Hello, my dear food lovers! Today we will touch a little on Georgian cuisine, namely, we will find out what a real recipe for khachapuri with cheese is.

Let's find out the special subtleties of cooking khachapuri among different nationalities. This unusual and aromatic dish can be prepared from different types of dough and according to different recipes.
Let's find out how to prepare such a dish at home, and consider some recipes step by step.

First, let's figure out what the dough for creating khachapuri is. The dish can be prepared from puff pastry, unleavened dough or yeast dough.
It is believed that real dough is made on matsoni. You can make this fermented milk product yourself.


To do this, you need to heat three liters of milk, add 2 tablespoons of sour cream to it, and then close the container with a lid and wrap it in a towel. The product should sit for 2 hours, and then it should be placed in the refrigerator.

You need to wait until the mass thickens. If you don’t have matsoni, you can make it with kefir.
The shape of khachapuri can also be different. They are made closed or open, as well as oval, triangular, and also shaped like an envelope.

It is especially important that the layer of dough is thin, the thinner the better.

You can make flatbreads in a frying pan or in the oven. The resulting dish is greased with melted butter.

Which cheese to choose for khachapuri?

Traditionally, Imeretian cheese is used to prepare khachapuri, but pickled or soft cheeses, such as feta cheese or suluguni, are also suitable.

Khachapuri with cheese and cottage cheese is also popular.
Chopped herbs are often added to the filling: dill, cilantro and parsley. The following products can also be added to the filling: mushrooms, potatoes, ham and minced meat.

Some interesting information about khachapuri

Everyone considers Khachapuri Georgian, but to be precise, it is Caucasian, because each region can offer its own recipe for the dish.

The word khachapuri is translated as bread and cheese. Khacho is bread, and puri is cheese.

The dish has been around for a very long time.
Depending on the region, this dish may have different appearance and taste. Adjarian flatbreads look like boats.

And the product in marl has a round shape. It is stuffed with Imeretian cheese.

Cooking secrets

There are a large number of interesting recipes with photos on the Internet. But there are certain rules that apply to any recipe.
The amount of flour is indicated, but different recipes for this product may require more or less.

The texture of the dough should be soft, no need to use a lot of flour. It should sit for some time.

If the cheese is oversalted, then it needs to be soaked for several hours.

The most delicious recipes

So, let's look at the most interesting recipes.

Adjarian khachapuri recipe


The dough for such flatbreads is made using yeast and dough. Khachapuri look like boats with an egg baked inside.
To prepare a dish with filling and egg you will need the following ingredients:

  • warm water and milk 1 glass;
  • a packet of yeast;
  • 3 tablespoons of oil;
  • eggs;
  • spoon of granulated sugar;
  • 0.5 kg flour.

You need to prepare it like this:

  1. Make a dough and use it to knead the dough.
  2. While it is rising, make the filling.
  3. Grate 0.5 kg of cheese and add two eggs.
  4. Salt the filling, add herbs and spices.
  5. Divide into 6 parts and roll out flat cakes.
  6. Place the filling in the middle and spread it out.
  7. Fashion a boat.
  8. Place the khachapuri on parchment and bake in the oven until half cooked.
  9. Before the dough is fried, break a raw egg into the middle of the boats and add herbs.

Khachapuri in Georgian

To prepare this dish you will need the following ingredients:

  • 500 g flour;
  • 0.5 glasses of milk;
  • 3 eggs;
  • 0.5 kg of fermented milk cheese;
  • 200 g butter;
  • salt.

This is a simple recipe, because there is nothing superfluous in it.

  1. To prepare, sift the flour into a bowl, and then make a hole in the flour into which you pour the milk. Then beat in 2 eggs.
  2. Knead the dough first with a spatula and then with your hands.
  3. To make the filling, you need to mash the fermented milk cheese and add salt.
  4. Divide the dough into 5-6 parts and roll them out to a thin flat cake.
  5. Then place each tortilla in boiling water for 10 seconds and then rinse with cold water. This needs to be done quickly.
  6. Then place the tortillas on a baking sheet and top them with pieces of butter and filling. Place the second tortilla on top, and then more filling.
  7. The top cake should be greased only with butter. Brush the top of the product with egg.
  8. Bake in the oven for 40 minutes.

