Airy delicious dough for khachapuri. With suluguni cheese in a frying pan

Prepare ingredients for making dough. Combine milk with water and heat slightly. Pour the yeast and sugar into the milk mixture, stir and leave in a warm place for 10-20 minutes.

The yeast is activated and a fluffy cap appears on the surface.

I kneaded the dough in a bread machine. Pour the appropriate yeast into the bread machine bucket and add the egg. Melt the butter, cool slightly.

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

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

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

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

Grate the cheese on a fine grater.

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

Grease hot homemade khachapuri with cheese with butter.

Serve delicious, very tasty khachapuri with cheese, made from yeast dough, hot to the table.

Bon appetit!

Traditional Georgian khachapuri is a closed pie baked over an open fire. A mixture of eggs, matsoni, butter, flour, and yeast hides the most delicate filling of fresh Imeretian cheese. However, it is not necessary to strictly follow the classic recipe: use your imagination, and the age-old dish will sparkle with unexpected shades of taste.

How to cook khachapuri with cheese

Surprisingly quick to prepare, this pie turns out amazingly tasty even for novice housewives. It’s interesting that there are hundreds of recipes for khachapuri with cheese. In every region of Georgia you will be treated to a pie, which is prepared in a special way, characteristic of this region. You can use any recipe as a basis for your own culinary masterpiece. Do you have any doubts about how to cook khachapuri with cheese correctly? Use one of the recipes below with step-by-step instructions.

Khachapuri in Imeretian style

The main condition is that only one type of cheese is placed inside the flatbreads: Imeretian. Hence the name. These flatbreads are good as an independent dish or a hearty alternative to bread. It’s better to make several servings at once: the aromatic khachapuri with a brittle crust and viscous filling disappears as soon as it has time to fry. Ingredients:

• flour – 1 kg;
• vegetable oil - 4 tbsp. l.;
• milk – 300 ml;
• dry yeast, sugar, salt - 2 tsp each;
• water – 400 ml;
• grated Imeretian cheese, butter - 200 g each.

How to cook:

1. Pour water over sugar and yeast and set aside for 15 minutes.
2. Pour the fermented yeast into a container with flour, add milk, salt, quickly knead the dough, adding water if necessary - and don’t think about it for 15-20 minutes.
3. Press sunflower oil into the finished dough, place the resulting ball in a bowl, and let rest for 40–50 minutes. Then pick up the edges of the dough inside the ball, turn it over, and place it back in the bowl. Repeat the entire procedure four times.
4. Divide the ball into eight koloboks, roll each one out, spread the cheese over the flatbreads, and bring the edges together. Bake in a hot dry frying pan, remove from heat and grease with butter.

From puff pastry

Relatively recently, culinary experts have compiled a recipe for puff pastry cakes with cheese. It has successfully taken root in many cuisines along with classic variations. This recipe makes khachapuri with cheese crispy and appetizing. They are good hot with strong tea or coffee, chilled milk or kefir. The recipe for khachapuri made from puff pastry with cheese in the oven is as follows. Ingredients:

• flour – 5 glasses;
• butter – 800 g;
• water – 200 ml (1 glass);
• vinegar – 5 g (1 tsp);
• eggs – 2 pcs.;
• salt – ½ tsp;
• crushed Adyghe cheese (Abkhazian, feta cheese, suluguni) – 250 g.

How to cook:

1. Mix 4 cups flour, eggs, water, vinegar and salt, knead into a ball, and let rest for 20 minutes.
2. Grind 600 g of butter and the remaining flour.
3. Roll out the dough into a rectangle, sprinkle with butter crumbs, and fold into an envelope. Run the rolling pin over it again, fold it into quarters, and put it in the refrigerator for 60 minutes.
4. Roll out the prepared dough, cut into square pieces, place cheese and a piece of butter in the middle, fold into a triangle, lightly pressing the edges with a fork.
5. Bake the finished cheese triangles for half an hour in the oven. Temperature – 200 °C.

In a frying pan

According to the recipe below, khachapuri with cheese in a frying pan is even easier to prepare than in the oven. They look like pancakes, but thick, salty in taste, with grains of sticky filling. Another recipe for a caring and generous housewife. Delicate flatbreads made from yeast-free dough are best made for breakfast and served piping hot: fast, satisfying and amazingly tasty! Ingredients:

• milk, flour - 2 cups each;
• eggs – 2 pcs.;
• butter – 60 g;
• suluguni (cheese cheese, cottage cheese) – 600 g.

