The most delicious khachapuri recipes. How to cook khachapuri with cheese in the oven from yeast dough according to a step-by-step recipe with a photo Is it possible to have khachapuri

Khachapuri - traditional Caucasian pies with cheese, cheese or cottage cheese. A classic dish of Georgian cuisine, revered by gourmets far beyond the mountainous country. What is the secret of this fragrant and original pastry?

Correct Georgian recipe

Classic khachapuri is baked from unleavened pastry, without the use of yeast. Their function is performed by lactic acid bacteria of matsoni, a Caucasian drink, which is necessarily added to the dough for traditional Georgian khachapuri.

Matsoni is an analogue of Slavic curdled milk. It is a fermented milk product made from pasteurized milk, which has a mild taste and delicate creamy texture. A tasty and healthy drink is very popular in the Caucasus, as an independent dish and the basis for spicy sauces.

The centuries-old use of healing matsoni by mountaineers is considered one of the foundations of Caucasian longevity.

Matsoni are easy to make at home. Bring a liter of milk to a boil, then turn off the gas. Milk should not be boiled, it is enough to bring the temperature to 90 ° C. When the milk has cooled down to 50 ° C, add 100 g of sour cream, close and wrap. Matsoni should languish in the heat for 4 hours, then it is cooled and put in the refrigerator for 3 hours.

Mix half of the flour with soda, pour the matsoni into the flour, mix. Whisk the eggs and salt with a fork and add to the batter. Knead soft dough (not steep), gradually adding vegetable oil and flour. Mix well and leave for 40-45 minutes.

How to cook dough on kefir

If it is not possible to cook or get matsoni, use fresh kefir. Kefir is a close “relative” of matsoni; the Caucasus is also considered its homeland. In this case, you will need:

250 g of kefir 3.2%;
15 g of soda;
650 g of wheat flour;
50 g of sugar;
10 g of salt;
2 chicken eggs;
70 g of vegetable oil.

Cooking time is about 1 hour 15 minutes. Calorie content - 100 kcal.

Pour warm kefir into a convenient bowl, pour soda and half of the flour into it, mix gently. Lightly beat the eggs with salt and sugar, pour in the same. Gradually add vegetable oil, add more flour, knead well. We remove to infuse in the refrigerator for an hour.

Yeast dough for Georgian khachapuri

In addition to unleavened dough, there are regional varieties of the traditional recipe in Georgia. Georgian yeast dough for khachapuri is prepared from:

650 g of wheat flour;
250 g matsoni;
100 g of natural mineral water;
14 g dry yeast;
50 g of sugar;
10 g of salt;
80 g butter.

Cooking time is about 1.5 hours. Calorie content - 125 kcal.

Dry yeast should be immediately mixed with sifted flour (0.5 kg.), Add sugar and salt. Matsoni first dilute with warm water, then gradually add to the flour and stir.

The dough must be properly kneaded, well-prepared dough does not stick to your hands. Flour can go a little more, it depends on the variety (up to 650 g). Cover the finished dough with a towel and put it in the heat for an hour.

Then the risen dough is supposed to be kneaded and put to rest. It will be ready to bake in half an hour.

Classic Georgian khachapuri at home

While the dough is rising, quickly prepare the filling. You will need the following products:

350 g of suluguni cheese;
650 g of Adyghe cheese;
2 large chicken eggs;
70 g butter.

You can bake traditional khachapuri in about 2 hours, given the time for preparing the dough for yogurt (or kefir). From yeast dough - in 2.5 hours. The calorie content of the dish is 275 kcal.

Adyghe cheese and suluguni must be grated on a coarse grater. A tandem of real Caucasian cheeses will give the filling a traditional creamy taste and stretchy texture.

Lightly beat the egg whites with a pinch of salt, melt the butter. Add the butter and egg whites to the cheese, mix gently.

Yolks are usually smeared with khachapuri before baking to form an appetizing crisp. In mountain villages, it is not customary to add greens to the filling.

A mixture of cottage cheese with chopped herbs is more common in Caucasian pies sold outside the Caucasus.

The above recipes are for 4 servings. From the indicated amount, you can bake 2 khachapuri with a diameter of 30 cm, which are convenient to bake in a pan. To serve, they are cut into portions.

And you can cook 4 smaller cakes, with a diameter of 15 cm. Small khachapuri is easier to bake in the oven, on one sheet. We divide the dough and filling into the appropriate number of parts.

Thinly roll out a round layer of the desired diameter. Generously distribute the filling, stepping back from the edges. We wrap to the center and carefully pinch the edges of the cake.

The resulting bag is lightly pressed from above with your hand. We turn the cake over and gently roll it out with a rolling pin to the required size (diameter 15 or 30 cm).

In Georgia, khachapuri is usually baked in a dry hot pan, without adding oil. As soon as the first side is browned, the cake is turned over, the pan is covered with a lid.

The second option is to bake the tortillas in a hot oven (or oven) at 250°C. The leaf can be crushed with flour. We spread khachapuri on a sheet, grease with yolk, send to a hot oven.

Baking time 15 - 25 minutes. If you have a top grill, turn it on as well.

Hot, freshly baked cakes are generously smeared with warm butter and served to guests.

If the cheese for the filling turned out to be too salty, it must be soaked for 2 hours in cold boiled water. If there is no time, just add ricotta or mozzarella to the filling.