Khachapuri in Abkhazian


Try making khachapuri in Abkhazian style. Interestingly, in Abkhazia such flatbreads are called khachapur or Abkhazian achash.
Here's what you'll need to prepare the dish:

  • 130 g butter;
  • 1 kg of Adyghe cheese;
  • 1 kg flour;
  • 500 ml high-fat kefir;
  • egg;
  • 1 tsp dry yeast;
  • half a teaspoon of sugar and salt.

Main stages of preparation:

  1. First make a yeast starter. To do this, pour warm water into a glass, add yeast, a tablespoon of flour and sugar. Leave the mixture for 15 minutes.
  2. Then sift the flour into a large bowl and make a well in the middle. Pour the starter and egg into it.
  3. Knead the dough, periodically adding kefir and butter.
  4. The dough should be kneaded until it becomes elastic.
  5. Place it in a suitable cup and leave it in a warm place for an hour.
  6. Then prepare the filling. Grate the cheese and chop it.
  7. Divide the dough and cheese. Each khachapur should take 200 grams of cheese filling and dough.
  8. Roll out each piece of dough into a 3 cm thick cake.
  9. Form a ball out of the cheese and place it in the middle of the flatbread.
  10. After this, wrap the ball with dough and roll it out into a flat cake 1 cm thick.

Place the rolled out cake on a baking sheet and make a hole in the middle to allow steam to escape. Then bake the dish in the oven for 15 minutes.

Details of the preparation can be seen in the video.

Khachapuri in Imeretian style


To make these flatbreads, prepare the following set of products:

  • 400 grams of cheese;
  • egg;
  • a glass of kefir;
  • 3 cups flour;
  • egg for dough;
  • sugar and salt;
  • 2 tbsp. vegetable oil;
  • 0.5 tsp soda;
  • 50 grams of oil for lubrication.

Let's prepare it like this:

  1. Stir soda into kefir, add vegetable oil, sugar, salt and egg.
  2. Add flour to the mixture and knead the dough. There should not be too much flour to make the dough softer. Leave it in the refrigerator for half an hour.
  3. Grate the cheese coarsely, add the egg and herbs.
  4. Divide the dough into pieces and roll out the flatbreads and add the filling. Gather the edges at the top and pinch in the center.
  5. Press down the bag and roll it out with a rolling pin. Then turn it over and roll it out again.
  6. Place the finished cakes in a dry frying pan and bake.
  7. When one side is browned, turn it over. You can cover with a lid so that the cakes are well baked.

Place the finished khachapuri on a plate and brush with oil.

Delicious lavash cakes


Quick khachapuri can be made from lavash.

To do this, you will need thin ready-made pita bread in the amount of 1-2 pieces, as well as the following products:

  • 300 g of cottage cheese;
  • suluguni or Adyghe cheese 300 gr;
  • 2 eggs;
  • salt, spices;
  • 100 grams of butter.

Here are the main preparation steps:

  1. Cut the pita bread to the width of the baking sheet.
  2. For the filling, mix cottage cheese, cheese and spices. And then put in the butter.
  3. Place the filling in a thin layer on the pita bread.
  4. Then roll the pita bread into a roll.
  5. Brush the surface with whipped yolk and place in the oven.

You can make closed envelopes or a closed pie from pita bread.

Lazy dish


Prepare lazy khachapuri.

For it, prepare the following ingredients:

  • 300 grams of hard cheese;
  • 300 g sour cream;
  • 2 eggs;
  • 100 grams of greens;
  • 3 tbsp. l. butter and flour.

You need to prepare the dish like this:

  1. Mix all ingredients into a homogeneous mass.
  2. Pour oil into the frying pan.
  3. Pour the dough with a spoon. You need to fry on both sides, like...

Khachapuri with cottage cheese


To make this dish you will need the following ingredients:

  • 0.5 liters of kefir;
  • 4 cups flour;
  • egg;
  • 2 tbsp each butter and cottage cheese;
  • salt and half a teaspoon.

Preparation:

  1. Knead the dough using these ingredients.
  2. Then prepare the filling. To do this, take 500 grams of cottage cheese, an egg, herbs and a little cheese.
  3. Add a little oil to the mixture.
  4. Roll out the flatbreads in a thin layer, and then place the filling in the middle.
  5. Carefully roll out the finished flatbread and place the filling in the middle. Pinch the edges.
  6. Fry the tortilla in a non-stick pan.