How to cook:

1. Beat eggs and milk.
2. Gently stir in the flour and process with a blender so that no lumps remain. Crumble the suluguni there.
3. Grease a heated frying pan with butter, pour some of the dough onto it (indicate the thickness of the cake to your taste), bake on both sides.

Khachapuri with kefir

Can't stand milk even in baked goods? The recipe for cheese cakes with kefir is perfect for you. This is where you can safely use a fermented milk product that has lain unnecessarily for two or three days in the refrigerator. A tip for moms: children love this kind of cheese pastries. And so that little picky people don’t refuse the delicacy, bake triangles, boats or rolls. According to the recipe, for the dish you will need:

• flour - 6 cups;
• kefir – 2 glasses;
• soda – 1 tsp;
• salt, sugar - 2 tsp each;
• vegetable oil – 4 tbsp. l.;
• butter, shredded cheese - 600 g each.
• eggs – 4 pcs.

To prepare the dish:

1. Beat 2 eggs, pour in kefir, vegetable oil, add soda, salt and sugar, mix everything thoroughly.
2. Gently add flour, knead the dough, let it rest for half an hour, then divide into pieces and roll them out.
3. Mix shredded cheese, 2 eggs, put the filling into pieces, give the small flatbreads the desired shape.
4. Fry in a frying pan. Remove from heat and brush with butter.

In the oven

This recipe for khachapuri with cheese is interesting because suluguni is not only used as a filling, but also sprinkled on top of the flatbread. It is baked only on the bottom side and, studded with aromatic cheese crumbs, looks very appetizing. Products for the dish:

• flour – 400 g;
• matsoni (kefir) – 250 ml;
• butter – 30 g;
• egg – 1 pc.;
• soda – 1 tsp;
• suluguni – 300 g.

1. Mix matsoni, butter, egg, add flour and soda. Set aside the kneaded dough to rest for half an hour.
2. Roll out the flatbread, lay out 250 g of shredded cheese, close the edges of the flatbread in the middle, turn it over, sprinkle with the remaining cheese.
3. Bake for 10 minutes. Oven temperature – 250 °C.

From lavash

The calorie content of khachapuri made from lavash with cheese is low. And this is understandable. Thin sheets contain fewer calories than fluffy dough. The recipe for khachapuri with lavash cheese is one of the simplest, and it will take a minimum of time to prepare the aromatic flatbread. Ingredients:

• thin pita bread - 2 sheets;
• any hard cheese – 150 g;
• vegetable oil – 2 tbsp. l.;
• eggs – 3 pcs.;
• cottage cheese – 400 g;
• kefir – 200 ml;
• salt – 1 tsp.

To prepare according to the recipe:

1. Beat kefir, eggs, and salt with a spoon.
2. Mix cottage cheese with chopped cheese, add salt.
3. Grease the surface of the baking dish, place a sheet of pita bread, leaving the edges behind the sides, cover the first sheet with the second one crosswise. Place half of the cheese and curd filling in the middle and smooth it out. Cover it with the edges of the second sheet, pour in half of the kefir-egg mixture. Place the remaining filling on top, cover with the edges of the first sheet of pita bread, and spread the remaining filling.
4. Bake for 60 minutes. Oven temperature – 180 °C.

Learn how to cook delicious ones.

Khachapuri in Adjara

Cuisine - immediately conquers the hearts and stomachs of those who try it for the first time. A beautiful, tasty and aromatic delicacy can be prepared from different types of dough according to different recipes. But, according to experienced Georgian chefs, when making khachapuri at home, you must strictly follow one important rule: you need to start this business in a good mood, putting all your soul and effort into each bun. Then a dish of national Georgian cuisine will not only delight you with its excellent taste, but will also give you a charge of positive energy.

This article is dedicated to everyone who wants to learn how to cook khachapuri at home. Here is a collection of recipes for this type of baking. Even inexperienced cooks, focusing on them, will be able to make tasty and crispy flatbreads with cheese without any problems. Well, the photos of such a delicacy, also presented in the article, will certainly inspire you to culinary exploits.

Khachapuri: historical facts

The Georgian people respect their past and honor traditions. Therefore, the name of the dish - "khachapuri" - and its recipe were patented. Now this is a Georgian delicacy, and nothing more! For them, this is not just a symbol of home, prosperity, goodness.

