The most delicious khachapuri. Khachapuri dough - the best recipes for preparing the base for Georgian flatbreads. How to cook puff khachapuri

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 and cheese. There are a lot of options for preparing it. Every housewife definitely needs to take note of several recipes.

How to cook khachapuri with cheese

Baking is made open, closed, in the shape of a boat, an envelope, in most cases it looks like a flatbread. They are prepared from various types of dough - puff pastry, yeast, unleavened, but the traditional one is kneaded with matsoni. Due to the inaccessibility of the latter, the recipes were adapted: khachapuri with cheese is prepared using yogurt, kefir, and sour cream. The main thing is to maintain the proportions of the base, flour and other ingredients so that the dough is soft and tender.

Cheese

Pickle varieties are suitable. If you don’t know what kind of cheese is needed for khachapuri, you can safely buy Adyghe, Imeretian, Suluguni, feta cheese, and Chanakh. You can add delicious cottage cheese and any greens 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 fresher after that.

Recipes for khachapuri with cheese

You can bake flatbreads in a frying pan, in the oven, or even in a slow cooker. Now there are many improved recipes in which, in addition to cheese, minced meat, ham, mushrooms, potatoes, and many other products are added to the filling. The finished flatbreads must be brushed with butter, which makes them even tastier. Remember several options for preparing this amazing dish and try to cook them.

From puff pastry

The envelopes come out very tasty and nutritious. For preparation, yeast-free dough is often used. You can buy it ready-made in a store or make it yourself at home. The second option will make it tastier. You can choose the method of preparing khachapuri with cheese from puff pastry yourself - you can fry them in a frying pan and bake them, they will turn out fluffier 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 and add to it.
Mix salt and water. Pour the liquid into the dough. Knead and place in the refrigerator for half an hour.
The rested dough needs to be rolled out. Place soft butter in the middle of the resulting sheet and spread over the surface.
Fold the dough into an envelope. Roll it out. You should have 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 preparation in the refrigerator for another half hour.
Roll out the dough. Fold again as above and cool. In total, you must repeat the process 3-4 times.
Grate the suluguni. Beat two eggs and 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, and pinch it into a triangle.
Place the khachapuri with cheese on a baking sheet coated with vegetable oil.
Beat the remaining egg. Dipping a pastry brush into it, grease each envelope.
Turn on the oven to 180 degrees, place the dish there and bake for about half an hour.

Lazy in the frying 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 frying pan, there is no need to knead the dough and keep it in the refrigerator: you just need to combine all the ingredients included in the composition. You can start frying immediately. Any cheese is suitable for a lazy flatbread; it doesn’t have to be 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 mixture.
Add sour cream, chopped dill, sifted flour. Mix well.
Heat a frying pan with vegetable oil. Pour the lazy khachapuri dough with cheese into it and spread it with a spatula. Cover with a lid. Fry for 5-7 minutes on each side.

In Georgian

To appreciate the beauty of baking, prepare its classic version. The recipe for khachapuri with Georgian cheese involves the use of several varieties of the latter. Ideally, you need to knead the dough with matsoni, but if you can’t find this product, replace it with high-quality kefir. The Georgian pie instantly flies off the table, because it is amazingly delicious.

Ingredients:

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

Cooking method:

Melt the butter in a steam bath.
Pour matsoni into a large bowl, mix with soda and salt.
Add oil, leaving a little for the filling (about a fifth).
Start kneading the dough, gradually adding flour until it becomes very soft.
Grate the suluguni and cheese coarsely. Mix them with sour cream and remaining 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 it into a flat cake. The thickness should not exceed one and a half centimeters. Poke a small hole in the center.
Place baking paper on a baking sheet and a flatbread on top.
Preheat the oven to 230 degrees. Bake khachapuri with cheese in it for 7-10 minutes. Serve hot.

On kefir in a frying pan

A product such as matsoni is difficult to find, so 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 frying pan turns out tender, soft, aromatic. The result is guaranteed to please you, and the cooking process itself will not take much time. Be sure to try frying kefir-based flatbreads.

Ingredients:

flour – 230-250 g;
full-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;
feta cheese – 80 g.

Cooking method:

Beat one egg. Add kefir, a little soda, sugar, and salt to it. Mix well.
Start adding a little flour at a time. 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.
Meanwhile, make the filling. Grate the cheese and suluguni. Add one egg, chopped herbs, and pepper to them.
Divide the dough and filling into four parts. Roll out each lump of base. Place the cheese mixture in the middle. Gather the edges with a bag and pinch. Turn over and roll out a little.
Fry khachapuri with cheese on both sides in a frying pan with a thick bottom. After removing from heat, immediately brush the surface with ghee.

