Cook khachapuri at home recipe. Khachapuri with cheese in the oven from yeast dough - a recipe from the chef

Incredibly diverse Georgian cuisine and all the dishes in it are delicious. One of the most popular is khachapuri. Traditionally, this pastry is a combination of soft bread with cheese. There are a lot of cooking options. Every housewife should definitely take a few recipes to note.

How to cook khachapuri with cheese

Baking is done open, closed, in the form of a boat, an envelope, in most cases it looks like a cake. They are prepared from various types of dough - puff, yeast, unleavened, but the traditional one is kneaded on matsoni. Due to the inaccessibility latest recipes adapted: cooking khachapuri with cheese is carried out using yogurt, kefir, sour cream. The main thing is to observe the proportions of the base, flour and other components so that the dough has softness and tenderness.

Cheese

Pickled varieties will do. If you don’t know what kind of cheese is needed for khachapuri, you can safely buy Adyghe, Imeretinsky, Suluguni, cheese, vats. You can add to the filling delicious cottage cheese, any greens you like. Before preparing the dish, try the cheese: if it is too salty, then you should leave the product for a while. cold water, it will become more insipid after that.

Khachapuri recipes with cheese

Cakes can be baked in a pan, in the oven and even in a slow cooker. Now there are a lot of improved recipes in which, in addition to cheese, they add chopped meat, ham, mushrooms, potatoes, many other products. Ready-made cakes are necessarily smeared with butter, which makes them even tastier. Remember a few options for preparing this amazing dish and try to make them.

From puff pastry

The envelopes come out very tasty, nutritious. For cooking more often take without yeast dough. You can buy ready-made in the store or make your own at home. The second option will taste better. You can choose the method of how to cook khachapuri with puff pastry cheese yourself - you can fry them in a pan and bake them, they will turn out more magnificent in the oven. With this processing, the dough is divided into more layers.

Ingredients:

• suluguni - 470 g;
• flour - 440 g;
• drinking water - 0.25 l;
• salt - 1 tsp;
• eggs - 3 pcs.;
• margarine - 375 g.

Cooking method:

1. Be sure to sift the flour. Melt 75 g of margarine, add to it.
2. Mix salt and water. Pour the liquid into the dough. Knead, place the refrigerator for half an hour.
3. Rested dough should be rolled out. Put soft butter in the middle of the resulting sheet, spread over the surface.
4. Fold the dough into an envelope. Roll out. You should end up with a long sheet, approximately 25 cm wide and 1 cm thick. It should be laid horizontally.
5. Connect the edges in the center, fold the layer in half, like a book. You have 4 layers. Keep the workpiece in the refrigerator for another half an hour.
6. Roll out the dough. Fold again, as before, refrigerate. In total, you must repeat the process 3-4 times.
7. Grate suluguni. Beat two eggs, mix with it.
8. After the last rolling, cut the dough into squares with a side of about 12 cm, put in the middle of each cheese filling, pinch with a triangle.
9. Put khachapuri with cheese on a baking sheet smeared with vegetable oil.
10. Whisk the remaining egg. Dipping a pastry brush into it, grease each envelope.
11. Turn on the oven at 180 degrees, put the dish there and bake for about half an hour.

Lazy in the pan

Baking got its name because it is prepared as quickly as possible with a minimum of effort. Before making khachapuri with cheese in a pan, there is no need to knead the dough and keep it in the refrigerator: you just need to combine all the products that make up the composition. You can start frying immediately. Any cheese is suitable for a lazy flatbread, it is not necessary to take salty.

Ingredients:

• cheese - 320 g (any);
• eggs - 3 pcs.;
• dill - a bunch;
• salt, spices;
• thick sour cream - 280 g;
• flour - 3 tbsp. l.

Cooking method:

1. Grate a piece of cheese coarsely into a deep bowl. Add eggs and stir the mass.
2. Put sour cream, chopped dill, sifted flour. Mix well.
3. Heat up a frying pan with vegetable oil. Pour lazy khachapuri dough with cheese into it, spread with a spatula. Cover with a lid. Grill for 5-7 minutes on each side.

in Georgian

To appreciate the beauty of baking, cook it classic version. The Georgian khachapuri recipe with cheese involves the use of several varieties of the latter at once. Ideally, you need to knead the dough for yogurt, but if you can’t find this product in any way, replace it with high-quality kefir. The Georgian-style pie instantly scatters from the table, because it is amazingly tasty.

