Khachapuri is a fragrant flatbread with cheese, originally from Georgian cuisine.
Quick khachapuri in a frying pan is perfect for breakfast.
They are easy and quick to prepare, and they are eaten even faster.
Quick khachapuri in a frying pan - basic cooking principles
Of course, these are not exactly the same khachapuri that are cooked in special ovens, but believe me, the taste of the dish is in no way inferior to the original. Delicious, crispy dough combined with a delicate filling will not leave anyone indifferent.
Flatbreads are baked from unleavened or yeast dough. Quick khachapuri is prepared in two ways. Knead soft dough based on fermented milk products. Then they divide it into several parts. Roll each one out lightly and place the filling in the middle. The edges of the dough are gathered towards the center and rolled out along the diameter of the pan. Fry on both sides until golden brown. The finished khachapuri is stacked. You can grease each one with butter. When there is absolutely no time, khachapuri is prepared using the second method. To do this, the filling is added directly to the dough and baked. Instead of dough, you can use thin pita bread.
The filling is prepared from various cheese products. This could be feta cheese, cottage cheese or different types of cheese. Herbs, butter, herbs and sour cream are added to the filling.
Khachapuri is served with drinks or instead of bread.
Khachapuri with kefir - general principles of preparation
Any cheese will fit into the filling: Suluguni, Adyghe, tofu, any semi-hard cheese (for example, Gouda, Kostroma, Dutch). It’s very tasty to mix several varieties and add cottage cheese.
If you experiment with other ingredients, for example, adding greens, sausage, potatoes, you will no longer get khachapuri, but unleavened or yeast flatbreads. But why not?
The dough for khachapuri made with kefir is soft, elastic and does not require a large number of ingredients. Flour, eggs - that’s, in fact, the whole set. The formed cakes can be fried in a frying pan or baked in the oven.
Recipe 1. Quick khachapuri in a frying pan with cheese
Ingredients
- kitchen salt;
- flour – 100 g;
- fresh herbs;
- two eggs;
- slaked soda;
- sour cream – 150 g;
- cheese – 200 g.
Cooking method
1. Three on a fine grater. Rinse the greens, dry them and finely chop them.
2. Add eggs and slaked soda to the cheese. Mix.
3. Now add flour to the cheese mixture and add sour cream. Mix the dough thoroughly. Add chopped herbs, salt and mix again.
4. Grease the frying pan with oil and heat it well. We spread the dough, evenly distributing it over the bottom in the form of a flat cake. Fry until golden brown on both sides.
Recipe 2. Khachapuri with kefir in a frying pan
Ingredients
- 80 g butter;
- baking soda;
- 600 g mozzarella;
- salt;
- two eggs;
- flour – 100 g;
- half a liter of kefir.
Cooking method
1. All products for the dough should be at room temperature, so remove the kefir and egg from the refrigerator in advance. Pour the kefir into a bowl and beat the egg into it. Add slaked soda and salt. Add flour little by little and knead the dough until it stops sticking to your hands. Leave for half an hour, covered with a damp towel.
2. Grind the mozzarella, transfer it to a deep plate and add an egg to it. Mix.
3. Divide the dough into six equal parts. Roll each into a flat cake. Place a couple of spoons of filling in the middle. We gather the edges of the dough towards the center in the form of a bag. Then lightly roll it into a flat cake, no more than eight millimeters thick.
4. Heat the oil in a frying pan with a thick bottom and lay out the khachapuri. Fry on both sides, three minutes on each. Place the flatbreads in a stack, brushing with butter.
Khachapuri with cheese in a frying pan - a delicious and quick recipe using kefir
- Flour - 300 grams
- Kefir - 250 ml.
- Sugar - 1 tbsp. spoon
- Salt - 1 teaspoon
- Soda - 1/2 teaspoon
- Cheese cheese – 250 grams
- Mozzarella – 250 grams
- Dill - about 50 grams
50 grams of butter for greasing flatbreads with cheese
Preparation:
1. I pour kefir into a bowl, add salt, sugar and soda. I mix everything until the soda dissolves.
2. Gradually add flour and mix the dough.
3. Sprinkle the table with flour and knead the dough on the table. I transfer the finished dough into a bowl and let it “rest” for 10 minutes.
