How to cook khachapuri (basic recipe). Georgian khachapuri - the pride of national cuisine

Georgian cuisine. A traditional dish. Really delicious! All this refers to stuffed cakes, which have been cooked in Georgia and beyond for many centuries. Khachapuri has been traveling the world for a long time and is always popular in many countries, and Russia is no exception. There is no single recipe. Every locality, and just every Georgian family, has its own unique way of preparing this delicious dish. You can list indefinitely: Adjarian khachapuri, Ossetian, Tbilisi, Georgian, Megrelian, with cheese, etc.

Such a dish in cooking does not require any professional skills and is available even to an inexperienced hostess. A simple cake, and a great variety of cooking options! You can even captivate your household with its creation. And by joint efforts, your family in their kitchen, perhaps, will create a new recipe for khachapuri, which will become a signature dish for treating relatives and friends.

According to a long tradition, this cake is cooked with the addition of unleavened curd cheese and eggs. In khachapuri with cheese, mainly Adyghe cheese is used. If you take cheese or suluguni, then you also need to add a little soft cottage cheese.

The recipe for khachapuri with cheese according to the classic version includes the preparation of dough based on yoghurt - this is a fermented milk drink popular in the Caucasus.

Making your own drink is easy. If the hostess has time, she can prepare it in advance. For a couple of liters of warm boiled milk, you need 2 tablespoons of fat sour cream. Mix, wrap with a towel and leave for a couple of hours. Then put in the refrigerator and leave until thickened.

For four cakes, five glasses of flour and half a liter of matsoni are taken. We drive 1 egg into the mixture, add the baking powder, salt, sugar and vegetable oil. The dough is soft and fluffy. Be sure to refrigerate the package with the dough.

We roll out the cakes thinly, put the cheese filling (grated cheese) in the center and collect the cake in a “bag”. Leave the center slightly open. The real art is to turn the cake so that the cheese does not spill out. Then roll out, turn over again and put in the oven. Grease with butter when ready.

How khachapuri is prepared in Adjara

This cake looks nothing like the classic version of khachapuri. The cake is baked in the form of a boat and is a completely independent dish. The Adjarian khachapuri recipe is quite simple.

The dough is placed on a dough - not thick, but rich and saturated with oil.
The filling is made from grated cheese with the addition of a raw egg. It must be well mixed.
We roll out thin oval cakes from the dough, lay out the filling, but be sure to leave the edges empty. Then we fold the edges so that the cake turns out in the form of a boat.
"Boats" bake for twenty minutes at two hundred degrees.
Then we take them out and in the middle of each, slightly spreading the cheese, we drive in a raw egg, not forgetting to salt and pepper to taste. Three more minutes in the oven and you're done! Top class if the egg yolk remains liquid.
They eat such a boat, breaking off the edges and dipping them into the egg.

How khachapuri is prepared in Megrelia

Megrelia is a small original corner of Georgia, which gave the world amazingly delicious recipes. For khachapuri in Megrelian style, yeast dough is taken.

From half a kilogram of flour we prepare the dough with the addition of milk (a quarter of a liter), soft margarine (about 60 g) and a tablespoon of vegetable oil. Add yeast, leave the dough for about an hour to approach, and then cool.
Meanwhile, three cheese on a coarse grater. Of the two-thirds we prepare the filling, the rest is left for powdering. For the filling, mix cheese with egg and butter.
We roll out the dough into a cake, lay out the filling, and sprinkle the rest of the cheese on top.
Bake for about half an hour in a hot oven.

How puff pastry is made

Puff pastry khachapuri is very popular. They come out crunchy, light and crumbly.

If you cook khachapuri at home, then it is quite acceptable to buy ready-made dough - this will simplify the cooking process.

However, you may wish to make your own dough:

A pound of flour will require about four hundred grams of butter. Sift flour and mix with a little melted butter.
Add water, salt to taste.
Let the dough rest for half an hour.
Then roll out a thin cake and spread the butter. Fold it all up and roll it out again. You need to roll and roll several times.

