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. The most correct recipe is to 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 with its own characteristics and indescribable taste, so to choose your favorite, you may have to try them all.

Consider the popular recipe for khachapuri with egg.

1. As you can see, here we get 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.
2. When the dough is ready, make flat cakes out of it.
3. We grate the cheese and put it on our flatbreads.
4. 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.
5. 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.
6. Before serving, add butter.

Here is a simple recipe for delicious 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 g;
• 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

1. Take the ham and cut it into cubes. Chop the onion and herbs and fry it all.
2. Grate the cheese and add it to the fried ham that has already been removed from the heat, and add spices there.
3. 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.
4. We connect the sides of our square to make an envelope.
5. 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.

An interesting and no less tasty recipe for khachapuri with cottage cheese.

Khachapuri with cottage cheese

But the highlight of this dish is that cottage cheese does not act as a filling, but as the main ingredient for the dough. 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

1. Take the flour and sift it.
2. Melt the butter in a frying pan over very low heat.
3. Next, take the cottage cheese and mix it with melted butter; this can also be done using a mixer.
4. We extinguish the soda with vinegar and add it to our cottage cheese. Beat the egg there and add sugar.
5. 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.
6. 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.
7. 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.
8. 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.
9. Brush everything with beaten egg, pierce it with a fork and you can safely put it in the oven.
10. 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

1. First of all, we traditionally knead the dough so that it becomes soft and tender, adding the indicated products. We leave him to come.
2. At this time, let's get started with the filling. We need to turn the meat into minced meat, so we grind it.
3. Add butter, salt, pepper and all our prepared spices to the resulting minced meat. 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.
4. 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.
5. 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. Close the resulting cake and roll it out with your hands so that they become a little flat. They will still rise when baked.
6. Beat the egg with milk and grease our khachapuri with this so that they turn out golden brown.
7. Cook at 180 degrees for about 25 minutes.

After cooking, grease with oil, let 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 bring variety to your diet and thus you can organize themed evenings of national cuisines of the world.

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.

The dinner table of a Georgian home is unthinkable without cheese flatbreads - khachapuri. An analogue of bread is served with main courses, and also as an independent dish. A simple recipe for making Caucasian pies is based on ancient culinary traditions of cooking from everyday household products: flour and milk. Until now, the classic khachapuri dough mixed with matsoni drink is considered the most correct and delicious.

Interesting Facts. Supposedly, the cheese flatbreads originate from the northwestern part of Georgia. They served as complete food for shepherds who herded sheep in the mountains for weeks. Their provisions consisted of a flour mixture and cheese, which was baked on hot stones. The food did not spoil under the scorching sun and was very filling.

The culinary symbol of the Caucasus comes from two components: “khacho” - cottage cheese and “puri” - bread. It is made in the oven or fried in a frying pan, depending on what kind of dough is used.

Ingredients for the flatbread

The composition of the base of the pies depends on the selected of three types of raw materials - yeast-free, yeast, puff pastry. All of them go equally well with the stuffed mass, but each individually has its own traditionally refined taste.

Yeast-free dough for khachapuri

Baking products:

• Caucasian kefir – 0.5 l;
• flour mixture – 700-800 g;
• vegetable oil – 0.5 cups;
• eggs – 2 pcs.;
• salt – 0.5 teaspoon;
• soda – 0.5 teaspoon.

The correct flatbread should be made from unleavened dough mixed with the national healing drink. The Caucasian fermented milk product replaces the action of yeast, making its contribution to the fermentation process of the mixture.

Fermented milk element

Today, the ingredients for yeast-free khachapuri are produced on an industrial scale. You can not only buy, but also easily make matsoni at home.

Interesting Facts. Matsoni is considered to be one of the reasons for Caucasian longevity. The healing drink has long been consumed by highlanders, who kept the recipe secret. The passionate love of a Georgian for a Slavic woman helped to find out the secret. To gain her favor, the horseman in love told the scientist Mechnikov about the composition of the drink. He also told how to prepare dough for khachapuri using it. The scientist's reward was help in marrying a beauty.

Ready-made starter can be purchased in the store, or you can also make it yourself by kneading 150 grams of sour cream and 1 liter of milk, cooled to 50°C. Add sour cream, stir, cover with a blanket. After 5 hours of simmering in a warm place, put it in the refrigerator.

Flour

It is not necessary to use the highest grade of wheat flour. It is much better to cook from first grade flour. Rye, oatmeal, and even buckwheat flour mixtures are suitable for baking. Prepared wheat is sifted to make it fluffy, but there is no need to sow durum flour.