For children, you can make flatbreads from the cheese mass with the addition of candied fruits, raisins and dried fruits.

I hope that your khachapuri will be a success. If you have your own, share it in the comments.

Bon appetit and see you again!

Fragrant Ossetian flatbreads with cheese and herbs are a dish that will not leave anyone indifferent. Only those who have never tried them can allow themselves to dislike these flatbreads. The main secret of Ossetian flatbreads is that they are fried in a dry frying pan, without adding oil. The basis is kefir, which makes them very tender. You can prepare Ossetian flatbreads with any filling; this recipe presents an option with hard cheese. Also, very tasty flatbreads are made with cottage cheese and herbs, or simply with several types of greens, for example, cilantro, dill and green onions. What is important is that preparing this dish is very simple, since the technology does not require professional culinary skills - the main thing is to have the desire!

Categories:
Preparation time: 30 minutes
Cooking time: 50 minutes
Total time: 1 hour 20 minutes
Exit: 10 pieces

Ingredients for Ossetian flatbreads with cheese and herbs

  • Flour - 2 cups
  • Kefir - 1 glass
  • Soda (quicklime) - 0.5 teaspoon
  • Cheese - 200 g
  • Dill - 60 g
  • Garlic - 2 cloves
  • Butter - to taste
  • Ground pepper - to taste
  • Salt - 2 pinches

Step-by-step recipe for making Ossetian flatbreads with cheese and herbs

So let's get started!
Pour room temperature kefir, two pinches of salt and half a teaspoon of soda into a deep bowl. Mix well. Add flour. It is better to add flour half a glass at a time. Knead elastic dough. You can stop when the dough stops sticking to your hands. Sprinkle it with a little flour and set it aside for now.

We twist the cheese through a meat grinder or grate it on a coarse grater, whichever is more convenient for you.

Grate two cloves of garlic on a fine grater.

Finely chop the dill.

Now mix the cheese, garlic and dill in one container and mix well. If desired, you can add a little ground pepper.

Now let's return to our test. Tear off a small piece and roll it out on a floured table. Place approximately one tablespoon of filling in the center and close the cake, moving its edges to the center, thus forming an uneven lump. Then we turn it over with the “seams” down and try to roll out our flatbread as thinly as possible, but without tearing it, since when frying, the cheese will melt and flow into the pan.

Georgian cuisine has given the world many wonderful dishes. But one of the most famous can be called khachapuri - flatbread with cheese. It comes in different types and with different fillings, because each region of Georgia is rightfully proud of its own version of the dish. Let's learn how to cook it by choosing a recipe for khachapuri with cheese to suit your taste.

It would seem that you can come up with something fancy with a minimum of ingredients on hand - cheese, flour and a lactic acid product. However, Georgian chefs skillfully use several of these components, preparing various types of flatbreads in Georgian style. And it’s difficult to choose the most delicious option from them.

Adjarian khachapuri is interesting in its own way. They are made in the shape of a boat by pouring a raw egg into the center and baking it until it barely sets. If you bake flatbreads in Megrelian style, they will resemble pizza with cheese - this is a round open pastry. Imeretian and Tbilisi-style products look like a round rosy sun, and a delicate cheese filling is hidden inside them.

Khachapuri can be made with different fillings, but cheese is the most popular

Traditionally, any type of Georgian flatbread was made from yeast-free dough. It was made from matsoni, a Georgian lactic acid product. If you follow the recipe of Georgian culinary specialists, then know that matsoni can be replaced with kefir, sour cream, yogurt and even yogurt. However, home cooks often simplify the preparation process by making flatbreads from puff pastry or using yeast for sourdough. The flatbreads are baked in a frying pan or in the oven.

As for the filling, modern chefs can experiment here too. It is recommended to prepare a treat with cheese such as Imeretian, Suluguni, Chanakha, Kobi or Ossetian. But if they are unavailable, they are replaced with feta cheese, mozzarella and even cottage cheese. To satisfy the dish, many cooks make flatbreads with cheese and meat, changing the recipe, but the taste of the dish does not lose at all.

A gift from Abkhazian cuisine

Let's first study the recipe with which you will learn how to make cheese cakes in Abkhazian style. For it we will use dough based on a fermented milk product in order to bring the cooking method as close as possible to the traditional one. However, you can speed up the process and make a treat from ready-made puff pastry.

Serve the flatbreads hot.

