if you wish, you can add any greens you like to the filling. The dough can be made entirely with kefir or half and half with sour cream, then it will turn out more tender.
Ingredients. hard cheese - 400g, egg. Dough: a glass of kefir, flour - 3 glasses, an egg, a teaspoon of sugar and salt, 2 tbsp. raises oil, 0.5 tsp. soda 50g butter for greasing.
Stir soda, vegetable oil, salt and sugar into kefir, beat in an egg. Add two cups of flour to the resulting mixture. Knead the mixture, adding the remaining flour. The main thing is not to overdo it with the amount of flour so that the khachapuri does not turn out hard. Knead the dough well. It should turn out soft, slightly sticky, but hold its shape well. Leave it alone for about half an hour, covered with a napkin.
Coarsely grate the cheese, add the egg and mix. If you have greens, you can chop them and add them to the cheese.
Form the dough into a long sausage, cut crosswise into 8-10 pieces. Roll each into a flat cake and add the filling. Gather the edges at the top in the center and pinch well. Turn the bag over, press it down with your hands and lightly roll it out with a rolling pin. Then turn it over again and roll it out again. The main thing is not to press too hard so that the dough does not burst. Place the finished cakes in a dry frying pan and bake. They are baked on the stove over moderate, closer to low, heat. When one side is browned, turn it over to the other. To be sure that the khachapuri is baked, especially if they are thick, they need to be covered. Grease the finished flatbreads with butter.
Recipe 2: Adjarian khachapuri
A special feature of this type of pie is its open top. Soft, not very salty cheese is used for the filling. Imeretian is better, but Adyghe or other soft brine can be used. It is best to knead the dough using matsoni, but if you don’t have it, you can use sour cream or kefir. If desired, when the khachapuri is baked, you can release it into the middle a raw egg(chicken or a couple of quail) and put in the oven for a minute so that the protein curls. The yolk should remain liquid. A broken piece of khachapuri is dipped into it and eaten.
Ingredients. 400g soft cheese, egg and herbs. Dough: a glass of sour cream, flour - 3 glasses, butter - 50g, salt - 1 tsp. soda - 0.5 tsp.
Crumble the butter into the flour, add baking soda and salt, add sour cream and knead the resulting mass for at least 15 minutes, it should become quite plastic. Then leave the dough to rest in the refrigerator for half an hour.
Grind the cheese for the filling - with your hands, on a grater or with a masher. Beat in the egg and add chopped herbs. Taste it and add more salt if necessary.
Divide the dough in half, halving each half two more times. The result should be 8 pieces. Roll them into small balls. Roll each bun into a flat cake, place cheese and herbs on top, smooth out the filling to the very edges. Now all that remains is to assemble the flatbread with the filling into a boat. To do this, lift one edge and start rolling it into a roll. You only need to get to the middle. Next, lift the edge from the opposite side and also roll it up to the middle. Pinch the ends so that the filling does not fall out. This will create a boat with an open top. All that remains is to bake all the boats in the oven. This will take about 20 minutes at 180-200C. There is no need to fry it too much, just brown it slightly. You can put butter in a hot boat.
Recipe 3: Megrelian khachapuri
A special feature of Megrelian-style khachapuri is that the filling is placed not only inside, but also on top of the flatbread, like pizza, after first brushing the surface with egg. The ingredients are indicated for one large flatbread baked with yeast dough. Instead of suluguni cheese (in Georgia it is mostly called sulguni), you can take cheese that is not too salty.
Ingredients. suluguni cheese - 350g, yolk - 1 pc. Dough: 200 ml water, 300 g flour, sugar - tablespoon, salt - teaspoon, dry yeast - ½ teaspoon. 50g margarine.
Initially the dough is kneaded. Add salt and sugar to the water, stir, add yeast and flour, kneading into a loose dough. At the end, add softened margarine, knead until smooth and leave to proof for an hour and a half. Cover the dishes with a clean napkin or towel.
