Khachapuri recipe. Khachapuri with cheese is quick and very tasty! Photo and video recipe

Real Georgian cuisine evokes only words of admiration, no matter if we are talking about kebab, satsivi, khinkali or khachapuri. The last dish is easy to prepare according to ancient recipes, observing all the slightest nuances of the technological process, and adapting them to modern conditions. Below are several classic and original recipes from one of the most famous gastronomic brands in Georgia.

Homemade khachapuri with cheese and cottage cheese - step-by-step photo recipe

How wonderful it is to wake up in the morning and drink hot tea with homemade cakes. Quick khachapuri is an ideal recipe for Sunday breakfast with the family. While the khachapuri is being prepared, the spicy cheese smell is simply mesmerizing! Round flatbreads with cheese and curd filling have an excellent taste and always turn out great. A simple culinary photo recipe is given below.

Cooking time: 2 hours 0 minutes

Quantity: 8 servings

Ingredients

Kefir 2.5%: 250 ml
Egg: 1 pc.
Flour: 320 g
Slaked soda: 6 g
Cottage cheese: 200 g
Cheese: 150 g
Butter: 50 g
Salt, black pepper: taste

Cooking instructions

How to cook khachapuri with puff pastry cheese

Khachapuri based on puff pastry is one of the most popular recipes outside of Georgia. Naturally, novice housewives take ready-made dough, which is sold in hypermarkets, and experienced ones can try to prepare it themselves. The recipe can be found on the Internet or in your grandmother’s cookbook.

Ingredients:

Puff pastry - 2-3 sheets (ready).
Suluguni cheese – 500 gr. (can be replaced with feta, mozzarella, feta cheese).
Chicken egg – 2 pcs.
Butter – 1 tbsp. l.

Algorithm of actions:

Grate the cheese, add butter, naturally melted, and 1 chicken egg. Mix thoroughly.
Leave the puff pastry sheets at room temperature to defrost. Roll out thinly, cut each sheet into 4 parts.
Place the filling on each part, not reaching the edges 3-4 cm. Fold the edges towards the middle, forming a circle, and pinch.
Carefully turn it over, roll it out with a rolling pin, turn it over again and also roll it out with a rolling pin.
Beat 1 chicken egg, brush with khachapuri egg mixture.
Bake in a frying pan or in the oven until a nice crust forms.
Serve and immediately invite your family to a tasting; this dish should be eaten hot!

Recipe for khachapuri with cheese and kefir

Cheese Georgian flatbreads are delicious in any form, cold or hot, made from puff pastry or yeast dough. Beginning housewives can make regular dough with kefir, and cheese will turn the dish into an exquisite delicacy.

Ingredients:

Kefir (any fat content) – 0.5 l.
Salt - to taste.
Sugar – 1 tsp.
Premium flour – 4 tbsp.
Soda – 1 tsp.
Chicken egg – 2 pcs.
Cheese “Suluguni” – 0.5 kg.
Vegetable oil – 2-3 tbsp. l.
Butter – 50 gr.
Semi-hard cheese – 200 gr.

Algorithm of actions:

The first step is to prepare the dough. Take a large container and pour kefir into it (according to the norm).
Put the egg, salt, soda, sugar there and beat. Add oil (vegetable), mix.
Pre-sieve the flour, add it to the kefir in small portions, kneading first with a spoon, and towards the end with your hands. Add flour until the dough begins to pull away from your hands. Cover the container with cling film and place in the refrigerator for an hour.
While the dough is chilling, prepare the cheese. Grate both types on a grater (middle holes). Only “Suluguni” will be used for filling.
Roll out the dough and cut out circles with a plate. Place the filling in the middle of each circle, do not reach the edges. The more filling, the tastier the khachapuri.
Tuck the edges, pinch, and use a rolling pin to make the khachapuri thin enough.
Line a baking sheet with oiled paper (parchment). Place and brush each with beaten egg.
Bake for half an hour at medium temperature.
Sprinkle the khachapuri with grated semi-hard cheese, place in the oven, and remove after the cheese crust has formed a golden brown.
Place a little butter on each khachapuri and serve. Separately, you can serve salad or greens - parsley, dill.

Lush, delicious khachapuri with cheese made from yeast dough

Ingredients (for dough):

Wheat flour – 1 kg.
Chicken egg – 4 pcs.
Sugar – 2 tbsp. l.
Dry yeast – 10 gr.
Milk – 2 tbsp.
Butter – 2-3 tbsp. l.
Salt.

Ingredients (for filling):

Chicken egg – 3 pcs.
Butter – 2 tbsp. l.
Sour cream – 200 gr.
“Suluguni” (cheese) – 0.5-0.7 kg.