4. Meanwhile, prepare the filling. For this I use feta cheese and mozzarella. I rub two types of cheese on a coarse grater, add finely chopped dill to the filling and mix.
5. This amount of dough makes 4 flatbreads. I divide the dough into 4 parts.
6. I often roll each one into a thin cake. Place 100 grams of filling in the center, seal the flatbread with cheese and roll out to the diameter of your frying pan.
You can watch everything in the video clip, in which I show and tell you in detail how to cook khachapuri with cheese in a frying pan, and share a quick recipe using kefir.
7. Fry the flatbreads on both sides for 2-3 minutes. I grease each side with butter.
It is better to serve the flatbreads warm or hot.
Recipe 3. Khachapuri in a frying pan with cottage cheese and kefir
Ingredients
- ghee;
- flour - kilogram;
- salt;
- eggs - two pcs.;
- feta cheese – 150 g;
- kefir - a glass;
- cottage cheese – 150 g;
- baking soda.
Cooking method
1. Sift flour into a bowl. Make a hole in the middle and crack two eggs into it. Add salt and mix with a fork, adding flour little by little. At the same time, we try to maintain the deepening. Now pour in kefir, add baking soda and mix with a spoon into a soft but not stiff dough. Cover it with a bowl and leave for half an hour.
2. We take cheese that is not too salty. Grind it on a fine grater and mix it with cottage cheese. Add soft butter. Mix the filling well.
3. Mix the dough. Grease your hands with vegetable oil and pinch off a third of the dough. Sprinkle it with flour, put it on the table and knead it with your hands into a thin cake.
4. Place a third of the curd and cheese filling in the middle. We wrap the edges towards the center, forming a bag. Turn over to the other side and slightly stretch the cake with your hands along the diameter of the pan. We do this very carefully so as not to squeeze out the filling.
5. Place on a heated frying pan, greasing it with melted butter. Fry for about five minutes, then turn over, cover with a lid and cook for the same amount of time until golden brown. Serve khachapuri in a frying pan on kefir with hot drinks.
How to cook “Khachapuri with cheese on kefir”
Prepare the dough. Sift the flour, add salt and sugar.
Add kefir to the flour and mix everything well. The final dough should look something like this.
Let's prepare the filling. Grate the mozzarella into a separate container, crumble the feta into it and add cottage cheese.
We form balls from the cheese mass.
Form the dough into an oblong sausage and cut it into 8 pieces.
Roll out the dough into small circles. Place a cheese ball on one circle and cover with a second similar circle on top.
Roll out into small cakes.
Fry our flatbreads in a preheated frying pan for 3 minutes on each side.
Bon appetit!
Recipe 4. Quick khachapuri in a frying pan with sour cream
Ingredients
- 250 g flour;
- ghee;
- a glass of sour cream;
- baking powder;
- greenery;
- two eggs;
- kitchen salt;
- 300 g hard cheese.
Cooking method
1. Pour sour cream into a deep bowl, add two eggs, lightly salt and whisk everything until smooth.
2. Gradually add flour and baking powder and mix until smooth. The dough should be the consistency of homemade sour cream.
3. Heat a frying pan with a thick bottom and grease it with melted butter. Pour the dough into it. Sprinkle generously with grated cheese. Lightly salt and crush with chopped herbs.
4. Cover the pan with a lid and fry until the cheese melts. Lift the pie with a spatula. If it is browned, you can remove it from the heat.
5. Transfer the finished khachapuri to a flat dish, cut into pieces and serve with drinks or instead of bread.
Recipe 5. Quick khachapuri in a frying pan from lavash with cheese
Ingredients
- five sheets of thin pita bread;
- butter;
- 400 g suluguni cheese;
- two bunches of fresh herbs;
- eggs - two pcs.
Cooking method
1. Finely three suluguni. We sort the greens, wash them, dry them slightly and finely chop them.
2. Combine cheese with herbs. Add ghee and mix.
3. Unroll the pita bread. Place the cheese filling in the middle and wrap it like an envelope.
4. Beat eggs with melted butter. Dip the envelopes into the egg mixture and fry until golden brown on both sides.
Recipe 6. Khachapuri in a frying pan on kefir with minced meat
Ingredients
- 300 g cheese;
- four glasses of flour;
- two potatoes;
- one and a half glasses of kefir;
- four onions;
- 80 ml vegetable oil;
- half a kilogram of minced meat;
- sea salt.
