How to make Adjarian khachapuri. Adjarian khachapuri. Khachapuri with lavash cheese

Khachapuri with cheese is a national Georgian dish, which has undergone many changes throughout its existence. There are so many cooking methods now. And in a frying pan, and in the oven, and even in a slow cooker. In general, the best conditions have been created for any recipe to have the right to exist.

Cooking time: 20 minutes

Servings: 4

Calorie content: 234.28 kcal per 100 grams

Adjarian khachapuri is the best Georgian recipe that you can find and cook in a slow cooker. After all, they turn out so tasty that it’s simply impossible to tear yourself away from them. The peculiarity of this dish is that you need to pour an egg on top of them, so they will be even tastier. It’s very easy to prepare khachapuri at home, the main thing is to have some yeast, make a tasty filling using suluguni cheese and put in a lot of effort, then everything will definitely work out.

500 grams of flour;
400 milliliters of cow's milk;
5 grams of yeast;
1 tablespoon vegetable oil;
1 tablespoon butter;
1 teaspoon sugar;
0.5 teaspoon salt;

500 grams of suluguni (cheese);
4 chicken eggs;

Recipe

This recipe is incredibly easy to make. It is enough to take a metal bowl into which you need to sift the entire available amount of flour.
Then you need to mix the flour with yeast, salt and sugar. As soon as we have a homogeneous dry mixture, add oil.
Now heat the milk (it should be warm enough) and pour it into the bowl with flour.
With gentle movements we begin to knead the resulting dough. First we do this in a bowl, but as soon as the dough becomes elastic, you need to knead it on the table. The whole process will take from 5 to 10 minutes.
Now take the dough, cover it with cling film and do not touch it for half an hour. It should rest, but for now you can start filling.
Take suluguni cheese (can be replaced with other cheese), grate it on a coarse grater. We are preparing so that the cheese can be placed on our delicious khachapuri.
Now we start the dough again, it has already rested enough, so it can be used. We cut the entire piece into 4 parts, each of which will have to be rolled out into a circle or oval with a silicone rolling pin.
Now we make a boat from each oval. To do this, we twist the sides and secure their ends. You should end up with a neat boat, ready for sailing.
Now we load each boat with cheese filling. There is no need to save, we don’t skimp on the cheese, there should be plenty of filling.
Now we warm up the baking tray a little in the oven, then cover it with baking paper and place our boats on it. Or we cook in a slow cooker and put the boats in it.
We also bake for no more than 10 minutes at a temperature of 250–280 degrees. When the boat becomes golden brown, you need to remove it from the oven so that the filling (cheese) does not burn.
Now pour the chicken egg over each of our boats, and then put the khachapuri in the oven for another 3 minutes so that the egg can bake. You can also cook in a slow cooker, the process will be even faster.

We serve such khachapuri to the table immediately after removing it from the sheet, since they must be eaten hot.

This is how easy it is to make the classic khachapuri recipe using suluguni cheese in the oven or slow cooker at home. The cooking process does not take much time, and it is a pleasure to cook, and what a filling. Is it possible to do anything simpler?

Recipe without yeast

Cooking time: 30 minutes

Servings: 4

Calorie content: 264 kcal per 100 grams

This cooking method without using yeast is also incredibly simple, and it will also teach the housewife how to make delicious dough, which will be useful not only for khachapuri, but also for many other culinary masterpieces. This recipe is also low in calories.

Set of products for preparing dough

Wheat flour - as much as needed;
200 grams of butter;
1 glass of matsoni (yogurt);
0.5 spoons of soda.

A set of products for preparing the filling

600 grams of cheese;
2 chicken eggs;

Recipe

Take a large bowl into which we add preheated oil. It should be very soft and flexible. Add matsoni or yogurt to it, then use a little salt.
Once these ingredients are in the bowl, you need to start whisking. You can do this with a mixer, or you can use a fork or a whisk.
Then pour the sifted wheat flour into a bowl and also add soda.
Now we begin to knead the dough. It is better to do this with your hands, and carefully. We need all the lumps of flour to dissolve, otherwise we simply won’t succeed. The dough should eventually become elastic and not stick to your hands. We cut the finished dough into 4 equal parts, each part is our future boat.
Now we roll up the edges and form the boat itself. Then the filling is added to each - grated cheese.
Now the khachapuri needs to be put in the oven, and shortly before it’s ready, you need to take it out and brush it with an egg. Then continue the procedure of baking the boats in the oven (multi-cooker) until fully cooked.

It’s not so difficult to make khachapuri from yeast dough, because it still turns out fluffy. After all, the absence of yeast can be very easily replaced with fermented milk products.

Recipe for kefir with suluguni cheese

Cooking time: 60 minutes

Servings: 5–6

Calorie content: 240 kcal per 100 grams

Khachapuri with kefir is very simple and light. Thanks to him, the resulting khachapuri will shine in a new way.

Set of products for preparing dough

4 cups flour;
0.5 liters of kefir;
200 grams of margarine;
1 teaspoon salt;
1 teaspoon of soda;
1 teaspoon vinegar;

A set of products for preparing the filling

0.5 kilograms of Ossetian cheese (or Suluguni cheese);
1 chicken egg.

Recipe

The filling for the khachapuri boat can be prepared very quickly. To do this, grate the cheese on a coarse grater and mix it with the egg. The task is completed, the filling recipe could not be simpler.
Now we make the dough, for this we extinguish the soda with vinegar and pour it into a bowl with kefir, then add salt to the same bowl. Mix the liquid part of our dough and add sifted flour 1 or higher grade.
Now let’s start kneading the dough; this must be done very carefully and for at least 10 minutes. The dough must be well kneaded, only then will it be tasty.
Now we roll out all the dough into one large flat cake, which must be rolled into a roll. Place this roll in the refrigerator for 1 hour.
After the time has expired, take the roll out of the refrigerator and cut it into pieces, roll each of them into an oval and begin to form beautiful boats.
We put a delicious filling with egg and cheese in each boat. Place Adjarian khachapuri in the oven. Or you can carry out the cooking process in a slow cooker.
Bake in the oven (multi-cooker) until done for about 10 minutes, after which our kefir-based khachapuri can be served.

This step-by-step kefir recipe allows you to cook at home and save time due to the fact that you don’t have to use yeast and wait for it to rise. And almost everyone always has kefir on hand, and this makes things much easier. And if we are talking about a multicooker, then, in general, everything is simple.

It doesn’t matter how and where to cook real khachapuri in a slow cooker, oven or frying pan, whether you make it in Georgian or Abkhazian style, the main thing is to end up with a tasty product that deserves the attention of your household.

Enjoy your meal!

Khachapuri is a national Georgian dish, which is a flatbread with a delicious filling of young cheese. Russians sometimes associate the word khachapuri with a flatbread stuffed with potatoes and meat. Georgians do not consider this understanding of the dish correct. In all of Georgia, you cannot find two such places where cheese cakes are prepared in the same way; each chef has his own twist. Adjarian-style khachapuri is of particular interest.

A little history

What does the literal meaning of the word “khachapuri” mean? “Khacho” and “puri” are cottage cheese and bread, respectively. This dish is filled exclusively with cheeses. Historically, the first flatbreads began to be baked back in the Middle Ages in mountainous Georgian villages. There is no single recipe for the dish; in different parts of sunny Georgia the appetizer will be prepared differently - you can see round, square and triangular shapes. Standing apart is a boat filled with young cheese. It is topped with an egg and topped with a piece of unsalted butter. An example of a dish is shown in the photo.

Adjarian-style khachapuri is particularly light; it seems airy and so tasty that you want to eat it right away. But tradition does not tell you to rush; you should eat the Adjarian snack slowly, in a special sequence.

Dough making traditions

The traditional version of the dough is prepared from:

flour;
matsoni;
vegetable oil;
Sahara;
salt;
soda

Matsoni is a Caucasian drink prepared by fermenting boiled and slightly cooled milk from domestic animals. The word “matsoni” itself is of Armenian origin.

You don’t need to add a lot of flour to the dough; the mass should remain soft and slightly stick to your hands. You don’t start making khachapuri right away; you need to let the dough sit for a while.

