A very popular Georgian dish that everyone has tried is khachapuri. This is a kind of cheese-filled flatbread that Georgians use instead of bread.

In Georgia, every housewife has her own secrets of cooking this dish. Therefore, at present there are a huge number of interpretations of the preparation of khachapuri using various tests and different fillings. We offer you the best of them.

Khachapuri with lavash cheese

This recipe is considered the easiest, since the dough does not need to be cooked. For a meal for you you will need:

  • pita;
  • 250 gr. Suluguni cheese;
  • 250 gr. kefir;
  • 250 gr. cottage cheese;
  • 2 eggs;
  • butter.

Cooking khachapuri with cheese

  1. First you need to beat kefir with eggs. Grate the cheese and mix it with cottage cheese, salting this mixture to taste. Lavash must be laid out on a baking sheet, greased with oil, so that one part remains free.
  2. The remaining pita bread is divided into pieces, which are dipped in kefir mixture. Some of these pieces are placed on top of the pita bread laid out on a baking sheet and sprinkled on top with part of the cheese mixture. This procedure is repeated three times and after the edges of the lavash are folded up and covered with the free part of the lavash.
  3. All this is coated with the remaining kefir-egg mixture and put in the oven for 30 minutes.

Megrelian khachapuriwith cheese

To prepare this type you will need:

  • 350 gr. suluguni;
  • 1 egg;
  • 300 gr. flour;
  • dry yeast;
  • margarine.

Cooking khachapuri with cheese

  1. First, let's prepare the dough. To do this, take 200 ml. water and add salt and sugar, then we introduce yeast, flour and kneading add margarine. The resulting mixture is left for about an hour, maybe a little more.
  2. While the dough is rising, grate the cheese. After the dough has reached, roll it out and stuff it.
  3. We collect the edges, pinch in the center, grease with yolk and place on a baking sheet. The yolk is able to give not only a very tasty, but also an aesthetic crust. Sprinkle with the rest of the cheese and put in the oven for twenty minutes.

Puff Khachapuriwith cheese

Puff pastry and cheese is very delicious combination,. To please loved ones, with such a dish you need to take the following ingredients:

  • 500 gr. puff pastry;
  • 500 gr. brynza or suluguni cheese;
  • one egg.

Cooking khachapuri with cheese

  1. To prepare, roll out the dough into cakes of 3-5 mm. In each we put the grated cheese, mixed before with the egg. Roll up and bake until golden brown.
  2. Before serving the dish on the table, it is necessary to grease the cakes with a small amount of butter.
  3. Here you can experiment by adding ham with cheese.

Khachapuri with Adjarian cheese

Adjarian khachapuri is a special kind of this dish. Firstly, they differ in shape, and secondly, they have original taste and unusual way eating.

Required Ingredients:

  • dry yeast;
  • flour;
  • 300 gr. suluguni, feta cheese or Adyghe cheese;
  • butter;
  • vegetable oil;
  • egg.

Cooking khachapuri with cheese

  1. First, knead the dough. In 150-200 ml. water, add yeast and leave for 15 minutes, mixing thoroughly before that. Then we introduce 0.5 kg of flour.
  2. It is very important that the dough has the right consistency so that it can be easily influenced. If the dough turned out to be too liquid, then it is worth adding flour, if on the contrary, then it is worth diluting the resulting mixture with water.
  3. After that, add 1 tbsp. l. vegetable oil and put in a warm place. On average, the time of raising such a test is one to two hours.
  4. For the filling, rub the cheese with butter and mix thoroughly.
  5. After the dough is ready, the fun begins. We roll out circles of medium size from it and add the filling to each. Then we twist each side like a roll and connect it, leaving the center free, so that it looks like a boat. We put more fillings in the center and grease the edges with egg yolk.
  6. Cooking time is 15 minutes. It is necessary not to miss the moment when the center stuffed with cheese starts to boil and carefully drive 1 egg into it.
  7. When the protein seizes and becomes white color this is a signal that khachapuri can be served at the table.

How to eat khachapuri with cheese

It is very interesting that you need to eat such khachapuri correctly, breaking off the edges and dipping into the filling in the center.

Whatever khachapuri recipe you choose, you will get wonderful pastries that can be used as an independent dish or as an addition to the main menu.

Khachapuri with cheese - video recipe

Khachapuri is a traditional dish caucasian cuisine from a delicious dough with a delicate cheese filling. You can endlessly argue about the origin of hearty cakes and filling options. Prepare khachapuri according to the proposed recipe and make your own opinion: what should be the filling and what baking method is better to choose.

Kitchen: Caucasian.

Ingredients for 8-10 khachapuri

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

For filling:

  • fat homemade cottage cheese (not wet) - 400 g
  • suluguni cheese go Adyghe (ideally - Imeretian) - 200 g
  • large chicken egg - 1 pc.

Cooking khachapuri

  1. Dissolve dry yeast in warm milk along with sugar. Leave for 10 minutes to form a "cap".

  2. Prepare the dough: pour flour into the mixture with yeast in small portions, add warm water, at the end of the kneading, pour in the oil and knead the dough. The result should be tender dough, which is about to spread.
  3. Shape the dough into a bun or similar.

  4. And put the dough under a cotton napkin in a warm place. Knead the risen dough after 30-40 minutes. It is advisable to repeat the oxygen saturation procedure 2-3 times.

  5. While the dough is coming up, prepare the filling: mix cottage cheese with crumbled suluguni or Adyghe cheese, break an egg.

  6. Mix everything thoroughly. If there is not enough salt, add salt.
  7. The dough has risen. We form khachapuri: divide all the dough into equal pieces the size of a fist. Knead each piece of dough with your hands to the size of a small saucer/dessert plate. The middle should be thicker. than the edges.

  8. Put about a tablespoon of the filling in the middle of the cake.
  9. Gather the edges of the cake over the filling and form a bag, inside of which there will be a cheese filling.

  10. Turn the stuffing bag upside down. Gently flatten the bag with your hands, then very gently roll it out with a rolling pin.

  11. The cake with cheese inside should turn out relatively thin. Top in the middle of khachapuri make a small hole for air to escape when baking in the oven.
  12. Line a baking sheet with baking paper. Lay the khachapuri seam side down. Bake in preheated oven until golden brown, no more than 10 minutes. Temperature regime - 220 degrees Celsius. Do not turn!
  13. After baking, put khachapuri with cheese and cottage cheese on a wooden surface or paper. Grease each cake generously with butter. Serve khachapuri with fresh vegetables and greenery.

  14. Tips and secrets:
    • To prevent the dough from sticking, grease your hands with vegetable oil.
    • You can add any grated cheese to the curd cheese filling.
    • The filling for tortillas may consist of other ingredients: from cottage cheese with raisins to fried mushrooms.
    • Khachapuri can be baked both in a hot frying pan without oil, and in butter. Try to cook

Khachapuri Recipes

khachapuri with cheese recipe with photo

1 hour

325 kcal

5 /5 (1 )

Today you will learn how to easily cook khachapuri with cheese and herbs, which we will cook from yeast dough. If you love khachapuri, but want some variety in this dish, then these recipes will help to give originality to such a popular dish.

Khachapuri is a dish that is easy to prepare, and besides, it is insanely delicious. There are many recipes for preparing various types of khachapuri. Today we will cook classic khachapuri with cheese according to a real Georgian recipe.

Khachapuri with cheese and herbs in the oven

Kitchen appliances and utensils

  • rolling pin;
  • whisk;
  • grater;
  • baking sheet;
  • oven;
  • knife and cutting board;
  • kitchen brush for lubrication;
  • plastic bag;

Ingredients

Wheat flour 350 g
Milk 190 ml
Sugar 5 g
Salt 3-4 g
Dry yeast 6-8 g
Vegetable oil 45 ml
Suluguni 250 g
Adyghe cheese 250 g
Chicken eggs 2 pcs.
Greens 1 bunch
Garlic 2 cloves
Water 20 ml
Sunflower oil 15 ml

How to choose the ingredients for the dish

  • As you know, according to tradition, cheese is used for the filling in khachapuri. But not everyone knows what kind of cheese is really the right choice for this.
  • Khachapuri requires the use of hard cheese. Which cheese for cooking khachapuri is better - you decide. But according to tradition, they use either Adyghe cheese or Suluguni. These cheeses perfectly complement the dish and make it truly wonderful.

  • In our today's recipes, I will use both suluguni and Adyghe cheese. When choosing suluguni, pay attention to the label. It should indicate the date of manufacture and packaging. Store-bought suluguni cheese can differ significantly from that which can be found on the market. Firstly, such cheese contains less fat and is most often white. But the market is also yellow. It depends on the fat content.
  • Remember one simple truth - suluguni refers to brine cheese varieties, and there are no holes on it, which are characteristic of many types of cheese. The structure of a real and correct suluguni is necessarily layered.
  • By its consistency, suluguni is elastic. And when pressed, the cheese should not release a lot of moisture, but it should not be too dry either.
  • Greens for khachapuri fit almost any, but I recommend using either dill or cilantro in cooking.

Cooking sequence

Cooking the dough


Cooking stuffing


Assembly and baking


Cooking recipe video

I recommend you watch this video. It visually demonstrates the cooking process. delicious dough on khachapuri, the recipe of which is very original. In addition, you will see the whole process of cooking khachapuri from start to finish and get a large amount of useful tips for cooking. This video recipe for khachapuri with cheese will allow you to cook such a dish not only faster, but also much tastier!