With Adyghe cheese

Flatbreads prepared using this method taste very good. Khachapuri with Adyghe cheese turns out salty, with a slight sourness. They are delicious to eat even when cold, unlike other types. The step-by-step recipe for such flatbreads 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 the milk slightly. Dissolve the sugar there, then add yeast and salt.
After 10 minutes, pour butter into the milk and stir. Add flour and knead the dough. Leave under a linen napkin for 40 minutes.
There should be about twice or three times as much dough. Roll it out thinly.
Grate cold butter and cheese. Place in the middle of the tortilla. Collect it in a bag and mold the edges.
Turn the workpiece over and roll it out thinly.
Break the egg and separate the yolk. Whisk it and coat the flatbread. Make a few holes with a fork.
Bake khachapuri with Adyghe cheese for about 20 minutes at 185 degrees. Brush with butter after removing from the oven.

From lavash

A dish prepared using this method produces a very unusual taste. Externally, khachapuri made from pita bread with cheese resembles a pie, as you can see by looking at the photo. This dish is easy to make because you don’t need to knead the dough or wait for it to rise. You can even prepare a cheese pie from lavash for a holiday table. You will get a very original snack.

Ingredients:

Armenian lavash – 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). Place one sheet of pita bread on top. Spread with sour cream. Spread half the filling.
Place another sheet on top of the first. Distribute the sour cream and remaining filling again.
Gather the edges of the pita bread so that the pie is closed. You can chip them with toothpicks. Beat the remaining egg and spread it over the khachapuri with cheese.
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 ones. You will get a pie that will look beautiful both in person and in the photo. Remember that it contains a lot of calories, so those who are watching their figure should 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;
greenery.

Cooking method:

Grind the cottage cheese. Divide it into two halves. In the first one, add two eggs, salt, soda, butter and flour. Make the dough.
Grate the suluguni. Mix with the remaining cottage cheese. 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. Place the filling on top. Cover the pie with the second sheet of dough and pinch the edges. Bake for 45 minutes at 185 degrees.

From Suluguni

There are flatbreads prepared this way, it’s insanely delicious! 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 children. You can prepare them for your upcoming friendly tea party to surprise your guests with their 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 the egg with matsoni, flour, soda, and salt. Knead the dough so that it does not stick to your hands, but is soft.
Grate the suluguni and mix it with the rest of the egg. Melt half the butter and add to the filling.
Divide the dough into two lumps.
Roll out one into 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 flatbread in a frying pan on both sides. After removing the heat, brush with oil.

With egg

Another type 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 who find the standard options too salty prepare flatbreads this way only. For the filling, take hard-boiled eggs.

Ingredients:

kefir – 240 ml;
flour – 65-70 g;
salt – a couple of pinches;
mayonnaise – 25 g;
sugar – 2 pinches;
greenery;
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 and sugar, soda, and vegetable oil. Stir. Add a little flour. Make a soft dough.
Grate cheese, eggs, mix with chopped herbs, crushed garlic, mayonnaise.
Divide the dough into three parts, and do the same with the filling.
Roll out a lump of dough. Place the filling in the center and seal the edges to form a bag. Turn it over, roll it out a little with a rolling pin or stretch it with your hands. Repeat with remaining ingredients.
Fry khachapuri with cheese in a frying pan. Brush the finished pies with butter.

Boat in Abkhazian style

A dish that is great not only in taste, but also in appearance. It looks truly festive. The Abkhazian-style khachapuri recipe with cheese, as a rule, comes in very handy 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.;
feta cheese – 150 g;
vegetable oil – 15-20 ml;
flour – 240 g;
dry yeast – 0.5 tsp;
salt – 5-7 grams.

Cooking method:

Dissolve the yeast in warm salted water. Add oil, flour and make a dough. To make it fit, put it in a warm place. There should be twice or three times more dough.
Grate the cheese and add one egg.
Divide the dough into 4 equal pieces. Roll out each of them, and then roll them into tubes on both sides at the same time (like a scroll). Pinch the ends of each and carefully push the middle apart.
Fill the empty spaces of the resulting boats with filling.
Place them on a baking sheet lined with pastry paper.
Bake at 200 degrees for a quarter of an hour.
Get out the boats. Gently crack a raw egg into the middle of each. Bake until the white loses its transparency. If you don't like runny yolk, you can cook until it hardens.

