Khachapuri with fish. Filling for khachapuri curd cheese

Traditional Georgian khachapuri is closed pie baked on an open fire. A batch of eggs, yogurt, butter, flour, yeast hides the most delicate stuffing from fresh Imeretian cheese. However, it is not necessary to strictly follow the classic recipe: turn on your imagination, and the age-old dish will sparkle with unexpected flavors.

How to cook khachapuri with cheese

Surprisingly quick to prepare, such a pie turns out to be amazingly tasty even for novice housewives. It is curious that there are hundreds of recipes for khachapuri with cheese. In each region of Georgia, you will be treated to a pie, which is prepared in a special, characteristic way for this region. Take as a basis for your own culinary masterpiece any recipe is possible. Doubting how to cook khachapuri with cheese correctly? Use one of the recipes below step by step instructions.

Imeretian Khachapuri

The main condition is that only one type of cheese is placed inside the cakes: Imeretinsky. Hence the name. These cakes are good independent dish or a hearty alternative to bread. It is better to make several servings at once: fragrant khachapuri with a brittle crust and viscous filling disappear, barely having time to fry. Ingredients:

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

How to cook:

Pour sugar and yeast with water, set aside for 15 minutes.
Pour the fermented yeast into a container with flour, add milk, salt, quickly knead the dough, adding water if necessary - and do not think about it for 15-20 minutes.
AT ready dough remember sunflower oil, put the resulting ball in a bowl, let it rest for 40-50 minutes. Then pick up the edges of the dough inside the ball, turn it over, put it back in the bowl. Repeat the entire procedure four times.
Divide the ball into eight koloboks, roll each one, spread the cheese over the cakes, connect the edges. Bake in a hot dry frying pan, remove from heat, brush with butter.

From puff pastry

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

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

How to cook:

Mix 4 cups flour, eggs, water, vinegar and salt, knead into a ball, let rest 20 minutes.
Grind 600 g of butterfat and the remaining flour.
Roll out the dough into a rectangle, sprinkle with butter crumbs, fold into an envelope. Again, walk on it with a rolling pin, fold it in four, put it in the refrigerator for 60 minutes.
Roll out the prepared dough, cut it into square pieces, put the cheese, a piece of butter in the middle, fold it into a triangle, slightly crushing the edges with a fork.
Ready cheese triangles bake for half an hour in the oven. Temperature - 200 °C.

in a frying pan

According to the recipe below, it is even easier to cook khachapuri with cheese in a pan than in the oven. In appearance - pancakes, but thick, salty in taste, with grains of viscous filling. Another recipe for a caring and generous hostess. Delicate cakes from yeast-free dough best made for breakfast and served piping hot: quick, satisfying and amazingly delicious! Ingredients:

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

How to cook:

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

Khachapuri on kefir

Do not tolerate milk even in baking? You are perfect fit recipe cheese cakes on kefir. This is where you can safely use a fermented milk product that has lain for two or three days without the need for a refrigerator. Tip for moms: cheese pastries very fond of children. And so that little fussy people do not refuse delicacies, bake triangles, boats or rolls. According to the recipe, for the dish you will need:

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

To prepare a meal:

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

In the oven

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

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

To cook according to the recipe:

Mix yoghurt, butter, egg, add flour and soda. Set the kneaded dough aside for half an hour.
Roll out the cake, put 250 g of chopped cheese, close the edges of the cake in the middle, turn it over, sprinkle with the remaining cheese.
Bake 10 minutes. Oven temperature - 250 ° C.

From lavash

The calorie content of khachapuri from pita bread with cheese is low. And this is understandable. Thin sheets contain fewer calories than thick crust. The recipe for khachapuri with lavash cheese is one of the simplest, and it takes a minimum of time to prepare a fragrant cake. Ingredients:

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

To cook according to the recipe.

