Khachapuri dough: classic recipe, puff pastry, yeast and kefir

The dinner table of a Georgian home is unthinkable without cheese flatbreads - khachapuri. An analogue of bread is served with main courses, and also as an independent dish. A simple recipe for making Caucasian pies is based on ancient culinary traditions of cooking from everyday household products: flour and milk. Until now, the classic khachapuri dough mixed with matsoni drink is considered the most correct and delicious.

Interesting Facts. Supposedly, the cheese flatbreads originate from the northwestern part of Georgia. They served as complete food for shepherds who herded sheep in the mountains for weeks. Their provisions consisted of a flour mixture and cheese, which was baked on hot stones. The food did not spoil under the scorching sun and was very filling.

The culinary symbol of the Caucasus comes from two components: “khacho” - cottage cheese and “puri” - bread. It is made in the oven or fried in a frying pan, depending on what kind of dough is used.

Description

Khachapuri is a nutritious flatbread with cheese, a national Georgian dish. There is no single recipe for khachapuri; each region prepares it differently, experimenting with shapes and fillings . However, Imeretian cheese is considered classic. The basic rule of preparation is to maintain a balance in the proportions of soft cheese and tender dough. Khachapuri can be prepared either from unleavened dough with the addition of matsoni, kefir, yogurt or sour cream, or from yeast dough. According to the traditional recipe, the pie is fried in a frying pan, but to show off its lush shapes, you can add yeast and bake the khachapuri in the oven. Adjarian-style khachapuri is very popular. A delicious open boat-shaped pie filled with a mixture of cheeses, butter and fresh eggs will ideally represent the national cuisine of Georgia and surprise guests . Before using, we recommend whisking the egg with a fork and dipping the edge of the boat into it.

Filling for khachapuri

Each region has its own way of preparing the filling. Rachinsky lobiani are filled with a bean-bacon mixture. Svaneti is famous for meat khachapuri called kubdari.

The national flavor of the dish is given by Caucasian herbs, which are mixed with cheese.

Cheese

The main ingredient of the Georgian delicacy is a cheese filling - chkinti-kveli, or Imeretian cheese. It is obtained from cow's milk by adding a special starter. The cottage cheese sours in brine for 2-3 days, acquiring a salty taste. The young cheese is then used to produce suluguni.

Interesting Facts. In the classic version, they turn exclusively to Imeretian cheese. Suluguni is not used in khachapuri.

Whatever filling is added to the flatbread, the basis of the dish is khachapuri dough according to the Georgian recipe.

The classic Georgian khachapuri pie is made from the following ingredients:

• suluguni cheese – 350 g;
• Adyghe cheese – 650 g.
• 2 pcs. - eggs;
• 80 g – butter.

The whites are whipped with a pinch of salt, and the butter is melted. At this time, quickly grate the cheeses on a coarse grater and pour in the egg mixture. Mix carefully.

Heat a dry frying pan and place a rolled out layer of puff pastry. After browning the bottom layer, turn it over, brush with the remaining yolks and cover with a lid.

Advice. Soak cheese that is too salty for the filling in cold water for 2 hours.

Fermented milk element

Today, the ingredients for yeast-free khachapuri are produced on an industrial scale. You can not only buy, but also easily make matsoni at home.

Interesting Facts. Matsoni is considered to be one of the reasons for Caucasian longevity. The healing drink has long been consumed by highlanders, who kept the recipe secret. The passionate love of a Georgian for a Slavic woman helped to find out the secret. To gain her favor, the horseman in love told the scientist Mechnikov about the composition of the drink. He also told how to prepare dough for khachapuri using it. The scientist's reward was help in marrying a beauty.

Ready-made starter can be purchased in the store, or you can also make it yourself by kneading 150 grams of sour cream and 1 liter of milk, cooled to 50°C. Add sour cream, stir, cover with a blanket. After 5 hours of simmering in a warm place, put it in the refrigerator.

How to replace matsoni

Matsoni is a tasty and traditional ingredient for khachapuri dough, but outside of Georgia it is not often found in stores. There is an alternative - to use a good analogue. You can make dough based on one of these components, and it will also be delicious. So, what can replace matsoni for khachapuri is the following:

• Greek yogurt is the closest analogue to taste;
• kefir;
• milk;
• homemade matsoni - prepared from 1 liter of milk and 1 tablespoon of sour cream, heated to 60 degrees and kept in a warm place for 8 hours;
• curdled milk.

Lush matsoni pie

Remember that matsoni cannot be 100% replaced with anything. This is an original and distinctive product. But the above components are as close as possible in taste.

Matsoni is also known as matsun. This is a fermented milk product that is similar to kefir, milk, and yogurt. The taste is quite sharp, slightly spicy and spicy.

