How to bake delicious khachapuri. Product formation process

Khachapuri, a flatbread with cheese, is loved not only in Georgia, however, in our country this word is used to describe a flatbread with meat, potatoes and other fillings, which is incorrect. Real khachapuri is prepared only with cheese; it is no coincidence that this word consists of two parts - “khacho” and “puri”, cottage cheese and bread. And flat pies with other fillings are more correctly called khychin. There is no one recipe cheese flatbread— in every corner of Georgia this appetizer is prepared differently. The flatbread can be square, round, triangular, oval, open or closed, and even boat-shaped, filled with tender egg, melted cheese and butter - this is exactly how Adjarian-style khachapuri is made, light and airy, which you want to eat immediately!

Khachapuri dough: centuries-old traditions

It is interesting that the first khachapuri was prepared exclusively using unleavened dough made from water and flour. Nowadays, every Georgian housewife prepares her own dough for khachapuri - yeast, unleavened or puff pastry, but the classic is considered to be dough made with matsoni - Caucasian curdled milk. This fermented milk drink replaces yeast, but it is not so easy to find in Russia, so instead of matsoni you can use sour cream, kefir, yogurt or other fermented milk drinks.

Adjarian-style khachapuri cooked with matsoni is especially good when warm, but the next day it becomes not so tasty. Yeast khachapuri, soft and fluffy, can be eaten both hot and cold.

IN traditional dough Matsoni, egg, vegetable oil, salt, sugar, soda and flour are usually added. You don’t need to add a lot of flour - you should end up with a soft and slightly sticky mass, which you first leave for 15 minutes under a towel, and then make khachapuri. Yeast dough is made with dry or pressed yeast, with milk or water, but always with vegetable oil.

Cheese for real khachapuri

In the Caucasus, mature cheeses are never used for filling, as they stretch and, when cooled, acquire a completely different consistency. Khachapuri is prepared only with young cheeses such as Imeretian, mozzarella, feta, suluguni, feta cheese and Adyghe cheese, mixing them together, and if the cheese is too salty, it is soaked in water for 2 to 5 hours and cottage cheese is added. If you only have mature cheese or suluguni on hand and you decide to use it in the filling, also add cottage cheese to make the filling softer. In traditional recipes you can find advice to add an egg to the filling - it makes it pasty and tender. Greens and garlic in the filling are more modern inventions. Experienced cooks they say that the most main secret delicious khachapuri is to have a little filling more dough. In this case, the cheese is not grated, but broken with your hands or a spoon - as you like.

How to make and fill boats

So, the dough has risen, the filling is ready - how to prepare it? The most crucial moment begins - divide the dough into fist-sized koloboks and roll each one into an oval-shaped layer. However, the balls can be of any size; some chefs even bake a huge khachapuri in the form of a pie and cut it into portioned pieces. If you want crispy pies, roll them out thinly, love them soft pastries- make a layer at least 1 cm thick. Next, pinch the edges, form a boat, fill it with cheese and let the khachapuri stand before baking, while at this time preheat the oven to 200 °C. By the way, khachapuri can not only be baked in the oven, but also fried in a frying pan in a small amount of oil.

So, grease the edges and sides of the pies with yolk, bake the boats with cheese for 15-30 minutes, depending on the power of the oven, the main thing is that golden brown crust. Take out the baking sheet with khachapuri, let them cool a little and pour an egg into the well, trying to preserve the yolk, put it back in the oven, time until the egg is ready, put a piece of butter in the center and taste immediately!

A few secrets of making Adjarian-style khachapuri at home

If you want to prepare khachapuri in the same way as they do in Georgia, you can make matsoni at home. To do this, add 1 tbsp to 1.5 liters of milk. l. kefir or sour cream, cover with a blanket and leave for 5 hours, and then keep the mixture in the refrigerator until it thickens.

Some Georgian chefs claim that when kneading dough, you need to take 3 times more flour than water, but everything is individual, so each housewife has her own perfect proportions products. Why do you need to let the dough rest after kneading? The fact is that the gluten must swell - in this case, the dough will not stick to your hands, it will become elastic and pliable, it will be easier to work with, and the products will turn out fluffy and light. This is especially true for khachapuri, because they should be soft and melt in your mouth.