Khachapuri is ruddy and very appetizing wheat cakes stuffed with cheese, which are a real symbol Georgian cuisine. I think that even those of you who are completely unfamiliar with caucasian dishes, probably bought this pastry more than once in bakeries and street cafes and appreciated its gentle cheese flavor. These thin flatbreads made of soft unleavened dough with a spicy cheese filling can serve not only hearty snack or a kind of fast food "on the run." They can be served for breakfast, lunch or dinner as an independent dish, as well as an accompaniment to other dishes instead of the usual bread. For example, if you cook khachapuri for a hearty meat soup, you get an excellent full meal without any need for a second course.

Khachapuri with cheese in a pan are prepared quite easily and quickly, because a simple one is kneaded for them. without yeast dough, which does not require a long separation in the heat. Traditionally, the dough for these cakes is made on the Caucasian drink yogurt, which can also be found on our sale, but there will be no noticeable difference if you cook khachapuri on ordinary kefir or another fermented milk product which is at hand. The filling for khachapuri may vary depending on your taste preferences and include one or more types of cheese. In any case, these cakes with cheese are able to pleasantly surprise and delight with their viscous texture and spicy taste.

In this recipe, khachapuri with cheese is baked very quickly on regular frying pan, and not in our usual oven, after which they are lubricated with butter from the heat and turn into a real delicacy, although very high-calorie. The dough of these cakes grows during the cooking process and turns out to be tender, soft and a little lush. It practically merges with the cheese filling, forming a single whole in this airy and very fragrant pastry.

Having once tried real homemade khachapuri, no one is able to remain indifferent to them. Therefore, be sure to treat yourself and your family with this delicious pastries! If you want to taste more unusual cakes with spicy and very juicy stuffing, cook these and you will discover a new and incomparable taste.

Useful information

How to cook khachapuri with cheese in a pan at home - a kefir recipe with step by step photos

INGREDIENTS:

3 art. flour
1 st. yogurt or matsoni
1 large egg
1 st. l. vegetable oil
1 tsp Sahara
1 tsp salt
1/2 tsp soda

300 g suluguni cheese
100 g cheese
1 egg

Additionally:

50 g butter

COOKING METHOD:

1. In order to cook khachapuri with cheese in a pan at home, pour kefir into a large bowl and add salt, sugar, egg and vegetable oil to it.

Advice! Khachapuri can be cooked on almost any sour milk drink that you have on your farm. Especially well suited kefir, natural drinking yogurt and Caucasian drink matsoni.

2. Mix all the ingredients with a mixer or a regular whisk into a homogeneous mass.

3. In 2 - 3 calls, pour 2.5 tbsp. flour sifted with baking soda. The remaining flour will be needed to work with the dough when sculpting khachapuri.

4. Knead a thick dough by hand or in a food processor using the hook attachment. Cover bowl with dough for khachapuri with a towel and leave for 30 minutes at room temperature.

Important! When kneading dough for khachapuri, the main thing is not to overdo it with flour. The dough should remain soft and slightly sticky, not clogged with flour, thanks to which the pastries will turn out to be more tasty and tender. To make it easier to work with such a dough, you will have to generously add flour while sculpting products.

5. While the dough is resting, cook cheese filling for khachapuri. To do this, grate the cheeses on coarse grater and mix with raw egg.

6. Filling for khachapuri is ready!

Comment! Classic khachapuri is cooked only with Imereti cheese, but since we don’t have such cheese on sale, I take the traditional one for this pastry. caucasian cheese suluguni and add a little cheese to it for piquant taste. In general, delicious khachapuri can be prepared even with ordinary semi-hard cheese like “Russian”.

How to make khachapuri

7. Put the rested dough on a generously floured surface, roll a sausage out of it and cut it into 8 equal parts.

8. Stretch each piece of dough with your hands or a rolling pin into a cake and put a generous portion of the filling rolled into a ball in the center.

9. Raise the edges of the dough up and close over the cheese ball.

10. Turn the ball over with the seam down and roll it out a little with a rolling pin. The cake obtained in this way is turned over several times and rolled out with a rolling pin into a fairly thin circle. Sprinkle flour as needed to keep the cakes from sticking to the table.

Khachapuri in a pan

11. Now let's start frying khachapuri in a dry frying pan without oil. To do this, the pan should be well heated, put one khachapuri and cook under a lid over medium heat for 4-5 minutes until lightly browned.