Cooking method
1. Sift the flour into a bowl. Make a depression in the middle and pour kefir into it. Salt and knead into a soft dough. Cover it with a damp cloth and leave to rest for ten minutes. Then divide the dough into 12 equal parts. Roll into balls, cover and reserve.
2. Peel the onions and potatoes and chop them coarsely. We pass the vegetables through a meat grinder and add them to the minced meat. Stir and fry, adding salt and seasoning.
3. Place on a plate, cool and divide into six approximately equal parts.
4. Three cheeses and arrange them into six identical piles.
5. Roll each ball into a flat cake, two millimeters thick. Place the minced meat in the middle and sprinkle with grated cheese. Roll out another flatbread and cover the filling with it. Pinch the edges tightly.
6. Fry the khachapuri in a hot frying pan on both sides until golden brown. Place the finished flatbreads in a stack, brushing each with melted butter.
Recipe 7. Khachapuri in a frying pan on kefir with herbs
Ingredients
- 80 ml vegetable oil;
- flour - three glasses;
- eggs - three pcs.;
- 70 g margarine;
- soft cheese – 200 g;
- a glass of kefir;
- baking soda;
- 150 g dill and parsley;
- kitchen salt.
Cooking method
1. Separate the yolks from the whites. Melt the margarine. Dissolve salt in kefir and add melted margarine. Beat the whites and carefully fold into the kefir mixture. Mix flour and soda. Gradually add it to kefir and knead into a soft dough. It shouldn't be too steep! Place the dough in a bag and leave for half an hour.
2. Grate the cheese on a medium grater. Wash the greens, dry and chop. Combine cheese with herbs and yolks. Stir.
3. Divide the dough into equal pieces. Roll out a thin cake the size of the bottom of the pan. Place the cheese and herb filling on it. Cover with the second tortilla and seal the edges tightly.
4. Heat a thick-bottomed frying pan, grease it with oil and place the khachapuri on it. Fry for about six minutes, then turn over, cover and fry for another three minutes over medium heat.
Khachapuri in a frying pan
First of all, you need to knead a moderately stiff and elastic dough. To do this, first sift 2 cups of wheat flour. This must be done to enrich the product with oxygen, which will make the dough fluffy.
Add 0.5 tsp to the prepared flour. salt and the same amount of baking soda. Mix well and pour 200 ml of fresh kefir into a bowl. It can be successfully replaced with unsweetened natural yogurt without additives. Gently mix with a spatula, and then knead the dough with your hands on a table or cutting board sprinkled with a small amount of flour.
Khachapuri. Illustration from the site https://www.chefmarket.ru
Wrap the finished dough in cling film and place in the refrigerator for 0.5 hours.
At this time you can prepare the filling. For this dish, it is important to choose the right cheese. Experts recommend using suluguni and feta, taken in equal quantities (200 g each). But you can use any other hard cheese. Fans of original dishes can use feta cheese.
The product must be grated on a coarse grater. To make the filling more juicy, it is advisable to add 100 g of cottage cheese, previously rubbed through a sieve. Some housewives recommend beating this fermented milk product in a blender to make it fluffier.
If desired, you can add salt and pepper to the filling, add finely chopped dill and parsley. You need to roll small balls from the cheese mass.
The dough must be removed from the refrigerator, cut into small pieces and each rolled into a flat cake. They should not be too thick, otherwise the taste of the dough in the finished dish will overwhelm the taste of the filling.
The cheese ball should be placed between two flat cakes and the edges should be carefully sealed so that the mass cannot fall out during frying.
Ready-made khachapuri should be slightly rolled out with a rolling pin to make them flatter.
Pour a sufficient amount of vegetable oil into a hot frying pan. It is better to use refined so that the finished product does not have any foreign odor.
Place the semi-finished products in a frying pan and fry on each side until golden brown and crispy. On average, each will take 8-10 minutes to prepare.
To get rid of excess oil, you need to place the still hot khachapuri on a paper napkin or towel and wait until the fat is absorbed.
This dish can be served either hot or cold.
The specified amount of ingredients should yield 8 servings of khachapuri.