To begin, find the following products in your home:

  • 1 liter of curdled milk;
  • 3-4 tbsp. flour;
  • 3 tbsp. l. vegetable oil;
  • 1 tsp. soda;
  • 1/2 tsp. salt;
  • 1 kg of suluguni cheese;
  • 100 g butter;
  • 3 eggs.

If you bought suluguni cheese that is too salty, then cut it into cubes and cover with cold water. When it sits for a couple of hours, it will release excess salt to the liquid. All you have to do is squeeze it out and knead it to make the filling. To it you need to add 2 raw eggs and a piece of butter weighing about 50 g. Now the mass needs to be left alone for two hours.

Then we start preparing the dough. For it, mix yogurt with soda, salt and a piece of butter, which we first take out of the refrigerator so that it becomes soft. Add flour to this mixture, but gradually, until the dough is homogeneous and soft. Then we divide it into parts and roll it into circles. The result will be cakes with the diameter of an ordinary saucer.

It's just a matter of little things - as the recipe indicates, all that remains is to put the suluguni filling and make something like a bag, bringing the edges of the dough to the center. After pinching it securely, turn it over and flatten it. As a result, we will have a flatbread with cheese. Be sure to cover the seam with butter. At the end, you need to beat the egg and brush all the flatbreads with it.

We will fry the Abkhazian treat in a frying pan. To do this, put butter on it and melt it. Then quickly fry the flatbread on both sides. As soon as it becomes appetizing in appearance - rosy and golden, fry the next one.

When removing Abkhazian-style khachapuri from the frying pan, do not forget to grease them with butter. In this case, they will not stick to each other and will acquire a pleasant golden shine, as in the photo. The dish should be enjoyed piping hot.

Cheese flatbread from hospitable Imereti

Now we will offer you the following recipe - Imeretian-style khachapuri. In many ways you will find similarities with the process of baking flatbread in Abkhazian style. However, as a result, you will get a slightly different dish, no less tasty and aromatic.

Khachapuri is an easy-to-make pies, but its taste is simply delicious.

For it we will take the following ingredients:

  • 0.5 l of lactic acid product;
  • 2 eggs;
  • 1.5 tbsp. l. Sahara;
  • a pinch of salt;
  • 3-4 tbsp. l. vegetable oil;
  • 1 tsp. soda;
  • 2 tbsp. l. vodka;
  • 1 kg cheese;
  • 2-3 yolks;
  • butter.

Imeretian-style flatbreads can be prepared in two types – thin and plump. We suggest using the recipe for the second option, since the products turn out more tender and airy. First, knead the dough.

Combine eggs, beaten with sugar and salt, with fermented milk product, soda and vodka. While kneading the mixture, add vegetable oil to it. Then you need to beat the mixture. The next step is to add flour. The dough should be tender, but not sticky to your hands at all. Let's let him rest for about an hour.

At this time we will make the filling. For it, you can take suluguni, but if you don’t have it on hand, try a dish with Adyghe cheese or feta cheese. As an option, we combine any two cheeses, for example, suluguni and feta cheese, and then add a piece of butter and yolks to the mass.

Let's start making flatbreads from the dough. To do this, divide it into two parts and gently knead each one with your hands. Place the filling in the center and bring the edges of the cakes together. Having secured them, we get a bag. Turn it over onto the seam and knead it. The thickness of Imeretian-style khachapuri should be about one and a half centimeters.

You can then cook the dish either in a frying pan or in the oven. If you choose the first option, then you need to heat the dishes and fry the flatbread on one side under the lid, and then carefully turn it over. Grease the fried side with butter directly in the pan.

For cooking in the oven, you will need more mixture to coat the top of the products. To do this, combine the yolk with a small amount of milk or butter and beat a little. Apply this mixture to the surface and place in the oven.

It is enough to bake the cake for a quarter of an hour at a temperature of 200 degrees, as the traditional recipe indicates. When it's cooked in the oven, brush it with yolk again and put it on the heat for a couple more minutes. Then Imeretian-style khachapuri will turn out golden and very appetizing.

Quick and tasty Megrelian cheese cakes

Let's study another recipe and prepare a Megrelian treat. It resembles a pizza in appearance because it is made in the shape of a circle, and the filling remains open in it. First, let's collect all the ingredients for the dish:

  • 200 ml of liquid (milk or water);
  • 0.5 tsp. Sahara;
  • salt on the tip of a knife;
  • 0.5 tsp. dry yeast;
  • 350 g flour;
  • 30 g butter;
  • 1 egg;
  • 300 g of suluguni cheese or another type.

