You all know that, oddly enough, but sometimes we want to eat something unusual: some kind of pies, whitewash or hot dogs. Agree, this happens to everyone. I don't really want to buy food of dubious quality on the street. That's when we open cookbooks, videos and other sources in search of delicious and not entirely healthy recipes.

Layered miracle

First, let's prepare puff pastry for khachapuri. The recipe assumes premium flour and exclusively sifted. You need to take cold water, but not from the tap.

For the test:

Flour - 400 g;
... margarine - 40 g;
... water - 250 ml;
... salt - 1 tsp

Sift flour with a slide, form a depression in the center and pour water into it. Season with salt and gently knead the dough. Cover with a towel, put in a cold place for an hour and a half. Roll out the dough. Put the margarine in the middle, cut into pieces. Cover it with the remaining layer and roll it out as thin as possible. Fold three times and send in the cold. The dough is ready.

Preparation

We need:

Brynza - half a kilo;
... egg - 1 pc.;
... oil - for lubrication.

1) Make 5 mm thick cakes from the dough.
2) Place the grated cheese filling mixed with an egg in the center.
3) Wrap the edges with an envelope.
4) Grease a baking sheet with oil and put the khachapuri there.
5) Heat the oven to 180 degrees and bake for about half an hour.
6) Before serving, anoint with oil or grind with finely chopped herbs.

This is a very tasty and original khachapuri dough. The recipe for this dish is pretty simple.

National joy

The traditional khachapuri recipe is difficult to prepare, at least for a Slavic person. As in many cultures, there are enough secrets and little tricks here. We suggest you take your time and prepare the dough for khachapuri. The Georgian recipe is real.

Have to take:

Butter - 110 g;
... sugar - 2 tsp;
... flour - 2 cups;
... sour cream - 6 tbsp. l .;
... soda - on the tip of a spoon or knife;
... margarine - 50 g.

This is all you need to make khachapuri dough. The recipe is as follows:

1) Mash butter with margarine.
2) Add sour cream, sugar, salt and water.
3) Mix, add flour and knead the dough with light movements.

For filling:

Potatoes - 300 g;
... feta cheese - 100 g;
... testicle - 1 pc.

Cooking:

1) Boil potatoes in their uniforms, cool.
2) Peel, crush in mashed potatoes.
3) Rub the cheese on a small grater, mix it with potatoes.
4) Divide the dough into eight equal parts.
5) From each part, make a flat cake 10 cm wide.
6) Put the filling in the middle and pinch the edge. The recipe for khachapuri dough is very simple and if you use good flour it won't float.
7) Flatten the cakes to give them the desired shape.
8) Shake the testicle with a whisk, grease each khachapuri.
9) Spread the cakes on a baking sheet and bake at 180 degrees for 25 minutes.

Excellent and tasty khachapuri dough. Georgian recipe with cheese will not leave anyone indifferent. We recommend it as traditional. Such khachapuri will be surprisingly similar to real ones. Here is another option for kneading dough for them.

Delicate yeast dough for khachapuri: recipe

Have to take:

Milk - 200 g;
... salt - at your discretion;
... yeast - 2 tsp;
... soda - half a teaspoon;
... flour - 3 cups.

Kneading:

1. Add milk at room temperature to the flour.
2. Season with salt, add yeast.
3. Quench the baking soda with vinegar and add to the dough.
4. Knead the dough with smooth movements, adding flour as needed.

This recipe for khachapuri dough makes it very tender, airy. Suluguni and Adyghe cheese will be an excellent filling.

Cooking option

Necessary:

Suluguni - 100 g;
... Adyghe cheese - 100 g;
... butter - 80 g.

Process:

1) After kneading the dough, let it rise for about forty minutes.
2) Shape it into small balls the size of a walnut.
3) Roll them out well so that the diameter reaches the size of a dinner plate.
4) Rub the cheese (both types) on a fine grater.
5) Melt the butter in a water bath.
6) Add it to the cheese.
7) Place the filling in the center of each roll with a teaspoon and pinch the edges tightly in the center.
8) Roll it out again with a rolling pin, but not so thin. The dough should be about 1 cm thick.
9) Heat the frying pan without oil.
10) Fry on both sides for about two to three minutes.

