Khachapuri cooking time. Khachapuri dough - the best recipes for preparing the base for Georgian flatbreads

Khachapuri with cheese, step by step photo recipe in the oven, in a frying pan and in a slow cooker

Khachapuri is traditional dish Georgian cuisine, figuratively - cheese pie, and literally translated - bread and cheese. I'll tell you how you can cook it yourself at home delicious pies with cheese, khachapuri.

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, fish. Smart housewives love to cook khachapuri quickly and use ready-made khachapuri to prepare lazy khachapuri. puff pastry or pita bread. 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 will require approximately 350 g of cheese filling

Ideally, for the filling, of course, use tender, lightly salted Adyghe cheese, Ossetian or Imeretian,

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 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, as a dish of truly Georgian cuisine, has become popular not only in its homeland of origin, but also in many countries around the world. The cooking recipe may differ depending on geographical factors and simply on the wide variety of species. However, once you try khachapuri, you will immediately understand why this dish is so popular. Therefore, if you haven’t tried it yet, be sure to not miss this chance and prepare Georgian khachapuri with us.

Before moving on to the variety of fillings, let's consider the options for preparing the dough. It can be yeast-free, yeast-based and, as a modern modification, puff pastry. Most the right recipe is the use yeast-free dough, but it must be mixed with matsoni. Also, many housewives make dough with kefir or, in general, use pita bread. Khachapuri is fried in a frying pan without using oil, if the dough was yeast-free, but if yeast or puff pastry was used, then it is better to bake them in the oven.

There is not just one filling for khachapuri, there are many of them, each has its own peculiarity and indescribable taste, so to choose your favorite, you will probably have to try them all.

Let's consider popular recipe khachapuri with egg.

Number of servings 4

Set of products for the test

Milk – 200 ml;
Flour – 800 gr;
Matsoni – 1 piece;
Sugar – 2 teaspoons;
Salt – 0.5 teaspoons;
Yeast packet – 1 pc.

Set of products for filling

Eggs – 4 pcs;
Adyghe cheese – 700 gr;
Salt - to taste.

Step by step recipe

As you can see, here it turns out yeast dough, which is prepared as follows. We take milk, dilute the yeast in it, and infuse it. Add the resulting liquid to the flour, add the necessary salt and sugar and let it brew.
When the dough is ready, make flat cakes out of it.
We grate the cheese and put it on our flatbreads.
We carefully roll up their sides into a tube, and connect the ends to form a boat shape. As you already understand, we will have open khachapuri. Bake in the oven at 200 degrees for about 20 minutes.
After this time, we take out our boats, pour the egg into them on top and put them in the oven again for 2 minutes.
Before serving, add butter.

Like this simple recipe, very tasty Adjarian khachapuri.

The following recipe is for very appetizing khachapuri with ham and cheese.

Khachapuri with ham and cheese

This option can be made from puff pastry, which can even be bought at any store, no matter what kind of yeast it is or not.

Number of servings 5-6

Product Set

Dough – 500 gr;
Suluguni – 150 gr;
Ham – 150 gr;
Eggs – 1 piece;
Greens - to taste;
Onion – 1 piece;
Spices - to taste.

When all the ingredients are ready as indicated in the recipe, we begin cooking.

Step by step recipe

Take the ham and cut it into cubes. Chop the onion and herbs and fry it all.
Grate the cheese and add it to the fried ham that has already been removed from the heat, and add spices there.
Next, roll out the dough and cut it into squares, making slits in the corners of each resulting square. We put the filling in them.
We connect the sides of our square to make an envelope.
We grease a baking tray or place baking paper on it, lay out our khachapuri and put it in the oven. Bake for approximately 30 minutes.

Khachapuri should turn out rosy and incredibly appetizing. And what an indescribable aroma of ham, spices and onions will be. They are eaten with sour cream.

Interesting and no less delicious recipe khachapuri with cottage cheese.

Khachapuri with cottage cheese

But the highlight of this dish is that the cottage cheese does not act as a filling, but as a main ingredient for the test. And the filling here is cheese. Also, this version of khachapuri is made not in separate portions, but in one pie.