The most delicious khachapuri - the secrets of home baking

There are a lot of tricks, knowing which you can improve the dish. How to cook delicious khachapuri:

The mass of cheese filling should exceed the amount of flour recommended in the recipe.
By brushing khachapuri with cheese after baking or frying, you will make it more tender.
You can use matsoni prepared by yourself.

Check out other delicious recipes on how to cook.

Video

Khachapuri is a national dish of Georgian cuisine, which has taken root in Russia with great success and adapted to local conditions. Like almost any type of pie, this type has several advantages: you can take it with you for snacks, and if we talk about khachapuri cooked in a frying pan, then such types can be made even in the country, where not everyone has an oven.

Today, khachapuri is known to us in various forms: as an open and closed pie with cheese, as small cheesecakes on puff pastry, or as a kind of pita bread with cheese. In its original form, khachapuri is a flour product in which the mass of cheese predominates over flour, without any other specifications. Actually, this is evidenced by its names “khacho” and “puri”, which are literally translated from Georgian as cottage cheese and bread, respectively. But how to cook khachapuri is a rather difficult question.

Secrets of cooking khachapuri

Depending on the region of Georgia, khachapuri can be prepared in different ways, also, as mentioned above, khachapuri has expanded beyond its original places of preparation, and alternative recipes have appeared in other countries under the same name. Therefore, it is impossible to name universal secrets; each recipe will have its own.

And yet, if we talk about the classic recipe, then there are several general provisions:

Khachapuri is prepared using a special dough, which is made in an acidic medium - matsoni, sometimes adding soda to it. The use of yeast for acidic conditions is not required. On this basis you can prepare both khachapuri from puff pastry and ordinary products.

If you don’t have matsoni on hand, you can replace it with sour cream or yogurt, draining off a significant part of the whey. Sometimes kefir and fermented baked milk are also used.

The dough is kneaded loosely so that the final product is tender. In order to mix less flour into the khachapuri dough, but to get it not sticky to your hands, after kneading it is allowed to rest so that the gluten swells.

For khachapuri, the following brined types of cheese are used: Imeretian, Chanakh, Kobi, and feta cheese. You can prepare products with Adyghe cheese. Brine-type cheeses are usually very salty, so they are cut into thin layers in advance and soaked in water.

Khachapuri is often cooked in a dry frying pan rather than in an oven. This method is not a modern instant recipe, but quite traditional.

The term "puff pastry" can be understood as either a standard puff pastry with vertical layers, or a dough with horizontal layers, as well as a closed pie, since the cheese separates the cake into two layers.

Khachapuri filling

Despite the fact that everyone knows khachapuri as a flatbread with cheese, even in Georgia itself it can be a pie with fillings of different composition. First of all, you can add any greens to the cheese filling. There are often recipes with the favorite combination of ham and cheese. And sometimes it can even be something like an Ossetian pie with potato or meat filling. And of course, in Adjarian khachapuri, in addition to the cheese, an egg is beaten.

Khachapuri shape options

In addition to the fact that khachapuri differs in dough and fillings, depending on the traditional place of preparation of a particular type, they can also differ in shape. Thus, Adjarian products are known for their boat shape.

Khachapuri in Tbilisi and Imereti are round flatbreads, the size of which may depend on the size of the frying pan; the cheese in such products is located inside. Megrelian khachapuri is also a round flatbread, but the cheese is not only inside, the outside of the product is also sprinkled with cheeses.

Balkan-style products are small puff square buns. Using the same principle, triangular products or small open boats, which we usually call envelopes, can be made.

There is another uncommon type - Achma or Sagan-Makarina - this is a cheese and flour product made from boiled layers of dough, baked in a mold. In addition, there are many lazy forms of the dish, where pita bread can serve as the base or they will be a cheese and flour casserole in a frying pan.

Khachapuri dough

With all the varieties of khachapuri, it is already difficult to say which dough will be correct; everything will depend on what type of cheese and flour product you choose. So, for example, in some recipes it will be stated that the dough should be unpalatable, but by replacing matsoni with sour cream, richness cannot be avoided, just as with butter dough of any type of layering it is impossible to avoid the use of butter. In others, on the contrary, baking will be recommended.

Sometimes you can find recipes for yeast dough, but an acidic environment in combination with soda works well without yeast, and frequent consumption of products using quick yeast is not very good for health. Therefore, the use of yeast-free dough is a priority.

Using puff pastry in the oven is the only correct option for this type of dough, if we are talking about dough with horizontal lamination.