You can make khachapuri from ready-made dough. The recipe will be much simpler. But you must admit that it will not be so tasty. The whole point of making homemade khachapuri is that you can choose the ingredients and filling for the dough yourself.

Kefir dough

Have to take:

Flour - 700 g;
... kefir - 500 ml;
... sugar - 1 tsp;
... salt - at your discretion.

Kneading the dough:

Very satisfying and crunchy khachapuri are obtained from. The yeast dough recipe is much inferior to him.
1) Heat kefir to room temperature. You can take any fat content.
2) Slowly add flour, starting to knead.
3) Add salt and sugar and knead well.
4) Let stand for about 20 minutes.
In the meantime, make the filling.

Have to take:

Cheese (salted) - 700 g;
... butter - 100 g;
... soda - how much is required;
... sunflower oil - 4 tbsp. l.

Preparation:

1) Make a cake from the dough we have already prepared.
2) Sprinkle it with a little baking soda.
3) Knead the dough again and repeat the procedure three times.
4) Cover with a towel and send to a warm place for an hour.
5) Grate the cheese well, this time large.
6) Wait until the test is ready and divide it into five parts.
7) Shape the cake with a rolling pin.
8) Place the filling in the center of each and add a little butter.
9) Gather the edges in the center, creating a "pouch".
10) Roll each to the size of a frying pan, not very thin. It is best to take a frying pan with a corrugated coating.
11) Heat the frying pan without oil and put it to fry until golden brown, covered with a lid.
12) Turn over and continue to fry without a lid for 3-4 minutes.

Adjarian ruddy

To prepare the dough:

Water at room temperature or slightly warmer - 200 ml;
... sugar - 1 tsp;
... dry yeast, active - half a sachet (can be replaced with natural - 5 g);
... flour - a pound;
... sunflower oil - 1 tbsp. l.

Preparation:

1) Take a deep bowl.
2) If you prefer natural yeast, sprinkle with sugar and let stand for 3 minutes.
3) Vigorously mix all the ingredients and leave for 10-15 minutes.
4) After this time, gently add flour and mix.
5) Knead the dough by adding sunflower oil. It should stick a little to your hands.
6) Wrap well in a blanket and send to a warm place for two hours.

Filling:

Suluguni cheese - 300 g.
... feta cheese - 300 g.
... Adyghe cheese - 150 g.
... greens - at your discretion;
... egg - 2 pcs.

Cooking a dish

1) Chop the greens very finely.
2) Grate the cheese on a coarse grater.
3) Divide the dough into parts.
4) Roll out large circles as for pizza.
5) Spread part of the greens and cheese filling in a circle and roll into a roll, leaving a place in the middle.
6) Connect the edges with a "boat".
7) Put some filling on the empty part.
8) Smear the edges of our "boat" with whipped egg yolk.
9) Preheat the oven to 180 degrees.
10) Send the khachapuri there for 15 minutes before the filling boils.
11) Drive a chicken egg into the middle.

Khachapuri is ready when the egg is fried. This dish is very satisfying, and the crispy ruddy sides are good news. Sauces are great for this type of cooking. For example, tartar, homemade mayonnaise or adjika.

We hope that our article will be useful and informative for you.

You can make khachapuri in a pan in different ways. Someone prepares such a tasty and high-calorie dish on water, while someone uses fresh kefir. In any case, if you follow all the requirements of the recipe, you will definitely get fragrant and ruddy products that can be safely served even at the festive table.

Making delicious khachapuri at home

Khachapuri is a national Georgian dish. Such a product is a flour tortilla, which can be stuffed with cheese, steamed fish or meat. The name of this dish comes from the words "khacho", that is, "curd", and "puri" - "bread".

To make khachapuri in a pan on our own, we need the following set of ingredients:

• sifted wheat flour - at least 300 g;
• eggs of a standard size - 2 pcs.;
• sea ​​salt - use according to your personal taste;
• Imeretinsky cheese - about 300 g (you can use Mozzarella cheese);
• white sugar - a full dessert spoon;
• baking soda - no more than 1/2 dessert spoon;
• clean water - 200 ml;
• vegetable oil - use according to taste and desire.