Ingredients:

• matsoni - 320 ml;
• soda - a pinch;
• suluguni - 390 g;
• salt - 15 grams;
• butter - 240 g;
• sour cream - 65-70 ml;
• cheese - 445 g;
• flour - 385-420 g (how much dough will take).

Cooking method:

1. On the steam bath melt the butter.
2. Pour matsoni into a large bowl, mix with soda, salt.
3. Add butter, leaving a little for the filling (about a fifth).
4. Start kneading the dough, gradually adding flour to make it very soft.
5. Grate suluguni and cheese coarsely. Mix them with sour cream, the rest of the butter.
6. Roll out the dough into a circle. Place the filling in the center. Carefully gather the edges with a bag and pinch.
7. Turn the workpiece over and roll into a cake. The thickness should not exceed one and a half centimeters. Poke a small hole in the center.
8. Place parchment paper on a baking sheet and a tortilla on top.
9. Preheat the oven to 230 degrees. Bake khachapuri with cheese in it for 7-10 minutes. Serve hot.

On kefir in a pan

It is difficult to find such a product as yoghurt, so it is often replaced with kefir: this component will not spoil the taste of the dish at all. Khachapuri on kefir with cheese in a pan turns out tender, soft, fragrant. The result is guaranteed to please you, and the cooking process itself will not take much time. Be sure to try frying kefir-based cakes.

Ingredients:

• flour - 230-250 g;
• fat kefir - 125 ml;
• butter - 50 g;
• pepper;
• granulated sugar - 10-15 g;
• parsley;
• egg - 2 pcs.;
• soda - on the tip of a knife;
• suluguni - 70 g;
• salt - a pinch;
• cheese - 80 g.

Cooking method:

1. Whisk one egg. Add kefir to it, a little soda, sugar, salt. Mix well.
2. Start adding a little bit of flour. Stir the dough constantly. When it almost stops sticking and becomes a soft lump, cover with a cloth and set aside for half an hour.
3. In the meantime, get on with the filling. Grate cheese and suluguni. Add one egg, chopped greens, pepper to them.
4. Divide the dough and filling into four pieces. Roll out each piece of base. Put the cheese mass in the middle. Gather the edges with a bag, pinch. Turn over and roll out a little.
5. Fry khachapuri with cheese on both sides in a frying pan with a thick bottom. Once removed from heat, immediately brush the surface with melted butter.

With Adyghe cheese

Cakes made with this method taste very good. Khachapuri with Adyghe cheese are brackish, with a slight sourness. They are delicious to eat even cooled, unlike other types. Step by step recipe such cakes are not too simple, because you need to make a yeast dough. This original pastry you will definitely like it.

Ingredients:

• flour - a glass without a slide;
• milk - 0.1 l;
• dry yeast - 7 g;
• vegetable oil - 1 dessert spoon;
• eggs - 1 pc.;
• butter - 50 g;
• salt - a pinch;
• Adyghe cheese- 180 g.

Cooking method:

1. Warm up the milk a little. Dissolve sugar there, then add yeast and salt.
2. After 10 minutes, pour butter into the milk, mix. Add flour and knead the dough. Leave under a linen towel for 40 minutes.
3. The dough should be about double or triple the size. Roll it out thinly.
4. Rub cold butter and cheese. Place in the middle of the cake. Collect it with a bag, blind the edges.
5. Turn the workpiece over, roll it thinly.
6. Break the egg and separate the yolk. Whip it up, spread it on the cake. Poke a few holes with a fork.
7. Bake khachapuri with Adyghe cheese for about 20 minutes at 185 degrees. Brush with butter after you take it out of the oven.

From lavash

The dish prepared in this way turns out to be very unusual in taste. Outwardly, khachapuri from pita bread with cheese resembles a pie, as you can see by looking at the photo. Making such a dish is easy, because you do not need to knead the dough or wait until it rises. Lavash cheese pie you can cook even for festive table. You will be very original snack.

Ingredients:

• Armenian pita bread - 3 sheets;
• sour cream - 260 ml;
• eggs - 2 pcs.;
• Adyghe cheese - 80 g;
• cottage cheese - 75 g;
• hard cheese - 75 g;
• butter - a small piece.