Chefs have already come up with several types of homemade khachapuri. The taste and appearance of this dish depends on the region of Georgia in which it was first tasted. For example, Megrelian flatbreads are round in shape and stuffed with Adjarian khachapuri, they look like boats, and the filling is inside them. This delicacy is baked both in the oven and in the oven. Modern chefs have even learned to use a microwave for these purposes. As for the dough, initially its recipe included two main components - flour and water. Nowadays, cooks use both yeast dough and puff pastry for flatbreads. The filling for khachapuri is cheese. In the original description of the recipe, it is recommended to use its Imeretian variety. But the taste and aroma of the dish will not suffer much if you use suluguni or any other cheese to prepare it.

Khachapuri “at home”: preparing products

To prepare a dish that tastes close to the original, you will need the following ingredients:

• 300 grams of flour;
• 20 grams of cheese or cottage cheese;
• water;
• butter (for lubrication);
• salt to taste;
• 3 large spoons of sunflower oil;
• 50 grams of raw yeast.

Process description

To prepare khachapuri at home, which is close in taste and shape to the original Georgian dish, we adhere to the following technology. Dissolve salt and yeast in warm boiled water. Add flour here. Pour in vegetable oil. Knead the dough until it stops sticking to your hands. Cover it with a clean, dry towel and leave in a warm place for an hour. During this time, the dough should triple in size. Separate lumps from the whole piece. Roll them into flat cakes. Place a mound of cottage cheese or shredded cheese in the middle. Fold the edges of the round dough piece up and pinch. It turns out to be a kind of bag with cheese filling. Next, use gentle movements to press it down with your hands to form a layer. Fry homemade khachapuri in a dry frying pan. The heat should be low so that the cake is well baked and the cheese melts. Grease hot pastries with butter.

Khachapuri boat, or Georgian flatbread with cheese and egg in Adjarian style

In order to make not only a tasty, but also a very beautiful dish at home, you need the following ingredients:

• 1 large glass (200 grams) of warm cow's or goat's milk;
• half a kilogram of wheat flour;
• 2 large spoons of refined sunflower or vegetable oil;
• 1 packet (7 grams) dry yeast;
• 1/4 teaspoon salt;
• 7 chicken eggs (1 piece for dough and 6 pieces for filling);
• 1 small spoon of granulated sugar;

Technology for preparing khachapuri in Adjarian style

1. Knead the dough. Pour milk into a bowl and dissolve yeast in it. Add salt, sugar, 1 egg to the liquid. Mix all products. Add flour in small portions. Mix the dough. It should be elastic and smooth. We transfer it to a deep container, the walls and bottom of which we pre-lubricate with vegetable oil. Cover everything with foil. After an hour, knead the dough and again leave it in a warm place for half an hour to rise.

2. Shape the khachapuri boat. Divide the lump of dough into 6 parts. We dip our hands in vegetable oil and begin to form flat cakes (we do not use a rolling pin). Place grated cheese in the center of each piece. Pinch the edges of the dough so that the middle remains open. The product should take the shape of a boat. Beat one egg and brush the resulting pieces with it.

3. Bake khachapuri. You need to put them in the oven for half an hour. In this case, the temperature in it should be 200 degrees. When the dough is browned, take out the baking sheet. We beat an egg into each preparation. Lightly add some salt to the khachapuri and put it in the oven to finish baking. When the surface of the egg turns white, you can remove the delicacy from the oven. In this case, the yolk inside the boats will be runny. If you like, keep the dish in the oven for about five more minutes. Place one small piece of butter on the hot pastry. Serve the delicacy on the table piping hot. Khachapuri with egg, prepared according to this recipe, will be a worthy decoration not only for your everyday, but also for your holiday table.

Imereti with cheese. What do you need to prepare the dish?

This type of dough is prepared for khachapuri based on matsoni (fermented milk drink), kefir or yogurt. This ingredient gives the dish an interesting taste and aroma. The following grocery set is needed:

• 1 kilogram of premium flour;
• half a liter of kefir (yogurt, matsoni);
• 1 large glass of milk (goat or cow);
• 3 pcs. chicken eggs;
• 150 grams of cold-pressed or frozen sunflower oil;
• 1 small spoon of sugar;
• a pinch of salt;
• 1 kilogram of Imeretian cheese (can be replaced with a mixture of feta cheese and mozzarella);
• 80 grams of butter;
• 2 large spoons of sour cream;
• a small piece of pork fat.