If you are using for filling salty cheese, cut it into small slices before soaking - this way you will save time, and the result will be better, since big piece the cheese inside may remain salty.

Cooking Adjarian khachapuri with Tinatin Mzhavanadze

Georgian writer and author of the famous cookbook"Georgian home kitchen"believes that the ideal Adjarian khachapuri is step by step recipe who will become your assistant in the kitchen must meet certain criteria. The “correct” khachapuri is golden brown, with a dry bottom, a crispy crust on top, a soft crumb and a delicate cheese and egg filling. And you can prepare this khachapuri yourself.

1. Mix 0.5 liters of warm water and 1 glass of warm milk, dissolve 1 tbsp in the liquid. l. dry yeast, 1 tsp. sugar, 1 tsp. salt, 2 tbsp. l. refined sunflower oil and knead soft dough with sifted wheat flour- about 1 kg.

2. Cover the dough with a towel and leave for 1.5 hours to rise. As soon as the dough has increased in volume by 2-3 times, it should be kneaded and allowed to rise again for 1.5 hours. Some people do this in a bread machine, but dough mixed with your own hands is much tastier, according to Georgian housewives.

3. Grind 1 kg of Imeretian cheese or suluguni - first you can use a grater, and then by hand, add half a glass or a glass of cold boiled water for a more delicate consistency, you can also squeeze a little garlic into the filling if desired.

4. Divide the dough into balls weighing approximately 200 g, roll them into oval cakes, roll the edges into rollers so that they meet, connect the ends of the pies and push the rollers apart so that you get a boat.

5. Place the cheese in the boats and place them in a very hot oven, preheated to 250°C, for 15 minutes.

6. When the pies are browned, take out the baking sheet, make indentations in the cheese and knock them into them one at a time raw egg so that the yolk remains intact. Place the pan in the oven for a few more minutes until the egg is cooked.

7. Transfer the pies to a plate and decorate them with pieces of butter. Real Georgian khachapuri is the most delicious!

Quick khachapuri for busy housewives

This is the simplest Adjarian-style khachapuri recipe - the boats turn out no less beautiful and tasty. So, defrost the puff pastry dough, lightly roll out the squares, cut them in half, make sides on the sides, connect them at the edges and form boats. Brush the boats with egg, pierce the bottom with a fork in several places to let air out, and place in the oven preheated to 200°C. When the boats are browned, take them out and fill them with grated cheese - for the filling you can mix mature cheeses like "Russian" with feta cheese or Adyghe cheese - the quantity depends on how many boats you get and what size they will be. Pour the egg over the cheese and bake in the oven, while trying to keep the yolk raw - it’s so delicious to dip pieces of khachapuri into!

Khachapuri with yogurt - tender and tasty

Although unleavened dough with yogurt does not produce fluffy ones, they turn out no less tasty. Try making Adjarian-style khachapuri with yogurt, as Georgian housewives do.

Mix 200 g of butter melted in a water bath with 1 cup of yogurt and a pinch of salt and beat the mass well with a mixer. Combine separately 300 g of sifted flour and ½ tsp soda, and then start kneading the dough at low mixer speed, gradually increasing the speed - you should get an elastic and elastic mass.

Divide the dough into 4 parts, turn each part into a cake, kneading it with your hands, form boats and fill them with grated cheese - any cheese to your taste, quantity - about 600 g. Brush the sides of the boats with egg, and then bake them in hot oven with a temperature of at least 200 °C for 15-20 minutes. Break an egg into the filling and place the baking sheet in the oven for another 3 minutes, then place a piece of butter in each boat.

Adjarian khachapuri is eaten in different ways. But true gourmets do this: stir the egg- cheese filling, break off pieces from the edges of the pie and dip them into the delicious core, which is eaten last!

Natural oil for your dishes

Make your dishes healthier with Biolio pumpkin seed oil. Pumpkin oil is one of the most delicious and healthy vegetable oils. Contains a unique set of vitamins B 1, B 2, C, P, A, E, flavonoids, phospholipids, unsaturated and polyunsaturated fatty acids, is one of best sources zinc, necessary for men from birth to old age. The oil normalizes metabolism, reduces inflammation and accelerates tissue regeneration, restores the functions of the liver and mucous membranes gastrointestinal tract, biliary tract. Helps remove toxins and worms from the body, recommended for the prevention of prostate diseases. The oil has exquisite taste and delicate aroma, used for dressing salads, cereals, boiled potatoes, sauerkraut, as well as in pure form- 1-2 tsp. 3 times a day 30 minutes before meals.

We admit that the idea for this collection came to us after meeting a charismatic Georgian woman and chef of one 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. B warm milk add sugar and yeast, 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 onto 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. 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

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 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 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 recipes

khachapuri with cheese recipe with photos

1 hour

325 kcal

5 /5 (1 )

Today you will learn how to easily prepare khachapuri with cheese and herbs, which we will prepare from yeast dough. If you love khachapuri, but want some variety in this dish, then these recipes will help add originality to such a popular dish.

Khachapuri is a dish that is easy to prepare and is also incredibly delicious. There are many recipes for cooking various types khachapuri. Today we will prepare classic khachapuri with cheese according to a real Georgian recipe.

Khachapuri with cheese and herbs in the oven

Kitchen appliances and utensils

• rolling pin;
• whisk;
• grater;

• baking tray;
• oven;
• knife and cutting board;

• kitchen brush for greasing;
• plastic bag;

Ingredients

How to choose ingredients for a dish

• As you know, according to tradition, cheese is used for filling khachapuri. But not everyone knows which cheese is really right to choose for this.
• Khachapuri requires the use of hard cheese. Which cheese is best for making khachapuri is up to you to decide. But traditionally they use either Adyghe cheese, or Suluguni. These cheeses perfectly complement the dish and make it truly wonderful.

• In our today's recipes I will use both suluguni and Adyghe cheese. When choosing suluguni, pay attention to the label. It must indicate the date of manufacture and packaging. Store-bought suluguni cheese can differ significantly from what you can find on the market. Firstly, such cheese contains less fat and most often white. But the market one can also be yellow. It depends on the fat content.
• Remember one simple truth - suluguni refers to pickle types of cheese, and there are no holes on it, which are characteristic of many types of cheese. The structure of real and correct suluguni is necessarily layered.
• In terms of its consistency, suluguni is elastic. And when pressed, the cheese should not release a lot of moisture, but it should not be too dry.
• Almost any greens are suitable for khachapuri, but I recommend using either dill or cilantro in cooking.

Cooking sequence

Preparing the dough

Preparing the filling

Assembly and baking

Cooking recipe video

I recommend you watch this video. It clearly demonstrates the cooking process delicious dough for khachapuri, the recipe for which is very original. In addition, you will see the entire process of preparing khachapuri from start to finish and get a large number of useful tips on cooking. This video recipe for khachapuri with cheese will allow you to prepare such a dish not only faster, but also much tastier!

Recipe: Khachapuri with cheese in the OVEN from YEAST dough from kylinarik.ru

Recipe: Khachapuri with cheese in the OVEN from YEAST dough - delicious pastries with cheese (Suluguni and Adyghe cheese).
Khachapuri is a Georgian pie with cheese. There are many recipes for khachapuri: Khachapuri with puff pastry cheese, khachapuri with cottage cheese, Adjarian khachapuri with egg, Mingrelian khachapuri, Imeretian khachapuri...

Ingredients for preparing Khachapuri with cheese in the oven from yeast dough http://goo.gl/TymrgP

Baking with cheese in the oven and other simple ones culinary recipes with photo, on the website Kulinarik.ru http://kylinarik.ru

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Other interesting recipes:

Cottage cheese casserole, recipe https://clck.ru/9cYFj
Curd cookies, recipe https://clck.ru/9cYHg
Cheesecakes with cottage cheese recipe https://clck.ru/9cYHo
Sochniki with cottage cheese, recipe https://clck.ru/9cYFm
Khachapuri with cheese, recipe from yeast dough https://clck.ru/9cYFo
Khachapuri with cheese recipe from Puff pastry https://clck.ru/9cYHu

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Russian recipes...
Cooking! We prepare recipes at home, in the family kitchen, recipe: Khachapuri with cheese in the oven from yeast dough! Simple recipes for every day on the website Kulinarik.ru http://kylinarik.ru

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https://youtu.be/eFu5vUkgT3Q

2015-12-03T22:46:04.000Z

What is served with a dish like khachapuri?