Cooking method:

1. Grate all the cheeses, mix them with cottage cheese, add one egg.
2. Grease a baking sheet with butter (butter). Lay one sheet of pita bread on top. Spread with sour cream. Divide half of the filling.
3. Lay another sheet on top of the first. Distribute the sour cream and the rest of the filling again.
4. Gather the edges of the pita bread so that the cake is closed. You can chip them with toothpicks. Beat the remaining egg, spread khachapuri with cheese on it.
5. Bake for 20 minutes in the oven, setting the temperature to 185 degrees.

With cottage cheese in the oven

This filling gives the dish a different taste, but no less pleasant. For khachapuri with cottage cheese and cheese, it is very important to choose good dairy products, preferably homemade. You will get a cake that will look beautiful both live and in the photo. Remember that it has a lot of calories, so those who follow their figure need to take not too large portions.

Ingredients:

• suluguni - 0.3 kg;
• flour - 315 g;
• cottage cheese - 185 g;
• sour cream - 150 ml;
• butter - 155 g;
• eggs - 3 pcs.;
• garlic - 3 cloves;
• salt;
• soda - 2 pinches;
• greenery.

Cooking method:

1. Grind the curd. Divide it into two halves. In the first, add two eggs, salt, soda, butter and flour. Make dough.
2. Suluguni grate. Mix with remaining curd. Add crushed garlic, one egg, chopped herbs, sour cream. Mix thoroughly.
3. Divide the dough into two halves, roll out round layers. Place the first sheet on a baking sheet. Spread the filling on top. Cover the pie with the second sheet of dough and pinch the edges. Bake for 45 minutes at 185 degrees.

With suluguni

There are cakes cooked like this, it's delicious crazy! In addition, they look amazingly beautiful, which is easy to see by looking at the photo. Such khachapuri with cheese will certainly appeal not only to adults, but also to kids. You can prepare them for the upcoming friendly tea party to surprise your guests with culinary talent. Read how to make khachapuri with suluguni cheese.

Ingredients:

• suluguni - 175 g;
• egg - 1 pc.;
• matsoni - 125 ml;
• salt;
• butter - 60 g;
• soda - 0.5 tsp;
• flour - 175 g.

Cooking method:

1. Beat the egg and divide it into a couple of parts. Leave one for now.
2. Mix half of the egg with yogurt, flour, soda, salt. Knead such a dough that will not stick to your hands, but will be soft.
3. Grate suluguni, mix it with the rest of the egg. Melt half of the butter, add to the filling.
4. Divide the dough into two balls.
5. From one roll out a round cake. Place the filling in the middle.
6. Make a sheet from the second half of the dough. Cover the filling with it. Pinch the pie.
7. Bake the cake in a pan on both sides. Brush with oil after removing the heat.

with egg

Another kind of baking for those who like to cook differently every time. Khachapuri with egg and cheese - excellent and nutritious dish, which can easily replace a full breakfast or even lunch. Many housewives, for whom the standard options seem too salty, cook cakes just like that. For the filling, take hard-boiled eggs in advance.

Ingredients:

• kefir - 240 ml;
• flour - 65-70 g;
• salt - a couple of pinches;
• mayonnaise - 25 g;
• sugar - 2 pinches;
• greenery;
• soda - 1 pinch;
• garlic - 3 cloves;
• boiled eggs - 3 pcs.;
• vegetable oil - 30 ml;
• Dutch cheese - 90 g.

Cooking method:

1. Pour kefir into a bowl, add salt with sugar, soda, vegetable oil. Stir. Put in some flour. Do soft dough.
2. Grate cheese, eggs, mix with chopped herbs, crushed garlic, mayonnaise.
3. Divide the dough into three parts, do the same with the filling.
4. Roll out a ball of dough. Put the filling in the center and fasten the edges, collecting the bag. Turn over, roll a little with a rolling pin or stretch with your hands. Repeat with the remaining products.
5. Fry khachapuri with cheese in a frying pan. anoint ready-made pies butter.

Boat in Abkhazian

A dish that not only tastes great, but also looks great. It looks really festive. The recipe for khachapuri with Abkhazian cheese, as a rule, helps out a lot on holidays, when the hostess wants to impress her guests with something. You should definitely remember it and try to make such a dish. The result you get will pleasantly surprise you.

Ingredients:

• water - 120 ml;
• eggs - 5 pcs.;
• cheese - 150 g;
• vegetable oil - 15-20 ml;
• flour - 240 g;
• dry yeast - 0.5 tsp;
• salt - 5-7 grams.

