Khachapuri – 6 step-by-step recipes for making khachapuri at home

There are many recipes for khachapuri dough.
Adjarian khachapuri dough is one of these recipes. Khachapuri is essentially a flatbread with cheese. The only thing that is known is that its homeland is the mountainous, northern regions of Georgia. The dough for them can be yeast, puff pastry, without yeast, with kefir, matsoni or water. Many people love this type of baking. Each nationality of Georgia has its own recipes for preparing this dish. Adjarians bake pies with half-raw eggs, Gurians bake pies with boiled eggs, and Imeretians bake pies without eggs at all. The composition of the products remains unchanged: homemade cheese and dough.

1. Dough for Adjarian khachapuri: classic recipe
2. Video recipe for making yeast dough for khachapuri in Adjarian style

Adjarian khachapuri is sculpted into boat shapes and filled with a delicious cheese filling with the addition of a chicken egg and butter. Served hot. In terms of their calorie content, they successfully replace the second course.

Today, this delicious snack does not lose its popularity. It is served in all Georgian cafes, restaurants, and at many festive feasts. Original tasty boats are very filling. One is enough to satisfy the hunger of an adult. The name of the dish literally translates as “bread with cheese.”

The dough for Adjarian khachapuri is prepared very quickly. A minimum set of ingredients is required for preparation.

History of the dish

The name of the pie translated from Georgian means: “khacha” - cottage cheese, “puri” - bread. It turns out that this is a flatbread with cottage cheese. However, this is not quite true. The traditional filling is Imeretian cheese, which has a consistency similar to cottage cheese with a salty taste.

The first homemade Adjarian khachapuri was prepared in the mountains of Georgia. They were intended for shepherds who took this product with them into the wild.

Later, this flatbread acquired national significance and became quite a popular dish.

Cooking khachapuri with cheese in the oven

Georgian housewives bake khachapuri in a special stone or clay frying pan called ketsi. We will bake khachapuri on a baking sheet or round frying pan. Place the flatbread stuffed with cheese on a baking sheet or frying pan; they can be greased with butter or simply sprinkled with flour.

To prevent the khachapuri from rising like a mushroom during baking, we will make a pattern on it with a fork so that hot air can escape.

The top of the flatbread should be greased with a mixture of yolks, butter and water.

Bake khachapuri in the oven at high temperature, 230-250 degrees until beautifully crusted, approximately 25 minutes.

Benefits and harms

The dish is rich in calcium, as it contains cheese. The product has high nutritional value. Suluguni contains amino acids, mineral compounds, proteins, fats, vitamins A, PP, B. Cheese has a beneficial effect on the skin, circulatory system, bone tissue, thyroid gland, and also normalizes metabolism and perfectly satisfies hunger.

However, this product should not be consumed by people who are trying to lose excess weight, as it is not dietary.

Food preparation

Before preparing the dish, you need to knead the dough in advance so that it rises. You should also grate cheeses and mix them with spices or cottage cheese.

Khachapuri dough

Khachapuri dough can be of any type: yeast, puff yeast, puff yeast-free, kefir. You can also cook the product in pita bread, which significantly reduces the level of complexity.

Filling

The traditional filling includes a special type of Imeretian cheese, but many housewives replace it with suluguni, feta cheese or Adyghe cheese. You can cook khachapuri with the addition of cottage cheese, herbs, and onions.

Principles of preparing khachapuri on video:

Georgian khachapuri made from yeast dough

Cooking time:

70 minutes;

Servings:

2;

Calories:

230 kcal per 100 grams.

An alternative version of Georgian khachapuri without yeast is khachapuri made from yeast dough. It is done no less interestingly, and, most importantly, not difficult. The point here is to prepare a tasty and fluffy dough, because if the dough does not rise, then nothing will work.

Set of products for preparing dough

• Flour (as needed).
• 1 glass of water (or milk);
• 2 chicken eggs;
• 2 tablespoons fat;
• 1 tablespoon butter;
• 0.5 teaspoon salt;
• 10 grams of yeast.

A set of products for preparing the filling

• 700 grams of cheese;
• 1 chicken egg.

Recipe

1. The dough for such khachapuri with cheese is prepared in the most usual way, that is, milk, eggs, butter, salt, yeast and two tablespoons of butter or fat are mixed. This is all mixed well and given some time to rise, then flour is added. Everything is as usual. Next, the dough is sent to rest and the preparation of the filling begins.
2. We make the filling as follows - grate the cheese and stop there. This type of khachapuri is made like Adjarian khachapuri, that is, we roll out a thin round flatbread, and put grated cheese on each of them to make something resembling an open cheesecake. Then we place our future khachapuri, greased with egg, on a baking sheet sprinkled with flour.
3. We bake these Georgian khachapuri in the oven for 20–30 minutes. This will depend on the oven. In any case, the readiness of a dish can be judged by its appearance and incredible aroma. Ready-made khachapuri should be generously greased with butter and a small piece should be placed in it. They must be served hot; they turn out very tasty.