Advice! For the preparation of khachapuri, it is desirable to use cast iron pan or another thick-bottomed pan that heats more consistently and distributes heat evenly.

12. Turn khachapuri over with a spatula and fry the second side in the same way. Ready baked goods Spread in a stack on a plate, generously brushing with melted butter.

Advice! Only the very first khachapuri should be lubricated with oil on both sides, the rest should be lubricated only from above, since their lower part will be saturated with oil from previous cakes.

Delicate and fragrant khachapuri with cheese, cooked in a pan, must be consumed warm. They can be served with soups and second courses instead of bread, and also used as hearty breakfast or snacking between meals. Enjoy your meal!

Fragrant cheese cakes - one of the famous dishes Georgian cuisine called khachapuri. In different regions of Georgia, khachapuri is cooked according to slightly different recipes. Classic variant This wonderful pastry consists of "khach" (cheese) and "puri" (bread). In the Adjarian version, a chicken egg is added to them. The dough can be puff or soda. The shape of the "pie" can be round or elongated. They can be closed or open.

The dough is used puff, yeast or unleavened dough kneaded on a milk drink - matsoni. True, not in all regions it can be found on sale, so khachapuri recipes are often adapted and replaced with kefir, curdled milk or sour cream.

Recipe for real khachapuri with cheese - step by step recipe + video

This khachapuri recipe is unleavened dough can safely be considered a reference, classic. To taste the taste of a real Georgian cheese cake, prepare:

0.4 kg flour;
0.25 l matsoni;
10 g baking soda:
0.25 kg of suluguni;
1 egg;
1 tbsp ghee.

Cooking order:

Pour the required volume of matsoni into a bowl, add soda, mix everything with a broken egg.
Melt the butter, add to the rest of the products.
Gradually add flour to the dough.
Knead a non-sticky, non-hard dough. Then cover it with a clean towel and let it brew.
We roll out a circle from the dough, the diameter of which is 5 cm smaller than that of the pan.
Put grated cheese in the center of the circle.
Carefully collect and press the edges of our circle to the center.
The future khachapuri must be turned over, placing it with the assembly down. Poke a hole in the center with your finger to allow steam to escape.
We roll out the dough into a cake and move it to the center of a baking sheet covered with parchment.
If desired, crush the cake with cheese on top.
Bake in preheated to 250 ⁰ C oven for 10 minutes.
Serve tastier khachapuri hot.

Homemade khachapuri - a step by step recipe with a photo of a classic khachapuri on kefir

The most ancient recipes for making khachapuri include simple closed cakes made from soda dough, fried in a pan.

Time for preparing: 2 hours 10 minutes

Quantity: 6 servings

Ingredients

Flour:
Sugar:
Soda:
Butter:
Fat sour cream:
Kefir (matsoni):
Pickled cheese (suluguni):

Cooking instructions

Georgian khachapuri puff pastry

Cooking golden, fragrant khachapuri according to this recipe will take you a minimum of time, but the result of your work will bring you maximum taste pleasure.

Ingredients:

500 g pre-thawed puff pastry;
0.2 kg of hard but aromatic cheese;
1 egg.

Puff khachapuri is prepared as follows:

We rub the cheese on a grater.
We cut the thawed dough into 4 approximately equal parts, roll each into an arbitrary layer.
Place grated cheese in the center of each layer. Then we glue the edges together.
We move the future khachapuri to a baking sheet covered with parchment, send it to a preheated oven for 20 minutes.

Yeast khachapuri

This recipe is a variation on the theme of the famous closed Imeritsky khachapuri, you can cook it both in a frying pan and in the oven. Cheese, unlike the original, was taken from Suluguni, and not from Imerit.

Ingredients:

1.5 st. water;
1 tbsp yeast powder;
0.5 kg of wheat flour;
60 ml sunflower oil;
5 g salt;
a pinch of granulated sugar;
0.6 kg of suluguni;
1 egg.

Cooking order:

Prepare yeast dough by mixing warm water with salt, sugar, butter and yeast. After mixing, add 0.35 kg of flour to them.
Pour the remaining flour gradually in the process of kneading, so that an unstable dough is obtained, peeling off from the palms. Leave a couple of teaspoons of flour for the filling.
We cover the yeast dough with a clean towel, set aside in a warm place until it rises, having doubled its original volume.
While the dough is rising, we suggest doing the filling. To do this, we rub the cheese, drive in the egg, add the previously set aside flour, mix thoroughly, divide in two.
When the dough reaches the required condition, we also divide it in two.
We roll out each of the parts of the dough, in their center we put the part of the filling assembled into a ball.
We collect the edges of each of the layers of dough in the center, into a knot. After that, we begin to roll out the cakes, using first our hands, and then a rolling pin. The thickness of raw khachapura cakes should not be more than 1 cm.
We spread the rolled khachapuri on a baking sheet lined with parchment, in the center of each we make a hole with a finger for steam to escape.
Bake in a hot oven for about a quarter of an hour. Grease the still hot khachapuri with oil.

Lavash khachapuri recipe

This recipe seems to be created for those who are reluctant to mess with the dough, but at the same time want to taste a delicious Caucasian flatbread.

Ingredients:

3 sheets of thin pita bread;
0.15 kg of hard cheese;
0.15 kg Adyghe cheese or cheese;
2 eggs;
1 glass of kefir;
5 g salt.

Cooking steps:

Beat the eggs with salt a little in a bowl, add kefir to them, beat again.
We unfold two sheets of pita bread out of three, cut out circles from them according to the size of our baking dish. We tear their remains into arbitrary pieces, which we place in the egg-kefir mixture.
We put untouched pita bread in a mold, pour a little grated hard cheese on top of it, put one of the cut out circles.
Sprinkle again with grated cheese and spread about half of the diced salted cheese.
On top of the cheese we put slices of pita bread soaked in kefir mixture. The mixture should remain a little.
Again we put two types of cheese.
We wrap the protruding edges of a large pita leaf inward, and put a second circle on top of it, pour out the remains of the kefir-egg mixture and sprinkle with the remains of grated cheese.
We bake khachapuri from pita bread in a preheated oven for about half an hour.

How to cook khachapuri with cheese in a pan

For dough from 2 glasses of flour, this version of cheese cakes will take:

2/3 st. kefir;
2/3 st. sour cream;
0.1 kg of melted butter;
½ tsp salt and soda;
20 g of white granulated sugar.

For filling Stock up on the following items:

0.25 kg of hard cheese;
0.1 kg of suluguni or other salty cheese;
50 g sour cream;
1 tbsp butter.

Cooking steps:

Mix non-cold kefir with sour cream, salt, soda and sugar, mix with a fork, pour in the melted butter.
Gradually add flour to the kefir-sour cream mixture, knead a soft dough that does not stick to the palms. It will be similar in texture to yeast.
We prepare the filling from a mixture of two types of cheese, sour cream and softened butter.
We divide the dough and the filling into 4 approximately equal parts, from each we form a khachapuri cake, in the center of which we spread the filling.
We collect the dough around the edges and pinch in the middle, leaving no air inside.
Gently flatten the resulting cake with your palms, trying not to damage the dough and squeeze out the filling. The thickness of each khachapuri at this stage should be about 1 cm.
Dry frying, hot pan on both sides under the lid, it does not need to be lubricated with oil.
The finished cake is flavored with oil.

Khachapuri recipe in the oven

Cheese cake according to the brand Abkhaz recipe- hearty and unforgettable tasty dish. 5-7 khachapuri will take 400 g of flour, as well as:

170 ml of kefir;
0.5 kg of salted cheese (feta, cheese, suluguni);
8 g yeast powder;
10 g of granulated sugar;
3 tbsp sunflower oil;
2 tbsp butter;
2 garlic cloves;
A bunch of greens.