Cooking method:

1. Dissolve yeast in warm salted water. Add butter, flour and make dough. To fit, put in heat. The test should be doubled or tripled.
2. Grate the cheese, add one egg to it.
3. Divide the dough into 4 equal pieces. Roll out each of them, and then roll it into tubes at the same time on both sides (like a scroll). Pinch the ends of each, and gently push the middle apart.
4. Fill the empty places of the resulting boats with stuffing.
5. Lay them out on a baking sheet lined with confectionery paper.
6. Bake at 200 degrees for a quarter of an hour.
7. Get your boats out. Gently crack a raw egg into the middle of each. Bake until the protein has lost its transparency. If you don't like runny yolk, you can cook until it hardens.

The most delicious khachapuri - the secrets of home baking

There are a lot of tricks, knowing which, you can improve the dish. How to cook delicious khachapuri:

1. The mass of cheese filling should exceed the amount of flour recommended in the recipe.
2. Lubricating khachapuri with cheese with butter after baking or frying, you will make them more tender.
3. You can use yoghurt prepared by yourself.

Get to know others delicious recipes, how to cook .

Video

Now this dish of Caucasian cuisine can be found with various fillings(chicken, mushrooms, potatoes and even fish), but the authentic recipe suggests cheese filling, since the name of the pastry is translated as bread (“puri”) with cheese (“khacha”). Each hostess in the Caucasus has her own recipe for khachapuri with cheese, and the shape of these pies can vary significantly, be round, square, triangular, with or without a hole. Below are the most interesting of them, which will allow you to get to know the culinary traditions of the peoples of the Caucasus.

Khachapuri with cheese - a simple recipe in the oven

Caucasian cakes with cheese are not difficult to prepare, since they mainly use unleavened yeast-free dough. But the cheese filling, which can combine several types of this product, gives a rich and rich taste to the dish.

To cook simple cheese cakes in the oven, you need to prepare:

• 500 ml of kefir;
• 1 egg;
• 5 g sugar;
• 5 g salt;
• 15 g baking powder;
• 30 ml of vegetable oil;
• 650 g flour;
• 300 g of cheese;
• 200 g suluguni;
• 100 g Imeretian cheese.

Recipe step by step:

1. Combine the loose components of the dough (flour, salt, sugar and baking powder), pour into a large container and make a funnel in this mixture, pour a mixture of eggs, kefir and vegetable oil into it.
2. Little by little, mixing the liquid component and dry components, blind them into an elastic and uncooked dough. Gather the dough into a round ball and wrap in clingfilm. food products and remove for 60 minutes on the shelf of the refrigerator.
3. For minced meat, you just need to turn the cheeses into shavings and mix. You can use any other types of cheese available in the refrigerator.
4. Roll out the chilled dough into medium-sized cakes, oval or round. Put cheese chips in their center, then pick up the edge of the dough in the center, but keeping the hole. Carefully, so that the filling does not spill out, shift the cakes with the hole down and roll with a rolling pin to a centimeter thickness.
5. Bake khachapuri blanks in hot oven laying them on the sheet with the hole up.

To make ready-made khachapuri soft and not stale for a long time, immediately after the oven they should be greased with melted butter and covered with a cotton towel.

From yeast dough

Baking khachapuri from yeast dough takes more time than from unleavened yeast-free dough. However, the cakes that come out of the oven, as a result, justify the time spent with their splendor, softness and taste.

Yeast dough and its cheese filling are prepared from:

• 100 ml of milk;
• 150 ml of water;
• 1 egg and 1 yolk for greasing before sending to the oven;
• 10 g of sugar;
• 10 g dry yeast;
• 5 g salt;
• 450 g flour;
• 30 g butter;
• 500 g hard cheese.

Working process:

1. Pour milk and water into one bowl, heat a little. Dissolve yeast and sugar in this liquid, send to heat until a foam cap appears.
2. Next, add the egg, salt, melted butter and flour to the dough. We knead the soft dough, which we leave for an hour and a half to rise.
3. Then we knead the mass well and divide it into four identical parts. We roll each piece of dough into a circle, put about 100 g of small cheese chips in the center, pinch the edges in the center. After that, roll out the workpiece to a thickness of one centimeter.
4. Four khachapuris are placed on a baking sheet greased with vegetable oil. In the center of each of them we make cuts to the filling so that the pastries do not bubble in the oven. Sprinkle the rest of the cheese chips on top and bake until cooked in a preheated oven.

Lazy khachapuri in a frying pan

Lazy khachapuri are easy-to-cook cheese cakes that can be prepared in just 10-15 minutes, since you don’t have to bother with either the filling or the dough separately. This pastry is perfect for a hearty breakfast, snack and even a late dinner.

For lazy cheese cakes you will need:

• 200 g of Adyghe or any other hard cheese;
• 100-150 ml low-fat sour cream (10-15%) or yogurt;
• 100 g flour;
• 2 eggs;
• salt and herbs optional.

How to cook:

1. Grated cheese on a medium grater mixed with raw chicken eggs and flour. Dilute the resulting mixture with the selected fermented milk product (sour cream or yogurt) to the consistency thick sour cream. Optionally, you can salt the dough if the cheese was not salty, and add chopped fresh herbs.
2. Pour the resulting mass onto the oiled surface of a hot frying pan, evenly distribute it and cook, covering with a lid.
3. When on medium heat cheese cake it will grab well on top, and the edges will brown, it must be carefully, so as not to break, shift to the other side and bring to readiness also under the lid.

With cottage cheese

Khachapuri with cheese and cottage cheese at first glance, it sounds very difficult, it may even seem that it is almost impossible to cook this type of pastry at home. But not everything is so difficult, having tried to cook this dish once, later it will often appear on the table.

For dough and fillings are used:

• 190 ml natural yogurt without fillers;
• 4 g salt;
• 4 g of soda;
• 320 g flour;
• 200 g of suluguni cheese;
• 150 g feta cheese;
• 100 g of cottage cheese;
• the black ground pepper taste.

Baking algorithm:

1. Combine salt and soda with sifted flour. Add yogurt to this loose mixture and knead a smooth dough without lumps.
2. Roll out the dough into a tourniquet, which is cut into eight equal pieces, each roll into a thin cake.
3. Grate suluguni and feta on a fine grater, combine with cottage cheese mashed with a fork, salt and pepper to taste. From the prepared minced meat, form four identical cheese balls.
4. Put a ball of minced meat on one plump cake, cover with a second cake, connect the edges, and then roll it out with a rolling pin to a centimeter thickness.
5. Fry prepared cakes on both sides in a dry frying pan or bake in a preheated oven.

With puff pastry cheese

Very quickly at home, you can cook khachapuri with puff pastry cheese, especially if you use finished semi-finished product (puff pastry) from the store or home cooking. The advantage of this recipe is that for the filling you can collect all the leftover cheese from the refrigerator, and it will turn out delicious. The main thing is not to spare oil.

List of required products:

• 550 g suluguni (any other cheese or a mixture of different cheeses);
• 3 layers of ready-made puff pastry (yeast or yeast-free);
• 30-60 g butter;
• 2 eggs;
• salt if necessary to taste.

Cooking sequence:

1. Roll out each layer of puff pastry a little and cut into equal squares.
2. For the filling on a grater with large or medium holes, grate the cheese, add one raw egg and melted butter to it, carefully mix the minced cheese.
3. Put the filling in the center of the puff pastry square, fasten the corners of the square in the center to make an envelope. For a beautiful crispy crust and tight adhesion of the corners of the dough envelope, the places where the dough is fastened and the surface of the pie, grease with a beaten egg.
4. Bake these cheese pies should be at a temperature of no more than 200 degrees for 20 minutes until crispy.

Georgian traditional khachapuri

For traditional Georgian khachapuri, two products are needed that will be difficult to find outside of the Caucasus. It's special fermented milk product, called the drink of Caucasian longevity - matsoni, dough is kneaded on it, and young Imeretian cheese used for filling. In the absence of these products, you can try to repeat the Georgian khachapuri recipe, replacing matsoni with kefir and sour cream in equal proportions, and instead of Imeretian cheese, take Adyghe cheese.

For four khachapuri cakes for the filling, you should take:

• 250 ml yogurt;
• 100 g butter;
• 30 g of sugar;
• 4 g salt;
• 4 g of soda;
• 300 g flour.

For the cheese filling you will need:

• 350 g of Imeretian cheese;
• 50 g sour cream;
• 25 g butter;
• salt to taste.