Initially, the dough for Adjarian khachapuri was unleavened; the base was a mixture of water and flour. But chefs have their own secrets and can choose yeast or even puff pastry. The classic option is still the one using matsoni. The drink itself is a good alternative to yeast, but in our country it is found almost nowhere. Therefore, as an alternative, cooks are using other fermented milk products.

Advice! “Khachapuri cooked with yeast will be soft and fluffy, so you can eat it already cooled. Dough mixed with matsoni is good only in hot khachapuri, then it loses its excellent taste.”

What kind of cheese should I get?

There is an opinion among experienced chefs that the most delicious will be Adjarian-style khachapuri, in which there will be a little more filling than dough. Caucasian traditions dictate some rules for choosing cheese. You should not take a mature product, because it stretches and when the khachapuri cools down, the consistency of the filler will not be the best.

The appetizer is prepared only from young varieties, which include:

Imeretian;
Mozzarella;
Suluguni;
Adyghe cheese;
feta cheese.

The salty product should be placed in water for several hours and soaked, then adding cottage cheese. Thanks to cottage cheese, the degree of saltiness of khachapuri is significantly reduced, and the filling becomes softer. This fact is especially important if for some reason hard cheese is used.

The filling of traditional Adjarian khachapuri contains an egg. Thanks to this product, it will resemble a paste and will have a very delicate taste. The addition of herbs and garlic is rather an innovation; the traditional version of the dish did without such ingredients.

Advice! “Another secret of a delicious dish is a special way of preparing cheese. You need to break it with your hands or use a tablespoon for these purposes, but do not resort to a grater.”

How to sculpt and fill boats correctly?

The finished dough is divided into parts from which balls are rolled. Their size should be no larger than a fist. The dough is rolled out with a rolling pin into an oval shape. Some cooks do this by hand or take the path of least resistance and just make a big pie. The finished dish is only divided into parts before serving. Everyone decides for themselves what type of dish to give preference to.

To achieve a crispy crust, you need to roll out the cake as thin as possible. If you like a soft snack, the thickness of the dough is made at least a centimeter. After the cake is ready, the edges are pinched and a boat is formed. The filling is placed inside and the oven is turned on. The temperature inside it is brought to 200 °C, after which the half-finished khachapuri is sent to bake. In addition to baked khachapuri, there are also ones cooked in a frying pan.

The sides of the khachapuri are brushed with yolk to obtain a golden blush. Cooking time is about 20 minutes, much depends on the type of oven. As soon as the boats are baked, they are taken out and poured over the eggs. It is necessary to try, and for aesthetic reasons, to prevent the yolk from breaking. Then the appetizer is returned to the oven for just a couple of minutes. The final touch is to place a piece of butter on top of the khachapuri (as in the image).

Having brought together many years of experience in preparing Adjarian-style khachapuri, we can highlight several general tips:

It is better to cut large pieces of cheese so that excess salt can escape freely.
If you want to create a truly Georgian dish, you don’t have to look for matsoni on sale, but make it at home. To do this, you will need one and a half liters of milk and a tablespoon of kefir for the starter. After mixing the products in a container, you need to wrap it in something warm and let the mixture stand for 5 hours. Lactic acid bacteria will begin to multiply in milk. Then the mass is transferred to the refrigerator to thicken.
Culinary experts believe that the ratio of water and flour in an ideal dough should be 1 to 3. But each cook has his own recipe and his own proportions, so finding the best option can only be done experimentally.
To prevent the dough from sticking to your hands while making boats, you need to let it sit after kneading. The gluten will swell and the mass will become more pliable and elastic, which will simplify the work. Ready khachapuri will melt in your mouth.

Khachapuri from Tinatin Mzhavanadze

The popular blogger and best-selling culinary author offers his readers a step-by-step recipe for the perfect Adjarian khachapuri. The appetizer will be very tasty if the dough is soft, the crust is crispy, the cheese and egg filling is tender, the bottom is dry, and the sides are golden brown. It is not difficult to prepare such a dish, you just need to follow the recipe.

First, milk is mixed with water in a separate container. Sugar, salt and packaged yeast are poured in there one by one, sunflower oil is poured in, then everything is thoroughly mixed. The soft dough is kneaded exclusively with sifted flour, and it should rise in a warm place for about an hour and a half. The risen dough is lowered and allowed to stand a little longer.

While the khachapuri base is being perfected, it’s time for the filling. Cheese, according to tradition, is broken by hand. You can use a coarse grater, in this matter everything is individual. At the end, drinking water is poured in to achieve a more delicate consistency. If desired, you can add a little garlic.

Divide the dough into small balls and roll out oval cakes. At first it is difficult to achieve the desired shape, but a couple of molded khachapuri will already allow you to fill your hand. The finished forms are laid out on a greased sheet. The filling is placed in the middle of each boat, and the sheet is sent into a hot oven. The temperature should be high – 250 °C. After 15 minutes, the sheet is taken out, an egg is poured into the center of the baking, everything goes into the oven to finish.

Hot khachapuri is placed on a large plate, a little butter on top of each boat completes the picture. The dish is ready, you can start tasting!

To prepare the dough you will need:

flour – 1 kg;
milk – 1 glass;
water – 0.5 liters;
dry yeast – 1 tbsp;
sugar and salt - 1 tsp each;
refined vegetable oil – 2 tbsp.

The filling is made from Imeretian cheese (1 kg) or a mixture of several varieties (250 g of each type), water (half a glass) and garlic (1 clove). An egg for decoration is taken depending on the number of baked khachapuri. It will be interesting to place the filling in layers, especially if you use 3-4 different varieties.

Khachapuri in a hurry: a quick recipe

If guests are on the doorstep and you want to treat them with something, you can resort to this recipe (subject to the availability of the necessary products). A simple and quick cooking option worth considering step by step. Squares are rolled out from the finished puff pastry and boats are molded. The latter are baked on a greased sheet in the oven. The baked pieces are taken out and filled with filling - grated cheese and egg. The sheet goes back into the oven for just a couple of minutes. If the yolk is a little damp, that’s even better; pieces of dough are dipped into it to make it tastier.

Boats on yogurt

Many Georgian housewives knead the dough using yogurt. Khachapuri turns out fresh and not as fluffy as with yeast, but no less tasty. This recipe is worth considering step by step.

First, the butter is melted in a water bath and mixed with yogurt. A pinch of salt is added to the resulting mixture, after which it is thoroughly beaten with a mixer. The sifted flour is mixed with soda and gradually added to the mixer bowl. As the dough becomes thicker, you need to increase the mixer speed. The result should be a fairly elastic mass, so it is better to mix it on the table rather than in a mixer.

The dough is divided into 4 parts, and a flat cake is made from each using a rolling pin. The filling is placed into the formed boats, the khachapuri is placed in the oven for 15-20 minutes. After removing the baked goods, break an egg into each core and place everything back in the oven.

You will need the following ingredients:

butter – 200g;
flour – 300 g;
curdled milk – 1 cup;
soda - half a tsp;
cheese – 600 g;
eggs - 5 pcs., one for greasing, the rest for decoration.

How do you eat khachapuri in Adjarian style?

In order to prevent the reader from choking on saliva, it is better to avoid a detailed description of the feast with khachapuri. In short, you can eat the finished dish as you please. But true gourmets prefer to stir the egg filling, take a piece of baked dough and dip it into the delicious center. When the sides are finished, the remaining part of the khachapuri is eaten like a pie.

Every cuisine in the world has great baking recipes, and Georgian is no exception. Adjarian khachapuri is rightfully considered one of the most striking and memorable dishes there. There are different recipes for their preparation and a lot of secrets, knowing which you can make this delicacy perfect.

How to cook khachapuri at home

The process consists of several stages and only by completing each of them correctly will you get good baked goods. Before baking khachapuri, you need to take care of the selection of products, they all must be of high quality and fresh. Next, the dough is kneaded, then it is given a special boat shape, the filling is laid out, and the dish is baked in the oven.