Algorithm of actions:

The main thing is to prepare the dough correctly. To do this, heat the milk (until warm). Add salt and sugar, yeast, eggs, flour.
Knead, add oil towards the end. Leave for a while, 2 hours is enough for proofing. Don't forget to knead the dough as it increases in volume.
For the filling: grate the cheese, add sour cream, eggs, melted butter, stir.
Divide the dough into pieces (about 10-11 pieces). Roll out each one, put the filling in the center, bring the edges towards the middle, pinch. Turn the flatbread over to the other side and roll it out so that it is 1 cm thick.
Grease the baking sheets with oil and bake (temperature 220 degrees). As soon as the khachapuri is browned, you can take it out.
All that remains is to grease them with oil, call your family, and watch how quickly this work of culinary art disappears from the plate!

Khachapuri with lavash cheese

If you have too little time to knead the dough, you can try making khachapuri using thin pita bread.

Of course, it cannot be called a full-fledged Georgian dish, especially if the lavash is Armenian; on the other hand, the taste of this dish will definitely be rated ten points by the family.

Ingredients:

Lavash (thin, large) – 2 sheets.
Chicken egg – 2 pcs.
Smoked sausage cheese (or traditional “Suluguni”) – 200 gr.
Cottage cheese – 250 gr.
Kefir – 250 gr.
Salt (to taste).
Butter (for greasing the baking sheet) – 2-3 tablespoons.

Algorithm of actions:

Beat kefir with eggs (fork or mixer). Place part of the mixture in a separate container.
Salt the cottage cheese and grind. Grate the cheese and mix with cottage cheese.
Grease a baking sheet with oil, place 1 sheet of pita bread, so that half remains outside the baking sheet.
Tear the second pita bread into large pieces and divide into three parts. Moisten 1 part of the pieces in the egg-kefir mixture and place on pita bread.
Then distribute half of the cheese and curd mass evenly over the surface. Place another portion of the lavash pieces, moistening them in the egg-kefir mixture.
Again a layer of cottage cheese with cheese, finish with a third piece of lavash torn into pieces, again dipped in kefir and egg.
Pick up the sides and cover the khachapuri with the remaining part of the pita bread.
Lubricate the surface of the product with the egg-kefir mixture (set aside at the very beginning).
Bake in the oven for 25-30 minutes, temperature 220 degrees.
“Khachapuri” will turn out to be huge, covering the entire baking sheet, ruddy, aromatic and very tender!

Khachapuri with cheese in a frying pan

Ingredients:

Sour cream – 125 ml.
Kefir – 125 ml.
Flour – 300 gr.
Salt to taste.
Sugar – 1 tbsp. l.
Soda – 0.5 tsp.
Butter – 60-80 gr.
Cheese “Adygei” – 200 gr.
Cheese “Suluguni” – 200 gr.
Sour cream – 2 tbsp. l.
Butter for greasing – 2-3 tbsp. l.

Algorithm of actions:

Knead the dough from softened butter, kefir, sour cream, flour, salt and sugar. Add flour last.
For the filling: grate the cheese, mix with melted butter, sour cream, and mash well with a fork.
Divide the dough. Roll out each piece on a table sprinkled with flour into a circle.
Place the filling in a mound, gather the edges, and pinch. Now, using your hands or a rolling pin, form a flat cake, the thickness of which is 1-1.5 cm.
Bake in a dry frying pan, turning over.
As soon as the khachapuri is browned, you can remove it, grease it with oil and invite your relatives for a tasting. Although, perhaps, smelling unusual aromas from the kitchen, they will come running themselves.

Recipe for khachapuri with cheese in the oven

According to the following recipe, khachapuri needs to be baked in the oven. This is beneficial for the housewife - there is no need to guard each “pancake” separately. I put everything on the baking sheets at once, rest, the main thing is not to miss the moment of readiness.

Ingredients:

Hard cheese – 400 gr.
Chicken egg (for filling) – 1 pc.
Kefir – 1 tbsp.
Flour – 3 tbsp.
Salt - to the taste of the hostess.
Sugar – 1 tsp.
Refined vegetable oil – 2-3 tbsp. l.
Soda – 0.5 tsp.
Butter (for greasing).

Algorithm of actions:

Knead the dough, adding flour last. Moreover, 2 glasses can be poured out at once, and the third can be poured into a spoon, the dough will be elastic and will not stick to your hands.
Then leave the dough for 30 minutes, this time can be spent preparing the cheese filling. Grate the cheese, mix well with the egg, you can additionally add herbs, primarily dill.
Form the dough into a roll and cut crosswise into 10-12 pieces. Roll out each, place the filling, raise the edges, gather, pinch.
Roll out the resulting “bag” with filling into a pancake, but be careful not to tear it.
Line baking sheets with oiled paper (parchment) and place khachapuri.
Bake until a nice golden hue and golden brown crust, immediately coat each one with butter.

