Khachapuri made from yeast dough in the oven. Cheese filling recipe

A very popular Georgian dish that everyone has tried is khachapuri. This is a kind of flatbread with cheese filling that Georgians use instead of bread.

In Georgia, every housewife has her own secrets for preparing this dish. Therefore, currently there are a huge number of interpretations of preparing khachapuri using different doughs and different fillings. We offer you the best of them.

Khachapuri with lavash cheese

This recipe is considered the simplest because there is no need to prepare the dough. For the dish you you will need:

• pita;
• 250 gr. Suluguni cheese;
• 250 gr. kefir;
• 250 gr. cottage cheese;
• 2 eggs;
• butter.

Cooking khachapuri with cheese

1. First you need to beat kefir with eggs. Grate the cheese and mix it with cottage cheese, adding salt to the mixture to taste. The pita bread must be laid out on a greased baking sheet so that one part remains free.
2. The remaining pita bread is divided into pieces, which are dipped in the kefir mixture. Some of these pieces are placed on top of the pita bread laid out on a baking sheet and sprinkled with part of the cheese mixture on top. This procedure is repeated three times and after the edges of the pita bread are folded up and covered with the free part of the pita bread.
3. All this is coated with the remaining kefir-egg mixture and put in the oven for 30 minutes.

Megrelian khachapuriwith cheese

To prepare this type you will need:

• 350 gr. Suluguni;
• 1 egg;
• 300 gr. flour;
• dry yeast;
• margarine.

Cooking khachapuri with cheese

1. First, prepare the dough. To do this, take 200 ml. water and add salt and sugar, then add yeast, flour and add margarine while kneading. Leave the resulting mixture for about an hour, maybe a little more.
2. While the dough is rising, grate the cheese. After the dough has arrived, roll it out and stuff it.
3. Gather the edges, pinch in the center, brush with yolk and place on a baking sheet. The yolk can give not only a very tasty, but also an aesthetically pleasing crust. Sprinkle with the remaining cheese and place in the oven for twenty minutes.

Puff khachapuriwith cheese

Puff pastry and cheese are a very tasty combination. To please your loved ones, you need to take the following ingredients with such a dish:

• 500 gr. puff pastry;
• 500 gr. feta cheese or suluguni;
• one egg.

Cooking khachapuri with cheese

1. To prepare, roll out the dough into 3-5 mm flat cakes. In each we put grated cheese, previously mixed with an egg. Fold into an envelope and bake until golden brown.
2. Before serving the dish, you need to grease the flatbread with a small amount of butter.
3. Here you can experiment by adding ham with cheese.

Khachapuri with Adjarian cheese

Adjarian khachapuri is a special variation of this dish. Firstly, they differ in shape, and secondly, they have an original taste and an unusual way of eating.

Required ingredients:

• dry yeast;
• flour;
• 300 gr. suluguni, feta cheese or Adyghe cheese;
• butter;
• vegetable oil;
• egg.

Cooking khachapuri with cheese

1. First, knead the dough. In 150-200 ml. add yeast to the water and leave for 15 minutes, stirring thoroughly before doing so. Then add 0.5 kg of flour.
2. It is very important that the dough is the right consistency so that it can be easily manipulated. If the dough turns out to be too liquid, then you should add flour, but if it’s the opposite, then you should dilute the resulting mixture with water.
3. After this, add 1 tbsp. l. vegetable oil and place in a warm place. On average, the raising time for such a dough is one to two hours.
4. For the filling, grate the cheese with butter and mix thoroughly.
5. Once the dough is ready, the fun begins. Roll it out into medium-sized circles and add filling to each one. Then we twist each side like a roll and connect it, leaving the center free, so that it looks like a boat. Place more filling in the center and brush the edges with egg yolk.
6. Cooking time is 15 minutes. You must not miss the moment when the center filled with cheese begins to boil and carefully beat 1 egg into it.
7. When the protein sets and turns white, this is a signal that the khachapuri can be served.

How to eat khachapuri with cheese

It is very interesting that you need to eat such khachapuri correctly, breaking off the edges and dipping into the filling in the center.

Whatever khachapuri recipe you choose, you will get wonderful pastries that can be used as an independent dish or as an addition to the main menu.

Khachapuri with cheese - video recipe

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 cool 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 dough is made from matsoni, 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.

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 cheese;
• 150 g of 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 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 if 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 flatbread with cheese filling inside. The dough for khachapuri can be anything: fresh, yeast, puff pastry. Khachapuri in the oven is a simple, very tasty culinary product. The dough from which khachapuri with cheese is prepared has a significant impact on the taste of the finished baked goods. Oven-baked khachapuri made from puff pastry is fragile, tender and thin. Khachapuri made from yeast dough in the oven is airy, but richer and more satisfying. They also prepare khachapuri from lavash in the oven, khachapuri with cottage cheese in the oven. They also have their own taste, their own “zest”. You can buy ready-made dough in the store, but it’s still better to make it yourself. Agree that a dish prepared with your own hands from start to finish will be much tastier.

Recipes for khachapuri in the oven are not so varied. They all seem very similar, however, each recipe has its own story. But all real khachapuri have one thing in common: they must have cheese. Khachapuri with cheese in the oven is a classic basic version of the dish, which everyone has the right to improve and diversify at their own discretion with additives: cottage cheese, herbs, potatoes, etc. Imeretian cheese is used for khachapuri, but it will turn out just as well with suluguni and feta cheese. Khachapuri with cottage cheese and cheese is also a good option for this product.

Real khachapuri dough is traditionally kneaded with matsoni, milk curdled in a special way. But it is difficult to buy it outside of Georgia, so sour milk, kefir, and sour cream are suitable. Khachapuri with kefir in the oven is in no way inferior to the classic one, and also has its own excellent properties.

Particularly busy housewives have learned to make so-called lazy khachapuri in the oven, which is prepared without kneading the dough. The trick is to save time by mixing cheese, cottage cheese and flour at once, and preparing quick khachapuri. Believe me, it is also tasty and aromatic.

As you can see, the recipe for dough for khachapuri in the oven can vary, you need to choose one that is close to your taste. But you also need to choose based on appearance, since khachapuri can be decorated in different ways. Take a close look at the photos of khachapuri in the oven. Recipes with photos will tell you a lot of interesting and useful things about preparing and serving the dish.

The advice of experienced chefs will also help you:

The consistency of the dough should be soft; there is no need to overdo it with flour;

If the cheese you prepared for the filling is too salty, you need to pre-soak it for several hours. To do this, a large piece of cheese is cut into slices two centimeters thick;

Khachapuri should be made thin. The thinner it is, the better;

Finished products need to be greased with butter;

Prepare khachapuri in an oven preheated to 180-200 degrees for about 20 minutes. Make sure that the baked goods are not overly fried; they only need to be lightly browned;

Instead of classic cheese (Imereti, Suluguni), you can take not very salty cheese;

In the absence of matsoni, you can prepare it yourself. To do this, you need to heat 3 liters of milk, add two tablespoons of sour cream or kefir to it, close the lid, insulate and leave to mature. After two hours, the milk can be transferred to the refrigerator, where it can be stored until the mass thickens.