Khachapuri is a flatbread with cheese filling inside. Dough for khachapuri can be anything: fresh, yeast, puff. Khachapuri in the oven is a simple, very tasty culinary product. The dough from which khachapuri with cheese is made has a significant impact on the taste finished baking. Khachapuri in the puff pastry oven are fragile, tender, thin. Khachapuri from yeast dough in the oven are airy, but more saturated, satisfying. They also cook khachapuri from pita bread in the oven, khachapuri with cottage cheese in the oven. They also have their own taste, their own "zest". Ready dough You can buy it in the store, but it's better to make it yourself. Agree that a dish prepared with your own hands from start to finish will be much tastier.

Khachapuri recipes in the oven are not so diverse. They all seem very similar, however, each recipe has its own story. But all real khachapuri have one thing in common: they must be with cheese. Khachapuri with cheese in the oven is a classic basic version of the dish, which everyone, at their discretion, has the right to improve and diversify with additives: cottage cheese, herbs, potatoes, etc. For khachapuri, Imeretian cheese is used, but it will turn out no worse with suluguni, feta cheese. Khachapuri with cottage cheese and cheese a good option this product.

Real dough for khachapuri is traditionally kneaded on matsoni, curdled milk in a special way. But outside of Georgia it is difficult to buy it, so it will do spoiled milk, kefir, sour cream. Khachapuri on kefir in the oven is in no way inferior to the classic one, and has its own excellent properties.

Particularly busy housewives have learned how to make the so-called lazy khachapuri in the oven, which are cooked without kneading the dough. The trick is to save time by mixing cheese, cottage cheese and flour at once, and making a quick khachapuri. Believe me, it is also tasty and fragrant.

As you can see, the dough recipe for khachapuri in the oven can vary, you need to choose the one that suits your taste. But you have to choose appearance, since you can arrange khachapuri in different ways. Look carefully at the photos of khachapuri in the oven. Recipes with photos will tell you a lot of interesting and useful things in preparing and serving the dish.

The advice of experienced chefs will also help you:

The consistency of the dough should be soft, it is not necessary to overdo it with flour;

If the cheese you prepared for the filling is too salty, it must first be soaked for several hours. To do this, a large piece of cheese is cut into slices two centimeters thick;

Khachapuri should strive to be thin. The thinner it is, the better;

Finished products need to be lubricated butter;

Khachapuri is cooked in an oven preheated to 180-200 degrees for about 20 minutes. Make sure that the pastry is not too fried, it only needs to be lightly browned;

Instead of classic cheese(Imeretinsky, Suluguni) you can take not very salty cheese;

In the absence of matsoni, you can cook it yourself. To do this, heat 3 liters of milk, add two tablespoons of sour cream or kefir to it, close the lid, insulate and leave to ripen. After two hours, the milk can be transferred to the refrigerator, where to store until the mass thickens.

Khachapuri recipes

How to cook Georgian khachapuri with cheese in the oven from yeast dough. Cooking at home step by step recipe with photo and video instructions!

2 h 30 min

325 kcal

5/5 (2)

Georgian cuisine- this is a completely special world, oscillating on the verge of spicy and spicy, like, in fact, the temperament of real Caucasians. It is impossible not to fall in love with this country, these people and, of course, their wonderful cuisine. So let's try to create a piece of Georgia at home and cook a dish that no meal in the mountain villages of the Caucasus can do without - delicious khachapuri with cheese.

What you need to know before cooking

Kitchen appliances: tandoor or oven.

Ingredients:

Filling for khachapuri with cheese plays an important role, so seriously approach the choice of cheeses. Good for this dish. salty suluguni, juicy feta cheese, a little more insipid Adyghe and others.

The classic Georgian cheese khachapuri filling recipe does not involve the addition of herbs, but how well it goes with cheese filling! So, if you are not an orthodox adherent of Caucasian cuisine, do not give up dill, parsley or cilantro.

Cooking sequence

1. Sift the flour and take 2 tablespoons from the main part in order to subsequently control the consistency of the dough.
   
   
2. Add salt, sugar and dry yeast to the flour and mix it all well.
   
   
3. Pour sunflower oil and milk into this dry mixture and start kneading the dough.
   
   
4. Give the finished dough the shape of a ball, put it in a plastic bag and send it to a warm place for 1 hour.
   
   
5. Soft Adyghe cheese gently mash with a fork, grate the suluguni on a coarse grater, and chop the garlic and herbs.
   
   
6. In Adyghe cheese, enter 1 egg and one protein
7. Add greens, garlic and suluguni to the Adyghe cheese and mix the resulting cheese mass well.
   