Lazy khachapuri with cheese - a simple and quick recipe

It is interesting that along with classic recipes of Georgian cuisine, so-called lazy khachapuri can be found in the literature. In them, the filling is mixed directly into the dough, the result is not as beautiful as in the “real” ones, but no less tasty.

Ingredients:

Hard cheese – 200-250 gr.
Chicken egg – 2 pcs.
Flour – 4 tbsp. l. (with a slide).
Baking powder – 1/3 tsp.
Salt.
Sour cream (or kefir) – 100-150 gr.
Dill (or other greens).

Algorithm of actions:

Grate the cheese, wash and chop the herbs.
Mix dry ingredients in a container - flour, baking powder, salt.
Add grated cheese and eggs to them, mix well.
Now add sour cream or kefir into the mixture so that it has the consistency of thick sour cream.
Place this mixture in a hot frying pan and bake over low heat.
Carefully turn over. Bake the second side (can be covered with a lid).

The main advantages of this dish are its ease of execution and amazing taste.

Delicious khachapuri with cheese and egg

The classic recipe for khachapuri filling is cheese mixed with eggs. Although many housewives for some reason remove eggs, which give the dish tenderness and airiness. Below is one of the delicious and quick recipes.

Ingredients for the dough:

Kefir (matsoni) – 2 tbsp.
Salt - to the cook's taste.
Sugar – 1 tsp.
Soda – 1 tsp.
Flour – 4-5 tbsp.

Filling ingredients:

Hard cheese – 200 gr.
Boiled chicken eggs – 5 pcs.
Mayonnaise – 2-3 tbsp. l.
Greens – 1 bunch.
Garlic – 1-2 cloves.

Algorithm of actions:

Knead the dough, according to tradition, adding flour last, adding a little at a time.
For the filling, grate the eggs, cheese, chop the herbs, put the garlic through a press, and mix the ingredients.
Make khachapuri as usual: roll out a circle, lay out the filling, connect the edges, roll out (a thin flatbread).
Bake in a frying pan, no need to grease.

Relatives will undoubtedly appreciate the khachapuri recipe with such a delicious filling.

Recipe for khachapuri with Adyghe cheese

A classic brand of Georgian cuisine involves Suluguni cheese; Adyghe cheese can often be found in the filling. Then the khachapuri has a pleasant salty taste.

Ingredients:

Refined vegetable oil – 2 tbsp. l.
Kefir or unsweetened yogurt – 1.5 tbsp.
Salt - to the cook's taste.
Sugar – 1 tsp.
Flour – 3-4 tbsp.
Soda –0.5 tsp.
Adyghe cheese – 300 gr.
Butter (for filling) – 100 gr.

Algorithm of actions:

The cooking process is quite simple. The dough is kneaded, thanks to vegetable oil, it does not stick to the rolling pin, table or hands, stretches well and does not tear.
For the filling, grate the Adyghe cheese or simply mash it with a fork.
Divide the dough into equal pieces. Roll out each one, place the cheese in the middle, distribute evenly. Place pieces of butter on top. Then, according to tradition, gather the edges and roll them into a flat cake.
Bake on a baking sheet.
Don’t forget to grease thoroughly with oil immediately after baking; there is never too much oil in khachapuri!

For classic khachapuri, the dough can be prepared with matsoni, kefir or unsweetened yogurt. When hot, finished products must be greased with butter.

The filling can be from one type of cheese, several types, cheese mixed with cottage cheese or eggs. Moreover, they can be put raw into the filling, they will be baked in the process, or cooked and grated.

It is important to remember that Georgian cuisine cannot be imagined without a lot of greens. Therefore, it is imperative to take parsley and dill, wash them, chop them, and add them to the dough during kneading or during baking.

Khachapuri is a culinary symbol of sunny and hospitable Georgia. There are a lot of recipes on how to prepare delicious khachapuri, but in any cooking method, the main and decisive factor is the correctly kneaded dough for khachapuri.

What kind of dough is needed for khachapuri?

Housewives who have decided to master the process of preparing an original Georgian dish are wondering: how to make dough for khachapuri? This is due to the cooking method chosen by one or another housewife: the dough can be either puff pastry, yeast or unleavened. But regardless of the choice of recipe, you must follow some rules:

The base for Georgian flatbreads can be yeast, unleavened or puff pastry.
Khachapuri made with yeast-free dough is fried in a dry frying pan or with a very small amount of butter.
The dough for khachapuri is mixed with matsoni, but this component is often replaced with sour milk, kefir or sour cream.
The dough must be soft, so do not fill it with flour.

