Georgian cuisine. A traditional dish. Really delicious! All this applies to stuffed flatbreads, which have been prepared for many centuries in Georgia and beyond. Khachapuri has been traveling around 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 simply every Georgian family, has its own unique way of preparing this delicious dish. The list can be endless: khachapuri in Adjarian, Ossetian, Tbilisi, Georgian, Megrelian, with cheese, etc.

This dish does not require any professional skills to prepare and is accessible even to an inexperienced housewife. A simple flatbread, but there are a lot of cooking options! You can even captivate your household by creating it. And together, your family in your kitchen may create a new khachapuri recipe, which will become a signature dish for treating relatives and friends.

According to a long-standing tradition, this flatbread is prepared with the addition of unleavened curd cheese and eggs. Khachapuri with cheese mainly uses Adyghe cheese. If you take feta cheese or suluguni, then you also need to add a little soft cottage cheese.

The classic version of the recipe for khachapuri with cheese involves preparing a dough based on matsoni - this is a fermented milk drink popular in the Caucasus.

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

For four flatbreads, take five glasses of flour and half a liter of matsoni. Beat 1 egg into the mixture, add baking powder, salt, sugar and vegetable oil. The dough turns out soft and fluffy. Be sure to refrigerate the dough package.

Roll out the flatbread thinly, put the cheese filling (grated cheese) in the center and collect the flatbread into a “bag”. Leave the middle a little open. There is a real art to turning the tortilla over so that the cheese doesn't spill out. Then we roll it out, turn it over again and put it in the oven. When ready, grease with butter.

How khachapuri is prepared in Adjara

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

1. The dough is placed on a dough - not thick, but rich and rich in butter.
2. The filling is made from grated cheese with the addition of a raw egg. It should be well mixed.
3. Roll out the dough into thin oval cakes, lay out the filling, but be sure to leave the edges empty. Then we fold the edges so that the cake is shaped like a boat.
4. We bake the “boats” for about twenty minutes at two hundred degrees.
5. Then we take them out and into the middle of each, slightly spreading the cheese, beat in a raw egg, not forgetting to add salt and pepper to taste. Another three minutes in the oven and you're done! Top class if the egg yolk remains runny.
6. They eat such a boat by breaking off the edges and dipping them into the egg.

How khachapuri is prepared in Megrelia

Megrelia is a small, original corner of Georgia that has given the world amazingly delicious recipes. For Megrelian khachapuri, yeast dough is used.

1. From half a kilogram of flour we prepare dough with the addition of milk (a quarter liter), soft margarine (about 60 g) and a tablespoon of vegetable oil. Add the yeast, leave the dough to rise for about an hour, and then cool.
2. Meanwhile, three cheeses on a coarse grater. We prepare the filling from two thirds, leaving the rest for dusting. For the filling, mix cheese with egg and butter.
3. Roll out the dough into a flat cake, spread the filling, and sprinkle the rest of the cheese on top.
4. Bake for about half an hour in a hot oven.

How to prepare puff pastry products

Khachapuri made from puff pastry is very popular. They turn out crunchy, light and crumbly.

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

However, you may wish to make the dough yourself:

1. For half a kilo of flour you will need about four hundred grams of butter. Sift the flour and mix with a small amount of melted butter.
2. Add water, salt to taste.
3. Let the dough sit for half an hour.
4. Then roll out a thin flat cake and spread the butter. Fold everything into an envelope and roll it out again. You need to roll and roll out 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. Cut out squares from the dough, place the filling on them and, lifting the edges of the squares up, pinch them.

The cakes should be left to stand on the baking sheet for a while, then baked. Khachapuri turns out weightless, crispy and simply melts in your mouth incredibly.

You can cook khachapuri in a frying pan. This method is considered to be the fastest. In your home kitchen, you can put piping hot, hearty flatbreads on the table in just half an hour.

Basically, it’s a round fried flatbread stuffed with cheese.

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

1. Preparing the dough. For half a kilo 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 elasticity of the mass, add sunflower oil. Salt and place in a warm place for half an hour. The finished dough should stick well to your hands.
2. Preparing the filling. For the filling in this case, it is recommended to use thicker Adyghe cheese. You can add chopped protein and herbs. The dough is rolled out as usual in a thin layer, and the filling is laid out on it. Roll the cake into a bag and roll it out again to the desired size.
3. Roasting. You need to fry the flatbread in a frying pan greased with oil (you should grease it, not pour it in!). Fry the first side with the lid closed and the second side open.

Khachapuri from Imereti

Khachapuri in Imeretian style is a separate conversation. They are baked in the form of a closed flat cake. The dough can be used either with or without yeast. Puff pastry will not work, since with this method the 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 combination of cheeses that is most similar to Imeretian.