Khachapuri with kefir (Imeretian style): preparation

First we make the dough. To do this, mix 2 large spoons of flour with fermented milk product and sugar. Place the workpiece in a warm place. After half an hour, add milk here. Add flour in small portions and knead into a soft and elastic dough. To prevent it from sticking, coat your palms with vegetable oil. Leave the dough to rise in a container covered with a dry cloth. Stir the dough every 20 minutes for an hour.

Let's prepare the filling. Grind the cheese on a grater with large cells. Add a raw egg and butter to it. Mix the preparation. Next, we begin to form the cakes.

Divide the dough into pieces. We form lumps from them, which we flatten into layers. Place filling on each flatbread. We lift the edges of the dough and connect them in one place at the top. Carefully turn the bag over, place it on a table sprinkled with flour, and roll it out with careful movements with a rolling pin. The resulting pancake should be about 1 centimeter thick.

We bake khachapuri with kefir. Heat the frying pan and grease it with lard. Place the flatbread in it and fry over low heat on both sides. You need to turn the pancake over very carefully so that the dough does not break and the cheese does not leak out.

You can bake these flatbreads in the oven. To do this, grease a baking sheet with lard, put a pancake with cheese, and cover it with a mixture made from sour cream and raw yolk. We send the khachapuri to bake in the oven at a temperature of 180 degrees. After 20-25 minutes, the cakes will acquire a golden color. Place them on a dry board and cover with a clean towel. After a quarter of an hour, the dish can be eaten.

with cheese (express preparation). List of ingredients

According to the following description, you can prepare a delicious dish in a fairly short time - “quick” khachapuri. The dough for it is made with soda, so it comes together instantly. For the culinary process you need the products listed in the list:

• 2 large glasses of wheat flour (high grade);
• 1/2 small spoon of baking soda;
• about 200 grams of unsweetened yogurt or kefir;
• half a teaspoon of salt;
• 100 grams of cottage cheese;
• 150 grams each of feta and suluguni cheese.

Method for preparing flatbreads with cheese (express method)

We make “quick” khachapuri according to the following instructions. In a deep bowl, mix the dry ingredients: salt, soda and flour. Add yogurt to them in a thin stream and knead into an elastic dough. We put it aside and get to work on the filling. Grate the cheese and mix with cottage cheese. We form small lumps from this mass. Roll out the dough into flat cakes, identical in size and shape. Place a cheese ball on one pancake and cover it with a second layer of dough. We pinch the edges of the cakes. Lightly roll out the resulting pieces with a rolling pin. Heat the oil in a frying pan and fry the khachapuri on both sides. Serve hot with sour cream and herbs.

Let's prepare flatbreads with pickled cheese from puff pastry. What will you need for this?

Ingredients:

• half a kilogram of puff pastry (store-bought);
• 1 chicken egg;
• 500 grams of pickled cheese (Suluguni, Imeretian, Chanakh);
• 50 grams of natural butter;
• vegetable oil for greasing the mold.

Description of the cooking process

Mash the cheese with a fork or grate it. Add a raw egg and butter to it. Mix the filling. Roll out the dough into a layer. Its thickness should be up to 2 mm. Cut the dough into square pieces. Spoon the filling onto each of them. Fold the edges of the dough into a triangle and pinch them. Lightly flatten the cakes.

Grease a baking sheet with sunflower or olive oil. Place the khachapuri on it and bake for 20 minutes at a temperature of 220 degrees.

Homemade khachapuri (recipe with puff pastry) increases in size by 2-3 times while in the oven. They turn out crispy and tender. And the aroma that reigns in the kitchen while they are being performed simply makes your mouth water. Prepare this dish and treat yourself and your family to an excellent delicacy!

Bread flatbreads are very popular all over the world. They are most often baked in Asia and the Middle East. But thanks to their taste, they cannot leave anyone indifferent. One of the most favorite types of such baked goods is Caucasian khachapuri.

Khachapuri is a national Georgian dish, which is a hearty wheat flatbread filled with cheese. The name of the product comes from the main ingredients: “khacho” means cottage cheese, and “puri” means bread.