Khachapuri dough – Georgian recipe

Delicious flatbreads will warm you up on cold evenings and fill your home with aroma. To knead the dough for khachapuri, the Georgian recipe is used very often, since it is considered a classic. At the same time, the cooking method is complicated, since you have to deal with yeast and wait for the dough to rise, only after which they begin to form the flatbread.

Ingredients:

flour – 600 g;
milk – 450 ml;
butter – 30 g;
yeast – 5 g;
sand – 1 tsp;
salt.

Preparation

Combine flour with yeast, sand and salt.
Heat the milk and gradually pour into the dry mixture.
Knead first with a spoon, then transfer to a board and continue kneading with your hands.
Add softened butter. Knead for 1 minute and roll into a ball.
Cover with a towel and place in a warm, draft-free place. As soon as the dough has doubled in volume, begin forming the cakes.

Adjarian-style khachapuri dough

The Adjarian-style khachapuri dough recipe is no less popular. The main difference between this baking option is the boat-shaped shape. They are filled with cottage cheese filling, and a raw chicken egg is driven on top. To get this original dish, it is extremely important to prepare the dough correctly; it should be soft and not sticky.

Ingredients:

sour cream – 1 glass;
flour - 3 cups;
butter – 50 g;
salt – 1 tsp;
soda – 0.5 tsp.

Preparation

Pour flour into a mound and make a hole. Pour soda and salt into it, pour in sour cream.
Knead the mixture for a quarter of an hour until it becomes plastic. Cool for half an hour.
Take out and knead the khachapuri dough again, divide into 8 parts, from which form boats.

Dough for khachapuri in Megrelian style

Another type, which is distinguished by a two-layer filling, with the second layer on top, that is, they should be sprinkled on the pie. You can even make them from puff pastry purchased at the supermarket. In this case, the dough for khachapuri with cheese can take on any shape - triangular or round.

Ingredients:

sour cream – 130 g;
kefir – 130 g;
salt and soda - 0.5 tsp each;
flour – 300 g;
butter – 80 g;
sugar – 1 tsp.

Preparation

Mix kefir and soda.
Melt the butter, cool and pour into the soda-kefir mixture.
Add flour. To achieve the fluffiness of the dough, an additive may be needed.
Let the dough sit while the filling is prepared, then roll it into a flat cake.

Matsoni dough for khachapuri

The dish turns out to be truly delicious if you knead the dough for khachapuri without yeast using matsoni. When you really want to try real Georgian dough, you can make a Georgian fermented milk product yourself: heat 3 liters of milk, to which add 2-3 tablespoons of sour cream or kefir. Cover the pan with the ingredients and wrap it in a towel. Thickening will occur within 2 hours, then transfer the mixture to the refrigerator.

Ingredients:

flour – 600 g;
matsoni – 500 ml;
butter – 60 g;
eggs – 2 pcs.;
sugar – 1 tsp;
soda – 1 tsp;
salt.

Preparation

Mix matsoni with sugar, salt, slaked soda.
Beat the eggs into the flour, add the heated butter and little by little the mixture of matsoni with the rest of the ingredients.
Knead soft but non-sticky dough for Georgian khachapuri. Leave it warm for 40 minutes and knead again. Set aside again for about 20 minutes, then begin shaping the khachapuri.

Quick puff pastry for khachapuri with cheese

For busy housewives there is a quick one. In some cases, instead of regular puff pastry, thin pita bread folded in a special way is used, but khachapuri is still called puff pastry. The special structure of the dough gives the dish a piquancy; in combination with the filling, it becomes incredibly tasty.

Ingredients:

margarine – 250 g;
eggs – 2 pcs.;
flour - 3 cups;
butter – 1 tbsp. l.;
salt.

Preparation

Mix the eggs and salt well.
Add flour, crushed margarine, previously frozen in the refrigerator.
Knead the quick dough for khachapuri immediately until the margarine melts. Refrigerate for 2 hours.

Khachapuri dough with kefir - recipe

If you don’t have matsoni at hand, then kefir will be an excellent alternative. Khachapuri in this case turns out to be extremely nutritious and tasty. The recipe for kneading the dough for khachapuri with kefir is extremely simple; even a culinary novice can master it, and it does not require much time.

Ingredients:

flour – 700 g;
kefir – 500 ml;
sugar – 1 tsp;
salt.

Preparation

Heat the kefir, slowly add flour (a spoonful at a time), salt and sugar.
Knead the yeast-free dough for khachapuri, which should be left for 20 minutes, and then mold it into flat cakes.

Dough for khachapuri with milk

Flatbread with cheese will turn out great if you make delicious khachapuri dough with milk. This recipe is especially suitable for Adjarian khachapuri; they will turn out incredibly tasty and go perfectly with cottage cheese filling and egg. Although the recipe calls for adding yeast, it doesn’t take much time to cook.