Making the foundation

Khachapuri is not fried in a pan for very long. But before proceeding with the heat treatment of such a Georgian dish, you should thoroughly knead the base. To do this, chicken eggs are placed in a blender and beaten vigorously along with sea salt and granulated sugar.

Having received a homogeneous and slightly foamed mass, ordinary drinking water is added to it and sifted flour, previously mixed with baking soda, is slowly poured.

All products are mixed well with a spoon. As a result of such processing, you should not get a steep, but a viscous dough, the consistency of which resembles the basis for pancakes.

The prepared egg mass is covered with a lid and left aside for ¼ hour. After this time, soft cheese is spread into the dough and crumpled well with a spoon.

By mixing the products again, a viscous dough with visible inclusions of dairy product is obtained. After that, it is again left aside, and then proceeds to heat treatment.

Frying products on the stove

Khachapuri with cheese in a pan should be fried only after the dishes are very hot. A small amount of vegetable oil is poured into it, and then some part of the dough is spread.

After frying the base on one side (about 7-8 minutes), gently turn it over with a spatula and cook for a similar amount of time.

Observing all the specified requirements of the recipe, you get a soft, ruddy and fluffy product.

Serving to the table

Now you have an idea of ​​how to cook khachapuri with cheese in a pan. After the dish is fried, it is carefully placed on a large and flat plate, and then cut into triangular pieces and served with a cup of sweet tea.

Cooking a classic Georgian dish

Khachapuri boat is a very popular dish in Georgia. It is not difficult to shape it. However, such a product requires heat treatment in the oven. In this regard, it takes a little longer to cook than khachapuri in a pan. Therefore, we decided to present you with easier recipes for this amazingly tasty and simple dish.

So, to implement the recipe in question, we need:

• fresh kefir of medium fat content - about 140 ml;
• fresh high-fat sour cream - about 110 ml + 2 large spoons for the filling;
• high-quality butter - at least 100 g + 25 g for the filling;
• light sifted flour - about 300 g;
• fine table salt - ½ dessert spoon;
• baking soda - ¼ dessert spoon;
• white sugar - 1 large spoon;
• any hard cheese - about 250 g (for filling);
• feta cheese - about 100 g (for the filling).

Knead the dough

The presented recipe for khachapuri with kefir is classic. To implement it, you must first knead the base. To do this, the fermented milk drink is mixed with sour cream, and then fine table salt, baking soda and granulated sugar are added to it.

All ingredients are mixed well with a spoon, and then pre-melted butter is added. Also, wheat flour is gradually added to the base.

The finished khachapuri dough should be soft and slightly sticky. However, due to the presence of oil in it, it should not stick to your hands.

After kneading the base, cover it with a towel and leave it at room temperature for 10-18 minutes. In the meantime, they begin to prepare the filling.

How to make khachapuri filling?

To prepare the filling for a Georgian dish, you need to use several types of cheese. We decided to use hard cheese and feta cheese. The first ingredient is rubbed on a small grater, and the second is simply crumpled with a large spoon. After that, both products are combined, sour cream and soft butter are added.

Stir the filling well until all ingredients are combined. If required, they can be slightly salted.

The process of forming products

After the dough is infused under a towel, it is divided into 4 equal parts. Subsequently, small cakes are formed from them, in the center of which the previously prepared filling is laid out in a heap. By the way, there should be a lot of it (about the same as the test itself).

After the described actions, the edges of the base are collected to the middle, tightly closing the filling and expelling the air outside. Then the resulting semi-finished product is gently flattened with your hands. At the same time, make sure that the dough does not break and the filling does not leak out. In this form, the cake is lightly rolled out with a rolling pin, and then proceeds to its heat treatment.

We fry products on the stove

Ideally, classic khachapuri are baked in an oven. In addition, such products can be cooked in a conventional oven (such as khachapuri boat). However, we decided to fry this dish in a dry frying pan.

The dishes are strongly heated over high heat, and then the formed product is laid out. Fry it with the lid closed until both sides are browned.