The filling for khachapuri with puff pastry cheese is prepared with the addition of chopped boiled egg white. You can also add finely chopped dill. Squares are cut out of the dough, the filling is laid out on them and, lifting the edges of the squares up, pinch them.

Cakes should be left on a baking sheet to stand for a while, then bake. Khachapuri are weightless, crispy and just incredibly melt in your mouth.

You can cook khachapuri in a pan. This method is considered to be the fastest. In the home kitchen, you can put on the table full of hearty cakes full of heat in just half an hour.

By and large, it is a round fried tortilla stuffed with cheese.

The dough is taken from yeast - you can buy it in the store or cook it yourself. If you decide to make the dough yourself, then it will take more time. So, the cooking process consists of 3 stages:

Dough preparation. For a pound of flour, 200 g of water, 15 g of “live” yeast and a pinch of sugar are enough to speed up the fermentation process. For the elasticity of the mass, add sunflower oil. Salt and put in heat for half an hour. The finished dough should stick well to your hands.
Filling preparation. For the filling in this case, it is recommended to take denser Adyghe cheese. You can add chopped protein and greens. The dough is rolled out as usual with a thin layer, the filling is laid out on it. We roll the cake into a bag and roll it out again to the desired size.
Roasting. You need to fry the cake in a frying pan greased with oil (it should be lubricated, not poured!). Fry the first side under a closed lid, and the second under an open one.

Khachapuri from Imereti

Khachapuri in Imereti is a separate conversation. They are baked in the form of a closed cake. The dough can be taken both yeast and yeast-free. Puff pastry is not suitable, because with this method, khachapuri is not baked, but fried.

The most important thing is the cheese filling

The cheese must be Imeretian. It is quite difficult to find it here, since it is prepared and sold only in Georgia. Therefore, you can choose the most similar combination of cheeses to Imereti.

You can use the following combinations:

Three parts Adyghe and one part cheese. For softness, you can add butter.
Four parts of soft cheese and a part of suluguni.
Mix in equal proportions mozzarella cheese and suluguni.

Cheese should not be bland, otherwise it must be salted. If the cheese is well salted, then it should be soaked a little in cool water.

Important nuances of cooking

We divide the dough into pieces in accordance with the volume required for one pan (all housewives have them of different sizes, so you need to navigate yourself). We roll out a cake from a portion of the dough, put the filling in a circle in the middle. Pinch the cake into a "bag". At the same time, the dough must be stretched along the edges, leaving the middle thicker. Roll out the cake according to the size of your pan. It is preferable to use non-stick cookware for frying, which does not need to be lubricated.

Khachapuri with cottage cheese - why not

In all previous recipes, we told you how to cook khachapuri with cheese. But you can use other fillings - this is cottage cheese, various greens, ham, steam fish. Housewives at home are constantly improving the recipe. Someone remembers the old recipes of their grandmothers and great-grandmothers and tries to restore and improve them.

How to cook cottage cheese khachapuri

Khachapuri with cottage cheese is very easy to prepare. For such a case, absolutely any dough is suitable - both yeast and yeast-free. Puff cakes with cottage cheese filling will also be tasty. The consistency of the curd should be fine-grained. So:

Add egg whites to the curd mass, and mix the yolks with butter.
We roll out the finished dough for khachapuri in the form of cakes less than a centimeter thick. Then put the filling on top.
We cover the cake with a thinly rolled layer, carefully distributing the cottage cheese inside the dough.
We spread the products on a baking sheet and coat with a mixture of yolk and butter.
Bake for about half an hour in a hot oven.

Quick khachapuri recipes

Sometimes you want to pamper your family with something tasty, satisfying and unusual. Georgian flatbread can be made very quickly, even if there is no ready-made dough on hand. Especially for you, we have prepared some really quick and easy recipes!