Dough

There is no single recipe for cooking. Ideally, the khachapuri dough should be kneaded without yeast using matsoni, a Georgian fermented milk product that is responsible for the fermentation function. Some people make baked goods from yeast dough or even ready-made puff pastry, but it’s best to knead it yourself. The consistency should be such that it is elastic and elastic, slightly sticks to your hands, but can be separated from the walls of the dish without any extra effort. It must be left for at least an hour. There are a few more recommendations:

You can’t buy matsoni everywhere, but there is a way to prepare it yourself. You need to heat three liters of milk, mix with two tablespoons of sour cream or kefir. The container with the workpiece is closed tightly, wrapped in a blanket and kept for 5 hours. Then move it to the refrigerator and leave it there until it thickens completely.
If you are cooking with yeast, dissolve it with warm milk and sugar and leave for a few minutes. They should foam up. If this does not happen, it means they are of poor quality and are not suitable for baking.

Filling

It is traditional to use young Imeretian cheese. It is soft and moderately salty. Unfortunately, finding one for sale is very problematic. For this reason, the filling for Adjarian khachapuri is often made from grated Adyghe cheese and suluguni mixed in equal quantities. Tips for preparing the filling:

To bind, mix the cheeses with the egg before baking. You can add a little flour.
If you find overly salted cheese, soak it in water for several hours.
You can add meat products to the filling.

Be sure to take the boats out of the oven a few minutes before turning off, make a hole in the middle and carefully break a raw egg into it without damaging the yolk. This is what distinguishes Adjarian khachapuri from other types of similar baked goods. The yolk is left liquid and mixed with soft melted cheeses. The edges of the boat are torn off, dipped into the hot filling and put into the mouth.

Adjarian Khachapuri – step-by-step recipe with photos

It is difficult to name even an approximate number of cooking options for this dish. The classic recipe for Adjarian khachapuri with egg is constantly modified, experimenting with the dough and filling. You will learn how to prepare the base with and without yeast, with matsoni and other fermented milk products. In addition, you have the opportunity to get acquainted with various fillings for baked goods: cheese, curd, meat.

Adjarian khachapuri boat

The first is a step-by-step recipe with classic, albeit hard-to-find ingredients: matsoni and Imeretian cheese. If you cook a dish with them, you will understand how the Adjarian boat differs from all other types of khachapuri. The dough turns out fresh and airy, and the filling is stretchy and slightly salty. Remember how to make this type of baking correctly.

Ingredients:

flour – 0.3 kg;
vinegar;
matsoni – 250 ml;
soda;
eggs – 4 pcs. and 1 yolk;
salt – 0.5 tsp;
butter – 60 g;
sugar – 0.5 tsp;
Imeretian cheese – 250 g.

Cooking method:

Beat 1 egg into the sifted flour. Add salt and sugar, half the butter, matsoni and soda slaked with vinegar, knead. Cover. Leave in a warm place for half an hour. Knead and let stand for the same amount of time.
Divide the dough into three parts.
Grate the cheese and mix with the yolk. Leave for a quarter of an hour.
Roll each piece of dough into a longitudinal cake, the thickness of which will be equal to one centimeter. Twist the tubes on both sides from the edges to the center. Pinch the ends well. Spread the middle of the flatbread, giving it a boat shape, and place the filling there.
Preheat the oven to 220 degrees. Bake 3 Adjara-style flatbreads there for a quarter of an hour. Get it. Carefully crack an egg into the center of each so that the yolk remains intact.
Bake for five minutes and serve.

With egg

This baking option is no less interesting than the previous one, and also does not resemble the classic one. The recipe for Adjarian khachapuri with egg involves using the latter not only on top of the filling, but also inside it in boiled form. This move helps to bind the products together so that the filler is easily picked up and is not too fluid. It is very convenient to knead the dough for this dish in a bread machine.

Ingredients:

matsoni – 0.15 l;
butter – 130 g;
water – 0.15 l;
greenery;
flour – 6 glasses;
boiled eggs – 3 pcs.;
dry yeast – 10 g;
raw eggs – 4 pcs.;
Imeretian cheese – 0.3 kg;
sugar – 1 tbsp. l. with a slide;
salt – 1 tsp.

Cooking method:

Mix matsoni and water in a deep container. Add sugar, salt, 90 g butter, yeast. After a few minutes, add the sifted flour. Knead and leave to rise for an hour.
Grate the cheese and boiled eggs coarsely. Set aside a fifth of this filling. Roll the rest into 4 identical balls.
Punch down the dough. Divide it into 4 equal pieces. Roll out oval cakes to about a centimeter thick.
Along the long edges on the left and right, sprinkle some of the cheese and egg mixture you set aside. Fold them over to create the sides of the boat. Pinch the ends. Place a ball of filling in the center, smooth it out so that the entire center is filled. Make 4 blanks.
Cover a baking sheet with parchment. Place the flatbreads there and let them rest for a bit.
Preheat the oven to 220 degrees.
Make a well in the filling of each Adjarian flatbread. Bake them for a quarter of an hour, then take them out, carefully pour an egg into each and cook for another 5-7 minutes.
Before serving, place a small slice of butter on the flatbread and garnish with chopped herbs.

On matsoni

In the dish, the step-by-step recipe for which you will now learn, the dough is kneaded from classic ingredients, but the filling is slightly changed. This Adjarian-style khachapuri on matsoni is prepared with a filling from a mixture of Adyghe cheese and suluguni. This filling turns out very tasty, a little salty, and stretches well. The main thing is that both of the above-mentioned types of cheese are much easier to find than Imeretian cheese.

Ingredients:

eggs – 3 pcs. and 1 protein;
butter – 20 g;
sugar – 0.5 tsp;
milk – 50 ml;
salt – 0.5 tsp;
suluguni – 80 g;
matsoni – 0.1 l;
Adyghe cheese – 120 g;
flour – 300 g and 50 g for sprinkling;
soda – 1 tsp.

Cooking method:

In a deep bowl, mix one egg with salt and sugar. Add matsoni, beat.
Add sifted flour and baking soda and knead into a soft, elastic dough. Leave it warm under a cloth towel for half an hour.
Beat the egg whites with milk, mix with grated cheeses.
Divide the dough in half. Roll out oval cakes. Roll into boats. Place half of the filling in the center of each. Place on a baking sheet lined with baking paper.
Preheat the oven to 230 degrees. Bake Adjarian flatbread there for 15 minutes. Take it out, make holes in the filling and pour in a raw egg. Continue baking until the whites are set.

From yeast dough

An excellent and simple recipe, it will especially appeal to those housewives who often cook from yeast dough. It is worth noting that it should turn out to be bread-like, not pie-like, so it is prepared without adding eggs. Yeast dough for khachapuri is convenient to make by hand or in a bread machine using a special program. Baking with it comes out airy, rosy, and looks very beautiful in the photo.

Ingredients:

flour – 0.3 kg;
butter – 20 g;
water – 0.3 l;
salt – 0.5 tsp;
vegetable oil – 50 ml;
eggs – 2 pcs.;
pressed yeast – 10 g (or 3 g dry);
suluguni – 0.15 kg;
sugar – 0.5 tsp;
Adyghe cheese – 0.35 kg.

Cooking method:

Mix 200 ml of warm water with sugar, add yeast. Add 3 tbsp. l. sifted flour, salt. Stir and leave in a warm place for half an hour. Characteristic bubbles will appear on the dough.
Sift the remaining flour into a deep container. Mix it with the dough and make a dough. When the mass becomes homogeneous, add vegetable oil.
Knead for at least a quarter of an hour. Transfer the lump into a bowl greased with vegetable oil, cover with film and leave for an hour and a half. Knead gently but thoroughly every 20 minutes. The better you do this, the more porous the baked goods will be.
Grate both cheeses. Mix with 100 ml cold water. You can add a little salt if you don't have enough taste. Divide the filling into two halves.
Set the oven to heat up to 240 degrees.
Divide the dough in half and roll into balls. Leave for 10 minutes. Use your hands to make flat cakes 1 cm thick, shape them into boats, and place the filling in the middle.
Place a few ice cubes in the oven to create steam. Bake on a parchment-lined baking sheet for 5-7 minutes. Reduce temperature by 200 degrees. Cook for another 10 minutes.
Take out the Adjarian-style flatbreads, make holes in the fillings and beat in the eggs. Bake for another 2-3 minutes. Before serving, place a piece of butter on top.