Product Set

Flour – 1.5 cups;
Cottage cheese – 200-250 g;
Eggs – 2 pcs;
Butter – 150 g;
Sugar – 0.25 tablespoon;
Soda – 0.5 teaspoon;
Sour cream – 1 tablespoon;
Cheese – 200-300 gr;
Garlic - to taste (as you like, 1 clove or a whole head).

Step by step recipe

Take the flour and sift it.
Melt the butter in a frying pan over very low heat.
Next, take the cottage cheese and mix it with melted butter; this can also be done using a mixer.
We extinguish the soda with vinegar and add it to our cottage cheese. Beat the egg there and add sugar.
We do not add all the flour at once, but in small portions. Let's start kneading the dough. Then cover it with a towel and let it stand for about 10 minutes.
While the dough is waiting in the wings, we begin to grate the cheese, finely chop the garlic, mix it all with sour cream. Now the filling is ready.
Let's return to the test. We divide it into two parts and begin to roll it out so that we get two round cakes, not very thick, about 0.5 cm.
Take one flatbread, place it in a pie dish or on a baking sheet, sprinkle it tightly with filling and cover with the second flatbread.
Brush everything with beaten egg, pierce it with a fork and you can safely put it in the oven.
Our dish needs to bake for about 45 minutes, at a temperature of 180 degrees, over low heat.

After this time, you can appreciate how juicy and satisfying the khachapuri with cottage cheese is.

Georgian khachapuri with meat is especially delicious.

Khachapuri with meat

Number of servings 10

So, first, let's prepare the necessary ingredients.

Product Set

Water – 400 g;
Dry yeast – 6 g;
Milk – 200 gr;
Flour – 7-9 cups, pay attention to the consistency of the dough;
Egg – 1 piece;
Vegetable oil – 1 tablespoon;
Salt - to taste;
Meat – 1 kg;
Butter – 100 gr. (chilled);
Onions – 2-3 pcs;
Khmeli-suneli or shambhala, other spices can be used - to taste;
Ground pepper - to taste;
Salt - to taste.

Step by step recipe

First of all, we traditionally knead the dough so that it becomes soft and tender, adding the indicated products. We leave him to come.
At this time, let's get started with the filling. We need to turn the meat into minced meat, so we grind it.
To the resulting minced meat add butter, salt, pepper and all our prepared spices. Mix all this very thoroughly and knead with your hands. Now our filling needs to stand for about 30 minutes, soak in the flavors of spices and pepper.
As soon as the dough has risen, we take and tear off pieces from it, making balls, lay them out and cover the whole thing with a towel.
Take a ball, roll it out and put the filling in the middle. The main difference between khachapuri is that there is a lot of filling, not dough, so we put more filling. We close the resulting cake and roll it out with our hands so that they become a little flat. They will still rise when baked.
Beat the egg with milk and brush our khachapuri with it so that they turn out golden brown.
Cook at 180 degrees for about 25 minutes.

After cooking, grease with oil, let it cool a little and you can invite everyone to the table.

These are the different, very tasty and satisfying khachapuri you get. Be sure to try making the version you like, the family will be very pleased, and the aroma will not let even the most fastidious connoisseur resist. With this dish you will add variety to your diet and thus you can organize themed evenings national cuisines peace.

Do not forget to use a variety of spices, they give the dish a zest and traditional Georgian cuisine, and in no case should you skimp on the filling, it is the main thing in preparing khachapuri.

Khachapuri is a traditional dish Caucasian cuisine from delicious dough with tender cheese filling. One can argue endlessly about the origins of the hearty flatbread and the filling options. Prepare khachapuri according to the suggested recipe and form your own opinion: what the filling should be and which baking method is better to choose.

Kitchen: Caucasian.

Ingredients for 8-10 khachapuri

flour premium– 500 g
warm milk – 70-100 ml
water – 150-200 ml
dry yeast – 11 g
granulated sugar – 1 tbsp. spoon
Sunflower or olive oil without aroma – 30 g
salt - a pinch

for filling:

homemade fat cottage cheese (not wet) – 400 g
Suluguni or Adyghe cheese (ideally Imeretian) – 200 g
large chicken egg – 1 pc.