There are many cooking recipes, according to some estimates there are about 20 varieties, which differ not only in the fillings used, but also in the method of preparation, shape, and dough. As a rule, it depends on the region where they are prepared. This is how khachapuri is distinguished in Adjarian, Abkhazian, Batumi, Imeretian, Mingrelian and others.

Despite such an unusual and slightly complicated name, the dish is quite simple to prepare. Therefore, knowing the technology and ingredients, you can bake it at home in your own kitchen.

Basic secrets and cooking technology

Some argue that real cheese flatbread can only be tasted in its homeland - the Caucasus. Others believe that the main thing is that it be prepared by the skillful hands of a Georgian chef. In fact, the most delicious and appetizing will be the one made with your own hands from your favorite products.

Since there is no single recipe, there is no exact cooking technology; you need to know the main points - how to make the dough, filling, choose the shape.

Dough

The dough for the very first khachapuri was made from two components - water and flour. Over time, recipes have changed and improved. Unleavened dough prepared on the basis of the Caucasian fermented milk product - matsoni - is considered traditional. You can do it yourself. To do this, you need to slightly warm up 2.5-3 liters of fresh milk, pour 2 tbsp into it. l. l sour cream, close and wrap in a warm towel. After a couple of hours, put in a cold place and let the mixture thicken. But most often, kefir, yogurt or liquid sour cream are used instead of matsoni.

To make the khachapuri more fluffy and rosy, you can add yeast to the dough. In this case, add butter, sugar and milk to the mixture. These three ingredients give the dough softness and elasticity. Be sure to sift the flour before adding it to saturate it with oxygen. The dough should have a soft, in no way clogged structure.

After kneading the dough, let it rest for 2-3 hours. If you made it with yeast, leave it warm; if you chose a puff or unleavened version, you can put it in the refrigerator.

Filling

The basis of any khachapuri filling is cheese. For classic flatbreads, Imeretian is used, but can be replaced with other types. Young cheeses are best - soft or pickled, for example, Adyghe, Suluguni, mozzarella, feta cheese, Kobi and even homemade fermented milk cottage cheese.

ADVICE! Very salty varieties are pre-soaked in water.

Often several types of cheese are added to the filling at once. This is especially important when one of them has a dense and hard structure. Sometimes an egg is beaten in to make the mass uniform, and for piquancy it is combined with a variety of chopped herbs.

Formation of khachapuri

The form of baking varies. It can be open or closed, in the form of a boat, an envelope, square, round or even oval. All are united by one rule: the thinner the flatbread, the tastier it is.

Opened products are most often baked in the oven or stove, closed ones are cooked in a frying pan or in a slow cooker.

Preparation

• In a frying pan. Take a frying pan with a thick bottom - stone or cast iron. For this type, unleavened matsoni dough is made, and the mold must be closed. Fry on each side for 10-15 minutes until golden brown. At the end, generously grease with butter.
• In the oven. Flatbreads made from yeast or puff pastry are baked in the oven. The cheese in the filling should melt and the dough should rise and brown. The cooking time for khachapuri in the oven depends on the size and can last 25-35 minutes. The temperature is 180-200 degrees. When you remove the product from the oven, make a hole in it and insert a piece of butter.
• In a slow cooker. As in a frying pan, khachapuri is cooked one at a time in a slow cooker. Place one flatbread with cheese on the greased bottom and bake for 20 minutes in the “Baking” mode. Then it turns over and cooks for another 15 minutes in the same mode.
• In an air fryer. The air fryer must first be heated to a temperature of 225 degrees. Then place the formed khachapuri on the middle rack and bake for 15 minutes.

REMEMBER! Whatever recipe, shape, dough and filling you choose, you need to cook it in butter with 82.5% fat content. And the dish has the richest and most unique taste in the first half hour after cooking.

Calories and nutritional value

Many women who carefully monitor their figure can rarely please themselves with the taste of juicy Caucasian khachapuri. Indeed, its calorie content is considered average - about 270 kcal per 100 grams, so nutritionists do not recommend feasting on them often. But you should know that the energy value depends on the ingredients.

Let's take the most commonly used products needed to prepare classic khachapuri. We will separately calculate the nutritional value and calorie content for each.