Ingredients:

milk – 1 glass;
dry yeast – 1 tsp;
margarine – 50 g;
vegetable oil – 50 g.

Preparation

Heat the milk and add yeast to it. Leave for 20 minutes.
Add flour and salt. Knead the stiff dough. Margarine and butter are added to it.
The products are kneaded into a hard ball, which is placed in the cold for 20 minutes.

Dough for khachapuri on water

When preparing khachapuri, you can easily do without fermented milk products. There is a surprisingly simple recipe for dough for khachapuri with cheese, which involves cooking in water. It is better to use filtered liquid, and the dough should end up elastic and soft.

Ingredients:

flour – 400 g;
margarine – 40 g;
water – 250 ml;
salt.

Preparation

Sift the flour and make a hole in it.
Pour heated water into the well, add salt and knead the dough with your hands. Place in the cold for 1.5 hours.
Then they take it out and roll it out, forming khachapuri.

Dough for khachapuri in a bread machine - recipe

With the help of household appliances, you can make khachapuri dough in a bread machine even faster. This will not change the taste at all, but the cooking process will be greatly simplified. Any cheese can be used for the dough - suluguni and even processed cheese. The taste of the pie will not deteriorate from this, and the family feast will be replenished with a new interesting dish. The flatbreads will remain tasty on the second day, the main thing is to warm them up.

Khachapuri is the national dish of Georgians, which has earned popularity both in the Caucasus and far beyond its borders. There are many variations of the cooking recipe; almost every Caucasian family uses its own, suitable for the taste preferences of the household. Both puff pastry and yeast or lean dough can be used. Cheese, meat or even fish are suitable for filling. However, Georgians themselves prefer the traditional recipe, which any housewife can reproduce in her own kitchen. To properly prepare khachapuri with cheese at home, it is better to follow the classic recipe step by step, supported by photos or videos to avoid mistakes.

Khachapuri traditional

Despite the variety of cooking options, true connoisseurs of Georgian cuisine will easily determine the inconsistency with the classic recipe, because it uses dough and filling prepared in a certain way.

In Georgia and Armenia, the dough is made on the basis of a fermented milk product such as matsoni. It is quite difficult to purchase it in a store; it can only be seen in large supermarkets in the metropolis, and not always. It is much easier to do it yourself using the following recommendations:

Boil 0.5 liters of cow's milk and cool;
1 tbsp. mix sour cream with a bacterial starter or a drug to normalize intestinal function, Hilak Forte (5 drops) will do;
Combine the mixture with milk that has cooled to room temperature, wrap tightly in a towel and let stand for about 4-6 hours.

It is proposed to use the resulting product for the test at the rate of 2 tsp per 1 liter of milk. Then the dough will turn out to meet the standards of the classic Caucasian recipe for khachapuri with cheese. If you can’t use Georgian matsoni as a basis, you can replace it with kefir, which will make the process of preparing an already quick dish easier.

For the filling, Georgians choose Imeretian cheese, but it is very difficult to get it outside of Georgia, so variations were selected for combining cheeses of other varieties, the taste of which would be similar to “Imeruli”.

Adyghe cheese and suluguni;
Adyghe and mozzarella;
Adyghe and feta cheese.

If the second component is not at hand, you can only take Adyghe cheese or high-quality homemade cottage cheese.

Before starting cooking, you need to check the availability of all ingredients and follow the step-by-step recipe.

250ml matsoni;
300g wheat flour;
0.5 tsp each of soda and salt;
1 tbsp sugar;
100g butter.

350g Imeretian cheese (or equivalent);
2 tbsp sour cream;
1-2 tbsp butter;
salt and pepper to taste.

In order for the finished khachapuri to turn out ruddy and have an attractive glossy shine, you need to take some more butter, melt it and lubricate the resulting product.

A homemade khachapuri recipe can be quickly and easily reproduced in your kitchen, especially if you have a photo or video as a visual example.

For the dough, mix matsoni, salt, sugar and soda in a container. Add melted butter to the resulting mush. Mix thoroughly, the mixture should foam a little.

Before actual cooking, it is better to keep all the ingredients on the table so that they are at the same temperature. This will help avoid the formation of lumps, and the dough will come out homogeneous and ready for further use.

Pour flour into the container, you can gradually knead the dough with your hands. It is better to add flour through a fine sieve, which will prevent the formation of lumps. To prevent the dough from sticking to your hands, you can grease them with sunflower oil or sprinkle them with flour.

Grate the cheese or finely chop it with a knife, add soft butter and sour cream.