Classic khachapuri with cheese

Wheat flour 4 tbsp
Matsoni (yogurt) 0.5 l
Chicken egg 1 piece
Salt 1 tsp
Sugar 1 tsp
Soda 1 tsp
Vegetable oil 2 tbsp. l
Feta (cheese cheese) 1 pack
Suluguni 250 g
Mozzarella 150-200 g

Sift the flour through a sieve onto the table, thereby saturating it with oxygen. Make a depression in the center of the resulting mound, pour in the matsoni, break the egg, add butter, salt, sugar and soda. Knead a pliable dough and leave it to rest for an hour in the refrigerator under a towel.

Meanwhile, grate the mozzarella and suluguni, mash the feta and combine everything together.

Divide the resulting dough into 8-9 parts. Roll each one into a bun and then roll it out into a flat cake. Place the cheese filling in the center of the flatbread and gather the edges, pinch them, leaving a small round hole in the center. Roll out the workpiece to the required size.

Fry in a preheated frying pan with a little oil until nicely browned.

Khachapuri with suluguni cheese

Flour 4-4.5 tbsp
Kefir 1% 500 ml
Margarine 200 g
Salt 1 tsp
Soda 1 tsp
Vinegar 1 tsp
Ossetian cheese 700 g
Eggs 1 piece

First of all, take the margarine out of the refrigerator so that it softens. Pour enough kefir into a bowl. Quench the baking soda with vinegar and add to the bowl. Add salt and mix well.

Add flour and knead into a soft dough, so that it does not stick to your hands. Knead it a little on the counter and cover for 30 minutes, letting it rest.

Then roll out into one large layer with an approximate thickness of 4-3 mm. Coat the layer with margarine and roll it up. Place the roll in the refrigerator for 60 minutes.

Grate the cheese. Place the egg in a bowl and beat it. Then add the grated cheese and stir so that the egg is evenly distributed between the cheese.

Remove the roll from the refrigerator and cut into pieces 5-7 cm long. Knead the resulting cylinder into a flat cake, so that you can roll out the sections, not the sides. Roll into a square.

Place the cheese and egg filling in the middle of the square and assemble it with an envelope, pinching the edges. Turn the workpiece over and roll it out slightly so that the tuck seams are “lost.”

Cook the flatbreads in a thick-bottomed frying pan without adding oil over medium heat until the product turns golden brown. Then turn the product over, cover with a lid and continue cooking for another 2-3 minutes.

Khachapuri with cheese and ham

Kefir 1 tbsp
Salt 0.5 tsp
Sugar 0.5 tsp
Baking soda 0.5 tsp
Hard cheese 150 g
Ham 150 g
Flour 2 tbsp

Mix kefir with salt, sugar and soda. Stir in enough flour to form a pliable dough and leave to rest for 30 minutes, covered with a towel.

Grind the ham and cheese into finely chopped pieces.

Cut the dough into portions. Roll out into a square and place the filling in the center of each square. Gather it into an envelope, pinching the edges, pulling the corners to the center and pinching them too. Turn seam side down and roll a little with a rolling pin.

Fry in a small amount of vegetable oil on both sides.

How to cook khachapuri from puff pastry

Most often, khachapuri is prepared from puff pastry, using ready-made dough, because... A recipe for good puff pastry is quite difficult to find. When preparing such a dish, khachapuri made from puff yeast dough will be more fluffy, and khachapuri made from yeast-free dough will be more crumbly.

Puff khachapuri with cheese

Butter 2 tbsp. l
Chicken egg 2 pcs
Suluguni cheese 500 g
Puff pastry 1 kg

Prepare Suluguni, removing excess salt, chop and add 1 chicken egg and 1 tbsp. softened butter.

Roll out the layer of finished puff pastry so that its thickness is 4-5 mm, cut into 4 squares. Place a quarter of the prepared filling in the center of the square.

Roll the dough into an envelope, pinching the edges. Then pull the corners of the square to the center and pinch them to the middle, so we get an almost round cake blank. Now all that remains is to turn the workpiece over and roll it out.

Transfer the khachapuri to a baking sheet greased with vegetable oil. Beat the egg and brush the dough with it, prick it in several places with a fork and bake in an oven preheated to 200 degrees for 15-20 minutes.

Adjarian-style puff pastry khachapuri

Adjarian dishes are known to everyone for their oblong shape and the presence of eggs. But the difference from other species is not only this. When preparing this type of cheese and bakery product, young Imeretian cheese is used; it is not so salty and softer in comparison with others. It is almost impossible to get it outside of Georgia, and even of good quality. Therefore, you can use a replacement - take equal parts of suluguni and Adyghe or mozzarella as the second part. The option of feta, cheese and suluguni is also possible.

