Khachapuri is a Georgian bakery with cheese. The world knows khachapuri not only with cheese, but also with other flavors. For example: greens and meat.
Baking recipes can be found with yeast-free dough. However, not only in the dough is a variety of this baking. Prepare khachapuri in a pan and in the oven, without adding fat or oil.
There are many recipes for khachapuri, each region has its own. Delicious pastries are suitable for a feast, just as a second course. And khachapuri with cheese will be a dietary alternative to pies.
A bit of history
The dough with the filling is an international dish, each country has its own recipe. So khachapuri with cheese, recognized by the Georgian dish, in fact, is not. It can be called Caucasian, because there each region will offer its own version of lozenges..
Khachapuri literally means “bread and cheese.” The name comes from the words “bread – puri” and “cheese – hacho.” This dish is “long-standing”, used as long as the inhabitants of the Caucasus Mountains remember themselves..
But even today, few people in this region do without home khachapuri. Cakes are baked quickly, cheese is made everywhere in the region, which made the dish popular. Moreover, khachapuri can be given a variety of shapes: both round and square, oval and triangular, well, and further on fantasy.
|Flour –||300 g (maybe a little more if the dough sticks to your hands)|
|Salt and soda –||on ½ tsp|
|Sugar –||tea spoon|
|Butter –||100 g (not added with fatty cheese)|
|Sour cream and kefir –||125 g each|
|Time for preparing: 45 minutes||Calories per 100 grams: 335 Kcal|
The fastest and easiest khachapuri are baked in a dry frying pan, since baking oil is not required for their baking. Yes, and did not know before in the Caucasus vegetable oil. If you have time, they can be made in the oven. It all depends on individual preferences..
If you find real matsoni, it will be even tastier. Although this is hardly possible, Caucasian products are rarely available for sale..
In addition to cheese – 350 g, add sour cream to the filling – 2 tablespoons, if necessary, salt, and 25 g of butter. The classic version is Imereti cheese. Mozzarella, suluguni, cheese with cottage cheese are equally suitable..
Consider cooking a recipe with illustrative photos. Cheese is crushed and mixed with other ingredients..
The preparation begins with the mixing of yogurt (or yogurt and sour cream), salt, soda, sugar and melted butter, then flour is added to them..
Knead the dough, it is divided into four parts and form cakes.
The filling is laid out in the middle of each of them..
The edges of the cakes are collected on top, pinch, rolled with a rolling pin to a thickness of 1.5 cm and baked in a pan under the lid.
Keep them there need about 4-5 minutes for each side on low heat. Or in the oven – about 25 minutes at 200 degrees.
Done! You can safely proceed to the meal.
Georgian khachapuri with cheese
The main “highlight” of the Georgian recipe is chkinti-queli (Imeretinsky) cheese. Sometimes they suggest using suluguni, but this is inaccuracy. As recommendations replace yogurt with kefir.
However, such rules apply to those who live in Georgia or in the Caucasus region. The rest have to retreat from them.
The recipe is standard (this number is designed for 16 servings):
- 500 g matsoni;
- 4 eggs;
- 1 kg of flour;
- 1 tsp soda.
For the filling, cheese rubs (500 g), mixed with egg yolks (5 pieces) and, if you wish, with greens to taste.
In whipped eggs pour matsoni, sift flour and add soda. Knead the dough, leave it for half an hour, and at this time prepare the filling. Then the dough is divided into four parts, each of which is still two, but so that one is somewhat larger than the other. Each roll into thin (no more than 1.5 cm) cakes.
Cheese filling is also divided into four parts, but already equal. Filling put on large cakes, spreading so that the edges (about 3 cm) remain free.
On top of the smaller cakes are put in such a way that they cover all the stuffing. The edges of the large flat cakes are folded inwards and pinch the dough..
The pan is smeared with butter, put the cake with pinches down and fry under the lid for no more than 8 minutes over low heat. Turn to the second side and fry without a lid for another 3 minutes.
