Khachapuri in a frying pan - 7 quick recipes

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Prepared by: Oksana Ch.

09/29/2019 Cooking time: 25 min

Khachapuri with cheese is a traditional dish of Georgian cuisine. This recipe is a lifesaver when you can’t fuss with dough, but want to treat yourself to this delicious cheese pastry.

Quick khachapuri with cheese in a frying pan

Ingredients: 0.7 cups of low-fat sour cream and thick kefir, 130 g of butter, 300-320 g of high-grade flour, ½ teaspoon of baking soda and fine salt, 230 g of hard cheese and 90 g of feta cheese.

Khachapuri with cheese was, is and will be the most favorite delicacy of millions of people.

1. Kefir is combined with sour cream. A couple of large spoons of the latter are left for the filling. All dry ingredients, except flour, are immediately poured here.
2. Melted butter (110 g) is poured in.
3. Flour is gradually added through a sieve.
4. As a result, the dough should be very soft and tender. The oil in the composition will prevent it from sticking to your fingers.
5. For the filling, combine two types of crushed cheese, the remaining butter and sour cream. You can salt the mass.
6. The dough is divided into 4 parts, each of which is rolled out and filled with filling. The flatbread is collected from the edges to the middle and pinched. In this case, you need to expel the air from inside.
7. Next, the cake is carefully flattened by hand. The main thing is not to tear it.

All that remains is to fry the khachapuri with cheese in a frying pan without adding oil until golden brown.

Description of preparation:

Incredibly delicious cheese flatbreads, tender and satisfying.
They are an ideal substitute for bread and go well with any first or second course. To prepare khachapuri for the lazy in a frying pan with cheese, it will take literally 15-20 minutes, so if you want a quick and tasty snack, take note of the recipe. From the specified amount of ingredients, two medium cakes are obtained. Purpose: For an afternoon snack / Inexpensive / Quickly Main ingredient: Dairy products / Cheese / Dough / Yeast-free dough Dish: Baking / Khachapuri Geography of cuisine: Georgian / Caucasian

A simple version of pita bread

Ingredients: 3 sheets of lavash, 160 g each of hard and Adyghe cheese, 2 large eggs, a full glass of full-fat kefir, 2 large pinches of salt.

1. Kefir is lightly beaten with salt and eggs.
2. Two circles are cut out of pita bread according to the size of the mold. Its trimmings are randomly torn into pieces and immersed in the egg mixture.
3. The whole sheet is placed in the mold. Its edges are trimmed.
4. Grated cheese is poured on top and one of the cut out circles is placed.
5. Again there is grated cheese and small cubes of the Adyghe variety.
6. Next, pieces of pita bread soaked in the egg mixture are distributed. And again there are two types of cheese.
7. The base is covered with a second round piece, filled with the remaining egg mixture and sprinkled with grated cheese.

Prepare khachapuri from lavash for about half an hour in a well-heated oven until golden brown.

Khachapuri with kefir

Ingredients: large egg, 620 g of cheese and the same amount of flour (the latter may require a little more during the kneading process), half a liter of kefir, small. a spoonful of granulated sugar, soda and coarse salt, 2 large spoons of vegetable oil and a pack of butter.

Khachapuri can feed the whole family and guests.

1. The flour is poured with kefir, into which all remaining bulk components are pre-dissolved.
2. Egg and vegetable oil are also added here.
3. The cheese is coarsely grated and mixed with softened butter (butter). This will be the filling for the baked goods.
4. The flour base is divided into several portions, each of which is rolled out thinly and filled with cheese mass. The edges rise from the top and are fastened in the middle. Next, the workpieces are carefully flattened. The dough should not tear during the process.

Khachapuri is baked with kefir in a dry frying pan under a lid until golden brown.

Khachapuri dough

The dough for khachapuri, as Pokhlebkin writes, is of a special kind, which “... formally could be called a rich unleavened dough, but it is most often intermediate between yeast and yeast-free dough, since for real khachapuri an acidic medium such as matsoni is introduced into the dough, and sometimes an additional baking powder is added to it - soda. A loose dough is kneaded. As a result, it turns out to be especially tender. In addition to matsoni or milk (sour cream, yogurt), the khachapuri dough also includes eggs, the proportion of which, like milk, is precisely determined. On the contrary, the amount of flour, as a rule, is not determined; it is taken as much as is required for a certain amount of milk and eggs to knead a soft dough that lags behind the hands...” Based on this information, we begin to prepare the dough for khachapuri.

Sift about 1 cup of flour into a bowl to enrich the flour with oxygen.

Make a hole in the middle of the mound of flour, pour one glass of matsoni into the hole (well, in our case, regular kefir),

Break two eggs into our future khachapuri dough and add about a quarter teaspoon of salt,

Then we knead the eggs, matsoni (kefir) and flour into a loose dough for khachapuri, which should not stick to your hands; accordingly, you need to add just enough flour so that the dough for khachapuri turns out to be the specified consistency...

We form a ball from the khachapuri dough, and...

We leave the dough to rest under the lid (or simply wrap it in a plastic bag) for 20-25 minutes, and while it rests, we begin to prepare the filling for khachapuri based on our Adyghe cheese (or, if you are lucky, you can use the following for the filling “correct” cheeses - Imeretian, Chanakh, Kobi, feta cheese)

With cottage cheese

Ingredients: a cut glass of milk of any fat content, the same amount of high-grade flour, 320 g of coarse-grained cottage cheese, table salt, a large egg, 40 g of butter.