Product	Weight, g	Proteins, g	Fats, g	Carbohydrates, g	Kcal
Wheat flour	520	47,8	6,2	390	1778,4
Kefir 2%	400	13,6	8	18,9	204
Sugar	10	-	-	9,9	39,8
Salt	2	-	-	-	-
Chicken eggs	165	21	18	1,2	259
Butter	100	0,5	82,5	0,8	749
Sulguni cheese	700	140	169	-	2029
Baking soda	12	-	-	-	-
Only 100 g		11,7	14,9	22,1	266

The table shows that calorie content largely depends on four main ingredients: flour and butter, type of cheese and fat content of kefir (sour cream, matsoni, yogurt). Each type of cheese differs not only in taste, structure, but also in the number of calories per 100 grams:

• Homemade cottage cheese – 115 kcal.
• Adyghe cheese – 240 kcal.
• Mozzarella – 240 kcal.
• Imereti cheese – 240 kcal.
• Cow's cheese – 260 kcal.
• Sheep cheese – 280 kcal.
• Suluguni – 290 kcal.

Thus, to prepare khachapuri, which will cause minimal harm to your figure, you need:

1. Make the filling from homemade cottage cheese.
2. Knead the dough using low-fat kefir and roll it out very thin.
3. Bake in the oven using a minimum amount of butter. Do not brush with egg yolk.

Classic khachapuri with cheese

It has been said more than once that there are many different recipes for khachapuri. For each Caucasian region, its recipe is the best and unique. There are several popular types of cheese flatbreads known in our country. One of them is Georgian khachapuri. The cooking technology is simple, and some ingredients typical of oriental cuisine can be replaced with our traditional ones.

• 700 g wheat flour;
• 0.5 liters of matsoni (can be replaced with kefir);
• 300 g feta cheese;
• 200 g suluguni;
• 100 g Imeretian cheese;
• 1 PC. egg;
• 1 tsp each sugar and salt;
• 1 pack of baking powder;
• 30 ml vegetable oil;
• 50 g butter.

How to cook:

1. Sift the flour into a bowl and add a packet of baking powder, salt and sugar. Mix everything with a spoon and make a small depression in the middle.
2. Beat the egg with a fork and pour into the flour, add vegetable oil, matsoni or kefir. Knead the dough into a soft and elastic dough, let it rest for an hour in the refrigerator, first wrapping it in cling film.
3. Grate all the cheeses and mix. Divide the dough into several even parts and roll them out to 1 cm thick.
4. Place 5 tbsp on each flatbread. l. cheese mass, and gather the edges of the dough into a pile.
5. Carefully turn the product over so that the filling does not spill out, and lightly roll it out with a rolling pin. Do this with all the parts.
6. Preheat the oven to 180 degrees, grease a baking sheet with a little butter and place the formed khachapuri on it. Bake for 25-30 minutes.

After they are cooked, make a cut in each and put a small piece of butter there.

Video recipe

How to cook khachapuri in Adjarian style

Adjarian khachapuri has an open boat shape, the dough is kneaded with yeast and baked in the oven. The main difference from other flatbreads is that 5-10 minutes before the end of cooking, raw yolk is poured into the filling. During the meal, the rosy edges of the bun are dipped into it, which gives the dish its specialness.

Ingredients (for two large khachapuri):

• 2.5 tbsp. flour;
• 1 tsp. dry yeast;
• 1 tbsp. warm water;
• 0.5 tsp each sugar and salt;
• 50 ml vegetable oil;
• 3 egg yolks;
• 150 g mozzarella;
• 150 g feta cheese;
• 150 g Adyghe cheese;
• 100 ml cream or full-fat milk;
• 50 g butter.

Preparation:

1. Pour flour into a bowl, add dry yeast, sugar, salt and mix well. Add water little by little and knead the loose dough. After 10-20 minutes, add vegetable oil and knead again. Leave in a warm place for 1.5 hours.
2. Meanwhile, prepare the filling. We grate all types of cheese or mash them with a fork. Add cream and 1 tbsp to the mixture. l. flour. Mix everything well, add salt and pepper if necessary. Remember that each cheese has its own rich taste, so you need to be careful with spices so as not to overdo it.
3. When the dough has doubled in volume, you can begin to form the khachapuri. Divide it into 2 equal parts and roll into balls. We make a boat out of each and put the cheese filling in the middle. Brush the edges with beaten yolk.
4. Preheat the oven with a baking sheet to 200 degrees. Then cover the hot pan with baking paper and put the khachapuri to bake for 25 minutes. After this time, make a hole in each boat and pour one yolk into it.
5. Place in the oven for another 5-8 minutes. Before serving, grease with butter.