With cottage cheese

The filling of these delicious flatbreads can be very varied. Adjarian-style khachapuri with cottage cheese and suluguni turns out very tender and juicy. Both children and adults will enjoy eating this pastry. The airy dough goes well with the soft filling soaked in egg yolk. Every housewife must remember how to prepare this delicious dish.

Ingredients:

milk – 0.25 l;
eggs – 4 pcs.;
flour – 0.5 kg;
cottage cheese – 0.3 kg;
butter – 80 g;
suluguni – 0.3 kg;
vegetable oil – 1.5 tbsp. l.;
dry yeast – 5 g;
sugar – 0.5 tbsp. l.;
salt - a quarter of a teaspoon.

Cooking method:

Dissolve sugar, salt, yeast in warm milk. Let stand for a while, then mix with one egg and vegetable oil. Add flour, knead the dough, leave to rise for an hour.
Grate the cheese, mix with cottage cheese and a quarter of the butter.
Divide the dough into three parts. Make 1 cm thick cakes from each. Distribute the filling over them, not reaching one and a half centimeters to the edge, and roll into boats.
Bake in an oven preheated to 220 degrees for a quarter of an hour. Take out the Adjarian-style flatbreads, make holes in the filling, and beat an egg into each. Bake for another 3 minutes.
Before serving, place 20 g of butter on each Adjarian boat. Wait for it to melt.

From ready-made puff pastry

An excellent dish option for those who are limited in time. You can easily and quickly prepare Adjarian khachapuri from puff pastry for breakfast. The recipe is not like the classic one, but it is also very good. Nowadays there are ready-made puff pastry sheets with and without yeast on sale. For our dish, it is preferable to use the second option. Baked goods rise perfectly with it.

Ingredients:

yeast-free puff pastry – 0.5 kg;
butter – 80 g;
feta cheese – 0.2 kg;
eggs – 4 pcs.;
Adyghe cheese – 0.2 kg.

Cooking method:

Grind two types of cheese, mix them thoroughly and mash with a fork.
Roll out the dough, divide into 4 equal rectangular parts. form boats. Place the cheese filling in the middle.
Preheat the oven to 180 degrees. Bake Adjarian flatbread there on a greased baking sheet for 20 minutes. Take it out and break an egg into each. Cook for another 5-7 minutes. After turning off, put a piece of butter in each Adjarian-style boat.

Without yeast

A very simple cooking method that even a less experienced housewife can handle. Adjarian khachapuri without yeast is prepared on the basis of yogurt with the addition of a large amount of butter. The amount of flour indicated in the recipe is approximate. Depending on its density and the characteristics of other products, you may need a little more or less.

Ingredients:

flour – 0.5 kg;
eggs – 4 pcs.;
butter – 0.2 kg;
Adyghe cheese – 0.4 kg;
curdled milk – 250 ml;
suluguni – 0.2 kg.

Cooking method:

Mix the heated oil with yogurt. Whisk. Add sifted flour, soda, knead the dough. Divide into 3 parts.
Grate two types of cheese and mix.
Make flat cakes from each lump of dough, form boats, fill with filling. Place in the oven preheated to 220 degrees.
Bake the dish for a quarter of an hour, then take it out and break an egg into each Adjarian flatbread. Continue cooking for another 5 minutes.

In a slow cooker

If you don’t have an oven or it’s not working, this is not a reason to deny yourself delicious pastries: Adjarian khachapuri in a slow cooker turns out no less tasty. In this device, the baking time increases slightly, because the maximum possible temperature of the mode is not too high. Be sure to remember how to cook Adjarian-style boats using a slow cooker.

Ingredients:

dry yeast – 1.5 tsp;
vegetable oil;
milk – 0.2 l;
mozzarella – 0.1 kg;
flour – 0.3 kg;
suluguni – 350 g;
sugar – 1 tbsp. l.;
eggs – 2 pcs.;
salt – 1 tsp.

Cooking method:

Mix the sifted flour with yeast, sugar, and salt. Pour in warm milk and knead. Leave for 40 minutes under the film to rise.
Grate the cheeses coarsely and mash with a fork.
Divide the dough in half, form 2 boats. Fill them with filling.
Set the multicooker to the “Baking” program. Grease the bowl with oil and place the Adjarian-style boats there. Cook for 30 minutes.
Open the lid. Make a hole in each Adjarian flatbread and carefully crack an egg into it. Cook for another 10-12 minutes.

On kefir

You have already studied recipes for baking with yeast, sourdough from matsoni, yogurt, and you can also make Adjarian khachapuri with kefir: it is very simple and tasty. Unlike matsoni, kefir can be bought in almost any grocery store. It acts as a starter, makes the dough porous and airy, making the dish look very appetizing in the photo and on the plate.

Ingredients:

flour - 3 cups;
butter – 80 g;
salt – 0.5 tsp;
kefir – 150 ml;
greenery;
eggs – 2 pcs.;
dry yeast – 5 g;
Adyghe cheese – 75 g;
sugar – 1 tsp;
feta cheese – 75 g.

Cooking method:

Mix kefir with yeast and leave for a few minutes. Add salt, sugar, half the butter and flour. Knead and leave in a warm place for an hour.
Grate the cheeses and mix.
Divide the dough into 2 parts. Make a cake up to a centimeter thick from each, and then roll it into a boat shape.
Place equal portions of cheese filling in the centers.
Preheat the oven to 200 degrees. Place the Adjarian flatbread on a baking sheet lined with parchment. Bake for 15-20 minutes.
Get the boats in Adjarian style. Make a hole in each filling and pour a raw egg into it. Bake until the whites are set.

With meat

The following is the least similar to the original Adjarian dish, however, it is very tasty and nutritious, with a high calorie content. This pastry is perfect for a full dinner. Adjarian-style khachapuri with meat is prepared with the addition of minced meat, Suluguni and Imeretian cheeses, and the addition of herbs. The result is an incredibly tasty dish that would be appropriate even on a holiday table.

Ingredients:

onion – 1 pc.;
water – 0.2 l;
minced meat – 0.25 kg;
milk – 250 ml;
salt – 0.5 tsp;
vegetable oil – 50 ml;
green cilantro – 50 g;
butter – 50 g;
garlic – 1 clove;
yeast – 7 g;
eggs – 4 pcs.;
suluguni – 60 g;
flour – 0.7 kg;
Imeretian cheese – 60 g.

Cooking method:

Mix the sifted flour with yeast, salt, and melted butter. pour in warm milk and water. Add some vegetable oil. Knead, leave warm under film for an hour.
Fry chopped onion in vegetable oil. Add crushed garlic, chopped cilantro, salt.
Preheat the oven to 190 degrees.
Mix the minced meat with grated cheeses. Divide the dough into 4 parts, make boats. Place the filling in them and bake for a quarter of an hour. Get the boats in Adjarian style. Beat an egg into each. Cook for another 5 minutes.

Cheese for Adjarian khachapuri

You probably already realized that the most suitable variety is Imeretian. If you can’t get one, don’t despair: other varieties will also work for Georgian dishes. It is advisable to combine two varieties: it is recommended that one cheese be fatty and stretchy, while the second should crumble. What kind of cheese can be used for khachapuri:

Adyghe cheese and suluguni;
feta cheese and mozzarella;
feta and suluguni;
brine or hard cheese mixed with cottage cheese;
mozzarella and feta.

Video

Khachapuri is a Georgian pie with cheese. There are many khachapuri recipes. Each village has its own recipe. The cheese for traditional khachapuri baking is curd cheese, like the Adyghe type.

Features of preparing khachapuri in a frying pan, oven, slow cooker, microwave, bread maker

The secret of khachapuri very simple - there should be more filling than dough.

Khachapuri cooked in a frying pan

Khachapuri in a frying pan can be prepared small or large, depending on the size of your pan. The taste of khachapuri depends on the dough and cheese for the filling.

Khachapuri fried in a frying pan turns out thin, very soft and tender.

Secrets, which can be used for preparing delicious and varied khachapuri:

To have a different taste every time you cook khachapuri, you can add finely chopped dill and green onions to the filling.
Instead of cottage cheese and suluguni, you can take Adyghe cheese in equal parts with Imeretian cheese, or mozzarella in half with feta cheese.
If the filling consists of fatty cheese, then you don’t need to use butter.