First, let's prepare the dough. For it, combine warm milk with sugar, salt, yeast and flour. Knead it until the mass stops sticking to the walls of the dishes and your hands. Then add soft butter. Now set the dough aside for an hour - let the yeast begin to work in a warm place. When it rises, we’ll take it, and after half an hour we’ll start preparing Megrelian khachapuri.

This khachapuri also looks great on a holiday table.

All we have to do is make a flatbread and put two-thirds of the pre-grated cheese on it. You can prepare the filling from suluguni or Adyghe. Now let's turn the cake into a bag, bringing its edges to the center. Let’s carefully flatten it into a circle, having learned how to do this with the help of a video. Now we need to give the khachapuri a classic look - this means that we make a hole in the center.

Cover the surface of the flatbread with the remaining cheese. Brush it with beaten egg and then bake it in the oven. Just a quarter of an hour is enough for delicious flatbreads to decorate your table. We hasten to invite our loved ones to the table to enjoy the dish while it is hot.

Delicious treat in Tbilisi style

Let's move on to the next version of the cheese dish. This recipe will allow you to find out what Tbilisi-style flatbreads are. If you stick to it, you will end up with four large khachapuri, which quickly bake in a frying pan.

You can use Suluguni or Adyghe cheese as a filling.

First, gather all the ingredients:

  • 0.5 l of kefir;
  • 1 kg flour;
  • 4 chicken eggs;
  • 1 tsp soda;
  • 600 g cheese.

To make the dough, combine kefir and two eggs in a bowl. Add soda and flour to the mixture. We are not in a hurry to pour out all the flour at once: we may need less or a little more. As a result, the dough should be soft and tender. However, it should not stick to your hands.

For the filling, grate the cheese and add two raw eggs to it. You can make a mixture with Adyghe cheese and feta cheese. After mixing the mass, let's make flat cakes. To prepare Tbilisi-style khachapuri, divide the dough into four parts at once, and then each of them into two more, making one part a little smaller. Roll out the cakes, resulting in four large and four smaller ones.

Place the filling on a large flatbread. Place the second circle on top and pinch the edges. We repeat the operation with the remaining flat cakes and fry them in a frying pan. Ready-made Tbilisi-style khachapuri is usually cut like a pie and served hot.

Hearty meat dish

Finally, we will offer you a recipe with meat. These Georgian-style flatbreads can feed the hungriest person, and their taste is amazing. It's nice that they are very simple to prepare.

To make meat dishes very quickly, we will prepare them from ready-made puff pastry. For this we will need more filling - about 300 g of meat to your taste. Don’t forget about spices, so that the flatbread reminds you of Georgia; we recommend using suneli hops.

First of all, we make circles of puff pastry. Place the filling in the center of each. To do this, first twist the meat and onions if you are not using ready-made minced meat. Traditionally lamb, pork or beef are used. If you want a Georgian dish with chicken, then add more onions to it - the treat will turn out juicy.

The cake needs to be collected in a bag, pulling the edges together and molding them well. After this, we flatten the puff pastry pieces with meat very carefully so as not to tear them. Don't forget to grease the baking sheet with oil before baking the dish.

Treats with meat made from puff pastry should be baked for half an hour. You don’t need to preheat the oven too much: 180 degrees is enough. Be sure to grease the flatbreads with butter while they are hot. The meat treat will be even tastier if you add greens to the minced meat, so feel free to adjust the recipe.

Since these two peoples live next door, Georgians and Abkhazians, their cuisines borrow a little from each other. The recipe for Abkhazian khachapuri with cheese includes any soft cheese. Some housewives use mozzarella, some add Suluguni cheese, Imeretian cheese, feta cheese to this delicious dish, and there are also those who like to cook this delicious dish with soft Adyghe cheese. In Abkhazia, such flatbreads cooked with cheese are called Abkhazian achash or otherwise such flatbread is called khachapur, but not khachapuri. Therefore, “khachapuri” is the Georgian name for this hearty and tasty national dish. This dish can also be prepared from homemade cheese, which is just prepared and looks like fresh cottage cheese.