Classic

Butter dough is of course tastier, softer, fluffier, but unleavened dough is an excellent option for a crispy golden crust. Real Italian thin pizza is made from yeast-free dough without additives, with the exception of vegetable oil. Khachapuri is more fluffy and there is as much dough as there is filling, so without yeast it will be a bit hard. The classic khachapuri dough recipe is ideal for moderately soft, rosy and crispy boats .

• Premium flour – 600 gr
• Water – 350 ml
• Dry yeast - 10 g
• Salt – 2 tsp.
• Olive oil – 30 ml

Sift 600 grams (almost 4 cups) of flour into a large bowl, make a hole and add 1.5 tsp. yeast, 2 teaspoons each of sugar and salt, pour in one and a half tablespoons of vegetable oil and one and a half glasses of water. Stir until combined into a mass.

Place on a cutting board and knead into a pliable and at the same time dense dough that feels like an earlobe. Roll it into a log. Sprinkle a bowl with flour and place the ball into it, cover with a towel / cling film. Find a warm place without a draft and leave the dough there for an hour or two or until it doubles in size.

After preliminary proofing, knead again and let rest for 15-20 minutes. The dough is ready to form khachapuri or pies.

Step-by-step cooking recipe

Pour warm milk into a deep bowl, mix yeast with a teaspoon of granulated sugar, pour into milk, add 2-3 tbsp to the dough. spoons of olive oil and a little flour, knead lightly with a fork and put in a warm place for 10-15 minutes.

When the dough sets a little, add matsoni, 2/3 of all the flour, beat in an egg, add salt and prepare (mentally) for a long kneading. Using a mixer with spiral attachments at the slowest speed, begin to knead the dough. When the dough becomes homogeneous, pour in all the butter at once and begin to pour the remaining flour into it one by one and add olive oil in parts. (About 4-5 steps). The dough should be fairly soft and elastic, but not stick to your hands or the edges of the bowl. Turn off the mixer and knead the dough a little more with hands dipped in olive oil. Roll the dough into a ball, sprinkle with flour, cover with a cloth and leave to rise in a warm place (about 2 hours). The dough will increase in volume by 3-4 times. Knead it with your hands and let it rise again (but for about an hour). Ready! All. (baked at 180 s, approximately 20-30 min, depending on the size of the baked goods)

Yeast puff

The simplest quick yeast puff pastry for khachapuri and other baked goods without fuss with rolling, layering, or cooling. It cooks quickly and is easy and convenient to work with. Khachapuri will become flaky, tender and crispy . The dough is combined with a variety of fillings (meat, mushroom, fish, sweet). If you want, freeze it and take it out when you need it.

• Flour - 500 gr
• Margarine/butter – 160 gr
• Salt - 1 tsp.
• Sugar - 2 tsp.
• Dry yeast - 6 g (or raw 17 g)
• Water – 70 ml
• Milk – 100 ml
• Egg

Pour warm water into a bowl, add a teaspoon of sugar, dry / raw yeast. Stir until dissolved, put in a warm place for 10-15 minutes, give the dough time to work.

Break the egg into another container, pour in the milk, and mix with a whisk/fork. Pour in the appropriate starter. Stir and set aside.

Sift the flour onto the table, add 1 tsp. salt and sugar. We take the margarine straight from the refrigerator and chop it into small pieces with a knife in the flour. Rub it with your hands, make a hole and add liquid in two or three additions. Knead the dough smoothly, trying not to knead for too long, otherwise the butter will begin to melt and mix into the dough, which means the finished product will lose its layering.

Wrap the ball in a bag and put it in the refrigerator for 1.5-2 hours. You will get almost a kilogram of ready-made yeast puff pastry. In two hours it cools down, becomes tender and airy, layered. Now it is ready to form khachapuri, pies, pies, buns, pizza or for freezing in the freezer.

Yeast dough

To prepare khachapuri using the yeast method, you need to take the following ingredients:

• flour mixture – 500 g;
• instant yeast - 0.5 tbsp. spoons;
• vegetable oil – 50 g;
• butter – 1 tbsp. spoon;
• salt and sugar - 0.5 teaspoon;
• water – 1 glass.

Dissolve sugar in warm water. Add dry yeast without stirring. Leave for 16 minutes until a foamy head forms. Pour in slightly warmed two types of oils and salt. We begin to pour flour into the mixture in portions, kneading with a spoon and then with our hands.

Advice. It is convenient to knead tender yeast dough for khachapuri in a dough mixer or bread maker. The readiness process is determined by the ball that forms inside the device.

Place the finished base in a warm place, covering the surface to prevent it from drying out.

As the composition matures, it is kneaded a couple of times and then placed on the table to form khachapuri.