   
8. Knead the dough that has reached the condition and divide into two equal parts.
9. Roll each of their parts into a cake - not very thick and not very thin, about a centimeter and a half thick.
   
   
10. Put the filling in the middle of the cake, but do not be stingy - there should be a lot of cheese in real khachapuri.
    
    
11. Wrap the cake and pinch the dough over the filling - you should get such a bag of cheese.
    
    
12. Gently press the middle, evenly distribute the filling inside the cake and roll it out again with a rolling pin.
13. Put the formed cake on a baking sheet greased with vegetable oil, make a few pricks with a fork and leave it to stand in a warm place for 50 minutes - here's another hour of free time for you!
    
    
14. To lubricate khachapuri, stir the yolk, water and vegetable oil.
15. Lubricate the infused cake with this mixture, and then place the khachapuri in an oven preheated to 180 ° C for 30 minutes. That's all!
    
    

video recipe

Do you still have doubts that cooking the main Georgian pie is easy and simple?
You can learn how to cook khachapuri dough with cheese on simple recipe on this wonderful video, the author of which, among other things, will show in between times how to decorate khachapuri with a slight movement of the fork - the main thing is watch to the end!

Secrets of cooking khachapuri:

• The dough for khachapuri should be soft, to the touch, like an earlobe, so constantly control the desired consistency and do not overdo it with flour.
• If you don’t have an oven, don’t rush to get upset: you can bake it, and it won’t contradict the tradition at all, because Tbilisi-style khachapuri is cooked that way.

Actually, khachapuri is a versatile dish. It can serve as an appetizer or main course depending on the serving size. It can be eaten both for breakfast and dinner, and even submit to dining table.
Khachapuri will go well with satsivi chicken or Kharcho soup. Drinking khachapuri, of course, is worth exclusively Georgian wines or, in extreme cases, Borjomi. And most importantly, checkmate to you, refined fans of the knife and fork: they eat real khachapuri only with hands!

Khachapuri is a dish of Caucasian cuisine, which is usually a closed cheese pie. In the literal translation, "khachapuri" means "cheese and bread."

Khachapuri at home

Traditionally, this dish is made from dough and unleavened homemade cheese such as feta cheese, suluguni, Adyghe.

Since the recipe is very simple, each housewife usually adds something of her own to the home-style khachapuri recipe: they add greens, hard cheeses, garlic and even mushrooms.

If we talk about the traditional centuries-old recipe for khachapuri, then for its preparation we need the following products:

Dough

• Warm water - 2 cups;
• flour - 1 kg;
• egg - 1 pc.;
• sugar - 2 tablespoons;
• salt - 1 teaspoon;
• dry yeast 1 sachet.
• vegetable oil - 1/3 cup

Filling

• Adyghe cheese - 1400 gr.
• egg 1 pc.

Khachapuri step by step recipe:

• Let's start with the preparation of yeast dough for khachapuri. Pour slightly warm water into a deep cup, pour sugar and dry yeast into it. Leave them for 15 minutes, during which time they will begin to foam. Then you need to add salt.
• Lightly heat vegetable oil with margarine or butter, send to a bowl with yeast. Pour the sifted flour into them and knead the dough. Yeast dough in a warm place will suit you for about 1 hour. In volume, it should increase well.

• Grate the cheese on a coarse grater or knead well with your hands. Add whites from two eggs to the cheese, butter (you can cut into small pieces or grate) and salt to taste (if cheese is used in the filling, then salt is not added). 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.

• All dough and filling is divided into 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, cover with a second cake and pinch.

• 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.

• So that during baking the top of the khachapuri does not rise with a mushroom and does not tear the cake, we will make punctures on it with a fork over the entire surface 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.

How to cook Georgian khachapuri

In the Georgian version, khachapuri is cooked in a pan. The 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 with a lid. Baking time is about 5 minutes on each side. grease not with yolks, as for the oven, but with butter already ready-made right on the plate.

How to cook Adjarian khachapuri

We prepare the dough and filling according to the original recipe. Additionally, you will need only one egg for each serving. Adjarian khachapuri look like small boats.

Grease your hands with vegetable oil and flatten the dough into a large oval cake. Put in the middle of each such cake grated cheese, leaving empty edges. Roll up the edges so that it looks like a boat. Whisk the egg and brush the edges with it. Send khachapuri to the oven preheated to 200 degrees for 30 minutes. Remove the browned boats, drive an egg into each center, lightly salt and send back to the oven. As soon as the protein turns white - immediately get it - then the yolk will be watery. (To whom this is not to your taste - bake until the eggs are ready). Take out, transfer to a plate and put a piece of butter on top. Serve immediately.