Ingredients

  • - Adyghe cheese 1 kg
  • - butter 130 g
  • - wheat flour 1 kg
  • - full-fat kefir 500 ml
  • - egg 1 piece
  • - dry yeast 1 teaspoon
  • - sugar half a teaspoon
  • - salt

Preparation

To prepare an Abkhazian khachapuri recipe with cheese, you must first prepare a yeast starter. To do this, pour some warm water into a glass, add dry yeast, one tablespoon of flour, sugar, mix and set aside for 15 minutes. After the starter made from yeast, sugar and flour becomes bubbly, you need to sift the flour into a large bowl, make a depression in the middle, pour the starter into this depression, break one egg, add salt to taste and periodically add pre-melted butter and kefir at room temperature knead the dough for khachapuri with Abkhazian cheese. The dough itself needs to be kneaded for a long time. Until it becomes elastic.

Then you need to transfer it to a suitable bowl, cover with a clean towel and place in a warm place for one hour. In the meantime, the dough for Abkhazian khachapuri with cheese is rising, you need to prepare the filling. To do this, Adyghe cheese must be grated on a coarse grater or very finely crumbled. If the cheese is not salted, then it should be salted to taste. When the dough has risen, it needs to be divided into the same number of pieces as you would divide the cheese filling into. That is, you should get 200 grams of dough and 200 grams of cheese filling for each khachapur. Roll each piece of dough into a ball, and then roll out the flatbread to a thickness of about 3 cm.

You need to form a ball from the crushed cheese and place it in the middle of the rolled out flatbread. To make the filling juicier, you can add a little frozen and also grated butter to the grated cheese. Then you need to wrap all the edges of the dough around the ball of cheese and carefully pinch it so that there are no holes. If there is excess dough left when you make the Abkhazian khachapuri recipe with cheese, then you need to cut it off. Then sprinkle the surface where you will roll out the flatbread with flour, press it down a little with your hands, turn it seam side down and roll it out 1 cm thick to the size of the baking sheet or frying pan in which the khachapur will be baked.

When you transfer the rolled out cake with cheese to a baking sheet, you need to make a small hole in the middle so that steam can escape during baking. After which the Abkhazian achash needs to be put in the oven for 15 minutes and baked at 200 degrees. The finished baked cake should be covered with a golden brown crust. After the Abkhazian achash is baked, it needs to be removed from the oven and greased with butter on top. Then it can be cut into pieces and served hot with tea or kefir.

Here's a stack of hot khachapuri

Khachapuri is a very tasty, popular Georgian pastry stuffed with pickled cheese: Suluguni or Imeretinsky (they cook with it more in Adjara and Ossetia). A quarter of this Caucasian cheese pie can completely satisfy your hunger, and after eating some people will even feel like they’ve eaten too much.

Khachapuri is very good when it's hot! They are usually prepared in large quantities and covered with towels to keep them warm. There are always a lot of guests in Abkhazian, Adjarian and Georgian houses. For important holidays or other events that are significant for the family, at least 100 guests gather at the table: neighbors, acquaintances, relatives - immediate ones and those coming from neighboring cities and villages. Everyone who can helps the owners cook, which is why the khachapuri on the table is different, because each housewife bakes them a little differently.

Types of khachapuri

There are khachapuri closed And open. The dough for them is prepared and yeast, And yeast-free. Khachapuri is made different geometric shapes: in the form of round flatbreads (in the shape of a frying pan), and square, and even boats (in Adjara) - this is when the dough rolled into a circle, sprinkled with cheese, begins to be tucked in from the edges, as if forming a diamond, then pinched at both ends. It turns out to be a boat. So the khachapuri is baked until almost done and, shortly before the end, an egg is broken inside the boat - it freezes beautifully in the khachapuri while baking.

Khachapuri can also be layered, this is also an Adjarian recipe, called “Batumi” khachapuri or: thinly rolled dough is dipped in boiling water for a couple of minutes, greased with oil, covered with the next sheet blanched in boiling water, sprinkled with cheese and so on for another 8 sheets of dough - then coated with oil , then sprinkle with cheese. Doesn't it look like lasagna? Then this large, raw and multi-layered khachapuri sits for a bit so that all the ingredients get used to each other and is cut into portioned pieces, which are then baked into delicious khachapuri.

Or you can layer the khachapuri differently - roll out the dough thinly, coat it with oil, fold it in four and roll it out again. Place the filling on it and then pinch the edges.