Cooking khachapuri

Dissolve dry yeast in warm milk along with sugar. Leave for 10 minutes until a “cap” forms.
Prepare the dough: add flour into the mixture with yeast in small portions, add warm water, at the end of kneading add oil and knead the dough. The result should be a soft dough that is about to spread.
Form the dough into a log or something similar.
And place the dough under a cotton napkin in a warm place. Knead the risen dough after 30-40 minutes. It is advisable to repeat the oxygen saturation procedure 2-3 times.
While the dough is rising, prepare the filling: mix cottage cheese with crumbled suluguni or Adyghe cheese, break the egg.
Mix everything thoroughly. If there is not enough salt, add salt.
The dough has risen. Form the khachapuri: divide all the dough into equal fist-sized pieces. Stretch each piece of dough with your hands until it is the size of a small saucer/dessert plate. The middle should be thicker. than the edges.
Place about a tablespoon of filling in the middle of the cake.
Gather the edges of the tortilla over the filling and form a pouch with the cheese filling inside.
Turn the filling bag over with the dough knot facing down. Gently turn the bag into a cake with your hands, then roll it out very carefully with a rolling pin.
The flatbread with cheese inside should be relatively thin. Make a small hole in the top middle of the khachapuri to allow air to escape when baking in the oven.
Line a baking tray with baking paper. Place the khachapuri seam side down. Bake in a preheated oven until golden brown crust, no more than 10 minutes. Temperature– 220 degrees Celsius. Do not turn over!
After baking, place the khachapuri with cheese and cottage cheese on a wooden surface or paper. Generously brush each flatbread with butter. Serve khachapuri with fresh vegetables and greens.
Tips and secrets:
- To prevent the dough from sticking, grease your hands vegetable oil.
- IN curd and cheese filling You can add any grated cheese.
- The filling for flatbreads can consist of other ingredients: from cottage cheese with raisins to fried mushrooms.
- Khachapuri can be baked either in a hot frying pan without oil or in butter. Try cooking

Ecology of consumption. Food and recipes: National Georgian dish Khachapuri is very popular today in many countries, which is not surprising - it’s very tasty!

All the classics of Georgian cuisine are in our collection. Those who immediately thought that it was difficult and time-consuming can make lazy khachapuri, we also have such a recipe!

The main ingredient in the khachapuri recipe is the soul of the hostess...

Khachapuri Imeretian

What 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(no Imeretian, take half suluguni, half mozzarella or Adyghe)
3 tbsp. butter
1 egg

How to cook Imeretian khachapuri:

1. B warm milk add sugar and yeast, pour in vegetable oil, add 3 tbsp. flour, mix thoroughly so that there are no lumps, and place 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.

Khachapuri for beginners

What 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 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. It should be soft elastic dough, which 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

What 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

What 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

Ketsi is a stone frying pan, ideal for frying khachapuri. If you don't have one, use cast iron!

What 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 thoroughly 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. published

Khachapuri - Georgian national dish, which is a pie or flatbread made of dough with cheese filling inside. To say that it is delicious is to say nothing; it is simply impossible to stop. But the most important thing is that such a delicious dish can be easily prepared at home, you just need to use the secrets of real masters.

Khachapuri - general principles and cooking methods
Different regions of Georgia have their own peculiarities of making flatbreads. They are made closed on all sides, open in the form of a boat or envelopes.

Real khachapuri dough should be kneaded with matsoni. Unfortunately, you can’t buy it everywhere here, so it’s quite suitable sour milk(yogurt), kefir, sour cream.

If you can’t buy matsoni, you can prepare it yourself. Lightly heat 3 liters of milk, add a spoon or two of sour cream or kefir, cover with a lid, and wrap in a towel. Let the mixture sit for two hours at room temperature, and then put it in the refrigerator. The mass should thicken.

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 beat it too much with flour.

For filling use soft or pickled cheeses– Imeretian cheese, cheese, suluguni. Sometimes they are mixed with cottage cheese. Very often chopped herbs are added to the filling - parsley, cilantro, dill.

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, you need to preheat the oven and make the filling. If the cheese is highly salted, for example feta cheese, it is pre-soaked for two to five hours. To speed up the process, big piece cut into smaller pieces. Then it is crushed and mixed with herbs.