Cooking steps:

For the dough, mix the sifted flour with yeast powder, sugar, salt.
Pour strictly non-cold kefir, vegetable oil into the flour mixture, knead thoroughly, cover with a clean towel, set warm.
At this time, we are preparing the filling. To do this, mix the chopped cheese with garlic and herbs.
After about an hour, the dough should double in volume. We divide it into 5-7 parts the size of a man's fist.
We roll each of the pieces into a circle, in the center of which it is necessary to lay out the filling.
Next, we act according to the standard scheme, pinching the edges in the center and rolling the “bag” of cheese into a flat cake.
Putting the cakes on a baking sheet lined with parchment, grease each of them with egg yolk.
Baking takes place in a preheated oven in about 20 minutes.

How to cook Adjarian khachapuri

A popular version of khachapuri, which has a very original, appetizing appearance. For two servings of Adjarian flatbreads, prepare:

170 ml of non-cold water;
½ tsp yeast;
20 g margarine;
20 g sour cream;
2 eggs;
Flour - as required by the dough;
0.3 kg salted cheese of your choice.

Cooking steps:

For the dough, mix water with yeast, margarine, sour cream and eggs. Knead soft dough, give him about a quarter of an hour to rise.
Grind both types of cheese for the filling.
Divide the risen dough in half and roll out the cakes, in the center of which we put the cheese mixture.
Having pinched the edges of the cakes to the center, we roll them out again to their previous sizes already with the filling inside.
We form peculiar boats from the cakes, transfer them to a baking sheet and send them for swimming in the vast expanses of the oven heated to 200⁰.
After about a quarter of an hour, pour inside each khachapuri a raw egg trying not to let the yolk spread.
We give the protein to grab, while the yolk should remain liquid.
When Adjarian khachapuri is served at the table, eaters break off pieces of the boat and soak the yolk with them. If desired, the egg is sprinkled with herbs, pepper and salt before serving.

The filling in this version of khachapuri is a mixture of two types of cheese, ideally Suluguni and Imeritsky, and a tablespoon of ghee. You need to take 0.4 kg of cheese, and prepare for the test:

0.450 kg of flour (this amount can be adjusted);
½ st. milk;
1 egg;
1 tbsp oils;
10 g yeast;
1 tsp sugar and salt.

Megrelian khachapuri prepared as follows:

Mix yeast with warm water when the mixture foams, add non-cold cow's milk and ghee, mix.
Separately, sift the flour with salt and sugar, after which we pour the yeast mass and the egg into it. We knead the standard yeast dough, which should be both soft and not sticky to the palms. Covering the bowl with dough with a towel, put in a warm place to rise.
Prepare the filling by mixing cheese and butter.
We divide the risen dough into three approximately equal parts, divide the filling into 4 parts.
Roll out each piece in a circle, sprinkle with flour, put part of the cheese mixture in the center.
We lift the edges of the cakes and pinch in the middle.
We shift the cake into the pan with the pinch down and knead it with our hands to the appropriate size, the thickness should not be less than 1 cm.
Make a hole in the center of each cake with your finger to let the steam escape. The top of the cakes can be sprinkled with an excess of the cheese mixture.
Bake in preheated oven for 10 minutes.

Very fast khachapuri - a simple recipe

For quick and delicious breakfast prepare:

0.25 kg of hard cheese;
1 large bunch of your favorite greens
2 eggs;
1 st. sour cream;
40 g flour;

Cooking steps:

All products are immediately mixed with a fork. True, the cheese can be pre-rubbed.
Pour sunflower oil into a hot frying pan, put our cheese mass on it. Fry on both sides, the first - under the lid, and the second - without. The total frying time is a little less than a quarter of an hour.

Khachapuri recipe with cottage cheese

In this recipe, cottage cheese does not act as a filling, but as the main ingredient for the dough, about 300 g of cheese remains the filling. In addition to it, for one cake, which will absorb 1.5 cups of flour, you will need:

0.25 kg of cottage cheese;
0.15 kg of melted butter;
½ tsp sugar and baking soda;
2 eggs;
20 g sour cream;
A couple of garlic cloves.