What can you add to the khachapuri cheese filling and is it necessary?

Some people add eggs, herbs, garlic and various other good foods to the khachapuri filling. But we believe that real khachapuri does not need any additives. Only cheese.

All sorts of additives are more typical for Ossetian pies, which are prepared in a similar way, but filled with more varied fillings.

Is it necessary to add sugar to khachapuri dough?

Some people like khachapuri with a strict, masculine taste, then, of course, there is no need for sugar in the dough.
And if you like the combination of the saltiness of the cheese and the light sweetness of the dough, then you can add a little sugar.

Focus on your taste and the taste of your guests.

What to prepare khachapuri from:

for 4 pieces with a diameter of 22-24 cm (according to the size of the baking dish)

Flour - how much dough will take so as not to stick to your hands (about 1 kg);
Eggs – 2 pieces;
Sugar – 1 tbsp. spoon (optional);
Water – 2 glasses;
Dry French baker's yeast - 1 tbsp. spoon;
Sunflower oil – 100 g;
Butter – 50 g;
Salt – 1 teaspoon;
Suluguni or Imeretian cheese – approximately 1.5 kg

Butter for greasing ready-made khachapuri – 70-100 g;
Flour for sprinkling the table when rolling out the dough and for sprinkling the baking dish

How to cook khachapuri

Knead the yeast dough for khachapuri

    Combine water with sugar (if you are sweetening the dough), stir. Then add the yeast. Let the mixture sit quietly and the yeast will come to life. When the yeast starts to foam, add salt.

  • Combine 2 types of butter, heat slightly until the butter dissolves, cool slightly until warm and combine with yeast and eggs. Add flour and knead the dough. Immediately wrap it in towels or other warm rags and place it in a very warm place (as a rule, it will be warmest at the top, closer to the ceiling in the kitchen, where the stove is working. And our dough was actually standing in a cool house on a wooden board placed on an electric heater. The dough should not come into direct contact with hot (more than 50 C).
  • After an hour, the dough will have risen, you can knead it again with your hands and leave it to ripen some more (for 2-3 hours). But if you don’t have time, then you can cook khachapuri immediately after the first rise.

Prepare the filling for khachapuri

If your suluguni is too wet or you kept it in the freezer, wrapped in foil, until better times, then take it out in advance and put it in a colander to drain excess water.

Dry the thawed cheese in a colander

Then grate the suluguni on a coarse grater. Try it. If necessary, add salt to the grated cheese.

Preparing the filling for khachapuri

How to make khachapuri

  • Divide the dough into 4 parts, roll each into a ball, and place on a work surface sprinkled with flour (so that the dough does not stick)

The dough was divided into parts - these are the future khachapuri cheese cakes

  • One by one, roll each ball into a thin round cake. Scoop up a large handful of grated cheese with both hands and place it in a mound in the middle of the dough. Take the edges of the dough, gather them into a knot over the filling and pinch the ends.
  • Then, gently crush it with your palm, making a flat cake out of the ball and place it in a frying pan (baking dish sprinkled with flour), seam side down. Now quickly level the cake over the bottom of the pan with your palm, lightly slapping it so that it stretches a little more, completely covering the bottom of the pan. - using the example of belyashi, only the belyashi are small and the khachapuri are large, but the sculpting method is the same.
  • Lightly sprinkle flour on top and bake in a hot oven at 250 degrees (or even hotter, we actually baked these khachapuri during a power outage in a poorly heated electric oven, so we set the temperature to the maximum - 300 degrees). If the oven has warmed up well, the khachapuri will bake very quickly, about 10-15 minutes.
  • As soon as the obvious smell of baking appears and the khachapuri is browned, immediately remove it, transfer it to a dish or tray, grease with a generous piece of butter and cover so that it does not have time to cool.

Quickly grease the khachapuri with butter so that it has time to melt and drink through the top part of the flatbread.

Bake the rest of the khachapuri in the same way. Serve hot.

Features of preparing khachapuri and taste

Our khachapuri turns out pleasantly heavy, with a dense and very tasty filling, a seductive aroma of cheese, butter and fresh baked goods. Slices of khachapuri, slightly rough, oily and hot, are very pleasant to hold in your hands.

Real Abkhazian khachapuri - very tasty and satisfying Caucasian food! Real jam!