How to cook Georgian khachapuri at home:

1. Dissolve sugar, salt and soda in matsoni. The mixture will foam a little, this is the neutralization of soda. Then pour in the melted butter, add flour in small portions and knead a soft fluffy dough. Thanks to the oil in its composition, it will practically not stick to your hands.
2. Grind the cheese with a grater or in another way, mix it with sour cream and soft butter. The amount of the last two ingredients can be adjusted, depending on the consistency of the cheese. The filling should not be too dry or too wet.
3. Divide the dough into four parts to form cakes. Roll each into a cake, put a quarter of the minced cheese on it. Then pinch the edges in the center, turn the seam down and roll into a thin cake (1-1.5 cm thick).
4. Transfer the prepared cake to a preheated dry frying pan and cook under the lid for several minutes over medium heat until beautiful light brown spots. Then turn over to the other side and fry on the other side, but do not cover with a lid.

Abkhaz Khachapuri Boat

Abkhazian khachapuri with cheese are known far beyond the Caucasus due to their recognizable boat shape. One such cake with cheese filling and an egg is enough for a full meal. The dough for this pastry is traditionally kneaded on yogurt, but in its absence, the use of milk or kefir is acceptable.

For dough and filling of khachapuri boats you will need:

• 130 ml of milk (kefir);
• 130 ml of drinking water;
• 7 g dry yeast;
• 10 g of sugar;
• 5 g salt;
• 30 ml of vegetable oil;
• 6 chicken eggs;
• 450 g flour;
• 270 g of suluguni;
• 260 g of Adyghe cheese;
• 100 g butter.

How to bake khachapuri in Abkhazian style:

1. The cooking process begins with kneading the dough. Pour yeast and sugar into a warm mixture of milk and water, stir until completely dissolved and leave for ten minutes until the yeast activates.
2. After that, beat the egg into the bowl to the milk-yeast solution, pour vegetable oil, salt and sift the flour in small portions to knead a tender and soft dough.
3. Transfer the lump of dough into a large bowl and leave warm for an hour to ripen. After half an hour, you will need to do a warm-up.
4. For the cheese filling, grate suluguni and Adyghe cheese, pour in melted butter, salt and mix. The filling is ready.
5. Divide the dough ball into five equal pieces. Roll each of them into an oblong oval cake. Put a few tablespoons of the filling along the long sides of the oval, then roll the filling into a tube on each side towards the center. Pinch the narrow edges of the cake together, and spread the middle with your fingers to make a boat.
6. Fill the center of each boat with minced cheese and carefully transfer to a baking sheet lined with parchment. Walk along the side rollers of the boats with a brush dipped in yolk and send the pastries to the oven for 15-25 minutes at 200 degrees.
7. Remove almost ready khachapuri from oven, drive an egg into the center of each and resume baking. After two minutes, cooking will be completed; for softness, pastries can be greased with a small amount of butter.

For unleavened sour-milk-based dough, the following are used:

• 250 ml matsoni (kefir, curdled milk, yogurt);
• 1 egg;
• 8 g of soda;
• 5 g salt;
• 300-350 g flour.

The composition of the cheese filling with suluguni includes:

• 350 g suluguni;
• 40 g soft butter;
• 1 egg.

The procedure for kneading the dough, preparing the filling and baking:

1. When kneading the dough for cakes, you need to combine the fermented milk product with the egg, and mix flour and other bulk products in a separate container. Combine both mixtures and knead a homogeneous, non-sticky dough.
2. To make minced cheese, you should mix grated suluguni grated on a medium grater with raw egg and soft butter.
3. Divide the dough ball into 4 equal pieces into two cakes, roll out a cake 20 cm in diameter from each. Put half of the filling on one cake, cover the second one on top, diligently blind the edges. Repeat similar steps with the remaining filling and two cakes.
4. Fry the formed khachapuri in a pan with a little butter, spending 3-4 minutes browning each side.

Step-by-step recipe for making khachapuri at home

Prepare all the products that will be needed during the cooking process. Butter is best left in a warm place so that it is soft. If you have purchased too salted cheese then soak it in advance in water for 3-4 hours.

Melt the butter, the one intended for the dough. In a separate bowl, mix kefir with sour cream or pour in matsoni. Then add sugar, salt and soda, after the mass foams a little, pour in the melted butter. Mix thoroughly.