The following combinations can be used:

• Three parts Adyghe and one part feta cheese. You can add butter for softness.
• Four parts of soft cheese and part of suluguni.
• Mix mozzarella and suluguni cheese in equal proportions.

The 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 cooking nuances

Divide the dough into pieces in accordance with the volume required for one frying pan (all housewives have different sizes, so you need to navigate it yourself). Roll out a portion of dough into a flat cake and place the filling in a circle in the middle. We pinch the flatbread into a “bag”. In this case, the dough must be stretched along the edges, leaving the middle thicker. Roll out the flatbread to the size of your pan. It is preferable to use non-stick cookware for frying, which does not need to be greased.

Khachapuri with cottage cheese - why not?

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

How to cook curd khachapuri

Khachapuri with cottage cheese is very easy to prepare. Absolutely any dough is suitable for this task - both yeast and yeast-free. Puff pastries with curd filling will also be delicious. The consistency of the cottage cheese should be fine-grained. So:

1. Add egg whites to the curd mass, and mix the yolks with butter.
2. Roll out the finished dough for khachapuri into flat cakes less than a centimeter thick. Then put the filling on top.
3. Cover the flatbread with a thinly rolled out layer, carefully distributing the cottage cheese inside the dough.
4. Place the products on a baking sheet and coat with a mixture of yolk and butter.
5. 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 flatbreads can be made very quickly, even if you don’t have ready-made dough on hand. We have prepared some really quick and simple recipes especially for you!

If there is kefir in the refrigerator

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

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

Note! The dough should not be liquid or too hard! There is no need to knead for a long time, otherwise the baked goods will turn out hard.

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

Roll out the dough into flat cakes and put the filling in them. Khachapuri is fried according to this recipe very quickly. Heat the oil in a frying pan and place the filled flatbreads in it. Fry on both sides.

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

If you don’t have time to prepare the dough, then khachapuri made from lavash will help out. To prepare them, first of all, you need to buy thin pita bread. Any fillings can be prepared on a cheese basis. But in this variation you can experiment.

1st option

1. Prepare two pita breads.
2. Beat kefir and eggs with a blender.
3. Grate the cheese and mash the grain-free cottage cheese well. Mix and add salt to taste.
4. On a pre-greased baking sheet, spread one pita bread so that there is a free part left.
5. Place a mixture of cheese and cottage cheese on it, then a layer of second pita bread, torn into large pieces by hand. Brush with whipped kefir and evenly distribute some of the cheese on top. Close the pita bread so as to prevent the filling from leaking out.
6. Brush the khachapuri with beaten yolk and bake until done.

There is also a more conservative option for preparing khachapuri at home using ready-made lavash.

2nd option

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

Instead of an afterword

• If you are in a hurry, you can quickly prepare lazy khachapuri from lavash or kefir dough. And if you have the opportunity to find time to do some magic in the kitchen, then be sure to pamper your family by using a more complex option as a basis.
• It is traditional to cook khachapuri with cheese or cottage cheese (translated from Georgian, the name of this dish is actually interpreted as bread and cheese).
• For the filling, use the same amount of cheese (or less, but not more!) as the dough.
• The recipe with other fillings is an improvement on the traditional cheese recipe.
• The filling for khachapuri can also include ham, herbs, eggs and even steamed fish.
• Cooking khachapuri is a fascinating culinary activity, the result of which will be a tasty, tender, satisfying dish that the Georgian people gave to the world!

Khachapuriis 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’s also sprinkled on top;

3. Adjarian– open boat-shaped khachapuri + egg;

4. Achma or Sagan-Makarina– 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.

DOUGHfor 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 fillingsmost often used for khachapuriImeretian 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.

Suluguni – brine Georgian cheese with fermented milk, slightly salty taste and smell. It has a dense, layered and elastic consistency. It is made from pasteurized cow, buffalo, sheep and goat milk or a mixture of them. The milk is first heated and then lactic acid bacteria are added to ferment it (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 chopped, 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 is sent to cold brine.

Often in khachapuri recipes you can find cheeses such asvats 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. You can add small pieces of butter.
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. in cold water to remove excess salt.

Do not use hard cheeses such as Dutch or feta for khachapuri!

(names are clickable)

Imeretian khachapuri baked in the form of a round closed flat 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.

Mingrelian khachapuri - also have a round shape, but cheese is not only added inside the flatbread, it is sprinkled on the top of the product, after having previously greased it with egg. The dough is yeast.

Adjarian – khachapuri in the shape of a boat, the cheese filling of which is poured with an egg at the end of cooking. Adding milk and eggs to the dough is wrong. The dough for Adjarian khachapuri should be simple, “bread”: water, flour, yeast.