Delicious and simple khachapuri in a frying pan

Baking khachapuri in the oven is a troublesome and time-consuming procedure, since yeast dough is most often used, and it takes a long time to prepare. It is much faster and easier to fry Georgian flatbreads with cheese in a frying pan. At the same time, they turn out just as tasty and appetizing.

• 125 ml kefir;
• 150 ml sour cream;
• 300-400 g flour;
• 0.5 tsp each salt and soda;
• 1 tbsp. l. Sahara;
• 150 g butter;
• 250 g cheese;
• 250 g mozzarella or suluguni;
• a bunch of greens to taste.

Step-by-step preparation:

1. Take 100 g of butter and melt on fire. Mix 125 ml of sour cream and kefir, salt, sugar, soda and melted butter. Mix everything well, adding sifted flour little by little. Knead into a soft dough and set aside.
2. Prepare the filling: grate the cheese on a fine grater, add the remaining sour cream, 2 tbsp. l. soft butter and chopped herbs. Mix everything thoroughly and add salt if necessary.
3. Divide the dough into 4 parts, form each into a flat cake. Since it is soft, you can do this with your hands rather than with a rolling pin.
4. Place a heaping portion of the filling in the center and gather it into a skirt on top of the edges. Pinch them and carefully turn them upside down. Lightly roll out the resulting bag into a flat cake and place it on a hot, lightly greased frying pan.
5. Cover with a lid and fry over medium heat on one side and the other for 7-10 minutes.

Season the finished khachapuri with a little melted butter and eat it hot.

Cooking khachapuri with puff pastry cottage cheese

Today it is fashionable to prepare various dishes from puff pastry. Khachapuri is no exception, so there are many recipes that use not traditional unleavened or yeast dough, but puff pastry. You can prepare it yourself, but it will take a long time. Many people prefer to buy a ready-made product in a store.

• 500 g cottage cheese;
• 2 chicken eggs;
• 2 tbsp. l. sour cream;
• 3 tbsp. l. butter;
• a little parsley and dill;
• salt and pepper to taste.

Preparation:

1. Divide the dough into two parts and roll each into a thin cake with a rolling pin. Place one on a baking sheet lined with parchment paper, and leave the other on the board, sprinkled with a little flour.
2. Making the cheese filling. Add one egg, sour cream, 1 tbsp to the cottage cheese. l. soft butter, chopped parsley and dill. Mix everything, add salt and pepper. Distribute the finished mass evenly over the surface, cover with a second layer of dough and pinch the edges tightly.
3. Take the second egg, separate the yolk and beat it with a fork. We lubricate the entire surface of the product with it and make several cuts on the top layer.
4. Preheat the oven to 220 degrees and bake the khachapuri for 20 minutes. After taking it out of the oven, put a piece of butter into the cuts made. Serve hot.

Video recipe

To prepare delicious and juicy Caucasian khachapuri at home, you need to know a few little tricks.

1. The dough, regardless of whether it is fresh, yeast or puff pastry, must be soft and elastic. If it is too dense, the baked goods will be clogged and tough. The approximate ratio of liquid and flour is 1:3 (for 100 ml of milk you will need 300 g of flour).
2. To fry khachapuri, you need to use a frying pan with a thick bottom. Stone or cast iron is best.
3. Soft and pickled cheeses are used for filling. If you choose cheese with a dense structure - suluguni, mozzarella, you must add softened butter or thick sour cream to them.
4. It is preferable to bake khachapuri at high temperatures - from 180 degrees. Then the dish turns out crispy and rosy.
5. Caucasian khachapuri should always be served hot, as they say, “hot, hot,” generously greased with butter. The first 20-30 minutes after baking or frying, the bun is the most juicy and aromatic.

Georgia is considered the birthplace of khachapuri; accordingly, it is often called Georgian flatbread with cheese. Now many people bake the product with other ingredients, so it only vaguely resembles a traditional Caucasian dish. It is made from unleavened, yeast or puff pastry. Sometimes they even use pita bread.

REMEMBER! The most important requirement of true khachapuri is a uniform amount of tender dough and cheese filling.

The shape of the cake can be different: round, oval, square, triangular, boat-shaped or envelope-shaped. This is not the main thing. Georgian bakers believe that the main component is the skillful hands of the cook, his warm heart and friendly attitude towards people.

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.