Oil

This component plays many roles in the flatbread action:

• connects components;
• prevents the dough from sticking to your hands and the table;
• improves taste.

Some housewives use cow's butter or margarine instead of vegetable oil to obtain a complete baked product. And they’re doing the right thing, because you shouldn’t skimp on this component.

Advice. It is better to use butter in any baking. Of all the fats in margarine, 50% are trans fats, which increase cholesterol and provoke cardiovascular diseases.

Egg

It is recommended to take two eggs if they are large. Small testicles should be increased to three. With this element, the khachapuri dough turns out tender and crumbly. Taste and nutritional value increase. The egg structure binds all the components in the mixture.

Salt

If necessary, deviate from the recipe and increase or decrease the amount of salt depending on your culinary preferences and health. In any case, a pinch of salt will not harm your health, and the dough with it will retain its shape. And it will become stronger.

Interesting Facts. Many people refuse salt, considering it harmful to the body. This misconception has been refuted by scientists, because a complete refusal of salt will harm your general condition. You need to maintain balance and observe moderation.

Kefir dough

Some people buy real Caucasian sourdough in the store, while others make it at home. Khachapuri dough is easy to make using kefir or yogurt. Instead of the national drink, the composition is mixed using ersatz:

• 1 glass – kefir drink;
• 1 glass - sour cream.

Oil, eggs, salt are thoroughly mixed into the liquid ingredients. Pour the flour gradually, in small parts, to achieve the desired consistency.

Consistency of the base for khachapuri

The dough, prepared at home using yeast or another method, should be elastic, but not hard and slightly stick to your hands. The degree of readiness of the yeast-free version is determined by the absence of lumps and uniformity of texture. Other actions are suggested with yeast dough for khachapuri.

Yeast dough

To prepare khachapuri using the yeast method, you need to take the following ingredients:

• flour mixture – 500 g;
• instant yeast - 0.5 tbsp. spoons;
• vegetable oil – 50 g;
• butter – 1 tbsp. spoon;
• salt and sugar - 0.5 teaspoon;
• water – 1 glass.

Dissolve sugar in warm water. Add dry yeast without stirring. Leave for 16 minutes until a foamy head forms. Pour in slightly warmed two types of oils and salt. We begin to pour flour into the mixture in portions, kneading with a spoon and then with our hands.

Advice. It is convenient to knead tender yeast dough for khachapuri in a dough mixer or bread maker. The readiness process is determined by the ball that forms inside the device.

Place the finished base in a warm place, covering the surface to prevent it from drying out.

As the composition matures, it is kneaded a couple of times and then placed on the table to form khachapuri.

Secrets of flatbreads

Roll the ball into a roll and divide it into several pieces. In the old days, the volume of flatbreads was measured by the circumference of the frying pan in which khachapuri was fried. Modern housewives prepare yeast baked goods using oven equipment. Based on preferences, roll out the shape and fill it with filling. The flatbread is pinched on all sides, placed seam down and rolled out, then placed in a hot cabinet.

Advice. The cake must be rolled out until translucent. The thinner it is, the tastier the finished khachapuri.

The outer side is greased with a mixture of sour cream and egg and baked for 20 minutes at 200°. The finished product is removed from the oven and once again greased with butter while hot. Some videos suggest pouring oil through a hole made inside the khachapuri.

Boiled dough

One of the varieties of khachapuri - achma - is baked from boiled dough. The preparation method is similar to the classic dumpling composition: flour mixture, water, salt. The finished semi-finished product is divided into several parts, rolling each one in a circle. Then they are immersed in boiling water one by one for 10 seconds. After the hot procedure, the cake is placed in cold water.

Khachapuri is assembled from several layers of grated cheese and boiled flatbread, greased with butter. The puff pastry is placed in the oven for one hour and served, generously poured with butter. Nourishing and tasty.

Adjara became famous not only for boiled dough, but also for Adjarian-style khachapuri. They are formed in the shape of a boat, in the middle of which there is a fried egg and oil filling.

Puff pastries

At home it is difficult to achieve multi-layering, so it is easier to buy puff pastry for khachapuri. Another national version of cheese bread is foamani in the shape of an envelope, baked in the oven from puff pastry.

The layers of purchased flour product are left to defrost at room temperature. Then use a rolling pin to form thin squares. Fold the layers in half again and roll out thinly. The procedure is repeated three times. Leave the dough to rest. At this time, prepare the filling.

Filling for khachapuri

Each region has its own way of preparing the filling. Rachinsky lobiani are filled with a bean-bacon mixture. Svaneti is famous for meat khachapuri called kubdari.