Now slowly add flour to the resulting mixture and gradually knead the dough. The dough should be soft and elastic, and thanks to the oil it will not stick to your hands.

Grate the cheese or chop it in any other way. Add softened butter, sour cream and salt, mix well, rubbing the whole mixture with a fork, the filling for khachapuri is ready.

It is allowed to take more cheese, this will not spoil the khachapuri, but less is not needed, since the dish will turn out dry. You can not add oil if the cheese is high in fat, you can also experiment with sour cream. You can also add greens to the filling, but this is optional.

Divide the resulting dough into five parts, roll out the cake on a floured table. Since the dough is very soft, you can roll it out with your hands. Put 1/5 of the filling in the center of the rolled cake and collect the edges of the cake in a kind of bag, if there are extra edges in the bag, then just tear off the excess dough.

Roll out the resulting bag with your hands or with the help of a rolling pin (to whom it is convenient to work), you will get a cake with a thickness of 1.5-2 centimeters. Do not make the cake thicker, it will not fry, and thinner is also not needed, the cake will tear and the filling will fall out.

Put khachapuri on a heated dry frying pan, khachapuri is baked without oil. Cover and bake for 3-4 minutes over medium heat. When you turn it over to the other side, bake without a lid for about the same time. When your khachapuri is covered with light brown spots on both sides, it means that it is ready.

When removing khachapuri from the pan, immediately grease them with melted butter, bake the other four khachapuris in the same way, settling and smearing them with butter. Cover them and keep hot until serving, they taste better when eaten hot.

There are many types of khachapuri, with cheese and meat, the dough is also made puffy, and each recipe is considered correct. Choose for yourself a recipe that is simple and you like it. Cheese filling is very useful for the human body, as it contains a lot of calcium and protein vitamins. Combination different types cheese will be to everyone's taste. Cheese contains much more protein than meat or fish. Hundreds of varieties of this product provide us with an excellent choice. Cheese also contains important amino acids such as lysine, methionine, tryptophan. Many vitamins help people who are actively working to easily restore energy.

Pour 350 grams of flour and yeast into a bowl, mix.

In warm water, add salt, a pinch of sugar and sunflower oil, mix and pour into a mixture of flour and yeast, mix well the resulting dough.

Then, gradually adding the remaining flour, knead a soft dough that sticks well from the hands. Cover the dough with cling film and leave in a warm place for 30-40 minutes to rise.

To prepare the filling for khachapuri, grate suluguni cheese and butter, mix (leave a little grated cheese for sprinkling and do not mix with butter).

Divide the resulting cheese filling in half.

Ready dough divide into 2 equal parts (2 khachapuri is obtained from this amount of dough).

Put the cheese filling in the middle of the rolled out dough.

Gather the dough towards the center into a knot.

Pinch the edges of the dough.

Carefully so as not to tear the cake, first stretch it with your hands, and then roll it out with a rolling pin. The thickness of khachapuri should be no more than 10 mm. Transfer khachapuri to a baking sheet covered with parchment or oiled. Poke a hole in the center of the cake with your finger to let the steam out.

Brush khachapuri with beaten egg.

Sprinkle khachapuri with cheese, which we left for sprinkling.

Khachapuri with suluguni must be served hot! Hot Khachapuri is especially delicious!

Bon Appetit!

Khachapuri with cheese is a national Georgian dish, which is a flatbread with cheese. The dough for khachapuri can be yeast, then it is baked in the oven, or yeast-free, on yogurt. In the second case, khachapuri is fried in a pan. There are a lot of cooking options for such cakes, in this recipe I will write one of the most delicious - Megrelian khachapuri. They have cheese not only inside as a filling, but also on top.

In the Georgian version, Imeretian cheese is needed for the filling of khachapuri. We often replace it with suluguni or a mixture of suluguni with cheese. Once I worked in a cafe of Caucasian cuisine, where khachapuri was made with suluguni. And they were very tasty, enjoyed huge popularity. However, the minus in this dish is a lot of calories. I do not advise you to eat them very often, extra pounds come quickly (tested from personal experience while working in a cafe).

Khachapuri according to the recipe below is as tasty as in a restaurant. Try to cook!

Ingredients (for 3 pieces):

• warm water - 150 ml
• sugar - 1 tbsp.
• dry yeast - 11 gr.
• milk - 100 ml
• egg - 1 pc.
• salt - 1 tsp
• butter - 30 gr.
• flour - 350 gr. + 80 gr. for dust
• suluguni cheese - 600 gr.