Cooking steps:

Mix curd with ghee, add to them slaked soda, 1 egg, sugar. Pour flour into the resulting mixture.
Knead a fairly soft dough that does not stick to the palms. Adjust the amount of flour if necessary.
Let the test brew for a quarter of an hour.
For the filling, mix grated cheese with garlic, egg and sour cream, mix.
Divide the dough in half.
Each of the parts curd dough roll out into a circle 5 mm thick.
In the center of one of the cakes, lay out the entire filling, cover the other, pulling the edges of the top under the bottom.
We coat the top of the cake with an egg and pierce with a fork to release air.
Khachapuri is baked from curd dough in a hot oven for up to 40 minutes.

Lazy khachapuri - yummy with minimal effort

Even though appearance this cheese pie and is not very similar to Georgian flatbread, but they have the same essence. If desired, you can use about 0.4 kg of salted cheese, or mix it in half with cottage cheese. In addition to them, prepare:

4 eggs;
0.15 g flour;
1 st. sour cream;
1 tsp baking powder.

Cooking steps:

Grind the cheese, mix it with cottage cheese, chicken eggs and sour cream.
Add flour sifted with baking powder to the cheese mixture, mix.

5,00

Khachapuri in a pan can be done different ways. Someone cooks something so tasty and high-calorie dish on the water, and someone uses fresh kefir. In any case, if you follow all the requirements of the recipe, you will definitely get fragrant and ruddy products that can be safely served even at the festive table.

We make delicious khachapuri at home

Khachapuri is a national Georgian dish. Such a product is a flour cake, which can be stuffed with cheese, fresh fish or meat. The name of this dish comes from the words "hacho", that is, "cottage cheese", and "puri" - "bread".

To make khachapuri in a pan on our own, we need the following set of ingredients:

sifted wheat flour - at least 300 g;
eggs of a standard size - 2 pcs.;
sea salt - use according to your personal taste;
Imeretinsky cheese - about 300 g (you can use Mozzarella cheese);
white sugar - a full dessert spoon;
baking soda - no more than 1/2 dessert spoon;
clean water - 200 ml;
vegetable oil - use according to taste and desire.

We make the basis

Khachapuri in a pan is not fried for a very long time. But before proceeding with the heat treatment of such Georgian dishes, you should knead the base well. For this chicken eggs put in a blender and beat them strongly together with sea salt and granulated sugar.

Having received a homogeneous and slightly foamy mass, ordinary drinking water is added to it and the sifted flour, previously mixed with baking soda, is slowly poured in.

All products are well mixed with a spoon. As a result of this processing, you should get not a steep, but a viscous dough, the consistency of which resembles the basis for pancakes.

The finished egg mass is covered with a lid and left aside for ¼ hours. After this time, spread in the dough soft cheese and crush it well with a spoon.

Mixing the products again, a viscous dough with visible inclusions is obtained. dairy product. After that, it is again left aside, and then proceed to heat treatment.

Frying products on the stove

Khachapuri with cheese in a pan should be fried only after the dishes are very hot. A small amount of vegetable oil is poured into it, and then some part of the dough is laid out.

After frying the base on one side (about 7-8 minutes), it is carefully turned over with a spatula and cooked for a similar amount of time.

Observing all the specified requirements of the recipe, a soft, ruddy and lush product is obtained.

Serve to the table

Now you have an idea of how to cook khachapuri with cheese in a pan. After roasting the dish, it is carefully placed on a large and flat plate, and then cut into triangular pieces and presented to the table along with a cup of sweet tea.

Cooking a classic Georgian dish

Khachapuri-boat is a very popular dish in Georgia. It is not difficult to form it. However, this product requires heat treatment in the oven. In this regard, it cooks a little longer than khachapuri in a pan. Therefore, we decided to present you with easier recipes for this amazingly tasty and simple dish.

So, to implement the recipe in question, we need:

fresh kefir of medium fat content - about 140 ml;
fresh high-fat sour cream - about 110 ml + 2 large spoons for the filling;
high-quality butter - at least 100 g + 25 g for the filling;
sifted light flour - about 300 g;
fine table salt - ½ dessert spoon;
baking soda - ¼ dessert spoon;
white sugar - 1 large spoon;
any hard cheese - about 250 g (for the filling);
cheese - about 100 g (for the filling).