Coarsely grate the cheese. Knead the risen dough, roll it into a flat cake, put the filling on it, gather the edges and pinch in the center. Roll out the khachapuri with a rolling pin on both sides, then make a hole in the middle with a diameter of 5-7cm. Transfer to a greased or oiled baking sheet. Grease the surface of the cake with yolk, this will form a beautiful crust when baking. Sprinkle with the remaining cheese and place the baking sheet in the oven for 20 minutes. It should already be warmed up (220C).
Recipe 4: Homemade Khachapuri
Homemade khachapuri can be prepared using curd dough. It is convenient because it does not go stale for a long time. If the flatbreads will be served on the second day, they must be reheated, because... They are most delicious when served hot. For the filling, you can use any cheese you can find in the house. Even processed cheese will do.
Ingredients. 300-400g of any cheese or 4 processed cheese, sour cream - 4 tbsp. spoons, greens, 3 cloves of garlic. Dough: a pack of margarine (200g), a pinch of salt, a pack of cottage cheese (200g), 2 eggs, half a tablespoon of vinegar, a level teaspoon of soda, as much flour as you need, yolk for lubrication, some sesame seeds for sprinkling.
Melt margarine until liquid, add salt, beat in eggs, stir in cottage cheese. Quench the baking soda with vinegar (lemon juice) and add to the dough. Add enough flour to knead a stiff dough. While the filling is being prepared, refrigerate the dough.
Coarsely grate the cheese, add sour cream, chopped herbs and chopped garlic. If the cheese is not very salty, the filling can be slightly salted.
Divide the dough into two approximately equal parts. Roll one out on a baking sheet and lay out all the filling. Cover with the second rolled out flatbread, pinching in a circle. Brush the top with yolk and sprinkle with sesame seeds. Place the baking sheet in the oven and bake for about 50 minutes (180C). Serve cut into triangles.
— If it is not possible to buy ready-made matsoni, you can prepare it yourself. Lightly heat 3 liters of milk, add a spoon or two of sour cream or kefir, close the lid, and wrap in a towel. Let it sit for two hours and then transfer it to the refrigerator until the mixture thickens.
Khachapuri is a national Georgian dish, which is a pie or flatbread made of dough with cheese filling inside.
The name "Khachapuri" comes from two words: "Khacho"- cottage cheese And "Puri"- bread(dough).
The product itself also consists of these parts: dough and cheese filling)))
Khachapuri comes in several types:
1.Imereti- flatbread with cheese inside;
2.Mengrelian- cheese is not only inside, it is also sprinkled on the top;
3.Adjarian- open boat-shaped khachapuri + egg;
4. Achma or with AGAN-MACARINA- several layers of slightly boiled unleavened dough are sprinkled with cheese and poured with melted butter.
The name khachapuri is taken from the area. Imereti, Adjara, Mengrelia are regions of Georgia. These are, for example, Ural, Siberian dumplings, etc.
DOUGH for khachapuri, according to the classics of the genre, it can be yeast or yeast-free, but definitely NOT rich; no need to get carried away with the rich component of the dough (butter, sour cream, sugar, etc.).
Yeast dough is kneaded using any fermented milk product: matsoni, yogurt, kefir, whey, etc. Or milk and even Borjomi
Yeast-free dough is kneaded using the same products (except milk), only the yeast is replaced with soda and baking powder.
The dough should be soft to the touch, like your earlobe and not stick to your hands.
The dough can also be puff pastry, and it is very tasty, although not a classic!
If you bake khachapuri in the oven, then yeast dough is a must.
If the oven is upstairs, in a frying pan, and there is no time to wait for the yeast to “work,” then knead the yeast-free
dough with soda (baking powder), let it rest for 20-25 minutes, and only after that bake.
Khachapuri (like people) can be fluffy and thinner. It's a matter of taste)))
Khachapuri can be baked in the oven, over coals using a KETSI clay frying pan, or on the stove in a thick-walled cast iron frying pan.
As fillings most often used for khachapuri Imeretian cheese (chkinti-kweli).
Imereti cheese - is considered the ideal cheese for khachapuri; it is most often used to prepare Georgian pie. It is prepared from fresh, unboiled milk, so all the aromas, vitamins and minerals remain intact. It has a slightly sour taste and a dense elastic consistency. This cheese is something between rennet barrel cheese and mozzarella. Imereti cheese for khachapuri filling should be crumbled by hand without using a grater.
Homemade Imeretian cheese
Suluguni - brine Georgian cheese with fermented milk, slightly salty taste and smell. It has a dense, layered and elastic consistency. It is made from pasteurized cow, buffalo, sheep and goat milk or mixtures thereof. The milk is first heated and then lactic acid bacteria are added to ferment it (sometimes with the addition of rennet).
When an elastic curd of cheese is formed, it is crushed into pieces, two-thirds of the whey is removed, lightly pressed, being careful not to remove all the whey, and left for 5 hours, turning the cheese periodically.
When the future suluguni matures to the required condition, eyes form on its surface. The ripened cheese is chopped, poured with milk, whey or water and cooked over low heat, stirring with a special wooden stirrer. After all, the viscous layered mass is laid out on the table, a piece is cut to fit the shape, the outer edges are folded inward by hand, rounding the surface. The formed head of cheese is dipped into cold water to cool and harden, and placed in a mold sprinkled with salt. Ready suluguni is sent to cold brine.
Often in khachapuri recipes you can find cheeses such as vats or feta cheese.
It’s difficult to buy high-quality Imeretian cheese in Russia, so we fantasize, experiment, and combine different cheeses.
For example:
- Adyghe + feta cheese or Chanakh cheese 3/1. You can add small pieces of butter.
- Barrel cheese (chanakh) + suluguni 4/1;
- Mozzarella + feta cheese 1/1;
- Mozzarella + suluguni 4/1;
If the original cheeses are unleavened (Adyghe cheese, mozzarella), be sure to add salt.
If, on the contrary, the cheese is very salty, you need to wash it, cut it into medium pieces and soak for ~ 50-60 minutes. V cold water so that the excess salt goes away.
Do not use hard cheeses such as Dutch or feta for khachapuri!
Homemade rennet cheese(names are clickable)
Homemade cheese
Adyghe cheese
Homemade cheese
Imeretian khachapuri baked in the form of a round closed cake made from yeast or without yeast dough with Imeretian cheese inside. For the filling you can use any combination of cheeses suggested above. The cheese in the product should be evenly distributed.
Imeretian khachapuri
Mingrelian khachapuri - also have round shape, but cheese is added not only to the inside of the flatbread, it is sprinkled on the top of the product, having previously greased it with egg. The dough is yeast.
Mingrelian Khachapuri
Adjarian - khachapuri in the shape of a boat, cheese filling which are poured with egg at the end of cooking. Adding milk or eggs to the dough is wrong!!! The dough for Adjarian khachapuri should be simple, “bread”: water, flour, yeast.
It is also not correct to lubricate the product before and after baking with egg, butter, milk.!!!
The beauty, even the chic, of Adjarian khachapuri lies in the combination of FRESH dough and a very CREAMY CHEESE filling - it’s this wonderful contrast!!!)))
And, of course, traditional: DO NOT add suluguni cheese to the filling for Adjarian khachapuri! Unfortunately, this is a very common mistake!!! The fact is that suluguni, like any custard cheese, hardens quickly, and the filling in Adjarian khachapuri should be liquid, even after cooling. A broken piece of pie is dipped into liquid yolk and eaten. Combinations of cheeses No. 1 and 3 are suitable for filling khachapuri.
Adjarian khachapuri
Achma or sagan macarina("sagan" - a high baking tray for such khachapuri, "macarina" - dough products) - This is a special type of khachapuri, consisting of layers of dough, sprinkled with cheese and sealed in the form of a large pie. The simplest dough is suitable, like for dumplings or dumplings.
Sagan-makarina or Achmapo-Kobuleti
Achma
Achma
Khachapuri "Penovani" got its name from the type of dough, that is, “foaming” (from Georgian - puff pastry).
In addition to cheese, khachapuri is prepared with meat, and then it will be kubdari. And if you use beans as a filling, you get lobiani.
Although, calling these pies the word “Khachapuri” is not entirely correct: we already know WHAT the first part of this word “khacho” - “cottage cheese” means))) But since these pies are similar in shape, dough composition, and cooking technology to “ main character" of the article, you can briefly talk about them:
Lobiani - khachapuri with beans
Kubdari - khachapuri with meat
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 calls for flour premium and exclusively sifted. 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.
Have 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 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 required form.
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 delicious 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
Have to take:
Milk - 200 g;
. salt - at your discretion;
. yeast - 2 tsp;
. soda - half a tsp;
. flour - 3 cups.
Kneading:
- Add milk to flour room temperature.
- 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 it into small balls the size of Walnut.
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
Have to take:
Flour - 700 g;
. kefir - 500 ml;
. sugar - 1 tsp;
. salt - at your discretion.
Kneading the dough:
They make 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.
Have 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 leave for an hour warm place.
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 our article will be useful and informative for you.
We admit that the idea for this collection came to us after meeting the charismatic Georgian and chef of a famous restaurant, Olga Gulieva.
She taught us how to cook such khachapuri that now we are sure that there is no tastier pie in the whole world.
Adjarian khachapuri: master class by Olga Gulieva
Khachapuri Imeretian
Khachapuri in Imeretian style. Photo: foodperestroika.com
What do you need:
1 kg flour
1 tbsp. milk
50 ml vegetable oil
500 ml matsoni
1 tbsp. Sahara
10 g dry yeast
1 pinch of salt
1 egg
Filling:
600 g Imeretian cheese (there is no Imeretian cheese, take half suluguni, half mozzarella or Adyghe)
3 tbsp. butter
1 egg
How to cook Imeretian khachapuri:
1. Pour sugar and yeast into warm milk, pour in vegetable oil, add 3 tbsp. flour, mix thoroughly so that there are no lumps, and put in a warm place for 10-15 minutes.
2. Add matsoni, a third of the sifted flour, an egg into the suitable dough and start kneading, gradually adding the remaining flour. Knead the dough for at least 10 minutes to achieve a soft and elastic texture, it should not stick to your hands.
3. Roll the dough into a ball, cover with a towel and place in a warm place for 1.5 hours. Then knead and put back for another hour.
4. For the filling, grate the cheese on a coarse grater, add 1 egg and softened butter. Mix properly.
5. Divide the risen dough into several parts (the size of each cake depends on your preferences), roll out each one and cut out circles.
6. Place the filling in the center of each circle, gather the dough into a knot and pinch it tightly. Turn the seam side down and carefully roll it out with a rolling pin into a flat cake 1.5-2 cm thick. Place the khachapuri on a baking sheet, brush with egg, prick with a fork in several places, and make a small hole in the center.
7. Bake in an oven preheated to 180°C for about 20-30 minutes.
Mingrelian khachapuri: video recipe
Khachapuri for beginners
Serve the golden brown khachapuri hot. Photo: thinkstockphotos.com
What do you need:
20 g of fresh yeast (you can replace 2 tsp dry, but it is advisable to use fresh)
2 tsp Sahara
150 ml milk
400 g flour
250 g yogurt (you can use kefir or yogurt)
2 eggs
1 pinch of salt
50 g butter
Filling:
500 g suluguni
1 egg
vegetable oil - for greasing the mold
How to cook khachapuri for beginners:
1. Grind the yeast with half the sugar, add warm milk, stir and add 1 tbsp. flour, mix again so that there are no lumps. Leave for 20 minutes.
2. Melt the butter and cool to room temperature. Be careful not to burn the oil!
3. Pour the risen dough into a large saucepan or bowl, add yogurt, remaining sugar, salt, 1 egg, a third of sifted flour and melted butter. Mix first with a spoon, gradually adding flour. Once the mixture becomes thick, place it on a work surface and knead for 7-10 minutes. You should get a soft elastic dough that does not stick to your hands. Form a ball, cover with a napkin and place in a warm place for 1-1.5 hours.