Khachapuri in a frying pan

Recipe:

Dough. To make the finished product airy and soft, sift over a bowl. 300 g flour.
Mix separately 125 ml of kefir and sour cream, half a teaspoon of salt and soda, 1 tbsp. a spoonful of sugar, 100 g of melted butter, and knead everything.
Gradually add flour to the mixture and knead with a spoon, and when the dough thickens, knead it on the table with your hands until the dough is homogeneous and stops sticking to your hands.
Leave the kneaded dough to settle, and in the meantime let’s make the filling.
Filling. Mash in a bowl with a fork 175 g cottage cheese.
Cut into small pieces 175 g suluguni.
Mix cottage cheese, suluguni, 2 tbsp. spoons of sour cream, 1 tbsp. a spoonful of soft butter, salt to taste and knead.
Cooking khachapuri. Divide the settled dough into 4 parts.
Spread 1 part of the dough on the table with a rolling pin.
Roll ¼ of the filling into a ball and place it in the middle of the dough sheet.
We collect the dough over the filling, connect the edges and, carefully so that the filling does not come out, roll out this ball with a rolling pin to a thickness of 1-1.5 cm.
Place the khachapuri to fry in a hot frying pan without oil for 1-2 minutes, cover with a lid, and then turn it over with a spatula and fry on the other side.
More hot khachapuri coat with butter (20 g), and stack them.
To keep it warm, cover the khachapuri first with film and then with a towel on top.
When all the khachapuri are ready, serve them with tea or coffee.

This is how you need to gather the edges of the dough when preparing khachapuri.

Khachapuri cooked in the oven

Khachapuri in the oven from yeast dough

Recipe:

Preparing the dough. Stir 2 teaspoons dry yeast V 0.5 cups warm milk, add here 1 tbsp. spoon of sugar, and leave until the yeast rises, about 10 minutes.
When the dough is ready, add to it salt, 30 g vegetable oil, 500 g flour, and knead the dough 150-200 ml warm water. The result is a thick dough, put it in a warm place, and after 30-40 minutes knead it.
Filling. 400 g fat cottage cheese knead, add 200 g crumbled Adyghe cheese or suluguni, 1 egg and mix.
Cooking khachapuri. Divide the risen dough into pieces the size of a fist, knead each piece of dough or roll it into a flat cake with a rolling pin so that the middle is thicker.
Place 1 tbsp in the middle of the flatbreads. spoon the filling, gather the edges of the flatbread over the filling, pinch and turn over to the other side.
Carefully roll out the flatbread so that the filling does not come out of it, place it on a sheet previously covered with paper, seam side down, and make a small hole in the middle to allow steam to escape.
Place the flatbread in a hot oven, heated to 220°C, and bake for no more than 10 minutes.
The baked flatbread is still hot grease with butter (10-20 g).

Khachapuri from a slow cooker

Khachapuri from a slow cooker turns out tasty, juicy and aromatic.

Khachapuri in a slow cooker

Recipes:

Preparing the filling. 300 g Imeretian cheese three on a grater and mix with finely chopped dill (small bunch).
Preparing the dough. Mix in a deep bowl 1 glass of matsoni (Georgian fermented milk drink), but you can also use our usual kefir, 2 eggs, 1 teaspoon each sugar and vegetable oil, half a teaspoon each salt and soda, knead everything.
Add to the liquid mixture 3 cups sifted flour, and knead the thick dough, let it brew a little.
Cooking khachapuri. We cut the dough into small pieces, roll it out into a layer, grease it with filling, cover it with another layer of dough, and pinch the edges.
We turn the multicooker into the “Casserole” mode; if your multicooker does not have such a mode, then “Frying”, place the raw khachapuri in a dry bowl and fry. Approximate frying time on both sides is 15 minutes.
Hot fried khachapuri coat with butter (10-20 g), and serve warm.

Khachapuri cooked in the microwave

Khachapuri in the microwave

Recipe:

Preparing unleavened dough. Sifting 3 cups flour, mix it with 0.5 teaspoon soda, make a well in the flour and pour in 1 egg, 1 glass of salted water, mix until uniform, and let it sit for a while.
Preparing the filling. 500 g suluguni or feta cheese mash with a fork, add 1 yolk, 50 g butter, and mix everything.
Cooking khachapuri. Divide the dough into 2 parts, roll out 2 flat cakes, place one flat cake on a large plate, grease first butter (10-15 g), and then with the filling, cover with a second flatbread, also greased with butter on the inside, connecting the edges.
Coat the top of the khachapuri 1 shaken egg white, put it in the microwave at full power for 4-5 minutes, then take it out of the microwave, pierce it in several places and put it in the microwave again for 4-5 minutes.

Khachapuri dough can be prepared in a bread maker

To make khachapuri faster, the dough for them can be prepared in a bread maker.

Khachapuri from dough prepared in a bread machine

Recipe:

Dough. Warming up 0.5 l milk and dissolve in it 80 g butter or margarine.
Mix warm milk with butter in the bowl of a bread machine, 2 tsp. spoons of dry yeast, a pinch of salt, 2 tbsp. tablespoons walnut oil, 1 yolk, 600 g flour, place the bowl in the bread maker and turn it on to the “Dough” mode.
Filling. Three on a grater 0.5 kg of Imeretian or other similar cheese.
Cooking khachapuri in the oven. Grease the table and lightly sprinkle with flour.
We take the dough out of the bread machine, divide it into 4-6 parts, roll it out into a layer, sprinkle it with filling, fold it into an envelope, and roll it out thinly again.
The resulting layer grease with 1 egg white shaken with a drop of milk, sprinkle with filling, fold into an envelope and place in a hot oven, heated to 250°C for 10 minutes.
When the khachapuri is baked, grease them butter (20-30 g), and immediately serve hot to the table.

Layered khachapuri

Puff khachapuri cooked in the oven

Layered khachapuri in Georgia more called penovani.

If you already have puff pastry, then such khachapuri can be prepared quickly, half an hour - and the juicy, tasty dish is ready.

Layered khachapuri

Recipe:

Preparing puff pastry. 1 pack (250 g) frozen margarine three on a coarse grater, and grind with 3 cups flour, add 2 eggs, Quickly knead the thick dough and set it to cool for 2 hours.
Preparing the filling. 500 g suluguni cheese, feta, mozzarella, or feta cheese three on a grater, beat in 1 egg, 1 tbsp. spoon of melted butter, knead, and the filling is ready.
Cooking khachapuri. Roll the dough not very thin so as not to tear, approximately 5 mm, cut into squares, about 15 cm long on each side.
Place the filling on each square, pinch 4 ends of the dough at the top above the filling, grease 1 yolk mixed with 1 tbsp. spoon of water lay it out on a sheet moistened with water in advance and put it in a hot oven.
Bake over medium heat for about 20 minutes until the envelopes are browned.
Such khachapuri can be eaten both hot and cold.

Khachapuri step by step recipe

9 steps to prepare khachapuri

Khachapuri with hard cheese

Recipe:

Dough. Melt in a deep bowl butter (2-3 tablespoons).
We drive in 1 egg.
Sifting 3 cups flour and mix it with salt, soda (0.5 teaspoon each), add flour to the butter-egg mixture, stir, add 1 glass of kefir, and knead the thick dough.
Let the dough sit for half an hour.
We divide it into 2 parts and roll 2 layers.
Filling. 0.5 kg hard cheese dill, cilantro, a few tablespoons of sour cream and knead.
Cooking khachapuri. Place a layer of dough in a round pan and cover with a thick layer of filling.
Cover with the second layer and connect the edges.
Bake the khachapuri in the oven, turning on medium heat, for 15-20 minutes, until browned. Remove from the oven and brush immediately butter (15-20 g).