Recipe: Khachapuri with cheese in the OVEN from YEAST DOUGH from kylinarik.ru

Recipe: Khachapuri with cheese in the OVEN from YEAST dough - delicious pastries with cheese (suluguni and Adyghe cheese).
Khachapuri is a Georgian cheese pie. There are many recipes for khachapuri: Khachapuri with puff pastry cheese, khachapuri with cottage cheese, Adjarian khachapuri with egg, Megrelian khachapuri, Imeretian khachapuri…

Ingredients for cooking Khachapuri with cheese in the oven from yeast dough http://goo.gl/TymrgP

Baking with cheese in the oven and other simple cooking recipes with photo, on the Kulinarik.ru website http://kylinarik.ru

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Other interesting recipes:

Cottage cheese casserole, recipe https://clck.ru/9cYFj
Cottage cheese cookies, recipe https://clck.ru/9cYHg
Cheesecakes with cottage cheese recipe https://clck.ru/9cYHo
Socks with cottage cheese, recipe https://clck.ru/9cYFm
Khachapuri with cheese, yeast dough recipe https://clck.ru/9cYFo
Khachapuri with cheese Puff pastry recipe https://clck.ru/9cYHu

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Russian recipes...
Cooking! Cooking recipes at home, in the family kitchen, recipe: Khachapuri with cheese in the oven from yeast dough! simple recipes for every day on the Kulinarik.ru website http://kylinarik.ru

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https://youtu.be/eFu5vUkgT3Q

2015-12-03T22:46:04.000Z

What is served with a dish like khachapuri?

In many restaurants there is a whole ceremony of serving khachapuri. For it use a large number of different sauces and additives. And this is quite correct, as it gives the visitor the opportunity to choose the best sauce for khachapuri in his opinion.

When cooking at home, it is not always possible to serve it Georgian dish with lots of sauces. Therefore, I advise you to serve it with sour cream. It is sour cream that is best suited to khachapuri, especially with a filling of greens and cheese. Your family members will be happy!

Basic common truths

  • If you have little time to cook khachapuri, then you can save a lot of valuable time by using a few useful tips.
  • Firstly, when you have cooked the dough and need to let it rest, I recommend placing it in the oven so that it rises faster. Set the oven to 40-45 degrees and watch how the dough grows!
  • Secondly, I recommend that you put away the forks, whisks and take a mixer instead! It is the mixer that will help you save a few minutes that you would have spent at the initial stage of preparing the dough or already during the preparation of the grease.

Possible other cooking and filling options

There are many options for preparing traditional khachapuri, but there are still a few classic ones that came to us straight from Georgia. They were formed over the centuries in different regions of Georgia and therefore differ from each other in many ways.

The peculiarity is that it is prepared in a closed form, using the filling for khachapuri in the form of cheese alone. If you add greens to it, then it will already be completely non-traditional khachapuri.

You also have to try. This dish is based on the very popular fermented milk product- matsoni. In addition, a distinctive feature of this type of khachapuri is that suluguni is used as a filling.
In turn, it is prepared in an open form in the form of a “boat”, in the middle of which one chicken egg is driven in.

If you are already accustomed to standard khachapuri, then it will be new for you, which is in no way inferior to the one made from dough. This is the easiest cooking option and also the fastest.

  • Wheat flour - 1kg
  • Warm water - 0.5 liters
  • Sugar - 1 tablespoon
  • Dry granulated yeast - 1 tablespoon
  • Salt - 1 teaspoon
  • Vegetable oil - 100 ml
  • Eggs - 2 pieces
  • Butter or margarine - 50 g per dough
  • Butter - 100 g for the filling
  • Cheese - 1400 g

Cooking process:

From this amount of ingredients, we will get 4 khachapuri cakes, each will take about 350 g of cheese filling.

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

Let's start with the preparation of yeast dough for khachapuri (you can still often find dough for khachapuri in recipes for sour milk, matsoni or kefir).


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


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

warm up vegetable oil together with margarine or butter, do not make them hot, so as not to kill the yeast. Send to bowl with yeast.


Pour the sifted flour into them and knead the dough. Sometimes I knead the dough for khachapuri in a bread machine, it's more convenient.


Yeast dough in a warm place will come up and ripen for about 1 hour. In volume, it should increase well.

Preparation of cheese filling for khachapuri:


Grate cheese on coarse grater or knead well with your hands. I also rub butter on a grater. Add whites from two eggs to the cheese, butter and salt to taste (if cheese is used in the filling, then salt is not added). To mix everything.

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

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

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


All the dough and filling is divided into 4 equal parts. A ball is formed from each, a 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 cake with the filling and gently knead with a rolling pin or hand so that the cheese filling is evenly distributed inside the thin pie.