We recommend to watch the video plot, which describes the technique of cooking excellent cheese cakes:
Delicious cakes with Adyghe cheese
It is better to cook khachapuri with Adygei cheese on yeast dough, and add butter to the cheese, so the filling will taste better, as the butter will make the cheese softer and it will be distributed more evenly during the dough. The recipe involves the preparation of large khachapuri, which is enough for the whole family..
For the test take:
- 1 kg of flour;
- 50 g of butter and vegetable oil;
- 1 tbsp. l salt;
- 1 tsp sugar;
- 1 tbsp. l dry yeast.
Water is slightly heated, add yeast, sugar, salt, put for 15 minutes in a secluded place. The oils (both types) are slightly heated, added to the water, sifted with flour and kneaded the dough, leaving it to stand for an hour also in a secluded place.
For the stuffing, Adygei cheese is coarsely rubbed – 1400 g, 100 g of butter, add egg whites (2 pieces), salt, everything is mixed. Divide the dough and the filling into 4 pieces.
Roll out the tortillas, put the stuffing on them, pick up and pinch the edges. Rolling pin is rolled out so that it turned out flat (1.5 cm) and flat cake.
It is recommended to pierce the khachapuri with a fork, so it will be easier for the hot air to go out. The bottom of the pan should be thick, it should not be smeared with oil.
The fire is better than average so that the khachapuri is evenly fried and reddened on both sides. Keep them under the lid, and after readiness lubricated with butter.
If there is a desire to bake khachapuri in the oven, then it is recommended to coat them with a mixture of two yolks, water (3 tbsp. L) and vegetable oil (2 tbsp. L). Bake in the oven at a temperature of 230 to 250 degrees for about 25 minutes.
Suluguni cheese is a worthy substitute for chkinti-queli for khachapuri
Khachapuri with such cheese is quickly prepared, can serve as a snack for wine, used as a snack or a regular dinner, complement salads.
Suluguni flatbread recipe includes the following ingredients:
- Flour – 2 glasses (sometimes it takes a little more);
- Kefir – 500 ml;
- Suluguni – 200 g;
- Soda – ½ tsp;
- Sunflower oil – 2 tbsp. l .;
- Greens to taste.
Kefir should be mixed with sunflower oil and salt. Flour is introduced gradually and only sifted, so the dough will be more magnificent..
If two glasses of flour is not enough and the dough will stick to your hands, you need to pour a little extra flour on it. The dough is put in the fridge for the whole night to make the khachapuri much tastier..
Cheese is crushed with a blender or grated tinder. Greens are added to it as desired and slightly salted, but you should be guided in your mind to your taste..
Parsley and cilantro are good in stuffing with suluguni, but greens are used, which is more preferable or simply available. You can sprinkle suluguni with dill on top right on the cake.
We start from the dough to pinch off small pieces and make balls from them. They are rolled in flour and rolled into cakes..
Each of them put the stuffing and lift up the edges to get such a “bag”. We pinch the edges, gently using a rolling pin, make flat cakes.
Their size should correspond to the diameter of the pan, but you can make smaller ones. Or take the appropriate pan.
The thickness of the cake depends on the taste of the hostess. They are usually made thin, but for lovers of fluffy dough, an exception can be made..
The frying pan should be dry; oil is not required for khachapuri. They are gently roasted on both sides so that they brown and are covered with small brownish specks..
For thin cakes, just a couple of minutes. Fluffy dough will roast a little longer.
You can learn more about the principles of khachapuri preparation in this video:
It is easy to prepare such a dish as khachapuri, especially if the hostess likes to mess with dough.
Of course, most of us do not have the opportunity to follow classic recipes – simply because we don’t find real yoghurt or chkinti-queli in the store. But our usual kefir and sour cream will replace them..
Just do not save and do not dilute them with water. Although khachapuri with cheese is a lean dish, you shouldn’t be too zealous with it.
Khachapuri is best eaten immediately while they are hot. Of course, they can be heated, but the taste will not be the same.
By the way, for this purpose it is better to use a microwave or oven. The second time the toasted tortillas lose half the flavor. You shouldn’t clean them in the fridge either..
Enjoy your meal!
Finally, we present you a recipe for lazy cheesecakes: