Real Georgian cuisine evokes only words of admiration, unprincipled we're talking about about shish kebab, satsivi, khinkali or khachapuri. The last dish is easy to prepare according to ancient recipes, observing all the smallest aspects of the technological process, adapting them to modern conditions. Below are several traditional and unique recipes from 1 of most recognizable gastronomic brands of Georgia.
Homemade khachapuri with cheese and cottage cheese - step-by-step photo recipe
How great it is to wake up in the morning and drink hot tea with homemade cakes. Frisky khachapuri is an ideal recipe for Sunday breakfast with the family. While the khachapuri is being prepared, the special cheese smell is simply mesmerizing! Round flatbreads with cheese and curd filling have an amazing taste and always turn out great. An easy culinary photo recipe is given below.
Products:
kefir 2.5% – 250 ml;
salt – 10 g;
baking soda (slaked) – 6 g;
flour – 320 gr.
Cheese and curd filling:
pack low-fat cottage cheese;
cheese – 150 gr.;
“traditional” butter – 50 g;
salt - a pinch;
black pepper (ground) - on the tip of a knife.
Step-by-step production:
1. Mix low-fat kefir with baking soda.
2. According to the recipe, add “Extra” table salt, egg, soda slaked in vinegar and flour.
3. Carefully mix all the ingredients and knead the dough. To prevent it from sticking to your hands during kneading, you can lightly grease your palms with olive or sunflower oil.
4. For the inside, grate the cheese in a food processor into small crumbs.
5. Add 2.5% fat cottage cheese to the general filling. Cut the butter into small cubes or grate it on a large grater if possible.
6. Season the filling moderately with salt and pepper and set aside. Next, you can start making flatbreads.
7. Divide the finished dough into several parts (approximately 8).
8. Roll out 8 thin cakes.
9. Place a small amount of inside on each flatbread.
10. Carefully pinch the edges, and then use a rolling pin to form a narrow circle again.
11. Prick each product with a fork and bake without oil in a very hot frying pan. Turn over to the other side and bake until browned. Be sure to cover the pan with a lid.
12. Place the finished flatbreads in a stack and generously grease them with butter. The flatbreads always turn out crispy with the most delicate filling inside . Serve warm for breakfast or for breakfast or dinner.
Bon appetit and have a nice day!
How to cook khachapuri with puff pastry cheese
Khachapuri based on puff pastry is one of the famous recipes outside Georgia. Naturally who are starting housewives take ready-made dough, which is sold in supermarkets, and experienced people can try to cook it themselves. The recipe can be found on the Internet or in your grandmother’s cookbook.
Products:
Puff pastry - 2-3 sheets (ready).
Suluguni cheese – 500 gr. (can be replaced with feta, mozzarella, feta cheese).
Chicken egg – 2 pcs.
Butter – 1 tbsp. l.
Step-by-step production:
1. Grate the cheese, add butter, naturally melted, 1 chicken egg. Mix thoroughly.
2. Leave the puff pastry sheets at room temperature to defrost. Roll out thinly, cut each sheet into 4 parts.
3. Place the filling on each of the parts, not reaching the edges 3-4 cm. Fold the edges towards the middle, forming a circle, and pinch.
4. Carefully turn it over, roll it out with a rolling pin, turn it over again and also roll it out using a rolling pin.
5.Beat 1 chicken egg and brush the khachapuri with the egg mixture.
6.Bake in a frying pan or in the oven until a nice crust forms.
7. Serve and immediately invite your family to a tasting; this dish must be eaten hot!
Recipe for khachapuri with cheese and kefir
Cheese Georgian flatbreads are delicious in any form, cool or hot, made from puff pastry or yeast dough. Novice housewives able to do ordinary kefir dough, and cheese will turn the dish into a unique delicacy.
Products:
Kefir (any fat content) – 0.5 l.
Salt - to taste.
Sugar – 1 tsp.
Flour premium– 4 tbsp.
Soda – 1 tsp.
Chicken egg – 2 pcs.
Cheese “Suluguni” – 0.5 kg.
Vegetable oil – 2-3 tbsp. l.
Butter – 50 gr.
Semi-hard cheese – 200 gr.
Step-by-step production:
1.The first step is to prepare the dough. Take a huge container and pour kefir into it (according to the norm).
2. Put the egg, salt, soda, sugar there and beat. Add oil (vegetable), mix.
3. Sift the flour in advance, add it to the kefir in small portions, kneading first with a spoon, and towards the end with your hands. Add flour until the dough begins to pull away from your hands. Cover the container with cling film and place in the refrigerator for an hour.
4.While the dough is cooling, prepare the cheese. Grate both types on a grater (middle holes). For the inside, only “Suluguni” will be used.
5.Roll out the dough, cut out circles with a plate. Place the filling in the middle of each circle, do not reach the edges. The more insides, the tastier the khachapuri.
6. Tuck the edges, pinch, and use a rolling pin to make the khachapuri quite thin.
7. Line a baking sheet with oiled paper (parchment). Lay out and brush each with beaten egg.
8.Bake for 30 minutes at average temperature.
9.Sprinkle the khachapuri with grated semi-hard cheese, put in the oven, remove after the cheese crust has formed a golden brown.
10. Place a little butter on each khachapuri and serve. You can serve salad or greens separately – parsley, dill. 
Lush, delicious khachapuri with cheese made from yeast dough
Products:
Wheat flour – 1 kg.
Chicken egg – 4 pcs.
Sugar – 2 tbsp. l.
Dry yeast – 10 gr.
Milk – 2 tbsp.
Butter – 2-3 tbsp. l.
Products (for filling):
Chicken egg – 3 pcs.
Butter – 2 tbsp. l.
Sour cream – 200 gr.
“Suluguni” (cheese) – 0.5-0.7 kg.
Step-by-step production:
1. The main thing is to prepare the dough correctly. To do this, heat the milk (until warm). Add salt and sugar, yeast, eggs, flour.
2.Knead, add oil towards the end. Leave for a while, 2 hours is enough for proofing. Do not forget to knead the dough, which will increase in size.
3.For the inside: grate the cheese, add sour cream, eggs, melted butter, stir.
4. Divide the dough into pieces (you will get approximately 10-11 pieces). Roll out each one, put the filling in the center, bring the edges towards the middle, pinch. Turn the flatbread over to the other side and roll it out so that it is 1 cm thick.
5. Grease baking sheets with oil and bake (temperature 220 degrees). Once the khachapuri is browned, you can take it out.
6. All that remains is to grease them with oil, call your family, and watch how quickly this work of culinary art disappears from the plate!
Khachapuri with lavash cheese
If you don’t have a lot of time to knead the dough, then you can try making khachapuri using narrow pita bread. Naturally, it cannot be called a full-fledged Georgian dish, especially if the lavash is Armenian; on the other hand, the taste of this dish will definitely be rated 10 points by the family.
Products:
Lavash (thin, large) – 2 sheets.
Chicken egg – 2 pcs.
Smoked sausage cheese (or traditional “Suluguni”) – 200 gr.
Cottage cheese – 250 gr.
Kefir – 250 gr. Salt (to taste).
Butter (for greasing the baking sheet) – 2-3 tablespoons.
Step-by-step production:
1. Beat kefir with eggs (fork or mixer). Place part of the mixture in a separate container.
2. Salt the cottage cheese and grind it. Grate the cheese and mix with cottage cheese.
3. Grease a baking sheet with oil, lay out 1 sheet of pita bread, so that half remains outside the boundaries of the baking sheet.
4. Tear the second pita bread into large pieces and divide into three parts. Moisten 1 part of the pieces in an egg-kefir mixture and place on pita bread.
5. Then distribute half of the cheese and curd mass moderately over the surface. Lay out another part of the lavash pieces, moistening them in the egg-kefir consistency.
6.Again a layer of cottage cheese with cheese, finish with a third piece of lavash torn into pieces, again dipped in kefir with an egg.
7.Pick up the sides, cover the khachapuri with the remaining part of the pita bread.
8.Lubricate the surface of the product with the egg-kefir mixture (set aside at the very beginning).
9. Bake in the oven, time 25-half an hour, temperature 220 degrees.
10. “Khachapuri” will turn out to be large, covering the entire baking sheet, ruddy, fragrant and extremely tender!
Khachapuri with cheese in a frying pan
Products:
Sour cream – 125 ml.
Kefir – 125 ml.
Flour – 300 gr.
Salt to taste.
Sugar – 1 tbsp. l.
Soda – 0.5 tsp.
Butter – 60-80 gr.
Cheese “Adygei” – 200 gr.
Cheese “Suluguni” – 200 gr.
Sour cream – 2 tbsp. l.
Butter for greasing – 2-3 tbsp. l.
How to cook khachapuri with cheese in a frying pan
1.Knead the dough from softened butter, kefir, sour cream, flour, salt and sugar. Add flour last.
2.For the inside: grate the cheese, mix with melted butter, sour cream, and mash well with a fork.
3. Divide the dough. Roll out each part on the table which is sprinkled flour into a circle.
4.Place the filling in a mound, gather the edges, and pinch. Now, using your hands or a rolling pin, form a flat cake, the thickness of which is 1-1.5 cm.
5.Bake in a dry frying pan, turning over.
6. Once the khachapuri is browned, you can remove it, grease it with oil and invite your relatives for a tasting. However, perhaps, having smelled unusual smells from the kitchen, they will come running themselves.
Recipe for khachapuri with cheese in the oven
In accordance with For the following recipe, khachapuri must be baked in the oven. This is profitable for the housewife - there is no need to guard each “pancake” separately. I put everything on the baking sheets right away, rest, the main thing is not to miss the moment of readiness.
Products:
Hard cheese – 400 gr.
Chicken egg (for filling) – 1 pc.
Kefir – 1 tbsp.
Flour – 3 tbsp.
Salt - to the taste of the hostess.
Sugar – 1 tsp.
Refined vegetable oil – 2-3 tbsp. l.
Soda – 0.5 tsp.
Butter (for greasing).
How to cook khachapuri with cheese in the oven
1.Knead the dough, adding extra flour. In this case, 2 glasses can be dumped out immediately, and the third one can be poured into a spoon, you will get an elastic dough that does not stick to your hands.
2.Then leave the dough for half an hour, this time can be spent on making the cheese inside. Grate the cheese, mix well with the egg, you can additionally add greens, first dill.
3. Form the dough into a roll, cut crosswise into 10-12 pieces. Roll out each, place the filling, raise the edges, gather, pinch.
4. Roll out the purchased “bag” of filling into a pancake, but be careful not to tear it.
5. Line baking sheets with oiled paper (parchment) and place khachapuri.
6.Bake until nicely golden and golden brown, immediately coat each one with butter.
Lazy khachapuri with cheese - a simple and quick recipe
It is curious that along with traditional recipes of Georgian cuisine, so-called lazy khachapuri can be found in the literature. In them, the inside is immediately mixed into the dough, it comes out not as beautiful as in the “real” ones, but more tasty.
Products:
Hard cheese – 200-250 gr.
Chicken egg – 2 pcs.
Flour – 4 tbsp. l. (with a slide).
Baking powder – 1/3 tsp.
Sour cream (or kefir) – 100-150 gr.
Dill (or other greens).
Step-by-step production:
1. Grate the cheese, wash and cut the herbs.
2.Mix the dry ingredients in a container - flour, baking powder, salt.
3.Add grated cheese and eggs to them, mix well.
4. Now add sour cream or kefir to the mixture so that there is a mixture of thick sour cream.
5.Pour this mixture into a hot frying pan and bake over low heat.
6. Carefully turn over. Bake the second side (can be covered with a lid).
The main advantages of this dish are its ease of execution and great taste.
Delicious khachapuri with cheese and egg
The traditional recipe for khachapuri interior is cheese mixed with eggs. However, almost all housewives for some reason remove the eggs, giving the dish tenderness and airiness. Below is one of the delicious and quick recipes.
Products for the test:
Kefir (matsoni) – 2 tbsp.
Salt - to the cook's taste.
Sugar – 1 tsp.
Soda – 1 tsp.
Flour – 4-5 tbsp.
Products for filling:
Hard cheese – 200 gr.
Boiled chicken eggs – 5 pcs.
Mayonnaise – 2-3 tbsp. l.
Greens – 1 bunch.
Garlic – 1-2 cloves.
Step-by-step production:
1.Knead the dough, according to tradition, adding extra flour, adding little by little.
2. For the inside, grate the eggs, chop the cheese, chop the herbs, press the garlic through a press, mix the ingredients.
3.Make khachapuri as usual: roll out a circle, lay out the filling, connect the edges, roll out (a narrow flatbread).
4.Bake in a frying pan, no need to grease with oil. Relatives will certainly appreciate the khachapuri recipe with such a tasty filling.
Recipe for khachapuri with Adyghe cheese
A traditional brand of Georgian cuisine involves “Suluguni” cheese; you can often find Adyghe cheese in the filling. Then the khachapuri has a pleasant salty taste.
Products for the test:
Refined vegetable oil – 2 tbsp. l.
Kefir or unsweetened yogurt – 1.5 tbsp.
Salt - to the cook's taste.
Sugar – 1 tsp.
Flour – 3-4 tbsp.
Soda –0.5 tsp.
Adyghe cheese – 300 gr
Butter (for filling) – 100 gr.
Step-by-step production:
1.The manufacturing process is quite simple. The dough is kneaded, thanks to vegetable oil, it does not stick to the rolling pin, table or hands, stretches well and does not tear.
2.For the inside, grate the Adyghe cheese or simply mash it with a fork.
3. Divide the dough into equal pieces. Roll out each one, place the cheese in the middle, distribute evenly. Place pieces of butter on top. Then, according to tradition, gather the edges and roll them into a flat cake.
4.Bake on a baking sheet.
5. Don’t forget to grease well with oil immediately after baking, there is never too much oil in khachapuri!
For traditional khachapuri, the dough can be prepared with matsoni, kefir or unsweetened yogurt. When cooked, baked products must be greased with butter.
The inside can be from one type of cheese, several types, cheese mixed with cottage cheese or eggs. At the same time, they can be placed raw in the filling, they will be baked during the process, or cooked and grated.
Fundamentally keep in mind that Georgian cuisine cannot be imagined without a huge amount of greens. Therefore in mandatory take parsley and dill, wash, chop, add to the dough during kneading or during baking.
Cuisine - immediately conquers the hearts and stomachs of those who try it for the first time. A beautiful, tasty and aromatic delicacy can be prepared from different types test for different recipes. But, according to experienced Georgian chefs, when making khachapuri at home, you must strictly observe one thing important rule: you need to start this business with good mood, putting all your soul and effort into each bun. Then a dish of national Georgian cuisine will not only delight you with its excellent taste, but will also give you a charge of positive energy.
This article is dedicated to everyone who wants to learn how to cook khachapuri at home. Here is a collection of recipes for this type of baking. Even inexperienced cooks, focusing on them, will be able to make tasty and crispy flatbreads with cheese without any problems. Well, the photos of such a delicacy, also presented in the article, will certainly inspire you to culinary exploits.
Khachapuri: historical facts
The Georgian people respect their past and honor traditions. Therefore, the name of the dish - "khachapuri" - and its recipe were patented. Now this is a Georgian delicacy, and nothing more! For them, this is not just a symbol of home, prosperity, goodness.
Chefs have already come up with several types of homemade khachapuri. Taste and appearance The taste of this dish depends on in which region of Georgia it was first tasted. For example, Megrelian flatbreads have round shape and stuffed khachapuri in Adjarian style look like boats, and the filling is inside them. This delicacy is baked both in the oven and in the oven. Modern chefs have even learned to use a microwave for these purposes. As for the dough, initially its recipe included two main components - flour and water. Now cooks use it for flatbreads and yeast dough, and puff. The filling for khachapuri is cheese. In the original description of the recipe, it is recommended to use its Imeretian variety. But the taste of the dish and the aroma will not suffer much if you use suluguni or any other cheese to prepare it.
Khachapuri “at home”: preparing products
To prepare a dish that tastes close to the original, you will need the following ingredients:
- 300 grams of flour;
- 20 grams of cheese or cottage cheese;
- water;
- butter(for lubrication);
- salt to taste;
- 3 large spoons of sunflower oil;
- 50 grams of raw yeast.
Process description
To prepare khachapuri at home, which is close in taste and shape to the original Georgian dish, we adhere to the following technology. Dissolve salt and yeast in warm boiled water. Add flour here. Pour in vegetable oil. Knead the dough until it stops sticking to your hands. Cover it with a clean, dry towel and leave in a warm place for an hour. During this time, the dough should triple in size. Separate lumps from the whole piece. Roll them into flat cakes. Place a mound of cottage cheese or shredded cheese in the middle. Fold the edges of the round dough piece up and pinch. It turns out to be a kind of bag with cheese filling. Next, use gentle movements to press it down with your hands to form a layer. Fry homemade khachapuri in a dry frying pan. The heat should be low so that the cake is well baked and the cheese melts. Grease hot pastries with butter.
Khachapuri boat, or Georgian flatbread with cheese and egg in Adjarian style
In order to make it at home that is not only tasty, but also very beautiful dish, you need the following ingredients:
- 1 large glass (200 grams) of warm cow's or goat's milk;
- half a kilogram of wheat flour;
- 2 large spoons of refined sunflower or vegetable oil;
- 1 packet (7 grams) dry yeast;
- 1/4 teaspoon salt;
- 7 chicken eggs (1 piece for dough and 6 pieces for filling);
- 1 small spoon of granulated sugar;
Technology for preparing khachapuri in Adjarian style
1. Knead the dough. Pour milk into a bowl and dissolve yeast in it. Add salt, sugar, 1 egg to the liquid. Mix all products. Add flour in small portions. Mix the dough. It should be elastic and smooth. We transfer it to a deep container, the walls and bottom of which we pre-lubricate vegetable oil. Cover everything with foil. After an hour, knead the dough and again leave it in a warm place for half an hour to rise.
2. Shape the khachapuri boat. Divide the lump of dough into 6 parts. We dip our hands in vegetable oil and begin to form flat cakes (we do not use a rolling pin). Place grated cheese in the center of each piece. Pinch the edges of the dough so that the middle remains open. The product should take the shape of a boat. Beat one egg and brush the resulting pieces with it.
3. Bake khachapuri. You need to put them in the oven for half an hour. In this case, the temperature in it should be 200 degrees. When the dough is browned, take out the baking sheet. We beat an egg into each preparation. Lightly add some salt to the khachapuri and put it in the oven to finish baking. When the surface of the egg turns white, you can remove the delicacy from the oven. In this case, the yolk inside the boats will be runny. If you like, keep the dish in the oven for about five more minutes. Place one small piece of butter on the hot pastry. Serve the delicacy on the table piping hot. Khachapuri with egg, cooked according to this recipe, will become a worthy decoration not only for everyday, but also for holiday tables.
Imereti with cheese. What do you need to prepare the dish?
This type of dough is prepared for khachapuri based on matsoni (fermented milk drink), kefir or yogurt. This ingredient gives the dish an interesting taste and aroma. The following grocery set is needed:
- 1 kilogram of premium flour;
- half a liter of kefir (yogurt, matsoni);
- 1 large glass of milk (goat or cow);
- 3 pcs. chicken eggs;
- 150 grams of cold-pressed or frozen sunflower oil;
- 1 small spoon of sugar;
- a pinch of salt;
- 1 kilogram of Imeretian cheese (can be replaced with a mixture of feta cheese and mozzarella);
- 80 grams of butter;
- 2 large spoons of sour cream;
- a small piece of pork fat.
Khachapuri with kefir (Imeretian style): preparation
First we make the dough. To do this, mix 2 large spoons of flour with fermented milk product and sugar. We place the workpiece in warm place. After half an hour, add milk here. Add flour in small portions and knead into a soft and elastic dough. To prevent it from sticking, coat your palms with vegetable oil. Leave the dough to rise in a container covered with a dry cloth. Stir the dough every 20 minutes for an hour.
Let's prepare the filling. Grind the cheese on a grater with large cells. We add to it a raw egg and butter. Mix the preparation. Next, we begin to form the cakes.
Divide the dough into pieces. We form lumps from them, which we flatten into layers. Place filling on each flatbread. We lift the edges of the dough and connect them in one place at the top. Carefully turn the bag over, place it on a table sprinkled with flour, and roll it out with careful movements with a rolling pin. The resulting pancake should be about 1 centimeter thick.
We bake khachapuri with kefir. Heat the frying pan and grease it with lard. Place the flatbread in it and fry over low heat on both sides. You need to turn the pancake over very carefully so that the dough does not break and the cheese does not leak out.
You can bake these flatbreads in the oven. To do this, grease a baking sheet with lard, put a pancake with cheese, and cover it with a mixture made from sour cream and raw yolk. We send the khachapuri to bake in the oven at a temperature of 180 degrees. After 20-25 minutes, the cakes will acquire a golden color. Place them on a dry board and cover with a clean towel. After a quarter of an hour, the dish can be eaten.
with cheese (express preparation). List of ingredients
According to the following description, you can complete it in quite a bit a short time tasty dish- “fast” khachapuri. The dough for it is made with soda, so it comes together instantly. For culinary process You need the products listed in the list:
- 2 large glasses of wheat flour (high grade);
- 1/2 small spoon of baking soda;
- about 200 grams of unsweetened yogurt or kefir;
- half a teaspoon of salt;
- 100 grams of cottage cheese;
- 150 grams each of feta and suluguni cheese.
Method for preparing flatbreads with cheese (express method)
We make “quick” khachapuri according to the following instructions. In a deep bowl, mix the dry ingredients: salt, soda and flour. Add yogurt to them in a thin stream and knead into an elastic dough. We put it aside and get to work on the filling. Grate the cheese and mix with cottage cheese. We form small lumps from this mass. Roll out the dough into flat cakes, identical in size and shape. Place a cheese ball on one pancake and cover it with a second layer of dough. We pinch the edges of the cakes. Lightly roll out the resulting pieces with a rolling pin. Heat the oil in a frying pan and fry the khachapuri on both sides. Serve hot with sour cream and herbs.
Let's prepare flatbreads with pickled cheese from puff pastry. What will you need for this?
Ingredients:
- half a kilogram of puff pastry (store-bought);
- 1 chicken egg;
- 500 grams of pickled cheese (Suluguni, Imeretian, Chanakh);
- 50 grams of natural butter;
- vegetable oil for greasing the mold.
Description of the cooking process
Mash the cheese with a fork or grate it. Add raw egg and butter to it. Mix the filling. Roll out the dough into a layer. Its thickness should be up to 2 mm. Cut the dough into square pieces. Spoon the filling onto each of them. Fold the edges of the dough into a triangle and pinch them. Lightly flatten the cakes.
Grease a baking tray with sunflower oil or olive oil. Place the khachapuri on it and bake for 20 minutes at a temperature of 220 degrees.
Homemade khachapuri (recipe with puff pastry) increases in size by 2-3 times while in the oven. They turn out crispy and tender. And the aroma that reigns in the kitchen while they are being performed simply makes your mouth water. Prepare this dish and treat yourself and your family to an excellent delicacy!
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 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 until 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. Chilled puff pastry Roll out 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 it 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.
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.
- We form a ball from the dough, place it in a multicooker bowl, greased with vegetable oil, select the “Dough” mode and time for 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-made dough, if you want - 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 recipes
How to cook Georgian khachapuri with cheese in the oven from yeast dough. Cooking at home step by step recipe with photos and video instructions!
2 hours 30 minutes
325 kcal
5/5 (2)
Georgian cuisine– this is a completely special world, oscillating on the verge of spicy and pungent, just like the temperament of real Caucasians. It is impossible not to fall in love with this country, these people and, of course, their wonderful cuisine. So let's try to create a piece of Georgia at home and prepare a dish without which not a single meal in the mountain villages of the Caucasus is complete - delicious khachapuri with cheese.
What you need to know before cooking
Kitchen appliances: tandoor or oven.
Ingredients:Filling for khachapuri with cheese plays an important role, so take your choice of cheeses seriously. Works well for this dish salty suluguni, juicy cheese, slightly more bland Adyghe and others.
The classic recipe for Georgian khachapuri filling with cheese does not involve adding greens, but how perfectly they go with the cheese filling! So, if you are not an orthodox follower of Caucasian cuisine, do not refuse dill, parsley or cilantro.
Cooking sequence
- Sift the flour and take 2 tablespoons from the main part in order to subsequently control the consistency of the dough.
- Add salt, sugar and dry yeast to the flour and mix it all well.
- Pour into this dry mixture sunflower oil and milk and start kneading the dough.
- Shape the finished dough into a ball, place it in a plastic bag and place in a warm place for 1 hour.
- Gently mash the soft Adyghe cheese with a fork, grate the suluguni on a coarse grater, and chop the garlic and herbs.
- Add 1 egg and one white to Adyghe cheese
- Add herbs, garlic and suluguni to the Adyghe cheese and mix the resulting cheese mass well.
- Punch down the dough when it has reached its proper condition and divide into two equal parts.
- Roll each part into a flat cake - not very thick and not very thin, about a centimeter and a half thick.
- Place the filling in the middle of the flatbread, but don’t skimp – there should be a lot of cheese in a real khachapuri.
- Wrap the tortilla and pinch the dough over the filling - you should end up with a bag of cheese.
- Gently press down the center, distribute the filling evenly inside the cake and lightly roll it out again with a rolling pin.
- Place the formed cake on a baking sheet greased with vegetable oil, make a few pricks with a fork and leave it to stand in a warm place for 50 minutes - here’s another hour of free time for you!
- To grease the khachapuri, stir the yolk, water and vegetable oil.
- Brush the infused flatbread with this mixture, and then place the khachapuri in an oven preheated to 180°C for 30 minutes. That's all!
Video recipe
Do you still have doubts that preparing the main Georgian pie is easy and simple?
You can learn how to cook khachapuri dough with cheese By simple recipe in this wonderful video, the author of which, among other things, in passing, will show how to decorate khachapuri with a slight movement of a fork - the main thing is watch until the end!
Secrets of making khachapuri:
- The dough for khachapuri should be soft, to the touch, like an earlobe, so constantly monitor the desired consistency and do not overdo it with flour.
- If you don’t have an oven, don’t be upset: you can bake it, and it won’t contradict tradition at all, because Tbilisi-style khachapuri is prepared this way.
In fact, khachapuri- This is a universal dish. It can serve as both an appetizer and a main course, depending on the serving size. You can eat it both for breakfast and dinner, and even apply to dining table.
Khachapuri will go perfectly with satsivi chicken or Kharcho soup. Khachapuri, of course, should be washed down exclusively with Georgian wines or, in extreme cases, Borjomi. And most importantly, checkmate, refined fans of knife and fork: they eat real khachapuri only with your hands!