Puff pastry 250 g
Water 100 ml
Suluguni 70 g
Adyghe cheese 70g
Adyghe cheese 350 g
Butter 1 tbsp
6 eggs
Salt 1/4 tsp

Grate Suluguni and Adygei on a medium grater. Beat 2 eggs in a bowl and beat, then add the cheeses and mix so that the eggs are distributed evenly in the cheese mass.

Defrost the dough, cut into 2 parts and roll each into a rectangle 4-5 mm thick. We put some of the filling on each long edge and roll it up, but so that there is space left in the center. Then we pinch the edges of the rolls together to form “boats”.

Break another egg and separate it into white and yolk. Beat the yolk and coat the “boats”; it is most convenient to do this with a silicone brush. Mix the protein into the remaining filling, distribute the remainder between three boats, filling them.

Place the products on a baking sheet and bake in an oven preheated to 200 degrees for 15-20 minutes. Then we take out a baking sheet, spread the filling of the boats and beat an egg into each boat. You can also drive quail eggs rather than chicken eggs - 2 into each boat.

Khachapuri on a puff base with cottage cheese

Flour 450 g
Butter 200 g
Egg 1 piece
Ryazhenka 250 ml
Salt, sugar a little bit
Cheese cheese 250 g
Fat cottage cheese 300 g
Baking powder 1 pack

First of all, let's prepare the food at temperature: put the butter in the freezer, and the fermented baked milk from the refrigerator into the room.

Mix fermented baked milk at room temperature with egg and sugar, add salt. Sift 300 g of flour together with baking powder through a sieve, filling it with oxygen, and add it to the fermented baked milk until we get a soft dough. Cover the dough with a bowl and let it rest.

Grate the frozen butter and mix with the remaining flour. Cool everything together again.

Roll out the dough into a layer, spread the butter mixture on one edge and wrap it with a sheet. Roll out until smooth. Fold it into an envelope again and roll it out again. We repeat this 5 times. Place the resulting puff pastry in the refrigerator for 30 minutes.

At this time, prepare the filling: knead the cottage cheese and cheese with a fork until smooth.

Roll out the resulting dough again and cut into rectangles. We form the same boats as in Adjarian khachapuri. Fill them with filling and bake for half an hour.

Quick khachapuri made from puff pastry in Balkan style

Mozzarella 200 g
Feta 100 g
Puff pastry 600 g
Chicken egg 1 piece

Defrost the dough. Mash the cheeses with a fork until smooth. Beat the egg into a separate bowl and add 2/3 of it to the cheese mixture.

Cut the defrosted dough into squares measuring 14*14 cm. Place some of the filling in the center of each square and fold the dough into an envelope, pinching the edges. Place the pieces on a baking sheet and brush with the rest of the beaten egg.

Bake in an oven preheated to 160 degrees until the product is browned.

Lazy khachapuri in a slow cooker

Multicookers have become an incredibly popular kitchen device, and sometimes in dachas they have already been able to replace traditional kitchen appliances, because in one small device you can fry, cook and even bake. And if we talk about a recipe for lazy khachapuri, then the laziest one would be the recipe made from thin pita bread in a slow cooker.

Thin lavash 2 pcs
Sunflower oil 1 tbsp
Milk 1.5 tbsp
Hard cheese 300 g
Egg 2 pcs

As for any recipe for this cheese and flour product, you need to break the eggs and beat them a little. Then add grated cheese to the eggs and stir so that the eggs are distributed evenly between the cheese. Now pour milk into this mixture.

Cut the pita bread into squares so that they cover the bottom of the multicooker bowl completely, and the corners extend to the sides. Place the first sheet on the bottom of a greased bowl. Pour some filling over it. We continue the procedure until the layers of lavash are finished; if the filling remains, then pour it completely onto the top layer.

On the multicooker panel, set the “baking” mode and set the time to 45 minutes. After cooking is complete, lift the lid and let it sit for another 3 minutes, then turn the finished dish onto a serving plate.

Khachapuri is a traditional Caucasian dish made from delicious dough with a delicate cheese filling. One can argue endlessly about the origins of the hearty flatbread and the filling options. Prepare khachapuri according to the suggested recipe and form your own opinion: what the filling should be and which baking method is better to choose.

Kitchen: Caucasian.

Ingredients for 8-10 khachapuri

premium flour – 500 g
warm milk – 70-100 ml
water – 150-200 ml
dry yeast – 11 g
granulated sugar – 1 tbsp. spoon
Sunflower or olive oil without aroma – 30 g
salt - a pinch

For filling:

homemade fat cottage cheese (not wet) – 400 g
Suluguni or Adyghe cheese (ideally Imeretian) – 200 g
large chicken egg – 1 pc.