4. For the filling, grate the cheese on a coarse grater, add 1 egg, mix thoroughly.
5. Knead the risen dough and divide into 2 parts. Cover the first one with a towel, roll the second one into a circle, the thickness of the dough should be approximately 1 cm. Place half of the filling in the center. Pinch the edges to form a ball. Turn seam side down and carefully roll out into a flat cake (use the diameter of your pan or fireproof pan as a guide).
6. Transfer the khachapuri to a mold greased with vegetable oil, brush with egg, prick in several places and bake in an oven preheated to 180°C for half an hour. Do the same with the second part of the test. Serve immediately!
Lazy khachapuri
Khachapuri without fuss. Photo: georgianrecipes.net
What do you need:
250-300 g flour
2 eggs
150 ml matsoni
300 g cheese (we made a mix of mozzarella and suluguni)
salt - on the tip of a knife
1 tsp Sahara
0.5 tsp baking powder
How to cook lazy khachapuri:
1. Combine eggs, sugar and salt and beat lightly with a whisk. Add matsoni.
2. Sift the flour and mix it with baking powder. Add flour to egg mixture and mix thoroughly. After 20 minutes, add the cheese, chopped into small pieces. Mix again.
3. Heat a piece of butter in a small frying pan and lay out three tablespoons of dough (it should cover the entire surface of the frying pan). Fry the khachapuri for 6-8 minutes, then turn over with a spatula and fry for another 6 minutes.
4. Cut the khachapuri into triangular pieces and serve immediately.
Puff khachapuri
Khachapuri on puff pastry. Photo: theeatenpath.com
What do you need:
3 tbsp. flour
2 yolks
250 g margarine (it should be at room temperature)
1 tbsp. very cold water
1 tsp soda
1 tbsp. vinegar
1 pinch of salt
Filling:
300 g suluguni
50 g ghee
1 egg
How to cook puff khachapuri:
1. Beat the yolks, add 2 tbsp. water, soda, slaked with vinegar, salt and pour in water. Gradually add flour and knead the dough.
2. Cut the margarine into slices 1 cm thick and divide into 3 parts.
3. Dust the work surface with flour and roll out the dough. Spread the first part of margarine over the entire surface of the dough, fold the dough into an envelope and roll out carefully. Place the second part of the margarine and fold the dough into an envelope again, roll out. Do the same with the remaining margarine. Fold the dough into an envelope and wrap it in cling film and place in the refrigerator for 1.5 hours.
4. For the filling, grate the cheese on a coarse grater, mix with melted butter and eggs.
5. Roll out the chilled puff pastry and cut into 10x10 cm squares. Place a couple of spoons of filling in the center of each square and fold the dough into an envelope. Carefully pinch the edges. Do the same with all the squares.
6. Place the khachapuri on a baking sheet covered with parchment. Bake at 180°C for 20 minutes or until golden brown.
Khachapuri fried on ketsi
In Georgia, khachapuri is usually served for breakfast. Photo: thinkstockphotos.com
Ketsi is a stone frying pan, ideal for frying khachapuri. If you don't have one, use cast iron!
What do you need:
500 ml matsoni
flour
2 eggs
1 pinch of salt
Filling:
500 g of cheese (Imereti, Suluguni, feta cheese, Adyghe - experiment!)
2 eggs
100 g butter
vegetable oil - for greasing the pan
How to cook khachapuri fried on ketsi:
1. Combine matsoni, eggs, salt. Add flour gradually, first mixing with a spoon and then with your hands. Adjust the amount of flour so that the dough is soft, tender and not tough. Divide the dough into 4 parts and roll each into thin layers the diameter of your frying pan.
2. For the filling, chop the cheese with a knife, add softened butter and eggs.
3. Place half of the filling on the first flatbread and spread well over the entire surface of the dough. Place a second layer of dough on top and pinch the edges properly. Do the same with the second khachapuri.
4. Grease a frying pan with vegetable oil, place the khachapuri seam side down, cover with a lid and bake for 8-10 minutes. When one side is browned, turn over and bake for another 7 minutes, no need to cover with a lid. Grease the finished khachapuri with a piece of butter and serve hot.