Knead the dough

The presented recipe for khachapuri on kefir is a classic. To implement it, you must first knead the base. For this fermented milk drink mixed with sour cream, and then add fine table salt, baking soda and granulated sugar.

All ingredients are well mixed with a spoon, and then pre-melted butter is added. Also, wheat flour is gradually poured into the base.

The finished dough for khachapuri should be soft and slightly sticky. However, due to the presence of oil in it, it should not stick to the hands.

After kneading the base, it is covered with a towel and left at room temperature for 10-18 minutes. In the meantime, start preparing the filling.

How to make filling for khachapuri?

To prepare the filling for a Georgian dish, you need to use several types of cheese. We decided to use hard and cheese. The first ingredient is rubbed on a small grater, and the second is simply crushed with a large spoon. After that, both products are combined, sour cream and soft butter are added.

Stir well until all ingredients are combined. If required, they can be slightly salted.

Product Formation Process

After the dough is infused under a towel, it is divided into 4 equal parts. Subsequently, small cakes are formed from them, in the center of which the previously prepared filling is laid out in a slide. By the way, there should be a lot of it (about the same as the test itself).

After the described actions, the edges of the base are collected towards the middle, tightly closing the filling and expelling the air out. Then the resulting semi-finished product is gently flattened by hand. At the same time, make sure that the dough does not tear, and the filling does not leak out. In this form, the cake is slightly rolled out with a rolling pin, and then they begin to heat it.

We fry products on the stove

AT ideal classic khachapuri is baked in the oven. In addition, such products can be prepared in conventional oven(as, for example, khachapuri-boat). However, we decided to fry this dish in a dry frying pan.

The dishes are strongly heated over high heat, and then the formed product is laid out. It should be fried with the lid closed until browned on both sides.

How to properly present to the table?

After frying khachapuri, they are placed on a large and flat plate, and then smeared with fresh butter. From the amount of ingredients that was presented above, exactly 4 products are obtained. They are brought to the table along with a cup of hot and sweet tea, after cutting the dish into small triangles.

Details on how to make khachapuri from pita bread

This dish is for lazy housewives. It does not require purchase a large number products, but it turns out very tasty and nutritious.

So, to make khachapuri from pita bread, we need the following components:

hard cheese of any manufacturer - about 140 g;
thin Armenian pita bread - a few sheets;
high-quality butter - about 100 g;
fresh herbs - use as desired.

Product forming

To form such khachapuri, only thin Armenian lavash is used. It is cut into rectangles 10 by 20 centimeters, and then coarsely grated hard cheese is spread on one side. You can also add fresh chopped herbs to the filling. This will make the dish more aromatic and tasty.

After laying out the filling, it must be covered with the free side of the pita bread and thoroughly crushed with your hands.

How to fry on the stove?

Having formed lazy khachapuri, they are fried in a dry frying pan on both sides. Do this until the products are browned, and the filling is melted.

After heat treatment, khachapuri is carefully laid out on a plate and immediately smeared with fresh butter. In this form, the products are served at the table along with sweet tea.

To cook khachapuri deliciously, you need to know only 2 secrets. First: well kneaded, soft, even tender dough. The second is a properly composed cheese taste. In Georgia, both for ordinary khachapuri and for Adjarian khachapuri, a special kind of cheese is most often used, which is called “chkinti-kveli”.

For citizens of the rest of the world, Georgian culinary experts recommend different combinations cheeses. I offer one of the most successful, which gives a taste very close to the original.

Ingredients for khachapuri:

Dough:

Wheat flour - 300 g
Dry yeast - 1 tsp
Vegetable oil - 1 tbsp. l.
Sugar - 1 tsp
Salt - a small pinch
Milk - 100 g
Water - 100 g

Filling:

Mozzarella - 150 g
Feta, firm - 150 g
Cottage cheese (optional) - 50 g
Eggs - 2 pcs.
Butter - 50 g

You can use cheese like Adyghe or brynza as a filling. You can - Ossetian or Suluguni. Or even Dutch. Say, 300 g of cheese (salt to taste if there is not enough salinity) and 200 g of cottage cheese.