If the cheese is very salty, you need to soak it in water for 3-4 hours. If there is not enough salt, add it based on your taste.

The amount of butter and sour cream can be changed depending on the desired filling. It should not turn out dry or watery.

We divide the resulting amount of dough into 4 equal parts, this is exactly how much khachapuri we will ultimately get. To prevent it from sticking to the table or other work surface, sprinkle it with flour. We take one part of it and roll it out, forming a flat cake. You can do this with your hands, as the dough will be very pliable and soft.
We also divide the filling into 4 equal parts and place one of them in the center of the resulting dough piece.

We gather the edges in the center of the cake, fasten them together and tear off the excess. You should get a neat bag, which must be rolled out with a rolling pin to a thickness of 1-1.5 cm. Sprinkle a little flour on top.

We heat the frying pan and place our flatbread there to bake. Oil is not usually used for cooking, so the pan must be dry. Cover with a lid and fry over medium heat for several minutes. After turning the cake over, you no longer need to cover it with a lid. Brown spots should form on the product, then it can be considered ready.
When the dish is removed from the heat, immediately brush it with melted butter. This will give it a golden hue and a glossy shine. Prepare the remaining 3 khachapuri in the same way.

You can add fresh cilantro, so beloved by Georgians, to the filling. The dish will acquire new taste qualities, but will no longer be considered traditional.

Khachapuri in Adjara

A favorite variation of preparing khachapuri is Adjarian style. It uses yeast dough, and the ingredients will differ significantly from the traditional recipe. However, despite its originality, this dish has earned love even among the Georgians themselves.

You can properly prepare homemade khachapuri with Adjarian cheese yourself, following step-by-step instructions. But first, let’s check whether we have prepared all the components:

125 ml milk;
125ml water;
chicken egg - 1 piece;
400g flour;
dry yeast - 1 sachet (7g);
2 tbsp vegetable oil;
2 tsp sugar;
1 tsp salt.

All ingredients must be at the same temperature. Therefore, it is necessary to take them out of the refrigerator in advance and put them on the table.

Adyghe cheese - 250g;
mozzarella cheese - 200g;
raw egg - 4-5 pcs;
100g butter.

It is better to make khachapuri dough in a large container, since it will rise and increase in size due to the activation of yeast. If the bowl is too small, the product will quickly “run away”. To bake delicious khachapuri at home, follow the guide step by step:

In a deep bowl, mix warm water and milk. Add yeast, sugar and a little flour. Place the container in a warm place for 10 minutes to allow the yeast to become active.

When the dough is ready, break an egg into it, add salt and pour in sunflower oil. Mix thoroughly.
When the mixture has become homogeneous, we begin to gradually introduce the flour sifted through a sieve and actively knead the dough. It should be smooth and slightly sticky. We make a kind of ball out of it, cover the bowl with a lid or cling film and leave for about an hour so that it increases in size and “reaches”.

After an hour, take out the dough and knead it thoroughly, returning it to its original dense shape. Then we leave it alone again.
While the dough is rising, you can make the filling. We grind the hard cheese on a grater, but you can mash the mozzarella with a fork. Combine the cheeses together and add butter. Mix the ingredients thoroughly.

If desired, you can add herbs or your favorite herbs and spices to the filling. This will only have a positive effect on the taste of khachapuri, because they will contain already favorite notes.
After an hour, we take our dough out of the container and divide it into 5 equal parts. We roll out one of them on a table sprinkled with flour, the thickness is about 3-4mm. This will be our preparation for future “boats”.
Spread the filling onto the edges of the workpiece, leaving a small clean area between the opposite sides. After this, we roll up the edges into a tube, as if rolling cheese into them. We fasten the clean sections of the cake together, you should get a boat. We place the cheese filling in the center, having previously greased the workpiece with egg yolk.

The egg yolk must be separated from the white. You can add garlic or dried herbs. It is necessary to grease the boat so that the baked goods turn out golden brown. It is more convenient to use a silicone brush, in this case there will be no pale spots left.
Place a baking sheet with our boats in an oven preheated to 220 degrees and bake until the crust is slightly golden. You can check the readiness with a toothpick by piercing the dough with it. If it remains clean, Adjarian-style khachapuri with cheese is about to be ready.
A few minutes before it’s ready, take the khachapuri out of the oven, crush the filling a little and pour in the raw egg. Return the pan and wait for the whites to turn white. When baking is finished, you can remove the finished boats from the oven and serve.

To decorate the resulting masterpiece of cooking, you can use cilantro, which is close to Georgian dishes. This will give the pumps brightness and a fresh shade.