It is also incorrect to lubricate the product before and after baking with egg, butter, or milk.

The beauty, even the chic, of Adjarian khachapuri lies in the combination of FRESH dough and a very CREAMY CHEESE filling: it is 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 into liquid yolk and eaten. Combinations of cheeses No. 1 and 3 are suitable for filling khachapuri.

Achma or sagan macarina("sagan" - a high baking tray for such khachapuri, "macarina" - dough products) - This is a special type of khachapuri, consisting of layers of dough, sprinkled with cheese and sealed in the form of a large pie. The simplest dough is suitable, like for dumplings or dumplings.

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:

Please note that since 2010, khachapuri has been a patented official trade name.

Some tips for preparing khachapuri:

1. The dough should be soft. It is advisable to roll it out with your hands and not with a rolling pin.

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

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

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

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

Although the amount of flour is indicated in the recipe, you may need more or less. It is necessary to look at the consistency of the dough - it should be soft, there is no need to beat it too much with flour.

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

For khachapuri, knead the dough according to the recipe and let it sit and rest. During this time, the gluten swells, the dough becomes more pliable, elastic, and does not stick to your hands.

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

Khachapuri - the most delicious recipes

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

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

How to cook

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

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

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

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

A special feature of this type of pie is its open top. 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 using matsoni, but if you don’t have it, you can use sour cream or kefir. If desired, when the khachapuri is baked, you can drop a raw egg (chicken or a couple of quail eggs) into the middle and put it in the oven for a minute so that the whites curl. The yolk should remain liquid. A broken piece of khachapuri is dipped into it.

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

How to cook

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

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

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

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

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

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

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

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

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

We cook lazy khachapuri with cheese in a frying pan at home.

Khachapuri - delicious Georgian flatbread with cheese. Preparing real Georgian khachapuri is quite a difficult task, because you need special Imeritin cheese and special yeast-free butter dough. It's a matter of khachapuri for the lazy, which can be prepared with the addition of the most ordinary cheese. Of course, they bear little resemblance to classic Georgian flatbreads, but the main thing is that they turn out very tasty. What’s also important is that this is a very quick recipe; it only takes 20-30 minutes to prepare. Lazy khachapuri are fried in a frying pan, but if you are for a healthy diet, then you can bake the flatbreads in an oven preheated to 200 degrees. Khachapuri can be served as an independent dish, or can be combined with any other dishes except fish. In Georgia, it is customary to serve flatbreads with satsivi, a thick chicken sauce with walnuts. Khachapuri for the lazy will fit perfectly into any breakfast or become a hearty addition to dinner. Delicious flatbreads with cheese and milk flavor will appeal to both children and adults.

To prepare lazy khachapuri you will need:

• Milk – 1 glass.
• Flour - 1 cup.
• Egg - 1 piece.
• Hard cheese or suluguni – 130 grams.
• Greens - dill, cilantro, lettuce.
• Salt to taste.

A quick khachapuri recipe for the lazy.

1. Suluguni cheese is considered close to the classic Georgian recipe and available in our area. But you can use any other cheese or even a so-called cheese product (processed cheese, sausage cheese, etc.). It is advisable that the cheese is not very hard. For example, Parmesan is not suitable for this recipe due to its very dense structure. Grate the selected cheese on a coarse grater.

2. Break 1 egg into a bowl and add salt. Beat the egg with a hand whisk, fork or mixer - whatever suits you.

3. Pour in the milk and continue stirring with a whisk.

Instead of milk, you can also use kefir or yogurt. With them, khachapuri will also turn out very tasty, although it will taste slightly different. And if the dough base made with milk tastes like pancakes, then the dough made with kefir will taste like pancakes.

4. Add flour and mix thoroughly so that there are no lumps.

5. Add grated cheese. Leave the dough for 10-15 minutes so that the flour gluten dissolves.

6. Very quickly pour the mixture into a hot frying pan (ideally cast iron). Fry on one side until an appetizing crust. Turn over with a spatula. Immediately sprinkle finely chopped herbs on top of the khachapuri.

7. Fold the flatbread in half. Fry on two more sides. The greens inside will reveal their aroma, which will make the khachapuri even tastier.

8. Place on lettuce sheets and garnish with tomato.

9. If desired, you can lightly grease the hot cake with butter.

10. Cut the rolled flatbread into three more pieces and serve immediately. This portion is large and can be shared between two people. Khachapuri has a cheesy taste, the smell of fresh herbs, soft and tender. If you want a healthy meal, use whole grain flour and cheese with a fat content of 45%.

Khachapuri for the lazy is ready! Bon appetit!

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 of 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.