In many restaurants there is a whole ceremony for serving khachapuri. A large variety of sauces and additives are used for it. And this is very correct, since it gives the visitor the opportunity to choose the best sauce for khachapuri in his opinion.

When cooking at home, it is not always possible to serve this Georgian dish With big amount sauces. Therefore, I advise you to serve it with sour cream. It is sour cream that goes best with khachapuri, especially when stuffed with herbs and cheese. Your household will be happy!

Basic truths

• If you don't have much time to cook khachapuri, then you can save a lot of precious time by using a few useful tips.
• Firstly, when you have made the dough and need to let it sit, I recommend placing it in the oven to help it rise faster. Set the oven at 40-45 degrees and watch how the dough rises!
• Secondly, I recommend that you put down your forks and whisks and take a mixer instead! It is the mixer that will help you save a few minutes that you would have spent at the initial stage of preparing the dough or already while preparing the lubricant.

Possible other cooking and filling options

There are many options for preparing traditional khachapuri, but there are still several classic ones that came to us straight from Georgia. They were formed over centuries in different regions of Georgia and therefore differ from each other in many ways.

The peculiarity is that it is prepared in a closed form, using only cheese filling for khachapuri. If you add greens to it, it will no longer be a traditional khachapuri.

You also have to try it. This dish is prepared on the basis of a very popular fermented milk product - matsoni. Besides, distinctive feature This type of khachapuri is that suluguni is used as a filling.
In turn, it is prepared open in the shape of a “boat”, into the middle of which one chicken egg is driven.

If you are already accustomed to standard khachapuri, then this will be new to you, which is in no way inferior to the one made from dough. This is the simplest cooking option and also the fastest.

We usually associate such a dish as khachapuri with cheese with Georgian, Armenian and any other oriental cuisine. But the origins of this pastry are still Georgian.

Usually khachapuri is a wheat flatbread with suluguni cheese and Georgian sauce tkemali. Often on store shelves you can see khachapuri without sauce, but with an egg inside.

People don't often think about the history of the dishes they eat every day. But we are sure that people have been preparing khachapuri for so long that the recipe has already entered into the Georgian national code. This is their own reason for pride, like kulebyak and cabbage soup in Russia, like borscht with pampushki in Ukraine.

Ability to cook National dishes– an excellent quality for a housewife and mother.

Plus, Russia and Georgia lived in the same state for a long time, so in our country khachapuri with cheese is also known and loved. And they add their own ideas and twists to the recipe! Therefore, I present to you 8 options for preparing this dish.

This dish is almost as old as Georgia itself. It is known that the approximate period of origin of the recipe is the Middle Ages, and the region is northeast Georgia.

Its original recipe is so cherished that in 2011 they even filed a patent for its trade name. This is so that no establishment can give the name “khachapuri” to a dish that is not one, and does not know how to prepare khachapuri in its own way. After all, this Georgian product unique.

The most delicious khachapuri recipes

Khachapuri with cheese in a frying pan

This option is prepared with the addition of kefir. The dough turns out soft, airy, porous - just what you need for a crispy crust and rich, tender pulp. An important requirement for proper khachapuri is that there should be twice as much filling as there is bread. You can do it in half, but not less!

• cheese – 0.5 kg. Take the variety that melts well and can stretch: mozzarella, suluguni, sheep, or at worst, Dutch. For example, 50% mozzarella and 50% suluguni;
• greens – 50 g;
• flour – 0.3 kg;
• sugar - tablespoon;
• salt - teaspoon;
• kefir - a glass;
• soda - half a teaspoon.

Dissolve kefir and sugar in an enamel bowl. sand, salt and soda powder. Pour in the flour and form the dough, only on the surface.

Don’t be afraid to knead the dough until completely smooth. When you're done, put the mixture away for cooking. desired temperature and cover with paper, cloth or film.

Grate two types of cheese coarsely, add herbs and stir.

Divide the baking mixture evenly into four pieces. Roll out all the pieces separately from each other with a rolling pin, put a quarter of the filling inside and spread over.

The flatbread with the filling inside needs to be fried on both sides in butter or vegetable oil. Make sure the cheese filling is desired consistency,” it dragged on, but didn’t pour out.

The Adjarian version looks more interesting than traditional recipe- instead of flatbread there are boats, and in the center of the flatbread there is an egg. Plus, this version of the dish is oven-cooked, so it's lower in fat and calories.