Recipe 8. Khachapuri in a frying pan on kefir with potatoes and cheese
Ingredients
- flour – 300 g;
- salt;
- sunflower oil – 30 ml;
- kefir - a glass;
- baking soda;
- 150 g suluguni;
- egg;
- three large potatoes;
- 200 g of Adyghe cheese;
- freshly ground pepper;
- a piece of butter.
Cooking method
1. Peel the potatoes and boil them until soft. Drain the water and leave the vegetable to cool.
2. Sift flour in a heap and mix it with soda and salt. Make a depression in the middle and pour kefir and sunflower oil into it. Knead a very soft dough and leave for half an hour, covered with a towel.
3. Finely grate both types of cheese. Mash boiled potatoes and combine with cheese. Add salt, add egg, pepper and mix well.
4. Roll out the dough into a thick rope and cut into large pieces. Roll one at a time into a thin cake. Place a couple of spoons of filling in the middle. Gather the edges towards the center and pinch. Roll out with a rolling pin, without pressing the cake along the diameter of the pan.
5. Fry the khachapuri, covered, for three minutes on each side over medium heat. Place the khachapuri in a stack, brushing each with melted butter.
Another recipe for khachapuri with kefir
You can use almost any cheese for it: Adyghe, Suluguni, feta cheese, homemade cottage cheese, hard varieties, and so on.
- Flour - 2.5 cups
- Kefir - one glass
- Salt and sugar - 1 teaspoon each
- Baking soda - half a teaspoon
- Sunflower oil - one tablespoon
Butter - in the amount necessary to grease ready-made baked goods!
- Suluguni (any other type - 280 grams)
- Chicken egg
- Garlic clove, greens
The cooking process
1. Mix flour with soda.
2. Egg, kefir, salt, sugar and sunflower oil are mixed thoroughly.
3. This mixture is mixed with the one obtained as a result of the manipulations in step 1. The dough is prepared.
4. All products necessary to form the filling are combined.
5. Form the cakes, pulling up the edges, add the filling, connect the edges and flatten them a little. Bake in a frying pan until golden brown. Have a nice day!
If you want to try delicious real khachapuri, then go to Georgia, or order it in a restaurant. Well, at least cook it at home. But, do not buy it in stores where this masterpiece is sold in the form of baked goods. It has almost nothing in common with real khachapuri.
Different recipes involve cooking in a frying pan, on a grill, and even on a skewer. You can improvise by greasing the finished product with oil, sprinkling with herbs, brushing with egg yolk, and so on.
Everything is in your hands and the matter is limited, by and large, only by your imagination. And don’t forget to try penovani, kubdari, lobiani with beans, acharuli and meghruli. Have a nice and useful time!
The region of origin of khachapuri can be determined by test
Yes, that's exactly it! The thing is that in the east of the country they mainly use wheat flour, but in the west, for example, they use corn flour.
But, in principle, to create this amazing and, without exaggeration, incredible dish, any flour from any cereal and more will do.
Also, the place of origin of a particular species can be determined by its name and shape. Actually, dishes with different names are prepared using different methods.
Racha and Svaneti are regions of the country with which certain religious beliefs of the local population are associated. They have a close relationship with the sun. Therefore, khachapuri, the recipes of which originated here, is almost absolutely even in shape.
Some chefs, including Georgian ones, claim that true khachapuri has an almost ideally equal (same) ratio of cheese to dough.
Others, in turn, insist that the first should be twice as much. Which one of them is right after all? At first glance, you might think it's the latter. After all, most classic recipes (don’t forget that they differ in different regions of the country, and even in different localities) are based on proportions of approximately 1/2 (dough and cheese, respectively).
However, many classic recipes also have one-to-one proportions. And they are also historically approved. This means that in this dispute, as in many others, there are no winners: both are right.
Varieties of khachapuri
Imeruli. We can say that this dish is not very popular in its homeland - in Georgia. But in the CIS countries, including the former ones, for some reason, on the contrary, it is the most in demand.
Perhaps the Georgians did not want to give out their most valuable recipes to foreigners for a long time and kept them secret.
And since they did not really cherish the imeruli, they decided to share it with the world in order to certain popularize their country and their national cuisine. There are different hypotheses, but none of them have been fully confirmed.
To properly bake a dish using this method, you will need a special clay dish - a “ketsi” frying pan. But if you don’t have it, it doesn’t matter, use a regular one. Moreover, you are unlikely to find a traditional Georgian stove.