Conclusion

There are also variations with meat or fish, but khachapuri is more correctly prepared using cheese. The housewife herself can choose how to cook: in a frying pan or in the oven. The recipe can be selected taking into account the available components and the most convenient preparation option. Everyone will be able to choose the one closest to their heart. The classic recipe for this incredibly tasty and quick-to-prepare dish, reproduced at home, will not leave either guests or household members indifferent. After all, how nice it is to see this little piece of Georgia on a friendly or festive table, which can transport you to Tbilisi without leaving your home. Having tried khachapuri with cheese once, it will be difficult to deny yourself the pleasure of cooking it again and again!

As such, there is no recipe for khachapuri in Georgian; it’s the same as dumplings in Ukrainian. There are many options for how to prepare khachapuri, and regional varieties of khachapuri: Adjarian khachapuri, Imeretian khachapuri, Megrelian khachapuri. Anyone who has once tasted real khachapuri will definitely want to know how to cook khachapuri. And those who have not yet tasted khachapuri have lost a lot.

Khachapuri dough can be yeast, yeast-free, or even puff pastry. The most correct thing is yeast-free dough for khachapuri, which is kneaded with matsoni. Of course, you can make khachapuri with kefir, but it will be ersatz, the same as khachapuri from lavash. A few words on how to bake khachapuri. Khachapuri is made in a frying pan if the dough is made with matsoni. Cooking khachapuri in a frying pan does not involve the use of oil. Khachapuri in the oven, such as khachapuri with cheese in the oven, is traditionally prepared if the dough is yeast or puff pastry. Puff pastry khachapuri is an innovation, but very tasty, so the puff pastry khachapuri recipe can even be considered an evolution of the recipe khachapuri.

Perhaps, khachapuri with cheese or khachapuri with cottage cheese is most often made. It’s not for nothing that the name “khachapuri” comes from the words “bread” and “cottage cheese”. Let's briefly talk about how to cook khachapuri with cheese. Cooking khachapuri with cheese is a classic. As a rule, Imerti cheese chkinti-kveli is used in Georgia. A recipe for Khachapuri with cheese may contain a recommendation to use suluguni cheese, which is not entirely true. So, having made the dough for khachapuri, grate the cheese, add a raw egg and spices to it. Roll out the dough into a circle, add the filling, pinch and place in the frying pan. 10-15 minutes over high heat and the khachapuri will be ready; the cooking recipe often ends with greasing the khachapuri with butter. That's all, now you know how to cook khachapuri with cheese. Khachapuri with cheese - recipe Georgian, but getting real Georgian cheese from us is quite problematic, so chkinti-kveli is replaced with any other cheese. They also prepare khachapuri with cottage cheese, the recipe is basically the same.

In addition, they make khachapuri with meat (kubdari), khachapuri with egg (Adjarian Khachapuri Recipe), khachapuri with fish, and even lazy khachapuri. The Khachapuri recipe with meat is prepared from veal, pork or lamb. Fried onions, eggs, herbs and spices are added to the minced meat. Khachapuri with meat is fried in oil. If you want to know how to make khachapuri delicious, follow our tips. First of all, less dough, more filling. Secondly, use yeast-free dough with matsoni or kefir with soda. If you still have questions about how to make khachapuri, look at the khachapuri recipe with photos or the recipe for making khachapuri with photos.

Khachapuri is a traditional dish of Georgian cuisine, figuratively - cheese pie, and literally translated - bread and cheese. This episode is about how you can make delicious cheese pies and khachapuri at home.

There are many delicious khachapuri recipes:

in Adjara (in the form of a boat filled with egg),
in Georgian,
in Imeretian,
in Abkhazian,
Megrelian khachapuri (this is when cheese is placed on top of the khachapuri before baking),
Svan khachapuri (with meat),
Ossetian,
Armenian khachapuri.

Khachapuri boats

Flatbread with cheese, or khachapuri, is very popular in the Caucasus. Different peoples prepare them in different ways. Here is just one of the options for preparing them.

Ingredients:

for test:

butter (melted) – 10 g,
eggs – 1 pc.,
dry yeast – 1 tsp,
warm water – 150 ml,
flour – 250 g,
salt;

For filling:

cheese "Adygei" - 50 g,
Dutch cheese - 50 g,
milk for lubrication.

Recipe:

Prepare the dough: combine 250 g flour, 1 tsp. dry yeast with 150 ml of warm boiled water, 10 g of melted butter, add a little salt. Mix everything, cover with a towel and leave for half an hour to rise in a warm place. When the dough has risen, cut it into pieces and roll into oval shapes. Roll up the edges into ropes, shape the dough into boats, and brush the edges with milk.

Place the boats on a baking sheet and place in the oven. Bake the flatbreads for 15 minutes. at a temperature of 200 degrees.