How to properly present to the table?

After frying the khachapuri, they are placed on a large and flat plate, and then greased with fresh butter. From the amount of ingredients presented above, exactly 4 products are obtained. They are brought to the table along with a cup of hot and sweet tea, after cutting the dish into small triangles.

Details on how to make khachapuri from lavash

This dish is intended for lazy housewives. It does not require the purchase of a large number of products, but it turns out to be very tasty and nutritious.

So, to make khachapuri from pita bread, we need the following components:

• hard cheese of any manufacturer - about 140 g;
• thin Armenian lavash - several sheets;
• high-quality butter - about 100 g;
• fresh greens - use as desired.

Formation of products

To form such khachapuri, only thin Armenian lavash is used. It is cut into rectangles 10 by 20 centimeters, and then coarsely grated hard cheese is spread on one side. You can also add fresh chopped herbs to the filling. This will make the dish more flavorful and tasty.

After laying out the filling, cover it with the free side of the pita bread and crush it well with your hands.

How to fry on the stove?

Having formed lazy khachapuri, they are fried in a dry frying pan on both sides. Do this until the products are browned and the filling melts.

After heat treatment, the khachapuri is carefully laid out on a plate and immediately greased with fresh butter. In this form, the products are served to the table along with sweet tea.

Khachapuri- This is a national Georgian dish, which is a pie or dough cake with a cheese filling inside.
The name "Khachapuri" comes from two words: "Khacho"- cottage cheese and "Puri"- bread(dough).

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

Khachapuri are of several types:

1.Imeretian- tortilla, cheese inside;

2.Mengrelian- cheese is not only inside, the top is sprinkled with it;

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

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

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

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

Yeast dough is kneaded on any fermented milk product: yogurt, yogurt, kefir, whey, etc. Or milk and even Borjomi

The yeast-free dough is kneaded on the same products (except milk), only the yeast is replaced with soda, a baking powder.

The dough should be soft, like an earlobe, and not sticky to your hands.

The dough can be flaky, and it is very tasty, although not a classic!

If khachapuri is baked in the oven, then yeast dough is a must.

If the oven is upstairs, in a frying pan and there is no time to wait for the "work" of the yeast, then yeast-free

dough with baking soda (baking powder), give it a rest for 20-25 minutes, and only then bake.

Khachapuri (like people) can be curvy and thinner. It's a matter of taste)))

Khachapuri can be baked in the oven, over charcoal with a KETZI-clay pan, or on the stovetop in a thick-walled cast iron pan.

As toppings for khachapuri most often use Imeretian cheese (chkinti-keli).

Imeretian cheese - is considered the ideal cheese for khachapuri, it is it that is most often used to make Georgian pie. It is prepared from fresh, unboiled milk, so all flavors, vitamins and minerals remain intact. Differs in slightly sour taste, dense elastic consistency. This cheese is a cross between rennet cask cheese and mozzarella. Imeretian cheese for khachapuri filling must be crumbled by hand, without using a grater.

Homemade Imeretian cheese

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

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

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

Often in khachapuri recipes, you can also find cheeses such as vats or feta cheese.

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

For example:

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

If the original cheeses are unleavened (Adyghe cheese, mozzarella), we must add salt.

If, on the contrary, the feta cheese is very salty, it is necessary to rinse it, cut it into medium pieces and soak it for ~ 50-60 min. in cold water to remove excess salt.

Do not use hard cheeses such as Dutch or feta for khachapuri!

Homemade rennet cheese(names are clickable)

Homemade cheese

Adyghe cheese

Homemade cheese

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

Imeretian khachapuri

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

Khachapuri in Mingrelian style

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

It is also not correct to lubricate the product before and after baking with eggs, butter, milk. !!!

The beauty, even the chic of Adjarian khachapuri lies in the combination of FRESH dough and very CREAMY CHEESE filling - in this wonderful contrast !!!)))

And, of course, the traditional one: DO NOT add suluguni cheese to the filling for Adjarian khachapuri! Unfortunately, this is a very common mistake !!! The fact is that suluguni, like any custard cheese, quickly hardens, and the filling in Adjarian khachapuri should be thin, even after cooling. A broken piece of cake is dipped in liquid yolk and eaten. Combinations of cheeses No. 1,3 are suitable for filling khachapuri.