Cooking khachapuri

Dissolve dry yeast in warm milk along with sugar. Leave for 10 minutes until a “cap” forms.
Prepare the dough: add flour into the mixture with yeast in small portions, add warm water, at the end of kneading add oil and knead the dough. The result should be a soft dough that is about to spread.
Form the dough into a log or something similar.
And place the dough under a cotton napkin in a warm place. Knead the risen dough after 30-40 minutes. It is advisable to repeat the oxygen saturation procedure 2-3 times.
While the dough is rising, prepare the filling: mix cottage cheese with crumbled suluguni or Adyghe cheese, break the egg.
Mix everything thoroughly. If there is not enough salt, add salt.
The dough has risen. Form the khachapuri: divide all the dough into equal fist-sized pieces. Flatten each piece of dough with your hands to the size of a small saucer/dessert plate. The middle should be thicker. than the edges.
Place about a tablespoon of filling in the middle of the cake.
Gather the edges of the tortilla over the filling and form a pouch with the cheese filling inside.
Turn the filling bag over with the dough knot facing down. Gently turn the bag into a cake with your hands, then roll it out very carefully with a rolling pin.
The flatbread with cheese inside should be relatively thin. Make a small hole in the top middle of the khachapuri to allow air to escape when baking in the oven.
Line a baking tray with baking paper. Place the khachapuri seam side down. Bake in the preheated oven until golden brown, no more than 10 minutes. Temperature regime – 220 degrees Celsius. Do not turn!
After baking, place the khachapuri with cheese and cottage cheese on a wooden surface or paper. Generously brush each flatbread with butter. Serve khachapuri with fresh vegetables and herbs.
Tips and secrets:
- To prevent the dough from sticking, grease your hands with vegetable oil.
- You can add any grated cheese to the curd cheese filling.
- The filling for flatbreads can consist of other ingredients: from cottage cheese with raisins to fried mushrooms.
- Khachapuri can be baked either in a hot frying pan without oil or in butter. Try cooking

Perhaps the most common type of Georgian pie. Adjarian khachapuri is prepared in the form of a boat with a chicken egg on top. This pie is baked in two stages; 5 minutes before the end of cooking, you need to take it out and break the egg on top. If you add it right away, then prolonged heat treatment will make it too dry, but the consistency should be like scrambled eggs.

1-2 servings
40 minutes
5 steps

Ingredients:

For the test:

Wheat flour 250 g
Dry yeast 2 g
Margarine or butter 35-40 g
Milk 1.8% fat 125 ml
Warm water 40 ml
Vegetable oil 1 tsp.
Sugar a pinch
A pinch of salt

For khachapuri:

Grated Suluguni cheese 200 g
Eggs 2 pcs.
Wheat flour 1 tbsp. l.
Melted butter 1 tsp.
Sour cream 1 tbsp. l.
Butter 2 small bars

STEP 1

For the dough: flour in bowl of a kitchen machineMoulinex QA5001B1combine with soft margarine and stir. Dissolve sugar, salt and yeast in warm water. When the sugar has dissolved, pour the liquid into the flour, add warm milk, vegetable oil and mix well. Cover the dough with film and leave at room temperature until it doubles in size. Then roll the dough into a ball. You can cook khachapuri or put the dough in the refrigerator, after wrapping it in cling film.

STEP 2

Place the ball of khachapuri dough on a floured table and roll it out into a round cake.

STEP 3

Distribute 100 g of grated suluguni cheese on top in the form of two strips and cover the cheese from the edges to the center with dough, pinch the edges and mold the khachapuri in the shape of a boat.

STEP 4

Mix sour cream with 1 egg and brush the resulting mixture onto the khachapuri. Pour the remaining 100 g of suluguni into the center of the “boat”.

STEP 5

Bake khachapuri in the oven at 220 degrees until golden brown (6-12 minutes). Then carefully place a raw egg in the center. Bake for another 1-2 minutes. Brush hot khachapuri with melted butter on top. Stick a stick of butter into the center on both sides. Butter 2 small bars

Khachapuri - this cheese flatbread is also loved by Russians for its delicate taste and captivating aroma. There are many options for preparing khachapuri.

Let's quickly find out the most interesting recipes for this oriental dish and treat our loved ones to it.

Baked khachapuri with cheese in the oven

Time: 1 hour 10 minutes.