It is very easy to prepare khachapuri with cheese, the main thing is to choose the right recipe from their many. It may take a lot of time, but it’s still worth trying to choose that one and only recipe that will make your stay in the kitchen a real fairy tale.

Georgian cuisine and its recipes, how attractive it is. I want to immediately try to cook something. Make a soft dough, fill it with cheese, as required by the recipes. Khachapuri with cheese is incredibly easy to prepare, especially since Georgian cuisine is one of the best platforms for cooking. After all, it is here that there are a variety of recipes that will please the most fastidious guests, and will also be within the capabilities of any housewife. The main thing is to choose the right recipe that will not let you down.

Cook deliciously and bon appetit!

December 09, 2021 1680

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

Traditional cooking options with photos

Before you prepare khachapuri at home yourself, let’s look at a few of the most common recipes.

Classic recipe step by step

Nutritional value per 100 g:

• kilocalories – 309.42;
• proteins – 11.77 g;
• fat – 19.89 g;
• carbohydrates – 24.87 g.

This version of making khachapuri is very popular in Georgian homes.

To prepare 7-8 servings you will need the following ingredients:

• kilogram of wheat flour;
• 500 ml warm boiled water;
• a couple of teaspoons of yeast, salt and sugar;
• 2 tsp. sunflower oil;
• a pair of chicken eggs;
• 750 g Adyghe cheese.

Manufacturing:

1. To prepare the dough, pour cooled boiled water into a large mixing bowl. Then dissolve salt, sugar, yeast in water, add butter, flour. Knead the dough. The finished mass should be lightly coated with vegetable oil, completely covered with film and left for an hour at room temperature.

2. When the dough is ready, you can start preparing the khachapuri filling. Grate the cheese. Break a couple of eggs into the resulting mass and mix the ingredients thoroughly.

3. The dough that has risen must be divided in half. Roll out into flat cakes about 4 cm in size. Place cheese and egg filling in the middle of the layer.

4. Lift up and mold the edges to form a “bag”. Then roll out the cake again, the thickness of which should be three centimeters. Do the same with other parts of the dough. Leave for ¼ hour.

5. After time, roll out the “bag” thinner (up to 0.9 cm), sprinkle with flour on both sides so that the product does not stick to your hands.

6. Place the khachapuri in a large heated frying pan with oil. You can cook baked goods in the oven or in a frying pan (with a flat bottom).

7. Reduce heat, cover the pan with a lid. When the baked goods are toasted, you need to turn them over.

Thus, real Georgian khachapuri is obtained. It is advisable to serve hot, in combination with fresh vegetables.

Adjarian variant

Nutritional value per 100 g:

• proteins – 11.2 g;
• fat – 10.8 g;
• carbohydrates – 30.1 g;
• kilocalories – 258.6.

To make 4 servings of Adjara-style khachapuri you will need:

• 0.4 kg flour;
• 100 ml milk;
• a teaspoon of yeast and salt;
• a couple tsp granulated sugar;
• 150 ml boiled water;
• a couple of tablespoons of vegetable oil;
• 250 g each of Suluguni and Adyghe;
• five eggs;
• 0.1 kg butter.

Manufacturing:

1. Mix flour with sugar, yeast and salt in a large bowl.

2. Gradually add water and milk into the flour. Add a couple of tablespoons of oil and stir.
3. Knead the dough until smooth and elastic.

4. Place the mixture in a bowl and place in a warm place for 40 - 60 minutes to swell.
5. After time, the dough should double in size.
6. Let's move on to making the filling. To do this, you need to coarsely grate both types of prepared cheese.

7. Heat the cow's butter in a separate cup.
8. Pour the melted fat into the cheese mixture and stir well.
9. Divide both the dough and filling into four equal parts.
10. Roll each part into a thin flat cake and put the filling on it.
11. Make sides by wrapping the workpiece on both sides.
12. Pinch the edges. The result should be a boat.

13. Preheat the oven to two hundred degrees. Place khachapuri on a baking sheet. Brush the surface of the workpiece with egg. Bake for about 15-25 minutes.
14. After the time has passed, remove the dish from the oven and beat in one egg at a time (you can only use the yolk).
15. Then put the workpiece back in the oven for 3 - 5 minutes to bake the egg, but you should not bake it completely, the yolk should remain liquid.