If the recipe requires the addition of water, use natural mineral water with an average level of mineralization (up to 4 g/l). The dough will be especially fluffy and soft.

Flour for home baking should first be sifted through a sieve. A simple procedure will not take much time, while the quality of the test will improve significantly.

Classic unleavened dough or yeast dough - choose according to your mood. Ruddy Georgian khachapuri prepared according to any of the above recipes will diversify the daily menu and decorate the festive table with dignity. Enjoy your meal!

Georgian cuisine is one of the oldest cuisines in the world. Many traditional Georgian recipes were invented as early as the second millennium BC, including imeruli. This dish, like many others, has gained wide popularity all over the world. In 2010, Georgia patented a real classic recipe.

Khachapuri is a traditional homemade Georgian dish, which is nothing more than a cheese pie.

There is no single version of this dish. There are many regional cuisines in Georgia, so there are different types of cakes: Adjarian, Imereti - imeruli, Megrelian - megruli, Rachin and others. This article will tell you how to cook khachapuri with cheese and give a clear recipe with a photo.

Filling

First you need to understand what is included in the filling for khachapuri with cheese. The classic version includes only a young brine dairy product from Imereti, a historical region of Western Georgia.

However, in addition to the traditional method of preparation, there are many variations. These are pastries on various cheeses (Adyghe, Suluguni, processed, sausage, smoked). In addition to them, they often put chicken, sausage, boiled eggs, herbs, onions and garlic.

Dough

The dough in the classic recipe is supposed to be yeast-free fresh on yoghurt.

Matsoni is the name of the fermented milk drink of Armenian and Georgian cuisine. Outside the Caucasus, it, like Imeretian products, is difficult to get. Instead of matsoni, you can use TAN or kefir (1%) in the same proportions. Also cooked on yeast and even puff. In some versions, pies are fried, in others they are baked.

The form

There are also discrepancies in the form of this baking. Imeruli are round, boat-shaped and in the form of a closed and open pie.

Classic variant

Georgian khachapuri with cheese is a dough for yoghurt and Imeretian filling.

Ingredients:

500 grams of matsoni;
4 eggs;
A whisper of baking soda;
800-1100 grams of flour;
600 grams of Imeretian cheese;
Salt.

Advice: "Flour of different varieties requires an unequal amount, so it is impossible to give an exact gram and you will have to act" by eye ". It should be added in batches. If there is too little, then the workpiece will be liquid, and if it is overdone, then it will be hard. ”

Cooking process step by step:

In a deep container, mix matsoni, 3 raw eggs, sifted flour and soda.
Knead, cover with a towel, let stand for half an hour.
After this period, put out of the container, after sprinkling the work surface with flour.
Divide with a knife into 8 parts, roll each with a rolling pin.
Mash Imeretian cheese by hand or with a fork, break a raw chicken egg, salt, stir.
Put the filling on one circle, not reaching 1.5 cm to the edges. Top with the second circle. Pinch the edges.
Heat a frying pan of the desired diameter without lubricating with oil. Put the cake on a dry hot pan. Flip to the other side when the cake starts to puff up.
It is better to serve ready-made tortillas to the table immediately after preparation.

Baked goods prepared in this way have their own unique taste. The pies come out very tender and tasty, and they are easy to prepare. The dish is light, low-calorie, healthy and nutritious. Children love him very much.

This is a traditional cooking method that has been patented. Calling khachapuri pastries that include other ingredients: suluguni, processed or any other cheese product, chicken, meat, and so on, as well as prepared not on yogurt, but from yeast, shortcrust or puff pastry, is completely wrong, from the point of view of Georgian culinary. But people have already become so accustomed to the name "khachapuri" for any cheese pies that it's hard to argue with that. However, we must remember that any discrepancies with the classic recipe lead to a significant change in taste.

Khachapuri with suluguni - recipe with photo

There is a very persistent myth that real Imeruli in Georgian make with Suluguni. This is a pickled Georgian dairy product from Samegrelo. Since it is the second most popular in Georgia, this myth has appeared. But as mentioned above, Imereti traditionally goes to Imeruli, which is not sold in Russia and many other countries.

Therefore, many housewives around the world have already fallen in love with cooking imeruli with suluguni. Another snag is that the suluguni sold in stores bears little resemblance to real Georgian. In general, the Georgians themselves believe that only the filling is suitable for imeruli, which can be crushed with your hands. And if the filling goes into baking, which needs to be grated, then it’s hard to call it imeruli. Therefore, many lovers of Georgian cuisine, not having real soft cheese on hand, add cottage cheese or brynza to the existing one.

lazy khachapuri

Cooking khachapuri with cheese, although not a difficult process, but still requires a lot of time. However, if you cannot spend several hours cooking, but you want to please the household with delicious cakes, a lazy recipe will come to the rescue.

The beauty and simplicity of the recipe is that you do not need to wait for the dough to infuse, you do not need to roll it out, grind the filling, and form cakes. Everything is done much faster, but it turns out no less tasty.

Ingredients:

200 grams of any cheese;
2 eggs;
4 tbsp. l. flour;
0.5 tsp baking powder;
150 grams of sour cream;
greens.

Such cakes are prepared in literally two stages:

In a bowl, combine all prepared ingredients. If you take non-salty foods, then you will need to salt the mixture. All is ready!
It is better to choose a frying pan with a small diameter so that it is easier to turn over. Before frying, the pan must be greased with oil. Pour the workpiece into a preheated pan and fry under the lid until golden brown on both sides.

It turns out a very tasty dish, in haste, which you can feed the whole family. Fast and easy!

Khachapuri with melted cheese

This is another simple variation of the famous Georgian imeruli. This time, the basis of the filling will be processed cheese. These cookies are very tender and juicy.

Ingredients:

250 grams of margarine or butter;
4 eggs;
4 packs of processed cheese, 100 grams each;
6 art. l. sour cream;
half tsp extinguished soda;
2.5-3 cups of flour;
4 bulbs;
garlic, herbs - optional.

Khachapuri with yeast dough cheese

The traditional recipe for making dough for yoghurt, not everyone will like it, because of the scarcity of this drink outside the Caucasian region. And most housewives are more accustomed to working with yeast dough. Therefore, recently very often they cook imeruli with yeast. Such a dish turns out to be much more high-calorie than its traditional counterpart.

Ingredients:

450-500 grams of flour;
150 ml of water;
100 ml of milk;
1 egg;
2.5 tsp Sahara;
2 tsp dry fast acting yeast;
30 grams of butter;
450 g of any hard cheese (regular Russian is perfect);
Salt;
1 egg yolk.

Step by step recipe:

Pour milk and water into a saucepan, put on a small fire. Heat up without boiling. Pour dry yeast and granulated sugar into the warm mixture. Mix everything well. Put in a warm place for half an hour so that the yeast comes up.
Melt butter over low heat and cool slightly.
When the yeast is activated, pour it into a mixing bowl, break the raw egg and melted butter into the same place, stir. Then pour flour into the container and salt. Knead. Close with a napkin so that it does not wind, and put in a warm place for 1.5-2 hours. You can knead not only by hand, but also using a bread machine or other kitchen appliances for this.
Next, you just need to grind the cheese on a grater. Salt, if necessary. Tip: "It is better to grind the filling on a fine grater, for the sake of a more uniform consistency."
When the dough rises, divide it into 4-6 parts. Roll each one into a circle. Put the filling in the middle of the workpiece. Collect the cake in a bag. Turn the bag upside down so that the pinched side is at the bottom, and gently, without tearing, roll it into a circle, 1-2 cm thick. Do the same with the remaining blanks. As a result, 4 or 6 small cakes will come out.
Heat the oven to 190-210 degrees. Moisten a baking sheet with sunflower oil and spread the cakes on it. Poke small holes in each cake with a fork so that the cake does not rise and tear during baking. Top each tortilla with egg yolk for a golden crust. Bake until the dough is ready, about 15-25 minutes, depending on the power of the oven. Ready-made pies are usually greased with butter before serving.

It turns out a very satisfying and tasty lunch for the whole family. But, it must be admitted, such pastries are more reminiscent of Russian cuisine than Georgian.

Khachapuri with cheese and egg - recipe with photo

Boiled eggs are often added to cheese pies.

Filling: grate 500 grams of any cheese, add 4 chopped boiled eggs, pour in one raw egg, salt if necessary and mix.

Follow all remaining steps in accordance with the selected dough recipe.

Ready-made khachapuri with cheese and egg have an interesting taste. This recipe is perfect for those who want to experiment in the cooking process.

Khachapuri with chicken

As with the recipe for egg cakes, you need to choose your own dough for baking. The best option would be yeast dough. And the chicken filling is prepared quite simply:

Boil 3 chicken thighs or one chicken breast in salted water with bay leaf and pepper.
Chop boiled chicken.
250 grams of any cheese, grate, mix with chicken.
The stuffing is ready

Khachapuri with cheese and herbs

By adding various greens to the filling, you can diversify the taste and give the usual baking a new sound. Dill, parsley, basil, green onion, leek, arugula, sorrel, spinach, celery, garlic greens are perfect for cheese pies. Everything that is in the garden or in stocks. Properly selected greens will surprise even the most sophisticated culinary specialists.

Greens must be washed well, dried and finely chopped.

Tip: "You can also use dried herbs, but fresh will give a richer taste and aroma."

Thus, given that imeruli have more than four thousand years of history, it is necessary to respect and honor the real traditional Georgian khachapuri recipe. Every housewife knows how to cook khachapuri with cheese in Georgia. Real imeruli are cakes, the dough of which is aged on matsoni (kefir is possible). To the question: “What kind of cheese is added to khachapuri?” Any Georgian will answer - only from Imereti.

As you can see, cooking is not difficult at all. You don't even need a video recipe for this. Everything is extremely simple and clear. No special culinary skills are required to prepare this dish.

Cuisine - immediately conquers the hearts and stomachs of those who try it for the first time. A beautiful, tasty and fragrant delicacy can be prepared from different types of dough according to different recipes. But, according to experienced Georgian culinary specialists, when making khachapuri at home, one important rule must be strictly observed: 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 please you with excellent taste, but also give you a boost 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 chefs, focusing on them, can easily make delicious and crispy cheese cakes. 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, it is not just a symbol of home, prosperity, goodness.

Chefs have already invented several types of home-style khachapuri. The taste and appearance of this dish depends on which region of Georgia it was first tasted. For example, Megrelian flat cakes 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 cooks have learned to use even a microwave for these purposes. As for the dough, initially its recipe included two main components - flour and water. Now cooks use both yeast dough and puff pastry for cakes. Cheese is the filling for khachapuri. In the original description of the recipe, it is recommended to use its Imeretian variety. But the taste of the dish and the aroma will not suffer much if you take suluguni or any other cheese for its preparation.

Khachapuri "home-style": food preparation

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 cook khachapuri at home, which is close to the original Georgian dish in taste and shape, we adhere to the following technology. Dissolve salt and yeast in warm boiled water. We also add flour to this. Pour vegetable oil. Knead the dough until it stops sticking to your hands. Cover it with a clean, dry towel and leave it in a warm place for an hour. During this time, the dough should triple in size. We separate the lumps from the whole piece. We roll them into cakes. In the middle we put a slide of cottage cheese or chopped cheese. We turn the edges of the round piece of dough up and pinch. It turns out a kind of bag with cheese filling. Next, gently press it with your hands to form a layer. We fry khachapuri at home in a dry frying pan. At the same time, the fire should be slow so that the cake is well baked and the cheese melts. Grease hot cakes with butter.

Khachapuri-boat, or Georgian flatbread with cheese and Adjarian egg

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

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

Adjarian khachapuri cooking technology

1. Knead the dough. Pour milk into a bowl and dilute yeast in it. Add salt, sugar, 1 egg to the liquid. We mix all products. Pour flour in small portions. We knead the dough. It should be elastic and smooth. We shift it into a deep container, the walls and bottom of which are pre-lubricated 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 come up.

2. Khachapuri-boat is molded. The lump of dough is divided into 6 parts. We dip our hands in vegetable oil and begin to form cakes (we do not use a rolling pin). Put grated cheese in the center of each piece. We pinch the edges of the dough so that the middle remains open. The product should take the form of a boat. Beat one egg, grease the resulting blanks with it.

3. We 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 drive an egg into each blank. Lightly salt 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. The yolk in this case inside the boats will be watery. If you like, keep the dish in the oven for about five more minutes. Put one small piece of butter on hot baking. Serve the delicacy on the table piping hot. Khachapuri with egg, prepared according to this recipe, will be a worthy decoration not only for everyday, but also for a festive table.

Imeretinsky with cheese. What do you need to prepare a meal?

This type of dough is prepared for khachapuri based on yogurt (fermented milk drink), kefir or curdled milk. This ingredient gives the dish an interesting flavor and aroma. You need the following food package:

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 spoonful of sugar;
a pinch of salt;
1 kilogram of Imeretian cheese (you can replace it with a mixture of cheese and mozzarella);
80 grams of butter;
2 large spoons of sour cream;
a small piece of lard.

Khachapuri on kefir (in Imereti): cooking

First we make a brew. To do this, mix 2 large tablespoons of flour with a fermented milk product and sugar. We put the workpiece in a warm place. After half an hour, add milk here. Adding flour in small portions, knead a soft and elastic dough. So that it does not stick, we smear the 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.

We are preparing the stuffing. Grind the cheese on a grater with large cells. Add raw egg and butter to it. We mix the preparation. Next, we proceed to the formation of cakes.

We divide the dough into pieces. From them we form lumps, which we flatten into layers. We put the filling on each cake. Raise the edges of the dough, connect in one place at the top. Carefully turn the bag over, put it on a table sprinkled with flour, and carefully roll it out with a rolling pin. The resulting pancake should be about 1 cm thick.

We bake khachapuri on kefir. We heat the pan and grease with lard. We spread the cake in it and fry over low heat on both sides. Turn the pancake very carefully so that the dough does not break through and the cheese does not leak out.

You can bake these cakes in the oven. To do this, we spread a baking sheet with bacon, put a pancake with cheese, cover it with a mixture made from sour cream and raw yolk on top. We send khachapuri to bake in the oven at a temperature of 180 degrees. After 20-25 minutes, the cakes will acquire a golden color. We spread them on a dry plank 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 make a delicious dish in a fairly short time - "quick" khachapuri. The dough for it is made with soda, so it fits instantly. For the culinary process, the products indicated in the list are needed:

2 large glasses of wheat flour (highest 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 of feta and suluguni cheese.

Method for making cakes with cheese (express method)

"Quick" khachapuri is performed 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 an elastic dough. Set it aside and start filling. Grate cheese and mix with cottage cheese. We form small lumps from this mass. From the dough we roll out cakes, the same in size and shape. We put a cheese ball on one pancake, cover with a second layer of dough on top. We pinch the edges of the cakes. Lightly roll out the resulting blanks with a rolling pin. In a frying pan, heat the oil and fry khachapuri on it on both sides. Serve hot with sour cream and herbs.

Let's make cakes with pickled cheese from puff pastry. What will be needed for this?

Ingredients:

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

Description of the cooking process

Cheese mash with a fork or chop on a grater. Add raw egg and butter to it. We mix the filling. Roll out the dough into a layer. Its thickness should be up to 2 mm. Cut dough into square pieces. On each of them lay out the stuffing with a spoon. We wrap the edges of the dough in the form of a triangle and pinch them. Lightly flatten the cakes.