To grease the cakes:

• yolk - 1 pc.
• milk - 1 tbsp.

Cooking khachapuri with cheese

1. The dough, as you can see, is yeasty. First you need to make a dough. This requires warm water. The water temperature should be about 35-38 degrees, that is, almost body temperature. In more hot water the yeast will die, in the cold they will not start working.

2. In warm water, put one tablespoon of sugar and a bag of dry yeast (11 gr.). Stir everything together to dissolve the sugar and yeast.

3. Cover the bowl of dough with a clean towel and leave it in a warm place for 15 minutes. After this time, the dough should rise with a “cap”.

Dissolve yeast with sugar in warm water, let rise.

4. When the dough is suitable, you need to knead the dough. Milk is needed for kneading, but it must also be warm, like water. A little later, you will need melted butter for the dough. Melt it in advance and let it cool to a warm state.

The temperature of liquid ingredients is very important, so check with your finger - they should be warm, about 37 degrees.

5. Pour warm milk into the dough, mix. Also add one whole egg and a teaspoon of salt, stir. Pour in warm melted butter (do not pour hot, the yeast will die).

Add milk, egg, salt and melted butter to the dough.

6. It remains to knead the dough. Add only sifted flour, it will saturate the dough with oxygen and khachapuri will turn out more airy. Add flour in parts and knead with a spoon.

Knead the dough with a spoon and leave to rise.

7. At this stage, flour will need 350 gr. The dough will be soft and sticky. Do not knead it with your hands until it is necessary, stir until smooth with a spoon. Leave the dough warm for 1 hour so that it rises well.

8. After an hour, the dough will increase by 2-3 times. Now it's time to prepare the filling. To do this, grate suluguni on a coarse grater.

Grate the cheese on a coarse grater.

9. The dough needs to be kneaded on the table. First dust the table with flour and spoon the dough out of the bowl.

10. Sprinkle flour on top of the dough too. Knead the dough with your hands. At this stage, you will need about 80 gr. flour. But each can take a different amount, everything will depend on the quality of the flour itself, on its moisture content, on the size of the egg.

To make it easier to work with the dough, grease your hands with vegetable oil.

11. The finished dough is soft and obedient. It is very important not to hammer the dough with flour, better than flour a little less than more. Too much flour will make the dough tough and hard.

Knead the dough with your hands.

12. Ready, well-kneaded dough, divide into 3 parts.

Sculpting cakes.

13. Take one part of the dough, put it on a floured table. Knead the dough a little more and form a cake with your hands. You do not need to roll out the dough, otherwise the khachapuri will turn out to be uneven in thickness. Just flatten the dough a little with your hands and put the grated suluguni in the middle. Pinch the edges in the middle, forming a bag. The dough should be slightly sticky. For greater convenience, you can grease your hands with vegetable oil.

14. When the edges are well blind, turn the "pie" seam down.

Divide the dough into 3 parts, mold a cake with cheese.

15. Roll the cake with your hands, forming an even circle. Sprinkle the top lightly with flour.

Turn on the oven to preheat to 200 degrees.

16. Now with a rolling pin you need to roll out the cake into a thinner layer. Adjust the thickness to your liking. There will be air inside the cake, do not worry, this is normal. Then the cakes are pricked with a fork and there will be no swelling during baking.

17. Cover the baking sheet with parchment paper, put the formed cakes with cheese on it. Pierce the top several times with a fork.

Roll out the cake, put on a baking sheet and prick with a fork.

18. Lubricate the top of khachapuri with a mixture of yolk and milk (1 yolk + 1 tbsp milk).

19. Sprinkle grated cheese on top of the tortillas, which will give a delicious crust.

Lubricate with yolk and sprinkle with suluguni.

20. Put the baking sheet in a well-heated oven to 200 degrees for 10 minutes. Then increase the temperature to 220 degrees and bake for another 5 minutes.

21. Ready-made khachapuri will turn out very tasty, tender, airy, juicy, with a crispy crust. The melted cheese in the middle stretches. For cheese lovers, this pastry is just a godsend.

Prepare for it simple recipe Khachapuri with cheese and you will be very pleased with the result! And for dessert, bake tartlets according to this recipe. This is an amazing dessert!