Adjarian khachapuri

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

Sagan-Makarina or Achmapo-Kobuleti

Achma

Achma

Khachapuri "Penovani" got the name from the type of dough, that is - "penovani" (from Georgian - puff).

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

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

Lobiani - khachapuri with beans

Kubdari - khachapuri with meat

• Wheat flour - 1kg
• Warm water - 0.5 liters
• Granulated sugar - 1 tablespoon
• Dry granular yeast - 1 tablespoon
• Salt - 1 teaspoon
• Vegetable oil - 100 ml
• Eggs - 2 pieces
• Butter or margarine - 50 g per dough
• Butter - 100 g per filling
• Cheese - 1400 g

Cooking process:

From this amount of ingredients, we will get 4 khachapuri cakes, each will take about 350 g of cheese filling.

Ideally, for the filling, of course, use delicate slightly salted Adyghe cheese, Ossetian or Imeretian, sometimes I add Russian (or any other) cheese to the Adyghe cheese.

Let's start with making yeast dough for khachapuri (you can still often find dough for khachapuri in sour milk, yogurt or kefir in recipes).

Pour slightly warm water into a deep cup, add sugar and dry yeast into it.

Leave them for 15 minutes, during which time the yeast will dissolve in the water and turn into a foam. You need to add salt to it.

Heat vegetable oil along with margarine or butter, do not make them hot, so as not to kill the yeast. Send to a bowl of yeast.

Pour sifted flour to them and knead the dough. Sometimes I knead the dough for khachapuri in a bread maker, it's more convenient.

Yeast dough in a warm place will come up and ripen for about 1 hour. In volume, it should increase well.

Cooking cheese filling for khachapuri:

Grate cheese on a coarse grater or knead well with your hands. I also grate the oil. Add proteins from two eggs to the cheese, butter and salt to taste (if cheese is used in the filling, no salt is added). To mix everything.

In order for the khachapuri to be ruddy and shiny, you need to prepare a lubricant for them.

To do this, mix the remaining yolks with two tablespoons of sunflower oil and three tablespoons of water.

The dough and filling for khachapuri are ready, the next step is to tell you how to make khachapuri stuffed with cheese and eggs.

All dough and filling are divided into 4 equal parts. A ball is formed from each, a cake is rolled out. You need to roll it out so that it is convenient for you to place the filling on it and pinch it.

Gather the edges of the cake to the center.

Pinch the filling with a filling and gently knead with a rolling pin or by hand so that the cheese filling is evenly distributed inside the thin pie.

Turn the khachapuri with the seam down and roll it out with a rolling pin.

Cooking khachapuri with cheese in the oven

Georgian housewives bake khachapuri in a special stone or earthen pan called ketsi. We will bake khachapuri on a baking sheet or a round frying pan. Put the tortilla stuffed with cheese on a baking sheet or frying pan, they can be greased with butter or simply sprinkled with flour.

In order to prevent the khachapuri from mushrooming during baking, we will make a pattern on it with a fork, so that hot air comes out.

Top the cake should be greased with a mixture of yolks, oil and water.

Bake the khachapuri in the oven at a high temperature, 230-250 degrees until a beautiful crust, approximately the cooking time will take 25 minutes.

Cooking khachapuri with cheese in a pan

The frying pan for baking khachapuri should be cast iron or with a thick bottom. They need to be baked over medium heat in a dry frying pan under a lid,

The baking time of khachapuri in a skillet will depend on the thickness. Thin cheese cakes are baked for about 5 minutes on each side.

grease not with yolks, as for the oven, but with butter, already ready-made, right on the plate.

Do not regret butter for khachapuri, as soon as it is absorbed, you can try them.

How to cook khachapuri with cheese in a slow cooker

We turn on multi-cooking for the "baking" program for 60 minutes, I use a Panasonic multicooker to make khachapuri.

The cake is baked in a slow cooker on each side for 30 minutes.

Transferred to a steaming tray or plate and generously greased with butter.