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

Cooked khachapuri at home (recipe with puff pastry) increase in size by 2-3 times during the stay in the oven. They turn out crispy and tender. And the aroma that reigns in the kitchen during their execution just makes you salivate. Prepare such a dish, please yourself and your family with an excellent delicacy!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Georgian cuisine is incredibly diverse, and all the dishes in it are delicious. One of the most popular is khachapuri. Traditionally, this pastry is a combination of soft bread with cheese. There are a lot of cooking options. Every housewife should definitely take a few recipes to note.

How to cook khachapuri with cheese

Baking is done open, closed, in the form of a boat, an envelope, in most cases it looks like a cake. They are prepared from various types of dough - puff, yeast, unleavened, but the traditional one is kneaded on matsoni. Due to the inaccessibility of the latter, the recipes have been adapted: khachapuri with cheese is prepared using yogurt, kefir, and sour cream. The main thing is to observe the proportions of the base, flour and other components so that the dough has softness and tenderness.

Cheese

Pickled varieties will do. If you don’t know what kind of cheese is needed for khachapuri, you can safely buy Adygei, Imereti, Suluguni, cheese, vats. You can add delicious cottage cheese, any greens that you like to the filling. Before preparing the dish, try the cheese: if it is too salty, then you should leave the product in cold water for a while, it will become more insipid after that.

Khachapuri recipes with cheese

Cakes can be baked in a pan, in the oven and even in a slow cooker. Now there are a lot of improved recipes in which, in addition to cheese, minced meat, ham, mushrooms, potatoes, and many other products are added to the filling. Ready-made cakes are necessarily smeared with butter, which makes them even tastier. Memorize several options for preparing this amazing dish and try to cook them.

From puff pastry

The envelopes come out very tasty, nutritious. For cooking, they often take yeast-free dough. You can buy ready-made in the store or make your own at home. The second option will taste better. You can choose the method of how to cook khachapuri with puff pastry cheese yourself - you can fry them in a pan and bake them, they will turn out more magnificent in the oven. With this processing, the dough is divided into more layers.

Ingredients:

suluguni - 470 g;
flour - 440 g;
drinking water - 0.25 l;
salt - 1 tsp;
eggs - 3 pcs.;
margarine - 375 g.

Cooking method:

Be sure to sift the flour. Melt 75 g of margarine, add to it.
Mix salt and water. Pour the liquid into the dough. Knead, place the refrigerator for half an hour.
Rested dough should be rolled out. Put soft butter in the middle of the resulting sheet, spread over the surface.
Fold the dough into an envelope. Roll out. You should end up with a long sheet, approximately 25 cm wide and 1 cm thick. It should be laid horizontally.
Connect the edges in the center, fold the layer in half, like a book. You have 4 layers. Keep the workpiece in the refrigerator for another half an hour.
Roll out the dough. Fold again, as before, refrigerate. In total, you must repeat the process 3-4 times.
Grate suluguni. Beat two eggs, mix with it.
After the last rolling, cut the dough into squares with a side of about 12 cm, put the cheese filling in the middle of each, pinch with a triangle.
Put khachapuri with cheese on a baking sheet smeared with vegetable oil.
Whisk the remaining egg. Dipping a pastry brush into it, grease each envelope.
Turn on the oven at 180 degrees, put the dish there and bake for about half an hour.

Lazy in the pan

Baking got its name because it is prepared as quickly as possible with a minimum of effort. Before making khachapuri with cheese in a pan, there is no need to knead the dough and keep it in the refrigerator: you just need to combine all the products included in the composition. You can start frying immediately. Any cheese is suitable for a lazy flatbread, it is not necessary to take salty.

Ingredients:

cheese - 320 g (any);
eggs - 3 pcs.;
dill - a bunch;
salt, spices;
thick sour cream - 280 g;
flour - 3 tbsp. l.

Cooking method:

Grate a piece of cheese coarsely into a deep bowl. Add eggs and stir the mass.
Put sour cream, chopped dill, sifted flour. Mix well.
Heat up a frying pan with vegetable oil. Pour lazy khachapuri dough with cheese into it, spread with a spatula. Cover with a lid. Grill for 5-7 minutes on each side.

in Georgian

To appreciate the beauty of baking, cook its classic version. The Georgian khachapuri recipe with cheese involves the use of several varieties of the latter at once. Ideally, you need to knead the dough for yogurt, but if you can’t find this product in any way, replace it with high-quality kefir. The Georgian-style pie instantly scatters from the table, because it is amazingly tasty.

Ingredients:

matsoni - 320 ml;
soda - a pinch;
suluguni - 390 g;
salt - 15 grams;
butter - 240 g;
sour cream - 65-70 ml;
cheese - 445 g;
flour - 385-420 g (how much dough will take).

Cooking method:

Melt the butter on a steam bath.
Pour matsoni into a large bowl, mix with soda, salt.
Add butter, leaving a little for the filling (about a fifth).
Start kneading the dough, gradually adding flour to make it very soft.
Grate suluguni and cheese coarsely. Mix them with sour cream, the rest of the butter.
Roll out the dough into a circle. Place the filling in the center. Carefully gather the edges with a bag and pinch.
Turn the workpiece over and roll into a cake. The thickness should not exceed one and a half centimeters. Poke a small hole in the center.
Place parchment paper on a baking sheet and a tortilla on top.
Preheat the oven to 230 degrees. Bake khachapuri with cheese in it for 7-10 minutes. Serve hot.