Khachapuri - the most delicious recipes

For the filling use pickled or durum varieties cheese, they can be mixed with feta cheese or cottage cheese. Although the recipe does not include greens, you can safely add them if desired. The dough can be made entirely with kefir or half and half with sour cream, so it will turn out more tender.

Ingredients
hard cheese– 400g
egg – 2 pcs.
kefin – 1 tbsp.
flour - 3 tbsp.
sugar and salt - 1 tsp each.
rast. oil – 2 tbsp.
soda – 0.5 tsp.
butter for greasing

How to cook

Mix soda, vegetable oil, salt and sugar in kefir, beat in the egg. Add two cups of flour to the resulting mixture. Knead the dough, adding the remaining flour. The main thing is not to overdo it with flour so that the khachapuri turns out tender. Knead the dough well. It should be soft, a little sticky, but hold its shape well. Leave it at room temperature for about 30 minutes, covered with a napkin.

Grate the cheese onto coarse grater, add the egg and mix. If you have greens, you can chop them and add them to the filling.

Form the dough into a long sausage and cut into 8-10 pieces. Roll each one into a flat cake and spread the filling. We gather the edges at the top in the center and pinch them well. Turn seam side down and roll out with a rolling pin. Turn the flatbread over again and roll it out, making sure that the dough does not become too thin and burst.

Ready-made flatbreads Place in a dry frying pan and bake over medium heat. When one side is browned, turn it over to the other. If the khachapuri turns out to be thick, then for complete baking, you need to cover the pan with a lid. Grease the finished flatbreads with oil.

A special feature of this type of pie is its open top. For the filling they use soft, not very salty cheese. Imeretian is better, but you can use Adyghe or other soft brine. 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 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.

Ingredients
Soft cheese– 400 g
Egg – 1 pc.
Green
Sour cream – 1 tbsp.
Flour - 3 tbsp.
Butter – 50 g
Salt – 1 tsp.
Soda - 0.5 tsp.

How to cook

Put cold butter into the sifted flour and chop it with a knife, add soda and salt, sour cream and knead the resulting mass for at least 15 minutes. The dough should be plastic. Leave it to rest in the refrigerator for half an hour.

Grind the cheese for the filling, beat in the egg and add chopped herbs. Salt to taste.

Divide the dough into 8 equal pieces and roll them into small balls. Roll each bun into a flat cake. Now all that remains is to assemble the cake into a boat. To do this, lift one edge and begin to roll it into a roll. We only reach the middle. Next, on the opposite side, raise the edge again and also roll it up to the middle. We pinch the ends so that the filling does not fall out.

Spread the cheese with herbs, smooth the filling to the very edges. This will create a boat with an open top. Bake in a preheated oven for about 20 minutes until they are lightly browned.

Pull it out, beat the egg into the center and put it back in the oven for just a couple of minutes. You can put butter in a hot boat.

The peculiarity of Megrelian khachapuri is that the filling is laid out not only inside, but also on top of the flatbread, after brushing it with egg. Instead of suluguni, you can take cheese that is not too salty.
Ingredients:
suluguni cheese – 350g,
yolk – 1 pc.
water – 200 ml
flour – 300 g
sugar – 1 tbsp.
salt – 1 tsp.
dry yeast – 0.5 tsp.
margarine – 50 g

How to cook
IN warm water add salt and sugar, stir, add yeast and flour. Knead the thin yeast dough. At the end, add softened margarine, knead until smooth and put in a warm place to proof for an hour and a half. Cover the dishes with a towel.

Grate the cheese onto a coarse grater. Knead the risen dough, roll it into a flat cake, put the filling on it, gather the edges and pinch it in the center. Roll out the khachapuri with a rolling pin on both sides, then make a hole in the middle.

We transfer the flatbread to a greased baking sheet and grease it with yolk, so that when baking it will form beautiful crust. Sprinkle with the remaining cheese and place in the preheated oven for 20 minutes.
The desire to bake melt-in-your-mouth flatbreads at home all kinds of fillings sometimes it is so great that the most incredible designs come to mind that can make dreams come true.