Cooking time for khachapuri:

Dough preparation - 1.5 hours
Cooking khachapuri flatbread - 10 minutes
Baking - 15 minutes

How to cook khachapuri step by step

Preparation of dough for khachapuri

Pour the flour into a bowl and, making a recess in it, pour in the vegetable oil. Add sugar and salt.

Heat 50 ml of water to 40 C. Microwave for 20 seconds - if you check the water with your finger, it should burn a little.

Sprinkle the yeast over the sugar and pour in the prepared water. Leave for 5-10 minutes until the yeast swells.

Heat up 100 ml of water and 100 ml of milk and add to the well. Knead soft dough.

Option: Pour 200 g of warm milk into a cup. Mix 30 g and 1 tsp. dry yeast, let it swell. Then pour in the remaining milk, vegetable oil, salt to taste, add 1 tsp. sugar and 1 egg. Whisk everything with a whisk. Add flour and knead the dough.

TIPS:

Milk gives the dough softness, I highly recommend adding it.
It is better not to pour both water and milk immediately, but to add gradually during the kneading process.
What right dough for the right khachapuri? This is a uncooked, soft dough, but it does not stick to your hands.
Of course, you can use ready-made dough for khachapuri - ordinary yeast dough. But not that, for some reason not that ...

At the end of kneading, gather the dough into a ball, grease your hands with vegetable oil, and grease the ball with your hands - so that an oily crust is obtained. Then cover it with a towel and put it in a warm place for about an hour.

After an hour, check if the dough for khachapuri has risen well. If so, you can, after stirring a little more, start baking. If not, leave the dough to rise for an additional 30 minutes.

Tip: before putting the dough in heat, “disconnect” the dough gently from the walls of the bowl with a knife, then you can easily remove it from there.

So, we have dealt with the test. Now the stuffing.

Preparation of filling for khachapuri

Grate the cheese and mix with your hands. Add to the egg and 30 g of softened butter.

Then add cottage cheese. If you do not use cottage cheese, you need to take a little more cheese.

Mix everything properly. The filling is ready.

Baking khachapuri

Preheat the stove to 220 degrees Celsius. Roll out the dough into a 20 cm circle. Place the filling in the center (it should cover about half the area of the circle, forming an inner circle of 10 cm).

IMPORTANT! Khachapuri can be made quite “thick”, or you can make it no thinner than a thin flatbread. If you want to get very thin cakes, make not 1, but 2-3 from a given amount of ingredients, dividing both the dough and the filling accordingly.

Now you need to gather the edges of the dough with an accordion, pull them to the center and fix them there. Imagine that you are making dumplings (or ravioli - whichever is closer): the cheese should be evenly distributed inside, but the seam should be completely smoothed in the center to make a smooth cake.

Flatten it and roll it out with a rolling pin.

Don't forget to flour the board and dough so it doesn't stick to your hands.

Transfer the khachapuri to a baking sheet (on baking paper), after sprinkling it with flour (or without paper, brushing the baking sheet with oil). Spread the dough with the filling there, and if necessary, flatten a little more.

Our cake promises to be magnificent! You can follow us or make more flat.

Attention: Poke the dough with a fork - then it will not crack during baking!

Mix the remaining cheese mass and 20 g of butter and brush the khachapuri on top. It turns out beautiful and tasty.

Or (if there is no mass left): send the cake to the oven, and after 7-12 minutes, when its surface dries out from the heat of the oven, brush with egg yolk and bake further.

Bake khachapuri on the middle shelf. After about 8-10 minutes, when the bottom is baked and the top starts to turn pink, you can switch the oven to the grill mode (if possible). Then khachapuri will turn out with a beautiful even crust.

This khachapuri flatbread is thinner, it is made from half the dough

After 2-3 minutes, turn off the oven and take out the khachapuri. Cut into pieces immediately, without waiting for it to cool. Yes, and serve immediately - hot khachapuri is tastier.

Appetite will be!