The dish is ready. Serve hot.

Megrelian cuisine

Megrelian-style baking occupies a special place in a large number of recipes.

Nutritional value per 100 g of dish:

• kilocalories – 271.9;
• BZHU – 12.1/12/29.5 g.

To make 4 servings of a tender and flavorful dish you will need:

• flour – 0.4 kg;
• sugar, yeast, salt - a teaspoon;
• milk – 250 ml;
• butter and vegetable oil – 60 g and 1 tbsp. l., respectively;
• ½ kg of suluguni cheese (you can add feta cheese);
• a couple of tablespoons of sour cream.

You will also need one egg to coat the khachapuri.

Manufacturing:

1. Pour a glass of sifted flour, sugar, yeast, and salt into a bowl. Mix the ingredients thoroughly.
2. Melt butter in hot milk. Cool the liquid and pour into the flour mixture.
3. Thoroughly stir the ingredients until a homogeneous texture without lumps is obtained. Then add a spoonful of vegetable oil and mix again.
4. Knead into a soft dough, not filled with flour. The mass should not stick to your hands. Roll the kneaded dough into a ball, place in a clean bowl and place in a warm place for 60 minutes.
5. To prepare the filling, you need to coarsely grate the cheese. Set aside about four tablespoons. l. cheese mass. Add two tablespoons of sour cream to the remaining product and stir.
6. Divide the finished dough into 4 equal parts.
7. Roll each part into thin pancakes with a rolling pin.
8. Also divide the cheese product into 4 parts, form into balls and place on flatbreads.
9. Mold the raised edges in the center. You should get a “bag” with filling inside.
10. Cut off the “tail” on top. Carefully roll out the workpiece again on both sides.
11. Brush the top of the flatbread with a raw egg and sprinkle with cheese.
12. Bake in a preheated oven at 220 degrees for 20 minutes. After the baked goods have browned, you can take out the pie.

Serve the product slightly cooled.

Video recipe for khachapuri in Megrelian:

Imeretian pastries

This khachapuri recipe differs from others in that it includes a mandatory ingredient - matsoni (Georgian fermented milk drink), to which baking powder (soda) is added. Matsoni can be replaced with kefir or yogurt.

Nutritional value per 100 g:

• kilocalories – 265.8;
• BZHU – 11.9/13.6/24.7 g.

To prepare 7-8 servings of Imeretian-style khachapuri, you will need the following components:

• 0.5 liters of matsoni or kefir;
• 2 tsp. baking soda;
• a teaspoon of salt and granulated sugar;
• 700 g flour;
• a couple of tablespoons of vegetable oil;
• 800 g Imeretian cheese or suluguni;
• 120 g butter;
• a couple of eggs.

Manufacturing:

1. Dissolve soda in fermented milk drink. Add granulated sugar, salt, vegetable oil to the liquid. Stir thoroughly until the components dissolve.

2. Add flour little by little into the bowl while stirring. Knead the dough.

3. Knead until a soft, loose texture is obtained. Leave for 20 minutes.

4. It's time to start filling. Coarsely grate the cheese, add a couple of eggs and soft butter.

5. Stir the cheese mixture thoroughly until smooth.

6. Use a rolling pin to make thin pancakes from the dough, place the cheese mixture on each.

7. Pinch the edges well, turning them towards src=”https://wikiw.life/wp-content/uploads/2018/05/image041.jpg” class=”aligncenter” width=”557″ height=”336″[/img]
8. Turn the workpiece over, seam side down, and roll it out lightly with a rolling pin.

9. Place the prepared flatbread on a preheated dry frying pan and fry over medium heat for about 3-5 minutes on each side. If the pan does not have a non-stick coating, a little greasing with oil is allowed.

10. Grease the finished pie with butter.

Serve warm.

With added yeast

Ingredients: large country egg, 1 small. spoon of coarse salt, 2 small. spoons of instant yeast, 130 ml of filtered water and full-fat milk, 420-460 g of high-grade flour, 2 small. spoons of granulated sugar, 40 g of fatty butter.

1. The liquid ingredients from the recipe are mixed and slightly heated. Sand and yeast are poured into water with milk. After mixing, the container with the components is left warm for 17-20 minutes.
2. After a fluffy cap appears on the surface of the mixture, it is poured into the bread machine. The egg, salt and melted butter are also sent there.
3. At the end, flour is poured in after preliminary sifting.
4. The kneading mode is set to 90 minutes.
5. If you decide to mix the mass manually, then the products are combined in the same order, combined until smooth and left again for 90 minutes in a closed, switched off oven.

The finished dough is enough for 4 khachapuri with any filling.

Puff pastry

To make khachapuri, you can prepare puff pastry and yeast-free dough, which is sold frozen in any store. Before baking, the dough should be thawed at room temperature.

Cheese flatbread

Nutritional value per 100 g:

• BZHU – 13.57/24.45/10.73 g;
• kilocalories – 307.58.

To prepare eight servings of pie, you will need several ingredients:

• Adyghe, hard cheese – 250g, 100g, respectively;
• butter;
• fresh herbs - a bunch;
• puff pastry - a couple of layers;
• egg.

Manufacturing:

1. Lightly dust the cutting board and place the layers on it.
2. For the filling, use a grater to grate both types of cheese and butter, which will give the product a special aroma and juiciness.
3. Finely chop dill and parsley. You can add cilantro.
4. Mix chopped herbs with grated cheese, add chicken protein. The yolk will be needed to lubricate the surface of the khachapuri.
5. Mix all ingredients thoroughly.
6. Prepare a baking dish. Roll out each layer with a rolling pin slightly larger than the shape. Trim off the excess. You can use a baking sheet with parchment paper.
7. Grease the mold and place one layer on it. Raise the sides by one and a half cm. Next, distribute the filling evenly.
8. Then place the second piece of puff pastry and seal the edges. Cut the product into several servings.
9. Brush the pie with chicken yolk. Preheat the oven to two hundred degrees. Bake for about 20 - 25 minutes until golden brown.
10. Transfer the finished pie to a plate and serve.

Cooking process:

From this amount of ingredients we will get 4 khachapuri flatbreads, each one will require approximately 350 g of cheese filling.

Ideally, for the filling, of course, use tender, lightly salted Adyghe cheese, Ossetian or Imeretian; sometimes I add Russian (or any other) cheese to Adyghe cheese.

Let's start by preparing yeast dough for khachapuri (you can often find khachapuri dough made with sour milk, matsoni or kefir in recipes).

Pour slightly warm water into a deep cup, add sugar and dry yeast.

Leave them for 15 minutes, during which time the yeast will dissolve in the water and turn into foam. You need to add salt to it.

Heat the vegetable oil along with margarine or butter, do not make them hot so as not to kill the yeast. Place in a bowl with yeast.

Add sifted flour to them and knead the dough. Sometimes I knead the dough for khachapuri in a bread machine, it’s more convenient.

The yeast dough will rise and mature in a warm place for about 1 hour. It should expand well in volume.

Preparation of cheese filling for khachapuri:

Grate the cheese on a coarse grater or knead it well with your hands. I also grate the butter. Add the whites of two eggs, butter and salt to taste to the cheese (if the filling includes feta cheese, no salt is added). Mix everything.

In order for the khachapuri to be rosy and shiny, you need to prepare a lubricant for them.

To do this, mix the remaining yolks with two tablespoons of sunflower oil and three tablespoons of water.

The dough and filling for khachapuri are ready, the next step is to tell how to make khachapuri stuffed with cheese and eggs.

All dough and filling are divided into 4 equal parts. A ball is formed from each and a flat cake is rolled out. You need to roll it out so that it is convenient for you to place the filling on it and pinch it.

Gather the edges of the cake towards the center.

Pinch the flatbread with the filling and gently knead it with a rolling pin or hand so that the cheese filling is evenly distributed inside the thin pie.

Turn the khachapuri seam side down and roll it out using a rolling pin.

How to cook khachapuri with cottage cheese?

Nutritional value per 100 g of dish:

• BZHU – 12/6/27.3 g;
• kilocalories – 215.2.

To prepare 3 – 4 servings of a dish stuffed with cottage cheese you will need:

1. For the test:
   350 g sifted flour;
2. a teaspoon of dry yeast;
3. half a glass of water (200 ml);
4. vegetable and butter - 3 tbsp. l. and 30 g, respectively;
5. ½ tsp. salt;
6. a couple tsp granulated sugar.
7. For the curd filling:
   one chicken egg;
8. 10 g dill (preferably fresh);
9. 300 g high-fat cottage cheese;
10. a couple of pinches of table salt.

Manufacturing:

1. In order to prepare the dough, you need to dilute the yeast in warm boiled water (about 30 degrees), add granulated sugar and salt and leave for 5 minutes.
2. Pour the sifted flour into a deep bowl and add diluted yeast, vegetable oil and melted butter.
3. Initially mix the mixture with a spoon, then knead the dough with your hands until soft. Cover it with a towel or cling film and leave for 15-20 minutes at room temperature.
4. Grind the cottage cheese with a fork until smooth. Add chopped dill, chicken egg, salt. Mix the ingredients.
5. Divide the mass into 4 parts and roll into thin circles.
6. Also divide the filling into 4 equal parts and place it in the center of each rolled out pancake.
7. Form a “bag”, carefully mold the edges.
8. Lightly roll out the cake with a rolling pin again.
9. Preheat the oven to 180 degrees, place a baking sheet in it with neatly laid pieces, which must be pierced with a fork over the entire surface.
10. Mix 1 tbsp. l. boiled water with 1 tbsp. l. vegetable oil and chicken yolk. After 15 minutes, lubricate the product with the resulting mixture. Bake for another 10 minutes.
11. Serve the finished baked goods to the table.

Variant of khachapuri with cottage cheese on video:

Adjarian khachapuri simple recipe

Khachapuri prepared in Adjarian style has the shape of a boat.

We need:

For the test:

• 300 g warm water
• 500 g wheat flour
• 2 g dry yeast
• 10 g salt
• pinch of sugar

For filling: for 1 khachapuri

• 150 grams of suluguni cheese
• 1 egg yolk
• butter, optional

Preparation:

1.Prepare the dough. To do this, dilute the yeast in warm water, add salt and sugar, stir until dissolved.

2. Sift the flour into a bowl, make a hole in the middle and pour in the yeast, stir, go to the table and knead the dough. The dough should not be hard, but not stick to your hands. We make balls from the dough (100 grams for 1 khachapuri), tuck them, put them in a bowl, cover with a wet towel and put them in the refrigerator.

The secret to putting the dough in the refrigerator is that the slower the yeast works, the tastier the bread. Plus, there won’t be that yeasty smell after settling. And besides, it’s easier to work with chilled dough, sculpt and roll it out.

3. The cheese is grated on a coarse grater.

4. Roll out the ball of dough into an oval shape, lay out the cheese and pinch it like a pie, press down a little and pull out the ears, forming a boat.

Turn over to the other side. Using a knife, we make a longitudinal cut, turn it outward, roll it into a rib, and form the sides of the boat.

5. Transfer to a baking sheet, on parchment, and place in a preheated oven at 180 - 200 degrees, for 10 -15 minutes. Bake until browned.

Then take it out, break the egg into the inside of the boat, and put it back in the oven for 5 minutes until the egg is fried. When the khachapuri is ready, add a piece of butter.

Tip: Adjarian khachapuri is eaten like this: tear off a piece of dough (ear), mix the egg with butter, dip the dough into the egg and eat.

Quick Recipes

There are khachapuri recipes that require a minimum of time. Let's look at some of them below.

Kefir

Nutritional value per 100 g:

• BZHU – 11.5 g/15.6/21.8;
• kilocalories – 270.8.

To prepare 7-8 servings of cheese cakes with kefir, you will need several ingredients:

• 4 cups flour;
• two eggs;
• 500 ml kefir;
• a teaspoon each of baking soda and salt;
• 200 g semi-hard cheese;
• ½ kg suluguni.

Manufacturing:

1. First of all, you need to knead the dough: mix kefir with soda, salt, granulated sugar and egg. Mix the ingredients.
2. Sift the flour and add in small portions to the kefir liquid. To stir thoroughly.
3. Cover the kneaded dough with cling film or a towel and place in the refrigerator for 50 minutes.
4. Grate all the prepared cheese.
5. Divide the finished mass into four parts. Roll out pancakes (5 mm thick).
6. Place filling in the center of each circle. Connect the edges in .
7. Roll out the product again.
8. Brush the surface of the product with beaten egg.
9. Preheat the oven to two hundred degrees. Grease the baking sheet and place the workpiece. Each tortilla should be sprinkled with grated cheese on top.
10. Bake for half an hour until golden brown.

The finished dish can be served to the table.

Video recipe:

Georgian recipe

Ingredients: 380-420 g high-grade flour, large egg, 40 g butter, 1 small. spoon of baking powder, 270 ml of kefir.

Khachapuri dough loves warm, draft-free places.

1. Cold kefir is poured into a bowl, into which you need to beat a raw egg.
2. Baking powder is also added here. It can be replaced with regular baking soda.
3. Melted butter in the microwave is poured into the base for the adze.
4. Next, add sifted flour in small portions. After each new addition, the ingredients are mixed well.
5. When the dough stops sticking to your hands, you can cover it with a napkin and leave for 20 minutes.

This Georgian khachapuri dough recipe can be slightly modified by using margarine instead of butter or various spices. Cheese is great as a filling for baked goods.