1. The chicken egg is beaten well.
2. Milk is poured into the resulting mass. The beating is repeated.
3. All that remains is to add the flour, previously sifted several times. After this, the beating is repeated again. Add salt to taste.
4. The dough is used to form a filling with a flatbread of salted coarse-grained cottage cheese.

Khachapuri is fried in a frying pan greased with butter or ghee.

Product formation process

After the dough has rested under a towel, it is divided into 4 equal parts. Subsequently, they are formed into small flat cakes, in the center of which the previously prepared filling is placed in a heap. By the way, there should be a lot of it (about the same amount as the dough 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 carefully 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 lightly rolled out with a rolling pin, and then heat treatment begins.

Lazy khachapuri with cheese - quick and tasty

Ingredients: 120 g thick sour cream, a pinch of salt, 2 large eggs, 4 tbsp. spoons of high-grade flour, 230-250 g of semi-hard or hard cheese, 0.3 teaspoons of baking powder, a mixture of peppers, a variety of fresh herbs.

Lazy khachapuri is perfect for breakfast.

1. The cheese is coarsely grated and combined with sour cream. If the latter is not at hand, it can be replaced with full-fat kefir (70 ml).
2. Raw eggs are also driven in here, salt to taste, a mixture of peppers, and finely chopped herbs are added.
3. All that remains is to add the sifted flour and baking powder.
4. After thorough mixing, the mass is laid out in an oiled frying pan. When the cake is fried on one side, you need to turn it over to the other.

All that remains is to cut the lazy khachapuri with cheese into portions and serve hot.

With minced meat

Ingredients: 380 g high-grade flour, 5 large spoons of clean water, 320 g of any minced meat, fresh garlic to taste, 2 large eggs, ½ teaspoon of coarse salt, 120 g of butter, 3 onions, 2-3 teaspoons of sugar sand, 110 ml of fat milk, 3 large spoons of refined oil, 9 g of instant yeast, 1 large spoon of dry adjika.

1. All dry ingredients are sifted into a bowl (except adjika). Grated butter (90 g) is added to them and ground with the bulk mixture into fine crumbs.
2. Raw eggs are driven in here one by one.
3. Cold milk is poured into the rest of the products in a thin stream. At the end, refined oil is combined.
4. The mixture is well kneaded and kept away from drafts for half an hour under a towel.
5. For the filling, mix minced meat and chopped onion with garlic. Dry adjika and salt to taste are also poured here. Add cold water and the remaining grated butter. The minced meat is mixed well.

Flatbreads are formed from ready-made dough with meat filling. They are lightly rolled out and fried in a frying pan, greased with oil on both sides until the filling is ready.

Delicious recipe: cheese cakes with kefir in a frying pan

Quick khachapuri in 10 minutes with sour cream

Ingredients: 410 g of Adyghe cheese, 265 g of high-grade flour, a large egg, a pinch of salt, 70 g of butter and 40 ml of sunflower oil, a glass of medium-fat sour cream.

This is the perfect dish when you don't have much time, but you need to cook a lot and it's delicious!

1. Flour is combined with protein, vegetable oil and salt.
2. After mixing, sour cream is added to the mixture.
3. The dough is kneaded by hand, wrapped in film and left for half an hour.
4. The cheese is coarsely grated, combined with the yolk and butter.
5. All that remains is to form the dough into flat cakes with the filling from the previous step.

Khachapuri is fried in a frying pan without oil on both sides.

Cooking khachapuri

We divide the previously kneaded and rested dough for khachapuri into four parts as shown in the recipe photo,

Add a little flour to the table, and cut each quarter in half again,

We roll out each eighth of dough into layers, approximately 1.5-2 mm thick (I recommend preparing 2 layers of dough at a time (exactly as much as is needed to prepare one khachapuri), otherwise you will be tortured by hanging 8 layers of rolled dough around the kitchen!).

We take a cast iron (ideally, of course, you can use any) frying pan, grease it with butter, cover it with one rolled out layer of dough, on top of which we spread our cheese filling for khachapuri, in a layer of about 0.5 cm (a little thicker is possible),

Next, you need to put the same second layer of rolled dough on top of the cheese (which needs to be rolled out so that it has a smaller diameter) and pinch the edges of the khachapuri tightly.

Heat the stove to medium temperature, place our cast iron frying pan with khachapuri on it, close the frying pan on top with a lid (plate) and bake the khachapuri for about 10 minutes over moderate heat,

…. until one side is baked, i.e. browned. After baking one side of the khachapuri, it is turned over to the other side, greased on top with a pre-prepared mixture of melted butter and the remaining egg, after which it is necessary to continue baking the khachapuri but without a lid. We perform a similar procedure three more times, since in total we should get 4 khachapuri from the indicated products. As you already understood, there is a small discrepancy in the described method of preparing khachapuri. We are talking about the method of preparing (sculpting) khachapuri numbered 2, 3 and 4. The fact is that they will no longer be able to be formed in a frying pan, since then it would have to be allowed to cool after baking each previous khachapuri, so I really cut the uterus! The rest of the khachapuri are molded (correctly) separately on the table, and then placed in a frying pan, seam side down, and thus baked... the first copies will of course differ in diameter from the frying pan, but from my own experience I know that the penultimate and last khachapuri has every chance of turning out just like necessary!

Freshly cooked khachapuri is laid out on a flat surface (ideally a wooden one, but I just used a flat dish), brushed with oil and immediately served hot! Bon appetit everyone and good luck in preparing the khachapuri with cheese recipe described above.