How to cook Megrelian khachapuri

And again we prepare the dough and filling according to the original recipe. Next, we make a cake, put the filling in it, collect the edges to the center. We distribute the filling inside, slightly roll out the cake with a rolling pin and make a hole in the center.

We shake the egg, thoroughly grease the surface of the khachapuri with it. Sprinkle grated suluguni on top. And send it to a preheated oven at 220 degrees for 20 minutes.

Puff pastry khachapuri with cheese

Ingredients:

• puff yeast-free dough- 500 gr.;
• Suluguni or Adyghe cheese - 100g.
• butter
• greens as desired

1. Grind the cheese with a coarse grater and pour it into a deep bowl.
2. Add eggs and soft butter to cheese. Mix the stuffing well. If desired, you can make not just a filling with cheese, but add finely chopped parsley and dill, cottage cheese, a little salt and crushed garlic to it.
3. roll out puff pastry. The thickness of the layer should not be less than half the little finger, otherwise the dough will tear and the filling will come out.
4. From the puff pastry, cut out squares with a side of about 15 cm.
5. Lay in the center of the square cheese filling with a tablespoon.
6. Fasten the opposite corners of the square in the center so that the filling is inside, and the dough square takes the form of an envelope.
7. Turn the resulting “bag” with the folds down and carefully roll it out with a rolling pin. Should be a cheesecake.
8. Prick the cake with a sharp fork and make a hole in the center.
9. Put khachapuri on a baking sheet. You can moisten it with water or cover with parchment paper.
10. Shake the remaining egg in a mug with a fork so that the protein and yolk are mixed.
11. Lubricate the khachapuri with an egg before sending it to the oven. So they will turn out more ruddy and appetizing.
12. Send the khachapuri sheet to the hot oven (t=200°C) for 20 minutes. They will be ready when their top is browned.

Khachapuri with cheese is ready! Take them out of the oven and let them rest for 10 minutes under a towel. The dish can be served both hot and cold. Bon appetit!

You will definitely like

Khachapuri- it's national Georgian dish, which is a pie or cake made of dough with cheese filling inside.

The name "Khachapuri" comes from two words: "Hacho"- cottage cheese and "Puri"- bread(dough).

The product itself also consists of these parts: dough and cheese filling.

There are several types of khachapuri:

1. Imeretian- cake, inside cheese;

2. Mengrelian- cheese is not only inside, it is also sprinkled on top;

3. Adjarian– open boat-shaped khachapuri + egg;

4. Achma or Sagan-Makarina- several layers of slightly boiled unleavened dough are sprinkled with cheese, poured with melted butter.

The name khachapuri is taken from the area. Imereti, Adjara, Mengrelia are regions of Georgia. These are, for example, Ural, Siberian dumplings, etc.

DOUGHfor khachapuri, according to the classics of the genre, it can be yeast or yeast-free, but not necessarily rich; no need to get carried away with the rich component of the dough (butter, sour cream, sugar, etc.).

• Yeast dough is kneaded on any fermented milk product: matsoni, curdled milk, kefir, whey, etc. Or on milk and even on Borjomi
• Yeast-free dough is kneaded on the same products (except milk), only yeast is replaced with soda, baking powder.
• The dough should be soft, to the touch, like an earlobe and not stick to your hands.
• The dough can be puff, and it is very tasty, although not a classic!
• If khachapuri is baked in the oven, then yeast dough is a must.
• If the oven is upstairs, in a frying pan and there is no time to wait for the “work” of the yeast, then the yeast-free
• dough with soda (baking powder), let it rest for 20-25 minutes, and only then bake.
• Khachapuri (like people) can be lush and thinner. It's a matter of taste)))
• Khachapuri can be baked in the oven, on charcoal using a KECI-clay pan or on the stove in a thick-walled cast-iron pan.
• As fillingsmost often used for khachapuriImeretian cheese (chkinti-kveli).

Imeretian cheese - is considered an ideal cheese for khachapuri, it is most often used for cooking Georgian pie. It is prepared from fresh, unboiled milk, so all flavors, vitamins and minerals remain intact and intact. It has a slightly sour taste, dense elastic texture. This cheese is a cross between barrel rennet cheese and mozzarella. Imeretian cheese for filling khachapuri must be crumbled with your hands, without using a grater.