If you also lubricate this cooking masterpiece, it turns out to be absolutely beautiful. Delicious beauty!

To prepare this recipe, take the following ingredients:

• 0.5 kg flour;
• 0.4 l milk;
• a couple of tablespoons of plums. oils;
• tablespoon rast. oils;
• a teaspoon of sugar;
• 1⁄2 teaspoon salt;
• 0.5 kg of cheese (preferably suluguni);
• 1⁄2 pack of dry yeast;
• 3 chicken eggs.

Add dry yeast and sugar into the sifted flour. sand, salt, butter. Pour the heated milk into a cup.

Your dough should be quite dense so that it does not stick to your hands. It needs to be kneaded on the table until completely homogeneous. Put it in a warm place for a while, cover it carefully and let it rest.

Prepare grated cheese, mix with one egg. Form the baking mixture into four equal pieces. Roll the pieces into flat cakes, fold the edges of the flat cakes to make a boat. Place 1⁄4 of the filling inside and bake for 7-8 minutes. Preheat the oven to 250 degrees.

When you take out the khachapuri, break an egg into the center of each boat and put it back into the oven for 3-4 minutes.

Khachapuri in Megrelian

This version of the dish is more similar to the traditional recipe. Only cheese is added not only inside the flatbread, but also on top.

To prepare this recipe take:

• cheese – 0.2 kg;
• 0.5-0.6 kg flour;
• half a glass of milk;
• half a pack of dry yeast;
• half a teaspoon of soda powder;
• egg;
• a third of a pack of plums. oils;
• table. spoon of vegetable oil;
• grows a little. oils for lubrication.

Add salt and dry yeast to the heated milk and prepare the mixture. Add another egg, two types of oils to what comes out and mix again.

Gently add flour. Let the base be dense, it should not stick to your hands, but do not add more flour than necessary.

You need to knead the dough on the surface, gradually adding more flour if necessary.

To make the dough rise, cover it with a towel and forget about it for 1-2 hours.

Prepare grated cheese. Divide the dough into 2 pieces and roll out the cakes.

Place half of the filling inside, connect the ends and roll into a layer. Place each flatbread on a baking sheet and sprinkle with suluguni shavings.

Bake at high temperature(200-250 degrees) only 15 minutes.

This recipe combines the pros and cons of other options for preparing a Georgian dish. On the one hand, khachapuri is cooked in the oven, without vegetable oil for frying. Fewer calories and less cholesterol. On the other hand, you will have to prepare yeast dough. The name of the baked goods comes from one of the national groups of Georgians - Imeretians, who lived and live in the western part of the country.

But this dish is usually not suitable for beginners, so feel free to tackle this type of baking after mastering other recipes.

To prepare Imeretian-style khachapuri, you need:

• 0.25 kg flour;
• half a glass of water;
• a third or half a packet of dry yeast;
• a tablespoon of sunflower oil;
• a third of a teaspoon of sugar;
• a third of a teaspoon of salt;
• 0.3-0.4 kg of cheese;
• egg;
• a little plum. oils

IN warm water stir the yeast and salt, then add sugar, pour sunflower oil and stir again.

Carefully pour the flour into the yeast mixture and stir.

Leave the dough to rise for half an hour under a towel.

Make the filling: grate the cheese, add the egg and mix. To prevent the filling from spreading and keep its shape, pour a little flour into it - a tablespoon will be enough.

Take out the baking mixture, roll it into a circle with a diameter of 30 centimeters, put all the filling inside.

Khachapuri made from puff pastry

Khachapuri with cheese, which is sold in supermarkets and bakery stalls, are almost always small triangles of puff pastry.

They require less skill, this is not the original one Georgian recipe. But you will definitely be able to cook them and you will need fewer ingredients.

So, the necessary products:

• 0.5 kg cheese;
• package of puff pastry (500 g);
• 2 chicken eggs;
• a little butter.

Grate the cheese on a coarse grater, add egg and butter. One tablespoon will be enough, the main thing is to melt it.

Divide the dough into 6-8 equal parts. Roll out into layers and place a little cheese filling in the center. Connect the ends of the layers to form a triangle and place on a greased baking sheet.