How to cook khachapuri with cheese and suluguni, recipe in the oven with photo

Khachapuri cooked with cheese and suluguni

Khachapuri with cottage cheese and suluguni baked in the oven

Recipe:

300 g margarine divide into 3 parts.
Preparing the dough. TO 50 g melted butter pour in 1 glass of warm water, 2 tbsp. spoons of vinegar, a pinch of salt, add 300g of flour, and knead the thick dough.
Roll out the dough into a layer 1 cm thick, grease with 1 part of margarine, fold it several times in the form of an envelope, and put the dough in the refrigerator for 1 hour.
After 1 hour, roll out the dough again, grease with the second part of margarine, fold it the same way, and put it in the refrigerator for another 1 hour. We do the same with the 3rd part of margarine.
Filling. 200 g cottage cheese knead with a fork, 300 g suluguni grate. Add 1 egg, mix.
Cooking khachapuri. Divide the dough into 2 parts, roll out 2 layers.
We cover the form with parchment paper, spread a layer of dough, grease it with filling, cover it with a second layer, connect the edges, grease the top 1 yolk, and bake in the oven over medium heat for about half an hour.

How to cook khachapuri with cottage cheese in a frying pan?

Khachapuri cooked with cottage cheese in a frying pan

Khachapuri with cottage cheese in a frying pan

Recipe:

Dough. Mix in a deep bowl 2 eggs, half a teaspoon of salt, 2 tbsp. spoons of sugar, 1 glass of sparkling water, 4 tbsp. spoons of vegetable oil, add to the liquid part gradually 3.5-4 cups flour, knead the thick dough and leave it to cool for half an hour.
Filling. 300 g hard cheese three on a grater, add grated cottage cheese (200 g), salt and pepper taste.
Cooking khachapuri. Divide the dough into parts and roll each part into a layer, on which we place 2-3 tbsp. spoons of filling, gather the dough at the top and connect it, turn it over to the other side, level it again into a layer, first with your hands and then with a rolling pin. Roll out the dough carefully so that the filling does not come out.
Pour into the frying pan vegetable oil (1 tbsp), and fry the khachapuri over low heat, covering with a lid, first on one side for 4-5 minutes, and then on the other.
After removing the khachapuri from the frying pan, grease it butter (10-15 g), and serve hot.

Khachapuri “Boat”

In the Caucasus, there is an opinion that the most delicious khachapuri “Boats” are prepared in Batumi.

They use delicate, creamy Imeretian cheese.

To prepare Adjarian khachapuri “Boats”, such as they are prepared in Georgia, you need to stick to some advice:

Khachapuri is eaten hot.
The Georgian dish khachapuri takes 3 hours to prepare.
A khachapuri dish looks like this: crispy, browned sides, a dry bottom and a soft, juicy center made of melted filling.
Khachapuri filling: melted, puffy, stretchy cheese mixed with butter.
Khachapuri is eaten by breaking off small pieces from the edge and dipping them into the cheese filling in the middle.
The egg in the middle of the khachapuri serves as both food and decoration.

Khachapuri “Boats”

Adjarian khachapuri “Boats”

Recipe:

Preparing the dough. Sifting 1 kg flour over a large bowl. Pour into the recess 1 tbsp. a spoonful of dry yeast, 1 teaspoon each of sugar and salt, pour in 0.5 l warm water And 1 glass of warm homemade milk, knead, and at the end add , so that the dough is better kneaded and does not stick to your hands and bowl.
Cover the dough with a towel and place it in a warm place for an hour and a half, during which time we knead it twice.
Preparing the filling. Imereti cheese (1 kg) three on a coarse grater, dilute with boiled cold water to make a paste. Water will go from half a glass to 1 glass.
Cooking khachapuri. Roll the dough into approximately 200 g balls and roll out circles with a rolling pin. We pinch the circle on both sides and stretch it out in length so that it looks like a boat with a recess.
Place the boats on a sheet greased with vegetable oil, add the filling and place in a hot oven, heated to 260°C, for 15 minutes.
When the khachapuri has browned, take them out of the oven and break them into the cheese well. 1 egg, and set for 1-3 minutes until the whites turn white, the yolk should be runny, well, if you don’t like that kind of yolk, then leave it to bake for 5-7 minutes.
How to serve? Place the hot pastry on a plate, add a small piece at a time (10 g) butter, and serve immediately. We wash down the khachapuri with Lagidze mineral water. Well, if you don’t have such water on sale, then you can use regular tea, coffee, cocoa or lemonade.

Recipe for khachapuri with chicken and meat

Khachapuri with beef

Usually khachapuri cooked with cheese, but there is khachapuri and with meat, in Georgia they are called kubdari.

Khachapuri with beef

Recipe:

Dough. Stir in 1 cup warm water dry yeast (2 teaspoons), and let it rise.
Add to yeast 2 glasses of warm milk diluted with water, 1 egg, 1 tbsp. spoon of vegetable oil, gradually add 7-9 cups flour and knead the thick dough, let it rise.
Cooking minced meat. From 1 kg beef make minced meat by passing the meat through a meat grinder, 2-3 onions finely chop and also add to the minced meat, season salt, ground black pepper, coriander, hops-suneli.
Cooking khachapuri. We divide the risen dough into balls, roll them out, lay out the minced meat, gather the edges at the top and pinch them, and then carefully level them with our hands into flat cakes.
Place the flatbreads on a sheet and brush with shaken 1 egg, and bake in a medium-heated oven for 20-25 minutes.
When the khachapuri is baked, grease them butter (20 g), and serve hot.

Khachapuri with chicken and cheese

Khachapuri with chicken and cheese

Recipe:

Dough. Mix 2 eggs, 3 tbsp. spoons of sour cream, 1 glass of water, add a pinch of salt and baking powder, And 2 cups of flour, knead the thick dough and let it sit for half an hour.
Filling. 100 g boiled chicken cut finely into pieces, 300 g hard cheese three on a fine grater and add to the meat. We also add here 1 egg, chopped dill, cilantro, salt and ground black pepper, knead.
Cooking khachapuri. Divide the dough into parts, roll each part into a layer, put 2 tbsp on each layer. spoons of filling, pinch it, and then carefully flatten it into a flat cake.
Fry the khachapuri in a greased frying pan on both sides for 2-3 minutes.

Khachapuri with herbs, egg: recipe

Khachapuri with herbs and egg

Khachapuri with herbs, egg, Imeretian cheese and suluguni

Recipe:

Dough. Dissolve 1 tsp. spoon of yeast, 2 tsp. spoons of sugar, a pinch of salt in 2 glasses of warm milk when the yeast rises, add 530 g flour, 1 tbsp. a spoonful of softened butter, 1 teaspoon. spoon of vegetable oil, knead the thick dough, if more liquid is needed, add water.
Cover the dough with a towel and let it rise for 30-40 minutes.
Filling. 510 g suluguni and 170 g Imeretian cheese grate, add 1 egg, 20 g butter(if the cheese is fatty, no oil is needed), and mix.
Finely chop 25 g each of green onions, parsley, cilantro and dill, mix and add salt.
Cooking khachapuri. Divide the dough into 5 parts, roll each one out to a thickness of 5 mm, and pierce it with a fork in several places.
We put 150 g of cheese and 20 g of green filling on the flatbread, connect the edges at the top and pinch, and then level the flatbread and roll it out to a thickness of 8-10 mm.
Bake in the oven over high heat for about 10 minutes.
Coating hot khachapuri butter (20 g), and you can serve it to the table.

Khachapuri with potatoes: recipe

Khachapuri with potatoes

Khachapuri with potatoes

Recipe:

Dough. Dissolve in 300 ml of warm water, maybe milk, dry yeast (1.5 tablespoons) and 1 teaspoon. spoon of sugar, let's rise.
In a deep bowl, sifted flour(1 kg), add the dough into the flour well, 1 egg, pinch of salt and knead the thick dough, let it rise for about 1 hour.
Filling. While the dough is rising, prepare the filling. Cleaning 6 large potatoes, fill with water and salt, boil them until tender, drain the water, season 70 g butter, 50-70 ml hot milk, ground black pepper, and beat.
Cooking khachapuri. Divide the dough into 4 parts, roll it out, put ¼ of the entire filling on each part, seal the edges and straighten it with your hands in a dry frying pan, according to the size of the frying pan.
Fry the khachapuri over low heat, covered with a lid, for 5-7 minutes on one side, and then the same on the other.
Remove the khachapuri from the heat and brush butter (20 g).