Turn the khachapuri seam down and roll out with a rolling pin.

Cooking khachapuri with cheese in the oven

Georgian housewives bake khachapuri in a special stone or clay pan called ketsi. We will bake khachapuri on a baking sheet or a round pan. Transfer the tortilla with cheese filling to a baking sheet or pan, they can be greased with oil or simply sprinkled with flour.

In order for the khachapuri not to rise like a mushroom during baking, we make a pattern on it with a fork so that hot air comes out.


Top the cake should be greased with a mixture of yolks, butter and water.


Bake khachapuri in the oven at a high temperature, 230-250 degrees until a beautiful crust, approximately the cooking time will take 25 minutes.

Cooking khachapuri with cheese in a pan


A frying pan for baking khachapuri should be cast iron or with a thick bottom. They need to be baked over medium heat in a dry frying pan under a lid,


Baking time for khachapuri in a pan will depend on the thickness. Thin tortillas with cheese are baked for about 5 minutes on each side.


grease not with yolks, as for the oven, but with butter already ready-made right on the plate.


Do not regret the oil for khachapuri, as soon as it is absorbed, you can try them.

How to cook khachapuri with cheese in a slow cooker


We turn on the multi-cooker for the “baking” program for 60 minutes, I use the Panasonic multi-cooker to cook khachapuri.

A cake is baked in a slow cooker on each side for 30 minutes.

It is transferred to a tray for steaming or a plate and greased with plenty of butter.

The dish that came with Georgian cuisine are prepared in many countries. You can use different types of dough and toppings, but if you follow all the canons that were adopted by Georgians, it will always turn out delicious. If you put your soul into the cooking process, then the delicacy will delight all gourmets. Cook according to the best, proven khachapuri recipes.

Khachapuri - a simple recipe in the oven

This is the easiest cooking option.

Ingredients:

Dough:

  • vegetable oil - 1 tbsp. a spoon;
  • water - 400 ml;
  • salt;
  • milk - 180 ml;
  • quick dry yeast - 6 g;
  • egg - 1 pc.;
  • flour.

Filling:

  • pork meat - 970 g;
  • cold butter - 110 g;
  • suneli hops - 1 teaspoon;
  • onions - 3 heads;
  • ground red pepper;
  • salt;
  • spices.

Cooking:

  1. Pour the boiled milk over the egg and mix. Pour in oil. Fill with warm water. Mix. Salt.
  2. Pour in the yeast. Stir.
  3. Pour flour, its amount is regulated independently. It is necessary to obtain a plastic soft mass. Do not overdo it with flour, the dough should not be steep.
  4. Cover with a bag, put in a warm place for an hour.
  5. The dough should rise. Divide into parts, roll a ball out of each.
  6. While the dough is infused, take care of the meat by passing it through a meat grinder.
  7. Mix chopped onion with minced meat. Salt. Sprinkle with spices.
  8. Add chopped butter, stir. Leave for half an hour.
  9. Let's get back to the test. From the ball form a cake with a diameter of 15-20 cm, pressing on the edges. Place the filling in the center, pick up the edges in the bag, pressing, make a circle with a rolling pin.
  10. Heat the oven to 240 degrees.
  11. Place on a baking sheet greased with oil.
  12. Bake 10 minutes. Serve hot.

From yeast dough

Khachapuri with cheese are hearty and very tasty. It will take time, but the result will please the whole family.

Ingredients:

  • dry yeast - 2 teaspoons;
  • flour - 440 g;
  • butter for lubrication;
  • water - 140 ml;
  • yolk - 1 pc.;
  • milk - 100 ml;
  • sunflower oil for a baking sheet;
  • hard cheese - 470 g;
  • selected egg - 2 pcs.;
  • butter - 35 g;
  • sugar - 2 teaspoons.

Cooking:

  1. Pour water into milk, heat.
  2. Sprinkle yeast with sugar. Stir. Set aside for a quarter of an hour.
  3. When the mass becomes like a hat, pour in the egg.
  4. Melt the butter, mix with the dough. Sprinkle with flour. Salt.
  5. Knead the dough. If it sticks, add more flour.
  6. Cover with a package. Place in heat.
  7. Cut into four parts, form a bun. Each roll out.
  8. Grate the cheese, pour in the protein. Stir thoroughly, form balls weighing 150 g.
  9. Spread the filling in the center of the cake. Collect with a bag. Flip.
  10. Roll out no more than one centimeter thick.
  11. Grease the baking sheet. Post the blanks.
  12. Make a hole in the center for the filling. This will prevent the dough from rising during cooking.
  13. Lubricate the surface with yolk.
  14. Remove to the oven, which at this point is heated to 200 degrees.
  15. Bake for a quarter of an hour. The surface should turn golden. A little more time may be needed.