Ingredients:

milk - 200 ml;
dry yeast - 1 package (15 grams);
flour - 0.5 kg;
suluguni cheese - 250 grams;
Adyghe cheese - 300 grams;
eggs - 2 pcs.;
sugar - 0.5 tsp;
greens - 1 bunch;
butter - 100 grams;
salt.

Preparation:

Heat milk to 40 degrees. Sift the flour and pour into a wide, deep bowl. Add milk, sugar, eggs, butter, salt. The last ingredient will be dry yeast. Knead the dough. Leave it in a warm place for half an hour, remembering to cover the container with the dough with a towel (cling film).
Grate the cheeses. Wash and chop the greens. Mix cheeses with herbs.
Divide the dough into two halves (you can make two cakes from it). Roll out the dough into a pancake no thicker than half a centimeter. Place the filling on top. Gather the edges of the dough into a knot and pinch in the middle. Then turn the flatbread over with the filling facing down and carefully roll out the dough.
Sprinkle a baking tray with flour and place the flatbread. Brush the top with yolk to make it brown.
Place the pan in the oven (200 degrees) for 20 minutes.

On a note:

The longer the kneaded dough sits and rests, the better. Because then more gluten is released, the khachapuri will not disintegrate.
Various types of cheese are suitable for filling: feta cheese, suluguni and even cottage cheese.
Greens go well with khachapuri: parsley, dill, cilantro.

Khachapuri in the oven with cottage cheese

Time: 1 hour.

Ingredients:

flour - 400 grams;
cottage cheese - 200 grams;
butter - 100 grams;
soda - 0.5 tsp;
hard cheese - 200 grams;
eggs - 2 pcs.;
garlic - 2 cloves;
mayonnaise - 4 tbsp. l.;
greens - 1 bunch;
salt.

Preparation:

Sift the flour into a deep bowl.
Grind the cottage cheese through a sieve. Mix it with flour, one egg, chopped butter.
Quench soda with vinegar. Add to flour mixture. Add salt.
Knead the dough.
Prepare the filling: grate the cheese. Add mayonnaise, egg, chopped herbs. Peel the garlic, squeeze through a press, add to the filling.
Cover a baking sheet with parchment. Roll out half the dough into a flat cake. Place the filling and form the sides. Make the same cake from the second half of the dough.
Place the khachapuri on a baking sheet and place in the oven (200 degrees) for 35 minutes.

On a note:

Imeretian cheese, chechil, and feta go well with cottage cheese. They give the dish a sour taste, thereby making the dish tasty and tender.
The more cheese there is in khachapuri, the better. Cheese only improves the taste of the flatbread.
To make Georgian flatbread tasty, you need to use cheese in the recipe that is moderately salty, but not bland.

Khachapuri in the oven made from puff pastry

Time: 40 minutes (excluding test “rest” time).

Ingredients:

flour - 0.5 kg;
margarine - 200 grams;
salted hard cheese - 200 grams;
cottage cheese - 250 grams;
water - 200 ml;
eggs - 3 pcs.;
table vinegar - 1 tbsp. l.;
salt.

Recipe:

Sift the flour, melt the margarine slightly in a saucepan, cool. Mix flour with margarine.
Dissolve salt in boiled cold water. Add beaten eggs, table vinegar.
Combine both masses. Knead the dough. Cover it with film and refrigerate for 2 hours.
Prepare the filling: grate hard cheese on a coarse grater. Grind the cottage cheese through a sieve. Mix both types of cheese. Add eggs to them. Add salt. Mix the whole mass (it is better to do it with your hands) until it becomes homogeneous.
Roll out the layer no more than 0.5 cm thick. Cut it into equal small squares. Place the filling in the center of each. Twist one end into the other. The result should be triangles.
Press down on the cake so that all the air comes out.
Grease a baking tray with a small amount of vegetable oil. Lay out the triangles, brush each of them with yolk.
Bake the dish at 200 degrees for no more than 25 minutes.

On a note:

To prevent excess air from remaining in the cake, which can cause it to swell, you need to pierce it in several places with a fork.
Khachapuri can be rolled in different ways: an envelope, a triangle, a boat.
If you don’t have time to prepare the dough, then you can buy ready-made dough at the supermarket.

Khachapuri with feta cheese on kefir

Time: 50 minutes.

Ingredients:

pressed yeast - 25 grams;
kefir - 250 ml;
cottage cheese - 150 grams;
feta cheese - 200 grams;
eggs - 2 pcs.;
sugar - 1 tsp;
salt - to taste;
vegetable oil - 2 tbsp. l.;
flour - by kneading.