Adjarian khachapuri at home, recipe

Khachapuri in Adjara

Khachapuri is baked in Adjarian style in the form of boats. Khachapuri being prepared in 2 doses: first with the cheese mass, and at the end a raw egg or one yolk is added and baking continues for a few more minutes.

Khachapuri in Adjara

Recipe:

Dough. 250 g flour sift and pour into the well 100-120 ml warm water, and stir in it dry yeast (1 teaspoon), a pinch of salt.
Knead the dough, pour in vegetable oil (a few tablespoons), and put it in a warm place to rise.
Filling. Imeretian cheese (300 g) rub it with your hands and add milk so much so that the filling is juicy.
Cooking khachapuri. Roll out the dough into an oval shape, pinch the ends on both sides, place 3-4 tbsp in the resulting depression. spoons of filling.
Cover the sheet with parchment paper, place the khachapuri on it and put it in the oven, heated to 200°C, bake for about 20 minutes.
We take the sheet out of the oven, make a hole in the middle of the product with a spoon, and release it 1 whole egg or just the yolk, and put it in the hot oven for another 3-4 minutes.
Remove from the oven and place a piece on the hot khachapuri butter (20 g), and serve it on the table.

Khachapuri in Gurian style, recipe

Khachapuri in Gurian style

Khachapuri in Gurian style prepare crescent-shaped, inside there is cheese and a boiled egg.

Khachapuri in Gurian style

Recipe:

Preparing the dough. Dry yeast (2 teaspoons) and 1 teaspoon. dilute a spoonful of sugar with warm water, or milk, like for pancakes, let them come up.
1 kg flour sift over a deep bowl, make a well, pour in the yeast, 90 g melted margarine, 1 egg, a pinch of salt, warm water or milk enough to knead a soft dough.
Knead the dough for about 30 minutes, at the end add 2 tbsp. spoons of vegetable oil, knead it again, put it in a warm place and let it rise 2 times, both times we crush the dough, and the third time we roll it out.
Filling. 200 g suluguni three on a grater, cut into slices separately 3 boiled eggs.
Cooking khachapuri. Divide the dough into 5 parts, roll each part into a circle, 35-40 cm in diameter.
We put 1/5 of the grated cheese on one half of the dough, slices of eggs on it and cover with the other part of the dough, we get a semicircle.
We pinch the edges of the dough and pull out the corners to form a crescent.
We put our product in a mold covered with parchment, grease it with yolk mixed with sour cream, and put it in an oven heated to 230°C, bake for 6-7 minutes.
Coating hot khachapuri butter (20 g), cut into 6 pieces and serve.

Khachapuri in Megrelian

Mingrelians- this is ethnic population group living in Georgia.

To the most Famous Mingrelian dishes include adjika, suluguni, satsivi and khachapuri.

Megrelian khachapuri has even more cheese than Imeretian khachapuri. These products contain cheese both inside and outside.

Khachapuri in Megrelian

Recipe:

Preparing the dough. Mix 200 g kefir, 140 g sour cream, 1 tbsp. a spoonful of sugar, half a teaspoon each of salt and soda, and leave for 5 minutes.
Add to this mixture 80 g melted butter, add sifted flour (430 g) and knead the soft dough, let it settle.
Filling. 600 g suluguni three on a grater.
Cooking khachapuri. Divide the dough into 2 parts, roll each one out, place the grated cheese in the middle, but not all of it, leave about 200 g.
We gather the edges of the circle of dough with cheese on top and make it like a knot, which we then flatten and carefully roll out so that the filling does not come out.
Transfer the rolled out cake to a sheet of parchment paper and grease it 1 yolk, sprinkle with cheese and place in an oven heated to 190°C, bake for 20 minutes, until the khachapuri is browned.
Cut the soft, crispy khachapuri into pieces and serve hot to the table.

Khachapuri in Imeretian style

Khachapuri in Imeretian style is the most common in Georgia. The preparation is simple. These are round flatbreads with an abundance of cheese. The peculiarity of these khachapuri is the thinly rolled dough. It is prepared with matsoni, but since we don’t have matsoni, we will use kefir.

Khachapuri in Imeretian style

Recipe:

Dough. Knead the dough from 2-2.5 glasses of flour, 0.5 teaspoon. spoons of soda, 0.5 l of kefir, at the end we add 1.5 tbsp. spoons of vegetable oil, knead again, let it brew.
Preparing the filling. 500 g brine Imeretian cheese knead with a fork so that there are no lumps, add 1 egg, 30 g melted butter and knead.
Cooking khachapuri. Divide the dough into 2 parts, roll each thinly, put the filling on the layer, pinch tightly over the filling, then flatten the resulting bag with your hands.
Grease the frying pan butter (10 g) and lay out the flattened bag, and then roll it out directly in the frying pan into a thin flat cake.
Fry the khachapuri, covered with a lid, first on one side and then on the other.

Georgian khachapuri

Georgian Khachapuri

Stuffing in Georgian khachapuri is Chkinti-kveli cheese or its other name is Imeretian.

The dough is kneaded with matsoni, a Georgian fermented milk drink., but since we don’t sell matsoni, we’ll take regular kefir. Georgian khachapuri is fried in a frying pan.

Georgian khachapuri

Recipe:

Preparing the filling. 0.5 kg Imeretian cheese three on a grater, add 5 yolks, greens to taste and mix.
Preparing the dough. 1 kg flour sift, make a hole in the middle and add 1 tsp. a spoonful of soda and a pinch of salt, drive in 4 eggs, pour in 0.5 liters of kefir, stir first with a spoon, and then knead with your hands, and leave for half an hour.
Cooking khachapuri. Divide the dough into 4 parts, and then each part into 2 more parts: one larger, the other smaller.
Roll out 2 flat cakes - larger and smaller, 1.5 cm thick.
Spread ¼ of the filling onto the larger flatbread so that the edges (3 cm) are not spread, cover with the smaller flatbread, fold the edges of the lower flatbread up and pinch.
Grease the frying pan butter (10 g), heat it up, place the raw khachapuri on it, seam side down, cover with a lid and fry over low heat for about 8 minutes, turn over to the other side and fry without a lid.

Khachapuri Adyghe

Khachapuri Adyghe- This is a pastry with Adyghe cheese, it is prepared quickly.

Khachapuri Adyghe

Recipe:

Dough. Mix 250 g softened margarine, 6 tbsp. spoons of sour cream, 1 teaspoon. spoon of soda and 3 cups of flour, knead the dough and while it sits in the refrigerator, make the filling.
Filling. 500 g Adyghe cheese three on a grater, 2-3 onions fry on, and add to the cheese, also add chopped dill, parsley and cilantro.
Cooking khachapuri. Roll out the dough into a layer and cut into squares, side length 12-15cm.
Place the filling on one part of the square, fold it into a triangle, and pinch the edges.
Place the triangles on a dry sheet and bake at medium temperature for 10-15 minutes.

Recipe for quick lazy khachapuri from lavash

Quick lazy khachapuri from lavash

Lavash khachapuri will come in handy for those housewives who don’t like fiddling with dough.

Khachapuri with lavash cheese

Recipe:

Preparing the filling. 2 cups kefir mix with 2 eggs and a pinch of salt.
Preparing the filling. 500 g cheese knead with a fork, 400 g hard cheese three on a grater, mix everything.
Cooking khachapuri. Grease the deep pan vegetable oil (1-2 tablespoons), 2 pita breads cut into several parts.
Place 1 piece of lavash on the bottom of the mold, it should be larger than the size of the mold, coat with filling, sprinkle with filling, then again lavash, filling and filling, etc.
The top layer should be lavash generously coated with filling; it should be wrapped under the lower layers.
Place pieces on top of the pie butter (20 g), and put it in the oven, turn on medium heat, bake for 20 minutes.