The national flavor of the dish is given by Caucasian herbs, which are mixed with cheese.

Cheese

The main ingredient of the Georgian delicacy is a cheese filling - chkinti-kveli, or Imeretian cheese. It is obtained from cow's milk by adding a special starter. The cottage cheese sours in brine for 2-3 days, acquiring a salty taste. The young cheese is then used to produce suluguni.

Interesting Facts. In the classic version, they turn exclusively to Imeretian cheese. Suluguni is not used in khachapuri.

Whatever filling is added to the flatbread, the basis of the dish is khachapuri dough according to the Georgian recipe.

The classic Georgian khachapuri pie is made from the following ingredients:

• suluguni cheese – 350 g;
• Adyghe cheese – 650 g.
• 2 pcs. - eggs;
• 80 g – butter.

The whites are whipped with a pinch of salt, and the butter is melted. At this time, quickly grate the cheeses on a coarse grater and pour in the egg mixture. Mix carefully.

Heat a dry frying pan and place a rolled out layer of puff pastry. After browning the bottom layer, turn it over, brush with the remaining yolks and cover with a lid.

Advice. Soak cheese that is too salty for the filling in cold water for 2 hours.

Classic Georgian khachapuri

There is nothing easier for a Georgian housewife than baking quick yeast-free khachapuri. Baking replaces bread and also complements main dishes. Many Russian housewives love Caucasian cuisine and cook khachapuri.

Of course, you are unlikely to get mountain sourdough here, but kefir is available in every grocery store.

Frying pan recipe

Traditional Russian porridges can easily be replaced with hearty flatbreads of Georgian cuisine, having a set of products available:

• kefir – 450 ml;
• flour mixture – 700 g;
• soda, sugar and salt - 1 teaspoon each;
• eggs – 1 pc.;
• oil – 2 tbsp. spoons;
• cheese – 500 g;
• cow butter – 250 g.

The whole mixture is mixed with kefir with the addition of eggs and butter. The consistency of the quick dough for khachapuri should be moderately elastic and not stick to your hands. Fill the flatbreads with filling and fry in a hot frying pan without oil until golden brown on both sides.

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 to room temperature. Be careful not to burn the oil!

3. Pour the risen dough into a large saucepan or bowl, add yogurt, remaining sugar, salt, 1 egg, a third of sifted flour and melted butter. Mix first with a spoon, gradually adding flour. Once the mixture becomes thick, place it on a work surface and knead for 7-10 minutes. You should get a soft elastic dough that does not stick to your hands. Form a ball, cover with a napkin and place in a warm place for 1-1.5 hours.

4. For the filling, grate the cheese on a coarse grater, add 1 egg, mix thoroughly.

5. Knead the risen dough and divide into 2 parts. Cover the first one with a towel, roll the second one into a circle, the thickness of the dough should be approximately 1 cm. Place half of the filling in the center. Pinch the edges to form a ball. Turn seam side down and carefully roll out into a flat cake (use the diameter of your pan or fireproof pan as a guide).

6. Transfer the khachapuri to a mold greased with vegetable oil, brush with egg, prick in several places and bake in an oven preheated to 180°C for half an hour. Do the same with the second part of the test. Serve immediately!

Lazy khachapuri

Khachapuri without fuss. Photo: georgianrecipes.net

What do you need:
250-300 g flour
2 eggs
150 ml matsoni
300 g cheese (we made a mix of mozzarella and suluguni)
salt - on the tip of a knife
1 tsp Sahara
0.5 tsp baking powder

How to cook lazy khachapuri:

1. Combine eggs, sugar and salt and beat lightly with a whisk. Add matsoni.

2. Sift the flour and mix it with baking powder. Add flour to egg mixture and mix thoroughly. After 20 minutes, add the cheese, chopped into small pieces. Mix again.

3. Heat a piece of butter in a small frying pan and lay out three tablespoons of dough (it should cover the entire surface of the frying pan). Fry the khachapuri for 6-8 minutes, then turn over with a spatula and fry for another 6 minutes.

4. Cut the khachapuri into triangular pieces and serve immediately.

Puff khachapuri

Khachapuri on puff pastry. Photo: theeatenpath.com

What do you need:
3 tbsp. flour
2 yolks
250 g margarine (it should be at room temperature)
1 tbsp. very cold water
1 tsp soda
1 tbsp. vinegar
1 pinch of salt

Filling:
300 g suluguni
50 g ghee
1 egg

How to cook puff khachapuri:

1. Beat the yolks, add 2 tbsp. water, soda, slaked with vinegar, salt and pour in water. Gradually add flour and knead the dough.

2. Cut the margarine into slices 1 cm thick and divide into 3 parts.

3. Dust the work surface with flour and roll out the dough. Spread the first part of margarine over the entire surface of the dough, fold the dough into an envelope and roll out carefully. Place the second part of the margarine and fold the dough into an envelope again, roll out. Do the same with the remaining margarine. Fold the dough into an envelope, wrap in cling film and place in the refrigerator for 1.5 hours.

4. For the filling, grate the cheese on a coarse grater, mix with melted butter and eggs.

5. Roll out the chilled puff pastry and cut into 10x10 cm squares. Place a couple of spoons of filling in the center of each square and fold the dough into an envelope. Carefully pinch the edges. Do the same with all the squares.

6. Place the khachapuri on a baking sheet covered with parchment. Bake at 180°C for 20 minutes or until golden brown.

Khachapuri fried on ketsi

In Georgia, khachapuri is usually served for breakfast. Photo: thinkstockphotos.com

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

What do you need:
500 ml matsoni
flour
2 eggs
1 pinch of salt

Filling:
500 g of cheese (Imereti, Suluguni, feta cheese, Adyghe - experiment!)
2 eggs
100 g butter

vegetable oil - for greasing the pan

How to cook khachapuri fried on ketsi:

1. Combine matsoni, eggs, salt. Add flour gradually, first mixing with a spoon and then with your hands. Adjust the amount of flour so that the dough is soft, tender and not tough. Divide the dough into 4 parts and roll each into thin layers the diameter of your frying pan.

2. For the filling, chop the cheese with a knife, add softened butter and eggs.

3. Place half of the filling on the first flatbread and spread well over the entire surface of the dough. Place a second layer of dough on top and pinch the edges properly. Do the same with the second khachapuri.

4. Grease a frying pan with vegetable oil, place the khachapuri seam side down, cover with a lid and bake for 8-10 minutes. When one side is browned, turn over and bake for another 7 minutes, no need to cover with a lid. Grease the finished khachapuri with a piece of butter and serve hot.

Recipes for making khachapuri with different fillings using kefir, yeast and matsoni.

Khachapuri is an Armenian dish made from puff pastry with various fillings. The baked goods turn out very juicy and unusual. Of course, it is Armenian housewives who handle such dishes best, but if you stick to the recipe, you will also be able to please your household with unusual pies.

Puff pastry for khachapuri: recipe

This recipe does not involve the use of yeast. Used for dry and meat fillings. It is better not to use fruits when preparing this dough.

Puff pastry recipe:

• You need to prepare two tests. One is fat, the other is not so much
• Take flour and mix it with chopped margarine. You need 400 g of margarine and 200 g of flour. Knead the fatty dough and divide it into 4 parts
• Knead a low-fat dough from 100 g of butter and 1.5 cups of water. How much flour will it take?
• Divide the dough into 4 parts. Roll out 4 low-fat balls and spread the fatty dough onto them with your fingers
• Roll out and fold each layer into an envelope. Lay out the layers and roll out again. Now just lay the sheets one on top of the other and roll them up
• Place the filling and bake

Yeast dough for khachapuri

This is a quick dough that goes well with any salty filling.

Yeast dough recipe:

• Pour a spoonful of active yeast into a glass of warm water and leave for 20 minutes without stirring.
• A foam should form on top. Salt the solution
• Take 50 g of margarine and 50 g of vegetable oil. Heat and pour into a bowl. Add flour and yeast solution
• Knead the dough and place it in the refrigerator for 2 hours

Yeast-free khachapuri dough recipe

This is a traditional dough recipe used in Armenian and Georgian cuisine.

Dough recipe:

• Take a glass of matsoni, a pinch of salt and flour
• Knead the dough and roll it into a layer
• Grease the layer with butter and roll it into a roll.
• Roll it out again and fold it into an envelope.
• Place in the refrigerator for 2 hours

Khachapuri dough with milk

Traditional khachapuri is prepared with matsoni, a Georgian fermented milk drink. But Adjarian flatbreads with cheese can be prepared with milk. This will only make the taste better.

Recipe:

• Pour a spoonful of yeast into a glass of warm milk. Use dry activated
• Let stand for 20 minutes and add salt and flour
• Knead a stiff dough and add 50 g of margarine and 50 g of vegetable oil to it
• Mix the lump thoroughly and place it in the refrigerator for 2 hours

Delicious khachapuri dough with kefir

This is a fairly quick recipe that does not require much preparation. The dough does not need to sit in the refrigerator; it rises well anyway.

• Add 2 eggs and 50 ml of vegetable oil to a glass of kefir. Add a pinch of salt and a little sugar
• Add some baking soda
• Knead soft dough. This recipe is perfect for savory and cheesy fillings.

Dough for khachapuri with cheese

Typically, traditional matsoni dough is used with this filling. The flatbreads are not baked, but fried in a dry frying pan.

Recipe:

• Mix flour with baking powder and make a well
• Pour in warm matsoni and egg
• Add salt, sugar and vegetable oil. Knead soft dough
• Wrap the ball in cling film and refrigerate for 1 hour

Filling for khachapuri with cheese

There are a lot of cheese fillings. In traditional Georgian cuisine, fillings are made from a mixture of cheeses.

Recipe for cheese filling:

• If the cheese is very salty, soak it in cold water for 2 hours. Adygei cheese is usually used
• Grate it and set it aside
• Grate regular Dutch cheese and mix it with Adyghe cheese. Add chopped herbs and spices

Curd cheese filling for khachapuri

This filling is used for Imerti khachapuri. It tastes good and is slightly salty.

Filling recipe:

• Crush the cottage cheese with a fork or grind it in a blender. You need to try to get rid of the grains
• Grate regular Dutch cheese and mix it with cottage cheese. It is necessary to take cheese products in equal quantities
• Chop a bunch of cilantro and parsley into the mixture

Filling for khachapuri with cottage cheese

Usually khachapuri is prepared with a salty filling. Initially, this is a village dish, as there is a lot of dairy products in the village.

Curd filling recipe:

• Grind the cottage cheese in a blender and add salt to it
• Add 2 eggs and a bunch of greens to the dairy product
• Stir and taste the filling

Filling for khachapuri with cheese and egg

This is a filling adapted to our kitchen. The minced meat contains mayonnaise and garlic.

Filling recipe:

• Boil the eggs hard. Grate them and add chopped garlic
• Grate hard cheese and mix with eggs and garlic
• Add a spoonful of mayonnaise and salt, don’t forget the greens

This is an excellent filling option for preparing traditional khachapuri in a frying pan.

Filling for khachapuri with chicken

An excellent recipe for a complete breakfast or dinner. The dish turns out to be very satisfying.

Recipe:

• Boil chicken breast or quarters in salted water
• Separate the meat from the bones and chop with a knife.
• Shred Dutch cheese and mix it with chicken
• Add chopped herbs and spices

Khachapuri cheese filling

This recipe is for fried breakfast flatbreads. The dish is paired with beer and dry wine.

Recipe:

• Grind the cheese on a grater or in a blender
• Grate hard cheese and mix it with feta cheese
• Add a bunch of greens and an egg mixed with sour cream
• Do not add a lot of sour cream at once so that the filling does not turn out liquid.

The best recipes for delicious fillings for puff khachapuri

Meat filling recipe:

• Grind the meat in a meat grinder
• Add chopped onion, garlic and a bunch of herbs to the minced meat
• Add spices and salt
• Pour in melted butter

Potato filling recipe:

• Boil the potatoes with their skins on and peel them
• Crush the root vegetables with a rolling pin and turn them into a puree.
• Add hard cheese and egg
• Add greens if desired

Bean filling recipe:

• Boil a glass of dry beans in salted water
• Drain the broth and crush the greens, add garlic, chopped herbs and salt and pepper
• It is necessary to make a puree. Pour melted butter into the mixture

There are a lot of khachapuri recipes, the most delicious are Adjarian ones and those cooked in a frying pan.

VIDEO: Khachapuri recipe

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 for cheese flatbread - in every corner of Georgia this snack is prepared differently. The flatbread can be square, round, triangular, oval, open or closed, and even in the shape of a boat, filled with a filling of tender eggs, 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.

Matsoni, egg, vegetable oil, salt, sugar, soda and flour are usually added to the traditional dough. 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 take on 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 chefs say that the most important secret of delicious khachapuri is to have a little more dough in the filling. 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 portions. If you want crispy pies, roll them out thinly; if you like 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 to form a 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 ideal proportions of 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 the mouth.

If you use salted cheese for the filling, cut it into small slices before soaking - this will save time and the result will be better, since a large piece of cheese inside may remain salty.

Cooking Adjarian khachapuri with Tinatin Mzhavanadze

The Georgian writer and author of the famous cookbook “Georgian Home Cooking” believes that the ideal Adjarian-style khachapuri, the step-by-step recipe of which 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 tips of the pies together 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 crack one raw egg into them 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 cooking 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 a hot oven at 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 and cheese filling, break off pieces from the edges of the pie and dip them into the delicious center, which is eaten last!

Natural oil for your dishes

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