For the filling, grate 50 g of “Adygei” and “Dutch” cheese on a coarse grater. Mix the cheeses. Place the filling into baked dough “boats”. Place the filled khachapuri back into the oven for 5 minutes. just enough for the cheese to melt.

Ready-made khachapuri can be greased with melted butter, they will look even more appetizing. It is better to eat khachapuri hot, but with cold kefir.

Traditional khachapuri is prepared with unleavened curd cheese of the Adyghe type and an egg, or from feta cheese, suluguni with the addition of cottage cheese, but there are many recipes that use hard cheeses in addition to Adyghe cheese and do not add greens to the khachapuri. And some housewives make this recipe their own, special, and put not only greens in the khachapuri filling, but also garlic, ham, meat, smoked cheese, potatoes, champignons, and fish. Smart housewives love to cook khachapuri quickly and use ready-made puff pastry or lavash to prepare lazy khachapuri. We will prepare real khachapuri with yeast dough, and we will try to bake them not only in the oven and frying pan, but even in a slow cooker!

step-by-step photo recipe for cooking in the oven, in a frying pan, and in a slow cooker

We will use the following products:

Ingredients:

Wheat flour – 1kg
Warm water – 0.5 liters
Granulated sugar – 1 tablespoon
Dry granulated yeast – 1 tablespoon
Salt – 1 teaspoon
Vegetable oil – 100 ml
Eggs – 2 pieces
Butter or margarine – 50 g per dough
Butter – 100 g for filling
Cheese – 1400 g

Cooking process:

From this amount of ingredients we will get 4 khachapuri flatbreads, each one will require approximately 350 g of cheese filling.

Ideally, for the filling, of course, use tender, lightly salted Adyghe cheese, Ossetian or Imeretian; sometimes I add Russian (or any other) cheese to Adyghe cheese.

Let's start by preparing yeast dough for khachapuri (you can often find khachapuri dough made with sour milk, matsoni or kefir in recipes).

Pour slightly warm water into a deep cup, add sugar and dry yeast.

Leave them for 15 minutes, during which time the yeast will dissolve in the water and turn into foam. You need to add salt to it.

Heat the vegetable oil along with margarine or butter, do not make them hot so as not to kill the yeast. Place in a bowl with yeast.

Add sifted flour to them and knead the dough. Sometimes I knead the dough for khachapuri in a bread machine, it’s more convenient.

The yeast dough will rise and mature in a warm place for about 1 hour. It should expand well in volume.

Preparation of cheese filling for khachapuri:

Grate the cheese on a coarse grater or knead it well with your hands. I also grate the butter. Add the whites of two eggs, butter and salt to taste to the cheese (if the filling includes feta cheese, no salt is added). Mix everything.

In order for the khachapuri to be rosy and shiny, you need to prepare a lubricant for them.

To do this, mix the remaining yolks with two tablespoons of sunflower oil and three tablespoons of water.

The dough and filling for khachapuri are ready, the next step is to tell how to make khachapuri stuffed with cheese and eggs.

All dough and filling are divided into 4 equal parts. A ball is formed from each and a flat cake is rolled out. You need to roll it out so that it is convenient for you to place the filling on it and pinch it.

Gather the edges of the cake towards the center.

Pinch the flatbread with the filling and gently knead it with a rolling pin or hand so that the cheese filling is evenly distributed inside the thin pie.

Turn the khachapuri seam side down and roll it out using a rolling pin.

Cooking khachapuri with cheese in the oven

Georgian housewives bake khachapuri in a special stone or clay frying pan called ketsi. We will bake khachapuri on a baking sheet or round frying pan. Place the flatbread stuffed with cheese on a baking sheet or frying pan; they can be greased with butter or simply sprinkled with flour.

To prevent the khachapuri from rising like a mushroom during baking, we will make a pattern on it with a fork so that hot air can escape.

The top of the flatbread should be greased with a mixture of yolks, butter and water.

Bake khachapuri in the oven at high temperature, 230-250 degrees until beautifully crusted, approximately 25 minutes.

Cooking khachapuri with cheese in a frying pan

The frying pan for baking khachapuri should be cast iron or with a thick bottom. They need to be baked over medium heat in a dry frying pan with a lid.

The baking time for khachapuri in a frying pan will depend on the thickness. Thin flatbreads with cheese are baked for about 5 minutes on each side.

grease not with yolks, as for the oven, but with butter already prepared right on the plate.

Don’t skimp on the oil for khachapuri; as soon as it is absorbed, you can try them.

How to cook khachapuri with cheese in a slow cooker

We turn on the multicooker to the “baking” program for 60 minutes; I use a Panasonic multicooker to prepare khachapuri.

The flatbread is baked in a slow cooker on each side for 30 minutes.

Transfer to a steaming tray or plate and grease generously with butter.

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