Armenian khachapuri

Khachapuri in Armenian

Recipe:

Dough. Mix 2 eggs, 1 teaspoon each. a spoonful of sugar and soda, 0.5 liters of low-fat sour cream, 1 kg of sifted flour and knead the thick dough.
Filling. Three 300 g suluguni cheese on a grater.
Cooking khachapuri. Divide the dough into 8-10 parts, roll into layers.
Lubricate the layer butter (10-20 g), put in the filling, gather the edges of the dough in a circle and connect at the top, and then knead the resulting bag into a flat cake again and place it on a dry baking sheet.
Bake in the oven at 170°C for 15 minutes, first on one side, and then turn the khachapuri over to the other side and bake for another 10 minutes.

Lenten khachapuri

Lenten khachapuri with potatoes and mushrooms

Recipe:

Dough. Dissolve in warm water 2 teaspoons dry or pressed yeast and 1 teaspoon sugar, let's come up.
800 g flour sift in a deep bowl, add the dough, salt and knead the dough on warm water, let it rise in a warm place. The dough will take about 2 hours to rise.
Filling. Fry on vegetable oil (1-2 tbsp. spoons) until golden brown 2-3 finely chopped onions, add finely chopped champignon mushrooms (5-6 pieces), and fry until done.
6 medium potatoes peel, boil with salt until soft, pour the broth into a separate container - it will come in handy later, and mash the potatoes; if the potatoes are very dry, add the broth.
Add fried mushrooms and onions, finely chopped, to the mashed potatoes dill, pepper and mix.
Cooking khachapuri. Divide the dough into 10 parts for 10 khachapuri, and cut each part into 2 more parts.
Roll out a small part into a 10-12 cm circle, put the filling on it, cover with a second circle, pinch the edges of the circles, level the flatbread, pierce it in several places.
Frying pan with vegetable oil (1-2 tablespoons) heat it up, place the khachapuri on it, fry it over low heat under a closed lid, 3-4 minutes on each side.

Dietary khachapuri

Dietary khachapuri according to Dukan

We will cook khachapuri in a frying pan according to Dukan. The dough combined with salty cheese is very tasty.

Dietary khachapuri according to Dukan

Recipe:

Dough. Mix 200 g of low-fat cottage cheese, 2 eggs, 20 g of ground oat bran, 10 g of starch, a pinch of salt, 0.5 teaspoon. spoons of soda, mix everything.
Filling. 100 g dietary feta cheese mash with a fork.
Cooking khachapuri. Add the filling to the dough, knead, divide into 2 parts. This dough will make 2 khachapuri.
Grease the frying pan vegetable oil (1 tbsp), spread half the dough.
Since the dough sticks very much to your hands and does not roll, we do this: grease the plastic bag vegetable oil (1 teaspoon), cover the dough in the frying pan and level it through the cellophane with your hands evenly throughout the frying pan.
Cover the pan with a lid and fry over low heat until the top stops sticking to your hands (several minutes), turn over to the other side, and fry the other side until golden brown.

Khachapuri calories

Khachapuri is a high-calorie product

Although high-calorie khachapuri, and you won’t be able to lose weight by eating them, but there is also a useful property in this baking - increased protein content.

The calorie content of khachapuri depends on the dough from which they are prepared and on the filling.

Calorie content is calculated per 100g of finished product. The calorie table is distributed as follows:

Diet khachapuri according to Dukan 198 kcal
Lenten khachapuri with potatoes and mushrooms 217 kcal
Khachapuri with cottage cheese and herbs 219kcal
Megrelian Khachapuri 233kcal
Imeretian Khachapuri 277kcal
Khachapuri with chicken and cheese 278kcal
Khachapuri with suluguni cheese 319kcal
Layered khachapuri 320kcal
Khachapuri in a frying pan 367kcal
Adjarian Khachapuri 381kcal
Khachapuri with meat 402kcal

Everyone can eat khachapuri with different types of cheese, but you just need to remember that they are high in calories. In addition to their calorie content, they are high in protein. This means that on this day, when you have khachapuri on the menu, the rest of your meals should be low-calorie.

Video: Khachapuri in Megrelian. How to cook khachapuri

Prepare the ingredients.

Examination yeast quality.
Pour 50 ml of warm milk (35-37°C) into a small deep bowl, add 1 tablespoon of sugar and stir.
Crumble the yeast into the milk and stir until the yeast dissolves (it’s convenient to stir with your fingers or a wooden spoon).

Place the yeast mixture in a warm place for 15-20 minutes. The yeast should foam and rise like a cap.

Advice. If the yeast foams very weakly or does not foam at all while in a warm place, this yeast is of poor quality and it is better not to cook with it.

Preparation of yeast dough.
Sift flour (450 g) along with salt (1/2 tsp) into a large bowl.
Make a depression in the center of the flour slide and pour 300 ml of water, 50 ml of milk, foamed yeast and an egg into it.
Mix the flour with the liquid ingredients with your hands and knead a not very stiff dough (do not try too hard to knead yet - the dough may still be quite viscous).
Dust the table well with flour and turn the dough onto the flour.
Sprinkle the dough generously with flour on top and begin kneading the dough on the table.
As you knead, gradually dust the table with flour (literally, so that the dough does not stick to the table).
Also, during the kneading process, lubricate your hands and table with vegetable oil - this makes kneading the dough easier and improves its taste.
In total, kneading the dough takes about 15-20 minutes (less is possible, but the longer you knead the dough, the tastier the finished products will be).
When the dough stops sticking to your hands and becomes pleasant to the touch, silky and elastic, you can stop kneading.
Form the dough into a ball and place in a large clean bowl.
Grease the dough with a thin layer of vegetable oil, cover with a clean linen napkin and place in a warm place to proof for 1.5-2 hours.
The dough should increase in volume by about 3 times.
Knead the risen dough with your hands and return it to the bowl under the napkin.
Place the dough back in a warm place for about 1.5 hours until it increases in volume.
Knead the risen dough and divide into 5-6 equal parts (each part weighs about 200 g).
Roll each piece of dough into a ball, place it on a flour-dusted table, cover with a clean napkin and let rise a little.

Prepare filling.
Grate the cheese on a coarse grater (Imereti, Adyghe cheese or feta cheese can be mashed with your hands).

Gradually add boiled water at room temperature to the cheese mass, stirring constantly until the mass acquires the consistency of thick sour cream or porridge.

Advice. For real Adjarian khachapuri, take young soft lightly salted Imeretian cheese - “chkinti-kveli”. If you are trying to prepare khachapuri outside of Georgia, it is unlikely that you will be able to find the aforementioned cheese of decent quality so easily. It will be easier to find a worthy replacement for him. So, below are several options for replacing Imeretian cheese:

1. Adyghe cheese (350 g) + suluguni or mozzarella (150 g).

Adyghe cheese is most similar to Imeretian young cheese, but is not salty enough. You can add some suluguni or mozzarella to the Adyghe cheese, add a little salt to the filling and get a version more or less close to the original.

2. Feta or cheese (soaked, unsalted) (350 g) + suluguni or mozzarella (150 g).

Feta or feta cheese are too salty to taste, although their taste and consistency have something in common with Imeretian cheese. Feta or feta cheese must be thoroughly soaked in cold, clean water, changing the water frequently - the cheese should become almost fresh, with a barely perceptible saltiness. We also add some suluguni or mozzarella to the soaked cheese.

Note. It is not worth replacing Imeretian cheese only with Suluguni cheese. Suluguni is too fatty and stretchy when hot, and when it cools down, it loses its attractive properties both in taste and consistency. Therefore, it is better to add it in small quantities to Imeretian, Adyghe cheese or feta cheese.

Formation khachapuri.
Flatten the dough ball with your hands into a flat cake, about 30-35 cm in diameter, trying to keep the bottom as thin as possible in the middle of the cake.

Advice. The size of the “boats” depends on your preferences: if you like more crispy dough, roll it thin and the boat will turn out wide; if you like something soft, build a more compact structure.

Roll the edges of the cake with a roller from both sides to the center.

Pinch the ends well.

Carefully transfer the “boat” to a baking sheet dusted with flour.
Push the folded edges apart to make room for the filling.

Place the cheese filling into the resulting “boat”.

Thus, prepare khachapuri from the remaining dough.
Bake the khachapuri in an oven preheated to 230-260°C for about 15-20 minutes, until golden brown.
Carefully remove the baking sheet from the oven and remove part of the cheese filling from the khachapuri.