If there is kefir in the refrigerator

The fastest recipe that does not require significant labor and time is kefir khachapuri.

To knead the dough, take about four cups of flour and half a liter of kefir. In the mixture, add a couple of tablespoons of vegetable oil and cottage cheese, one egg. Don't forget to salt and add half a small spoonful of baking soda. Mix thoroughly and the dough is ready.

Note! The dough should not be runny or too hard! You do not need to knead for a long time, otherwise the pastry will turn out hard.

We prepare the filling with cottage cheese with the addition of a small amount of grated hard cheese. We drive in 1 egg there and add a little softened butter. Salt to taste. The mass should be moderately thick.

We roll out cakes from the dough and put the filling in them. Khachapuri is fried according to this recipe very quickly. Heat the oil in a frying pan and put the cakes with the filling in it. Fry on both sides.

Your loved ones can have a hearty breakfast if you please them with such a dish in the morning. Few people refuse to taste them at dinner, washed down with sweet tea.

If there is no time to cook the dough, then khachapuri from pita bread will help out. To prepare them, first of all, you need to buy thin pita bread. The fillings are prepared on any cheese basis. But in this variation, you can experiment.

1st option

Prepare two pita bread.
Beat yogurt and eggs with a blender.
Grate the cheese, knead the non-grained cottage cheese well. Mix and add salt to taste.
Spread one pita bread on a pre-oiled baking sheet so that the free part remains.
Put on it a mixture of cheese and cottage cheese, then a layer of the second pita bread, torn into large pieces by hand. Lubricate with whipped kefir and evenly distribute part of the cheese on top. Close the pita so that the filling does not leak out.
Lubricate khachapuri with beaten yolk and bake until tender.

There is also a more conservative option how to cook khachapuri at home using ready-made pita bread.

2nd option

Prepare thin large pita bread.
Make a mixture of suluguni and low-fat cottage cheese.
Season the filling with crushed garlic, chopped dill, parsley and cilantro. Add a spoonful of soft butter.
Spread the filling on the pita, roll it into an envelope and bake in a preheated oven.
Spread the hot product on top with butter.

Instead of an afterword

If you are in a hurry, you can quickly cook lazy khachapuri from pita bread or kefir dough. And if there is an opportunity to allocate time to conjure in the kitchen, then be sure to pamper your relatives, taking as a basis a more complex option.
Traditionally, it is customary to cook khachapuri with cheese or cottage cheese (translated from Georgian, the name of this dish, in fact, is interpreted as bread and cheese).
For the filling, take the same amount of cheese (or less, but no more!), How much dough.
The recipe with other fillings is an improvement on the traditional cheese recipe.
The filling for khachapuri can also be with the addition of ham, herbs, eggs and even steamed fish.
Cooking khachapuri is an exciting culinary act, the result of which will be a delicious, tender, satisfying dish that the Georgian people gave to the world!

For 3 khachapuri you will need:

For the test

250 ml matsoni

80 gr butter

310-320 gr flour

½ tsp each of soda and salt

1 tbsp granulated sugar

For filling

300 gr cheese

50 gr Adyghe cheese

25 g butter at room temperature

2 tbsp sour cream

Additionally

3 tbsp butter for greasing khachapuri

Cooking:

Dough. Melt 80 gr butter in a saucepan. In a deep bowl, mix yoghurt with salt, sugar and soda.
Pour in the melted butter and mix, the mixture should foam a little.
Now gradually add the sifted flour and start mixing with a wooden spatula.
When all the flour is in the bowl and the dough begins to become thicker, you can knead it with your hands. It practically does not stick due to the content of butter in it. Roll the dough into a ball.
Filling. Cheese grate on a coarse grater, put in a deep bowl.
Add 2 tablespoons of sour cream and soft butter to the cheese, mix everything well until all the ingredients are combined.
Divide the dough into 3 equal parts. Prepare the surface for rolling. Lay out the first ball of dough and roll out into a circle with a diameter of about 16-18 cm.
Place ⅓ of the filling in the middle of the circle.
Collect the edges of the dough, as if sculpting a large khinkali. Pinch the edges tightly at the top, and tear off the excess dough. You get a bag like this.
Now you need to roll out this bag with a rolling pin into an even circle with a thickness of at least 1.5 cm.
Take a pan with a thick bottom and non-stick coating. Heat it up and lay out khachapuri.
Bake without oil over moderate heat under a closed lid for about 5-6 minutes.
Then remove the lid, turn the khachapuri over and bake without a lid for a few more minutes on the other side.
Remove khachapuri from the pan and cover with melted butter.
Cover the khachapuri so that it does not cool down and make 2 more in the same way. By the way, I put a little cilantro in one, my husband asked for herbs, although the recipe does not imply this 🙂
And this is what ready-made khachapuri looks like - soft cakes with golden ruddy spots and a wonderful aroma. I serve them with a salad of fresh vegetables, just lick your fingers! I wish you bon appetit and delicious khachapuri 😉
Georgian cheese khachapuri recipe with photo

Prepare products for making dough. Combine milk with water and heat slightly. Pour the yeast and sugar into the milk mixture, mix and leave warm for 10-20 minutes.

Yeast is activated and a fluffy hat will appear on the surface.

I made the dough in a bread maker. Pour the risen yeast into the bucket of the bread machine and add the egg. Melt the butter, cool slightly.

Set the bread machine mode to "Dough kneading" (I use this mode to knead the dough in 1.5 hours). If you knead the dough by hand, then add yeast, egg, melted butter, salt, flour into a deep bowl, knead soft and tender dough, leave in a bowl, covered with a towel, in a warm place for 1.5 hours. The dough will rise well.

Put the finished dough on a floured table or on a silicone mat and knead well.

Divide the yeast dough into 4 parts (as a result, we will get 4 khachapuri with cheese).

Roll each piece of dough into a circle with a rolling pin.

Grate cheese on a small grater.

Gather the dough into a bag so that the filling is inside.

Grease hot homemade khachapuri with cheese with butter.

Serve mouth-watering, delicious khachapuri with cheese, made from yeast dough, hot to the table.

Enjoy your meal!

Translated from Georgian “khachapuri” means “bread with cheese”. That is, this cake is prepared only with cheese, at least in Georgia. Other fillings have their own names.

The five most commonly used ingredients in khachapuri dough recipes are:

Knead the best dough for khachapuri? Easily!

The classic dough recipe for khachapuri is prepared on yogurt with soda. Other ingredients are standard: wheat flour, eggs, salt, vegetable oil. In the absence of matsoni, kefir or yogurt is used. Natural yogurt without additives is also suitable. In Georgia, as a rule, yeast is not put into the dough, since this pastry is served quite often. The ideal cheese is Imeretian. You can replace it with another pickled cheese, for example, Adyghe, not too salty cheese. Suluguni is not suitable for this, although many people add it to baking. It is advisable to remove excess salt from the cheese by soaking it in boiling water for several minutes before cooking. Suluguni can be mixed with cheese in a ratio of 1:1.

The five lowest-calorie dough recipes for khachapuri:

You can also prepare dough for khachapuri according to an easier and more affordable recipe: flour, salt, any fermented milk product, soda - without oil. Such a dough for khachapuri is a Georgian recipe. Everything is mixed until smooth and cakes are immediately rolled out, in the center of which grated cheese is laid out. Fried in an ungreased frying pan under a lid over moderate heat. Ready khachapuri are laid out on top of each other. You can lubricate the top with butter or vegetable oil. Instead of sour milk, you can add ordinary or mineral water to the dough for khachapuri (the recipe can be found on the website).

Khachapuri is a Georgian national dish, which is a pie or flat cake 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 yummy can be easily prepared at home, you just need to use the secrets of real masters.

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

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

If it is not possible to buy matsoni, you can cook it yourself. We heat slightly 3 liters of milk, add a spoon or two of sour cream or kefir, close the lid, wrap it with a towel. Let the mixture stand for two hours at room temperature, and then rearrange it in the refrigerator. The mass should thicken.

Although the amount of flour is indicated in the recipe, it may turn out that it will be needed more or less. It is necessary to look at the consistency of the dough - it should be soft, it is not necessary to hammer it heavily with flour.

For the filling, soft or pickled cheeses are used - Imeretinsky, brynza, suluguni. Sometimes they are mixed with cottage cheese. Very often, chopped greens are added to the filling - parsley, cilantro, dill.

For khachapuri, the dough is kneaded according to the recipe and allowed to rest and rest. During this time, the gluten swells, the dough becomes more pliable, elastic, does not stick to hands.

While the dough is resting, you need to preheat the oven and make the filling. If the cheese is very salty, for example, cheese, it is pre-soaked for two to five hours. To speed up the process, a large piece is cut into smaller slices. Then it is crushed and mixed with herbs.

Khachapuri - the most delicious recipes

Pickled or hard cheeses are used for the filling, they can be mixed with cheese or cottage cheese. Although the recipe does not include greens, you can safely add it if you wish. The dough can be made completely on kefir or in 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

In kefir, stir soda, vegetable oil, salt and sugar, drive in an 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, slightly sticky, but holding its shape well. Leave it at room temperature for about 30 minutes, covered with a napkin.

We rub the cheese on a large grater, introduce the egg and mix. If there is greens, you can cut it and add it to the filling.

We form the dough with a long sausage, cut into 8-10 pieces. Each roll into a cake and lay out the filling. We collect the edges at the top in the center and pinch well. Flip seam side down and roll out with a rolling pin. We turn the cake over again and roll it out, making sure that the dough does not become too thin and does not burst.

Put the finished cakes on a dry frying pan and bake over medium heat. When one side is browned, flip over to the other. If the khachapuri turned out to be thick, then for complete baking, the pan must be covered with a lid. Lubricate the finished cakes with oil.

A feature of this type of pie is the open top. Soft, not very salty cheese is used for the filling. Imeretian is better, but Adyghe or other soft brine can be used. It is best to knead the dough on matsoni, but if it is not there, you can take sour cream or kefir. If desired, when the khachapuri is baked, you can release a raw egg (chicken or a couple of quail) into its middle and put it in the oven for a minute so that the protein curls up. The yolk should remain liquid. A broken off piece of khachapuri is dipped into it.

Ingredients
Soft cheese - 400 g
Egg - 1 pc.
Greens
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, drive in the egg and add the chopped greens. Salt to taste.

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

We spread the cheese with herbs, level the filling to the very edges. This will result in an open top boat. Bake in preheated oven for 20 minutes, they should be lightly browned.

We pull out, drive an egg into the center and send it back to the oven for just a couple of minutes. You can put butter in a hot boat.

A feature of Megrelian khachapuri is that the filling is laid out not only inside, but also on top of the cake, having previously smeared it with an egg. Instead of suluguni, you can take not too salty cheese.
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
We introduce salt and sugar into warm water, stir, add yeast and flour. Knead a thin yeast dough. At the end, add softened margarine, knead the homogeneity and put in a warm place for proofing for an hour and a half. Cover the bowl with a towel.

We rub the cheese on a large grater. We knead the dough that has come up, roll it into a cake, put the filling on it, collect the edges and pinch in the center. Roll out the khachapuri with a rolling pin on both sides, then make a hole in the middle.

We shift the cake onto a greased baking sheet and grease it with yolk, so a beautiful crust is formed during baking. Sprinkle with the remaining cheese and put in the preheated oven for 20 minutes.
The desire to bake at home melt-in-your-mouth cakes with various fillings is sometimes so great that the most incredible designs that can make dreams come true come to mind.