Preparation:

Add yeast to kefir (first crumble it with your hands). When they dissolve, add 1 egg, sugar, salt, butter. Mix everything well. Pour this mixture into the sifted flour. Knead a loose, thin dough. Set it aside to rise.
Prepare the filling: mash the cheese with a fork. Add 1 egg. Mix. Add grated cottage cheese.
Form the dough into flat cakes. Place the filling. Connect the edges of the cake in the center. Turn the cake over to the other side and roll it out lightly with a rolling pin.
Place khachapuri on a baking sheet. Bake for 20 minutes.

On a note:

In order not to prepare the dough every time, you can make the dough once and put the dough in the freezer. There it can be stored for up to 6 months.
If you bought salted cheese, you need to soak it in water in advance (3 hours, no less).
Khachapuri is delicious when it's hot. But even if the tortillas have cooled, they can be reheated in the microwave. This will not spoil the taste.

Adjarian khachapuri (opened) in the oven with cheese and egg

Time: 30 minutes (not counting the time for rising the dough).

Ingredients:

flour - 0.5 kg;
milk - 150 ml;
water - 100 ml;
dry yeast - 1 tbsp. l.;
sugar - 1 tsp;
vegetable oil - 1 tbsp. l.;
salt;

For filling:

eggs - 3 pcs.;
suluguni - 400 grams;
butter - 100 grams.

Preparation:

Sift the flour so that it is saturated with oxygen. Pour milk into the flour, add a little warm water, as well as sugar, salt and vegetable oil. Pour in the dry yeast last. Knead the dough. It shouldn't turn out cool. Place it in a warm place for 1.5 hours (longer if possible) to allow it to rise.
Prepare the filling: grate the suluguni. Add a little water to it and stir to form a kind of cheese slurry.
Knead the finished dough again and divide into 3 equal parts. Make a ball out of each part and roll it into a pancake with a rolling pin. Fold the edges on both sides into the center, pinch the ends and slightly move the edges in opposite directions to form a hole. The khachapuri itself should look like a boat.
Place the filling into the dough mold. Place the boats on a baking sheet lined with parchment and greased with oil. Bake for 15 minutes at maximum temperature.
After the dough begins to get a golden crust, you need to break one egg into the center of each khachapuri. Place the pan back into the oven for 2 minutes until the yolk sets.
Place hot khachapuri on serving plates. Place a piece of butter in the center of each flatbread.

On a note:

To make suluguni easier to grate and not crumble or break, you can first put it in the freezer for 15 minutes.
Instead of suluguni, you can use mozzarella cheese.
Before adding eggs to the dough or on top of khachapuri, you need to wash them or pour boiling water over them to protect yourself from diseases that they can carry (bird flu, salmonellosis, etc.).

Khachapuri in the oven in Megrelian style

Time: 50 minutes.

Ingredients:

kefir - 200 ml;
flour - 400 grams (2 cups);
butter - 80 grams;
sour cream - 150 grams;
sugar - 1 tbsp. l.;
soda slaked with vinegar - 0.5 tsp;
salt;

For filling:

suluguni - 300 grams;
eggs - 1 pc.

Cooking process:

Mix kefir with sour cream, sugar, salt, and slaked soda. Pour this mixture into flour.
Melt the butter and cool. Add to the total mass. Quickly knead the dough. Leave it for a while to rise.
Prepare the filling: grate the cheese (you can put it through a meat grinder).
Divide the dough into two parts. Roll each half into a flat cake. Place suluguni in the center. Gather all the edges of the dough into the center to form a knot. Flatten the knot with your hands to make the cake flat.
Cover a baking sheet with parchment. Transfer both tortillas. Brush the top with yolk and then sprinkle more cheese on top.
Bake the khachapuri for 20 minutes.

Adviсe:

When kneading the dough, you do not need to add flour, even if the dough sticks to your hands. Otherwise it will become stiff and may not rise.
Khachapuri can be prepared in different shapes. For example, Megrelian khachapuri are flatbreads with cheese filling inside and on top; Adjarian - open flatbread with an egg on top; Imeretian - flatbreads in which cheese is only inside.

Khachapuri with lavash and Adyghe cheese in the oven

Time: 55 minutes.

Ingredients:

Armenian lavash - 3 sheets;
Adyghe cheese - 250 grams;
kefir - 0.5 l;
butter - 50 grams;
eggs - 2 pcs.

Detailed Process:

Pour kefir into a deep bowl. Add eggs to it. Lightly beat the mixture with a whisk.
Grease a small baking dish with vegetable oil. Place 2 sheets of pita bread in the pan so that they extend beyond the edges. Grind the third leaf of lavash and add to the kefir mass.