Everything - in the oven for 20 minutes. Temperature – 200 degrees. When the khachapuri is almost ready, brush the pastry with beaten egg and place back in the oven. Another 3-5 minutes and you're done!

Khachapuri made from yeast dough

A Georgian baking recipe, modernized by Russian housewives.

To prepare the pie, take the following products:

• 1000 g flour;
• 7 chicken eggs;
• a pack of dry yeast;
• 500 ml water or milk;
• 100-150 grams of plums. oils;
• 1 table. spoon of granulated sugar;
• 0.5 teaspoons of salt;
• 1000 g cheese;
• 0.2 kg sour cream.

Sah. Stir sand, dry yeast and salt in warm water/milk. Combine with 4 eggs, flour and form a dough. When finished, add 4 tablespoons of oil and knead again. Leave in a warm place under a towel for a couple of hours.

Grate the cheese, mix with the remaining eggs, sour cream, and remaining butter.

You need to form ten cakes from the dough. The cooking technology is the same - roll it out, put the filling inside, squeeze it and roll it out again.

And finally - into the oven until done at 200-250 degrees.

Let's replace the dough with pita bread for two reasons: faster and fewer calories.

Required Products:

• 30-50 g of greens;
• 1/3 pack of plums. oils;
• 0.4 kg cheese;
• 0.4 kg cottage cheese;
• 0.2 l milk;
• 0.4 liters of sour cream – large package;
• 2 chicken eggs;
• 1 pack thin lavash.

The recipe also contains cottage cheese - with it the khachapuri will be softer and more tender.

Add 25 g of melted plums to the mixture of beaten eggs, sour cream, milk, salt and spices. oils Dip the lavash sheets into this mixture and place them in a baking container.

Combine cottage cheese and grated cheese, add chopped herbs. Mix and place on pita bread, then top with some filling and grated cheese again.

Place in the oven for 20 minutes at 220 degrees.

Khachapuri with cottage cheese

Compound:

• 0.15 kg plums oils;
• 3 chicken eggs;
• 1/2 tea. spoons of salt;
• 0.4 kg flour;
• 0.25 kg cottage cheese;
• 0.2 kg cheese;
• teaspoon sugar;
• a pinch of soda;
• 1 tbsp. spoon of sour cream.

Mix cottage cheese with butter, slaked soda, sah. sand and egg. Add all the flour and mix. Knead the dough.

For the filling, mix grated cheese with 1 egg, sour cream, and add herbs if desired.

Khachapuri is cooked in the oven, so roll out 8 flat cakes using the same technology as previous recipes.

Beat the egg and brush the pastries with it and place in the oven for half an hour to an hour at a temperature of 200-220 degrees.

1. In a restaurant, the most important thing is the presentation. To make dinner at home just as unusual, eat khachapuri in Georgian style. If you have baked goods with an egg on top, break off pieces from the pie and dip them in the egg filling.
2. Before removing from the oven, it is better to brush the baked goods with beaten egg;
3. The best cheese for khachapuri is suluguni. The Adyghe one is similar to it, it is more accessible and cheaper.
4. If you don’t have all the necessary types of cheese, take feta cheese.
5. If a special presentation of a dish to create a “Georgian flavor” is not enough for you, instead of kefir in recipes, use matsoni, a Georgian fermented milk product.
6. This recipe, although considered Caucasian fast food, can be made vegetarian, low-calorie, and a recipe for every day.

Conclusion

Try it with khachapuri with cheese Georgian wines– Kakhetian and any other. Bon appetit! National Caucasian kitchen- decoration for any table.

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 - pickle Georgian cheese with fermented milk, a little 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 added lactic acid bacteria for ripening (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 cut into pieces, 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 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:

1. Adyghe + feta cheese or Chanakh cheese 3/1. Can add small pieces oils
2. Barrel cheese (chanakh) + suluguni 4/1;
3. Mozzarella + feta cheese 1/1;
4. 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 for khachapuri hard cheeses like hollandaise or feta!

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 yeast-free 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 - boat-shaped khachapuri, the cheese filling of which is poured with an 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 FRESH dough and a very CREAMY CHEESE filling - in 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 in runny yolk and eat. 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 special kind khachapuri, consisting of layers of dough, sprinkled with cheese and sealed in the form big pie. The dough will do the simplest thing, like 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