A very popular Georgian dish that everyone has tried is khachapuri. It is a kind of cheese-filled flatbread that Georgians use instead of bread.

In Georgia, every housewife has her own secrets of cooking this dish. Therefore, at present, there are a huge number of interpretations of the preparation of khachapuri using different dough and different fillings. We offer you the best of them.

Khachapuri with lavash cheese

This recipe is considered to be the easiest one, since you do not need to cook the dough. For a dish to you you will need:

• pita;
• 250 g Suluguni cheese;
• 250 g kefir;
• 250 g cottage cheese;
• 2 eggs;
• butter.

Cooking khachapuri with cheese

1. First you need to beat kefir with eggs. Grate the cheese and mix it with the curd, season with salt to taste. Lavash should be laid out on a greased baking sheet so that one part remains free.
2. The remaining pita bread is divided into pieces, which are dipped in a kefir mixture. Some of these pieces are placed on top of the pita bread laid out on a baking sheet and sprinkled with a part of the cheese mixture on top. This procedure is repeated three times and after the edge of the lavash is folded up and covered with the free part of the lavash.
3. All this is coated with the remaining kefir-egg mixture and put in the oven for 30 minutes.

Megrelian khachapuriwith cheese

To prepare this type you will need:

• 350 gr. suluguni;
• 1 egg;
• 300 gr. flour;
• dry yeast;
• margarine.

Cooking khachapuri with cheese

1. First, prepare the dough. For this we take 200 ml. water and add salt and sugar, then add yeast, flour and add margarine, mixing. We leave the resulting mixture for about an hour, maybe a little more.
2. While the dough is rising, rub the cheese. After the dough has come, roll it out and stuff it.
3. We collect the edges, pinch in the center, grease with yolk and place on a baking sheet. The yolk is able to give not only a very tasty, but also an aesthetic crust. Sprinkle with the rest of the cheese and put in the oven for twenty minutes.

Puff khachapuriwith cheese

Puff pastry and cheese are a delicious combination. To please loved ones, you need to take the following ingredients with such a dish:

• 500 gr. puff pastry;
• 500 gr. cheese or suluguni cheese;
• one egg.

Cooking khachapuri with cheese

1. For cooking, roll out the dough into cakes of 3-5 mm. In each we put grated cheese, previously mixed with an egg. Roll up in the form of an envelope and bake until golden brown.
2. Before serving the dish, grease the cakes with a little butter.
3. Here you can experiment by adding ham with the cheese.

Adjarian khachapuri with cheese

Adjarian khachapuri is a special kind of this dish. Firstly, they differ in shape, and secondly, they have an original taste and an unusual way of eating.

Required Ingredients:

• dry yeast;
• flour;
• 300 gr. suluguni, feta cheese or Adyghe cheese;
• butter;
• vegetable oil;
• egg.

Cooking khachapuri with cheese

1. First, knead the dough. 150-200 ml. water, add yeast and leave for 15 minutes, having mixed thoroughly before that. Then we introduce 0.5 kg of flour.
2. It is very important that the dough is of the right consistency so that it can be easily influenced. If the dough turned out to be too liquid, then it is worth adding flour, if on the contrary, then it is worth diluting the resulting mixture with water.
3. After that, add 1 tbsp. l. vegetable oil and put in a warm place. On average, the time for raising such a test is one to two hours.
4. For the filling, rub the cheese with butter and mix thoroughly.
5. After the dough is ready, the fun begins. Roll out medium-sized circles from it and add to each filling. Then we twist each side like a roll and connect, leaving the center free, so that it looks like a boat. Put more fillings in the center and grease the edges with egg yolk.
6. The cooking time is 15 minutes. You must not miss the moment when the center, stuffed with cheese, begins to boil and gently beat 1 egg into it.
7. When the protein grasps and turns white, this is a signal that khachapuri can be served.

How to eat khachapuri with cheese

It is very interesting that it is necessary to eat such khachapuri correctly, breaking off the edges and dipping into the filling in the center.

Whichever khachapuri recipe you choose, you will have wonderful pastries that can be used as an independent dish or as an addition to the main menu.

Khachapuri with cheese - video recipe