On kefir in a pan

It is difficult to find such a product as matsoni, therefore it is often replaced with kefir: this component will not spoil the taste of the dish at all. Khachapuri on kefir with cheese in a pan turns out tender, soft, fragrant. The result is guaranteed to please you, and the cooking process itself will not take much time. Be sure to try frying kefir-based cakes.

Ingredients:

flour - 230-250 g;
fat kefir - 125 ml;
butter - 50 g;
pepper;
granulated sugar - 10-15 g;
parsley;
egg - 2 pcs.;
soda - on the tip of a knife;
suluguni - 70 g;
salt - a pinch;
cheese - 80 g.

Cooking method:

Whisk one egg. Add kefir to it, a little soda, sugar, salt. Mix well.
Start adding a little bit of flour. Stir the dough constantly. When it almost stops sticking and becomes a soft lump, cover with a cloth and set aside for half an hour.
In the meantime, get on with the filling. Grate cheese and suluguni. Add one egg, chopped greens, pepper to them.
Divide the dough and filling into four pieces. Roll out each piece of base. Put the cheese mass in the middle. Gather the edges with a bag, pinch. Turn over and roll out a little.
Fry khachapuri with cheese on both sides in a frying pan with a thick bottom. Once removed from heat, immediately brush the surface with ghee.

With Adyghe cheese

Cakes made with this method taste very good. Khachapuri with Adyghe cheese are brackish, with a slight sourness. They are delicious to eat even cooled, unlike other types. The step-by-step recipe for such cakes is not too simple, because you need to make yeast dough. This original pastry is sure to please your taste.

Ingredients:

flour - a glass without a slide;
milk - 0.1 l;
dry yeast - 7 g;
vegetable oil - 1 dessert spoon;
eggs - 1 pc.;
butter - 50 g;
salt - a pinch;
Adyghe cheese - 180 g.

Cooking method:

Warm up the milk a little. Dissolve sugar there, then add yeast and salt.
After 10 minutes, pour butter into the milk, mix. Add flour and knead the dough. Leave under a linen towel for 40 minutes.
The dough should be about double or triple the size. Roll it out thinly.
Grate cold butter and cheese. Place in the middle of the cake. Collect it with a bag, blind the edges.
Turn the workpiece over, roll it thinly.
Break the egg and separate the yolk. Whip it up, spread it on the cake. Poke a few holes with a fork.
Bake khachapuri with Adyghe cheese for about 20 minutes at 185 degrees. Brush with butter after you take it out of the oven.

From lavash

The dish prepared in this way turns out to be very unusual in taste. Outwardly, khachapuri from pita bread with cheese resembles a pie, as you can see by looking at the photo. Making such a dish is easy, because you do not need to knead the dough or wait until it rises. You can even prepare a cheese pie from pita bread for the festive table. You will get a very original snack.

Ingredients:

Armenian pita bread - 3 sheets;
sour cream - 260 ml;
eggs - 2 pcs.;
Adyghe cheese - 80 g;
cottage cheese - 75 g;
hard cheese - 75 g;
butter - a small piece.

Cooking method:

Grate all the cheeses, mix them with cottage cheese, add one egg.
Grease a baking sheet with butter (butter). Lay one sheet of pita bread on top. Spread with sour cream. Divide half of the filling.
Lay another sheet on top of the first. Distribute the sour cream and the rest of the filling again.
Gather the edges of the pita bread so that the cake is closed. You can chip them with toothpicks. Beat the remaining egg, spread khachapuri with cheese on it.
Bake for 20 minutes in the oven, setting the temperature to 185 degrees.

With cottage cheese in the oven

This filling gives the dish a different taste, but no less pleasant. For khachapuri with cottage cheese and cheese, it is very important to choose good dairy products, preferably homemade. You will get a cake that will look beautiful both live and in the photo. Remember that it has a lot of calories, so those who follow their figure need to take not too large portions.

Ingredients:

suluguni - 0.3 kg;
flour - 315 g;
cottage cheese - 185 g;
sour cream - 150 ml;
butter - 155 g;
eggs - 3 pcs.;
garlic - 3 cloves;
salt;
soda - 2 pinches;
greens.

Cooking method:

Grind the curd. Divide it into two halves. In the first, add two eggs, salt, soda, butter and flour. Make dough.
Suluguni grate. Mix with remaining curd. Add crushed garlic, one egg, chopped herbs, sour cream. Mix thoroughly.
Divide the dough into two halves, roll out round layers. Place the first sheet on a baking sheet. Spread the filling on top. Cover the pie with the second sheet of dough and pinch the edges. Bake for 45 minutes at 185 degrees.

With suluguni

There are cakes cooked like this, it's delicious crazy! In addition, they look amazingly beautiful, which is easy to see by looking at the photo. Such khachapuri with cheese will certainly appeal not only to adults, but also to kids. You can prepare them for the upcoming friendly tea party to surprise your guests with culinary talent. Read how to make khachapuri with suluguni cheese.

Ingredients:

suluguni - 175 g;
egg - 1 pc.;
matsoni - 125 ml;
salt;
butter - 60 g;
soda - 0.5 tsp;
flour - 175 g.

Cooking method:

Beat the egg and divide it into a couple of parts. Leave one for now.
Mix half of the egg with yogurt, flour, soda, salt. Knead such a dough that will not stick to your hands, but will be soft.
Grate suluguni, mix it with the rest of the egg. Melt half of the butter, add to the filling.
Divide the dough into two balls.
From one roll out a round cake. Place the filling in the middle.
Make a sheet from the second half of the dough. Cover the filling with it. Pinch the pie.
Bake the cake in a pan on both sides. Brush with oil after removing the heat.

with egg

Another kind of baking for those who like to cook differently every time. Khachapuri with egg and cheese is an excellent and nutritious dish that can easily replace a full breakfast or even lunch. Many housewives, for whom the standard options seem too salty, cook cakes the only way. For the filling, take hard-boiled eggs in advance.

Ingredients:

kefir - 240 ml;
flour - 65-70 g;
salt - a couple of pinches;
mayonnaise - 25 g;
sugar - 2 pinches;
greens;
soda - 1 pinch;
garlic - 3 cloves;
boiled eggs - 3 pcs.;
vegetable oil - 30 ml;
Dutch cheese - 90 g.

Cooking method:

Pour kefir into a bowl, add salt with sugar, soda, vegetable oil to it. Stir. Put in some flour. Make soft dough.
Grate cheese, eggs, mix with chopped herbs, crushed garlic, mayonnaise.
Divide the dough into three parts, do the same with the filling.
Roll out a ball of dough. Put the filling in the center and fasten the edges, collecting the bag. Turn over, roll a little with a rolling pin or stretch with your hands. Repeat with the remaining products.
Fry khachapuri with cheese in a frying pan. Brush the finished pies with butter.

Boat in Abkhazian

A dish that not only tastes great, but also looks great. It looks really festive. The recipe for khachapuri with Abkhazian cheese, as a rule, helps out a lot on holidays, when the hostess wants to impress her guests with something. You should definitely remember it and try to make such a dish. The result you get will pleasantly surprise you.

Ingredients:

water - 120 ml;
eggs - 5 pcs.;
cheese - 150 g;
vegetable oil - 15-20 ml;
flour - 240 g;
dry yeast - 0.5 tsp;
salt - 5-7 grams.

Cooking method:

Dissolve yeast in warm salted water. Add butter, flour and make dough. To fit, put in heat. The test should be doubled or tripled.
Grate the cheese, add one egg to it.
Divide the dough into 4 equal pieces. Roll out each of them, and then roll it into tubes at the same time on both sides (like a scroll). Pinch the ends of each, and gently push the middle apart.
Fill the empty places of the resulting boats with stuffing.
Lay them out on a baking sheet lined with confectionery paper.
Bake at 200 degrees for a quarter of an hour.
Get your boats out. Gently crack a raw egg into the middle of each. Bake until the protein has lost its transparency. If you don't like runny yolk, you can cook until it hardens.

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Khachapuri with cheese: recipes with photos

Khachapuri, a flat cake with cheese, is loved not only in Georgia, however, in our country this word is called a cake with meat, potatoes and other fillings, which is wrong. Real khachapuri is prepared only with cheese, it is no coincidence that this word consists of two parts - “khacho” and “puri”, cottage cheese and bread. And flat pies with other fillings are more correctly called hychins. There is no one recipe for cheese cakes - in every corner of Georgia this appetizer is prepared differently. The flatbread can be square, round, triangular, oval, open or closed, and even in the shape of a boat, filled with tender egg filling, melted cheese and butter - this is how Adjarian khachapuri is made, light and airy, which you want to eat immediately !

Dough for khachapuri: centuries-old traditions

Interestingly, the first khachapuri was prepared exclusively on unleavened dough from water and flour. Now every Georgian housewife prepares her own dough for khachapuri - yeast, unleavened or puff, but the dough for matsoni - Caucasian yogurt - is considered a classic. This fermented milk drink replaces yeast, but it is not so easy to find it in Russia, so instead of yoghurt, you can use sour cream, kefir, yogurt or other fermented milk drinks.

Adjarian khachapuri cooked on yogurt is especially good when warm, the next day they become not so tasty. Yeast khachapuri, soft and fluffy, can be eaten hot or cold.

Matsoni, egg, vegetable oil, salt, sugar, soda and flour are usually added to the traditional dough. You don’t need to put a lot of flour - you should get a soft and slightly sticky mass, which you first leave for 15 minutes under a towel, and then sculpt khachapuri. Yeast dough is put on dry or pressed yeast, with milk or water, but always with vegetable oil.

Cheese for real khachapuri

In the Caucasus, mature cheeses are never used for filling, as they stretch, and when cooled, they acquire a completely different consistency. Khachapuri is prepared only with young cheeses such as Imereti, mozzarella, feta, suluguni, brynza and Adyghe cheese, mixing them together, and if the cheese is too salty, it is soaked in water for 2 to 5 hours and cottage cheese is added. If only mature cheese or suluguni is at hand and you decide to use it for the filling, also add cottage cheese to make the filling softer. In traditional recipes, you can find the advice to add an egg to the filling - it makes it pasty and tender. Greens and garlic in the filling are already more modern inventions. Experienced chefs say that the main secret of delicious khachapuri is to have a little more dough for the filling. At the same time, cheese is not rubbed on a grater, but broken with hands or a spoon - as you like.

How to mold and fill boats

So, the dough has risen, the filling is ready - how to cook? The most crucial moment begins - divide the dough into koloboks the size of a fist and roll each into an oval-shaped layer. However, the balls can be of any size, some cooks even bake a huge khachapuri in the form of a pie and cut it into portions. If you want crispy pies, roll out thinly, love soft pastries - make a layer at least 1 cm thick. Next, pinch the edges, blind the boat, fill it with cheese and let the khachapuri stand before baking, and at this time preheat the oven to 200 ° C. By the way, khachapuri can not only be baked in the oven, but also fried in a pan in a small amount of oil.

So, grease the edges and sides of the pies with yolk, bake the boats with cheese for 15-30 minutes, depending on the power of the oven, the main thing is that a golden crust forms. Take out the baking sheet with khachapuri, let them cool down a bit and pour an egg into the recess, trying to keep the yolk, put it back in the oven, until the eggs are ready, put a piece of butter in the center and taste it immediately!

A few secrets of cooking Adjarian khachapuri at home

If you want to cook khachapuri in the same way as they do in Georgia, you can make yogurt at home. To do this, in 1.5 liters of milk, add 1 tbsp. l. kefir or sour cream, wrap with a blanket and leave for 5 hours, and then keep the mass in the refrigerator until it thickens.

Some Georgian chefs claim that when kneading dough, you need to take 3 times more flour than water, but everything is individual, so each housewife has her own ideal proportions of products. Why do you need to let the dough rest after kneading? The fact is that the gluten should swell - in this case, the dough will not stick to your hands, it will become elastic and pliable, it will be easier to work with it, and the products will turn out to be lush and light. This is especially true for khachapuri, because they should be soft and melt in your mouth.

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

Cooking Adjarian khachapuri with Tinatin Mzhavanadze

The Georgian writer and author of the famous cookbook "Georgian Home Cooking" believes that the ideal Adjarian khachapuri, a step-by-step recipe for which will become your kitchen assistant, must meet certain criteria. The “correct” khachapuri is ruddy, with a dry bottom, with a crispy crust on top, a soft crumb and a delicate cheese and egg filling. And such khachapuri can be prepared independently.

1. Mix 0.5 l of warm water and 1 glass of warm milk, dissolve 1 tbsp. l. dry yeast, 1 tsp. sugar, 1 tsp salt, 2 tbsp. l. refined sunflower oil and knead soft dough with sifted wheat flour - about 1 kg.

2. Cover the dough with a towel and leave for 1.5 hours to rise. As soon as the dough increases in volume by 2-3 times, it should be kneaded and allowed to rise again for 1.5 hours. Some people do it in a bread machine, but the dough, kneaded with their own hands, is much tastier, according to Georgian housewives.

3. Grind 1 kg of Imereti cheese or Suluguni - first you can grate it, and then by hand, add half a glass of cold boiled water for a more delicate consistency, you can also squeeze a little garlic into the filling if you wish.

4. Divide the dough into balls weighing about 200 g, roll them into oval cakes, roll the edges into rollers so that they meet, connect the ends of the pies together and push the rollers apart so that you get a boat.

5. Put the cheese in the boats and put them for 15 minutes in a very hot oven, preheated to 250 ° C.

6. When the pies are browned, pull out the baking sheet, make indentations in the cheese and beat one raw egg into them so that the yolk remains intact. Place the baking sheet in the oven for a few more minutes until the egg is cooked.

7. Transfer the pies to a dish and decorate them with pieces of butter. Real Georgian khachapuri is the most delicious!

Quick khachapuri for busy housewives

This is the simplest recipe for Adjarian khachapuri - the boats are no less beautiful and tasty. So, defrost puff yeast dough, roll out the squares slightly, cut them in half, make sides on the sides, connect them at the edges and form boats. Lubricate the boats with an egg, pierce the bottom with a fork in several places so that air comes out, and place in the oven, heated to 200 ° C. When the boats are browned, take them out and fill them with grated cheese - for the filling, you can mix mature cheeses such as "Rossiysky" with feta cheese or Adyghe cheese - the amount depends on how many boats you get and what size they will be. Pour an egg onto the cheese and bake in the oven, while trying to keep the yolk raw - it is so tasty to dip pieces of khachapuri into it!

Khachapuri on curdled milk - tender and tasty

Unleavened dough on yogurt, although it does not give lush ones, they turn out to be no less tasty. Try to cook Adjarian khachapuri on yogurt, as Georgian housewives do.

Mix 200 g of melted butter in a water bath with 1 cup of yogurt and a pinch of salt and beat the mass well with a mixer. Combine separately 300 g of sifted flour and ½ tsp soda, and then start kneading the dough at a slow speed of the mixer, gradually increasing the speed - you should get an elastic and elastic mass.

Divide the dough into 4 parts, turn each part into a cake, kneading with your hands, form boats and fill them with grated cheese - any to your taste, the amount is about 600 g. Lubricate the sides of the boats with an egg, and then bake them in a hot oven with a temperature of at least 200 °C for 15-20 minutes. Break an egg into the filling and put the baking sheet in the oven for another 3 minutes, then put a piece of butter in each boat.

Adjarian Khachapuri is eaten in different ways. But true gourmets do this: they stir the egg-cheese filling, break off pieces from the edges of the pie and dip them into an appetizing core, which is eaten last!

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