Suluguni – brine Georgian cheese with sour-milk, slightly salty taste and smell. It has a dense, layered and elastic consistency. It is made from pasteurized cow, buffalo, sheep and goat milk or mixtures thereof. Milk is first heated and then added to it lactic acid bacteria for fermentation (sometimes with the addition of rennet).

When an elastic cheese clot is formed, it is crushed into pieces, two-thirds of the whey is removed, lightly pressed, trying not to remove all the whey, and left for 5 hours, periodically turning the cheese over.

When the future suluguni ripens to the desired condition, eyes form on its surface. The ripened cheese is cut, poured with milk, whey or water and simmered over low heat, stirring with a special wooden stirrer. After all, the viscous layered mass is laid out on the table, a piece is cut off to fit the shape, the outer edges are wrapped inward by hand, rounding the surface. The molded head of cheese is dipped in cold water to cool and harden, placed in a mold sprinkled with salt. Ready suluguni is sent to a cold brine.

Often in khachapuri recipes you can find cheeses such asvats or cheese.

It is difficult to buy high-quality Imeretian cheese in Russia, so we fantasize, experiment - we combine different cheeses.

For example:

1. Adyghe + cheese or cheese chanakh 3/1. You can add small pieces of butter.
2. Barrel cheese (vats) + suluguni 4/1;
3. Mozzarella + cheese 1/1;
4. Mozzarella + suluguni 4/1;

If the original cheeses are unleavened (Adyghe cheese, mozzarella), salt is a must.If, on the contrary, the cheese is very salty, it is necessary to rinse it, cut into medium pieces and soak for ~ 50-60 minutes. in cold water to get rid of the excess salt.

Do not use hard cheeses like Dutch or feta for khachapuri!

(names are clickable)

Imeretian khachapuri baked in the form of a round closed cake made from yeast or yeast-free dough with Imeretian cheese inside. For the filling, you can use any combination of cheeses suggested above. Cheese in the product must be evenly distributed.

Mengrelian khachapuri - also have a round shape, but cheese is added not only inside the cakes, they are sprinkled on top of the product, having previously greased it with an egg. The dough is yeasty.

Adjarian - khachapuri in the form of a boat, the cheese filling of which is poured over with an egg at the end of cooking. Adding milk, eggs to the dough is wrong. The dough for Adjarian khachapuri should be simple, "bread": water, flour, yeast.

It is also wrong to lubricate the product before and after baking with egg, butter, milk.

The charm, even the chic of Adjarian khachapuri lies in the combination FRESH DOUGH and a very CREAMY AND CHEESE filling: it is in this wonderful contrast.

And, of course, the traditional one: DO NOT add suluguni cheese to the filling for Adjarian khachapuri! Unfortunately, this is a very common mistake. The fact is that Suluguni, like any custard cheese, hardens quickly, and the filling in Adjarian khachapuri should be watery, even after cooling. A broken piece of the pie is dipped in liquid yolk and eaten. Combinations of cheeses No. 1.3 are suitable for filling khachapuri.

Achma or macarina sagan("Sagan" - a high baking sheet for such khachapuri, "macarina" - dough products) - This is a special type of khachapuri, consisting of layers of dough sprinkled with cheese and sealed in the form of a large pie. The simplest dough is suitable, like dumplings or dumplings.

Khachapuri "Penovani" got its name from the type of dough, that is - “foaming” (from Georgian - puff).

In addition to cheese, khachapuri is cooked with meat, and then it will be kubdari. And if you use beans as a filling, you get lobiani.

Although, calling these pies the word "Khachapuri" is not entirely correct: we already know WHAT the first part of this word "khacho" - "cottage cheese" means))) But since these pies are similar in shape, dough composition, cooking technologies to " the main character of the article, you can briefly talk about them:

I note that since 2010, khachapuri has been a patented official trade name.

A few tips for cooking khachapuri:

1. The dough should be soft. It is desirable to roll it out with your hands, and not with a rolling pin.

A traditional Georgian dish, which is a flatbread stuffed with ingredients such as cheese, fish and meat. And it got its name from two such words as (khacho) and (puri), translating from Georgian means like cottage cheese and bread.

To prepare such a cake, various types of dough are used - puff, yeast and unleavened yeast-free with the addition of matsoni (which can be safely replaced with kefir). They are usually cooked in a dry frying pan, because no oil is required for their preparation, and they are baked in the oven. Cheese is best used equally Adyghe (brynza, cottage cheese) and suluguni (mozzarella), or Adyghe together with cheese. And also add a little butter, sour cream and, if necessary, a little salt.

In this article, I will tell you with great pleasure and show you how to cook delicious khachapuri with cheese, different ways. And these recipes are for those who do not know how to cook. So, let's start!

Ingredients:

• Flour - 250 gr
• cheese - Adyghe - 400 gr
• sour cream 20% - 200 gr
• egg - 1 pc.
• butter - 50 gr
• vegetable oil - 2 tbsp. l
• salt - to taste.

Cooking method:

Drive the egg into a deep bowl with sifted flour, add salt, vegetable oil and mix everything thoroughly.

Then we transfer the whole mass to the work surface and knead the dough with our hands. Wrap in a plastic bag and leave in a warm place for 30 minutes.

Then grate the cheese on a coarse grater, add melted butter, egg yolk and mix everything well.

We shift the dough from the bag onto the table, form it in the form of a sausage and divide it into 6 equal pieces.

Then we roll each piece with a rolling pin into a cake and spread the cheese filling in the middle.

Now put on a dry, heated frying pan and fry until a pronounced golden color on both sides.

The finished dish, still hot, grease with butter and treat our household.

Khachapuri with yeast dough cheese cooked in the oven

Ingredients:

• Flour - 500 gr
• chicken egg - 1 pc.
• milk - 200 ml
• high-speed yeast - 2.5 tsp
• butter - 80 gr
• vegetable oil - 20 ml
• sugar - 1 tsp
• salt - to taste.

For filling:

• Suluguni cheese - 450 gr
• egg - 1 pc.
• butter - 50 gr.

Cooking method:

First of all, sift the flour into a deep bowl, then add instant yeast, salt and mix well.

Now add vegetable oil and knead the elastic dough. Then cover with a lid and put in a warm place for one hour.

For the filling, grate cheese on a coarse grater, add egg white and set aside the yolk. And we begin to form balls, weighing 150 grams.

Brush the risen dough again with a little vegetable oil and divide it into three equal parts.

From the obtained koloboks we form cakes and put a cheese ball in the middle.

And carefully begin to form the edges into a bag to get a uniform circle.

Then we roll it out with a rolling pin into a cake with a diameter of 30 cm and put it in a baking dish.

In the middle of the dish, make a hole with your finger, grease with egg yolk with a culinary brush and send it to the oven preheated to 250 degrees for 10 minutes.

Lubricate the finished khachapuri while still hot with a small piece of butter.

And in order to feel the very bright taste of wonderful cheese, combined with airy sweet dough, it is best to serve the cakes hot.

Puff pastry khachapuri - step by step recipe

Ingredients:

• Puff pastry - 2 sheets
• suluguni cheese, Adyghe or feta cheese - 400 gr
• chicken eggs - 2 pcs.

Cooking method:

We rub the cheese on a coarse grater, transfer it to a deep bowl, drive in one egg there and mix it all thoroughly.

Now we fasten the opposite corners so that the filling is inside, and the square itself takes the form of an envelope.

Be sure to fasten all corners before baking, this action is necessary so that the filling does not seep out during baking.

Using a fork, pierce the workpiece in the middle and put it on a baking sheet.

In the same order, we collect the rest of the khachapuri, then put them in a mold and grease them with a beaten egg on top with a brush.

We send them to the oven preheated to 200 degrees, for about 20 minutes, until they are browned.

Enjoy your meal!

How to cook delicious khachapuri on kefir

Ingredients:

• Kefir - 250 gr
• sour cream - 250 gr
• suluguni cheese, feta cheese or Adyghe - 300 gr
• egg - 2 pcs
• soda - 1 tsp
• flour - 1 cup
• butter and vegetable oil
• salt - to taste.

Cooking method:

In a deep bowl, combine kefir, sour cream, one egg, salt, soda and add the sifted flour. Thoroughly mix the whole mass, the dough should turn out quite thick.

Then lightly sprinkle it with flour, cover with a towel and leave at room temperature for about half an hour.

And at this time we rub cheese on a coarse grater, drive in one egg and mix well.

Now generously sprinkle the work surface with flour, use a tablespoon to spread the dough on it and form a circle out of it. Then put the cheese filling in the middle and connect the ends in the middle.

We spread our workpiece on a baking sheet and carefully distribute it, crushing it a little so that we get a cake.

We place in an oven preheated to 200 degrees for 15-20 minutes, but at the same time 5 minutes before readiness, it is necessary to remove and grease the baked cakes with butter and place back.

Serve hot, enjoy!

Homemade khachapuri from pita bread with cheese and cottage cheese (video)

Bon appetit!!!