For Imeruli

Ingredients:

• flour - 2 cups;
• sour cream - 1 glass;
• egg - 1 piece;
• salt - ½ teaspoon (without top);
• butter for greasing hot khachapuri - 2 tablespoons.

Recipe:

1. First the dough is prepared. Sour cream is mixed with eggs and salt.
2. The flour needs to be sifted to saturate it with oxygen and added little by little.
3. Knead the dough. For khachapuri, the dough should be soft, soft and slightly sticky to your hands.
4. The prepared dough must be placed in a cool place for pre-proofing. To prevent a crust from appearing, the dough is wrapped in film or covered with a towel.

How to cook matsoni

Preparing a traditional dough base does not require many ingredients. You will need cow's milk (the fattier and fresher it is, the better), 20 ml of sour cream and starter culture or enzymes to improve the condition of the intestinal microflora (for example, “Hilak-Forte”). The milk must be boiled and left to cool. 5 drops of sourdough are added to the sour cream and milk is poured in, after which the resulting mixture is tightly wrapped in a towel and placed in a warm place for 4-5 hours. After the specified time, the product is ready for use. In the future, this composition will be used as a ready-made starter. It is added at the rate of: 1 teaspoon per 0.5 liter of milk. According to traditions accepted in Georgia, this product is considered a sample of taste only after 5 or 6 ripenings.

The process of obtaining a base for mixing the dough may seem quite energy-consuming and time-consuming, so you can use an alternative recipe for khachapuri dough, when the matsoni is replaced with kefir or yogurt. Because Since each region uses different types of dough (from yeast to lean), here you can endlessly experiment with obtaining the ideal formula.

Quick puff

For busy housewives, there is a quick recipe for khachapuri made from puff pastry. In some cases, instead of regular puff pastry, thin pita bread folded in a special way is used, but khachapuri is still called puff pastry. The special structure of the dough gives the dish a piquancy; in combination with the filling, it becomes incredibly tasty .

Ingredients:

• margarine – 250 g;
• eggs – 2 pcs.;
• flour - 3 cups;
• butter – 1 tbsp. l.;
• salt.

Preparation:

1. Mix the eggs and salt well.
2. Add flour, crushed margarine, previously frozen in the refrigerator.
3. Knead the quick dough for khachapuri immediately until the margarine melts. Refrigerate for 2 hours.

Similar dishes

Various types of pancakes form the basis of many cuisines around the world. Khachapuri is often compared to Indian naan bread. Due to the traditional method of baking in clay ovens, they can also be compared to flatbreads, but khachapuri is softer.

Khachapuri or Indian naan bread

Georgian pie in the Imeretian version, where the filling is placed inside, can also be compared to calzone pizza, where the filling is also enclosed inside the dough. In both cases, one of the main ingredients is cheese.

On kefir

If you don’t have matsoni at hand, then kefir will be an excellent alternative. In this case, Khachapuri turns out to be extremely nutritious and tasty . The recipe for kneading the dough for khachapuri with kefir is extremely simple; even a culinary novice can master it, and it does not require much time.

Ingredients:

• flour – 700 g;
• kefir – 500 ml;
• sugar – 1 tsp;
• salt.

Preparation:

1. Heat the kefir, slowly add flour (a spoonful at a time), salt and sugar.
2. Knead the yeast-free dough for khachapuri, which should be left for 20 minutes, and then mold it into flat cakes.

Dough for khachapuri with matsoni or kefir

Traditional dough for khachapuri is unthinkable without matsoni; it is this fermented milk drink that makes it special. In the absence of original Georgian matsoni, curdled milk, kefir, yogurt, ryazhanka will be used - the main thing is to dilute them with sour cream to get the desired consistency, properties and taste.

• Flour - 430 gr
• Matsoni - 340 ml (or Kefir - 200 ml and Sour cream - 140 ml)
• Oil drain. — 80 gr
• Soda - 1/2 tsp.
• Salt - 1/2 tsp.
• Sugar - 1 tbsp. (optional)

Add salt, sugar and half a teaspoon of soda to matsoni or kefir with sour cream and stir.

Add melted butter. Sift the flour into a bowl with sour milk and mix first with a spatula.

Flour can have different humidity levels, so add as much as the dough takes, it should stop sticking to your hands with constant kneading.

When the mass becomes thicker, transfer it to a work surface and knead a soft, fatty dough, the consistency of which resembles yeast.

You can immediately divide into parts and roll out with a rolling pin, shape with your hands.

With milk

Flatbread with cheese will turn out great if you make delicious khachapuri dough with milk. This recipe is especially suitable for Adjarian khachapuri; they will turn out incredibly tasty and go perfectly with cottage cheese filling and egg . Although the recipe calls for adding yeast, it doesn’t take much time to cook.

Ingredients:

• milk – 1 glass;
• dry yeast – 1 tsp;
• margarine – 50 g;
• vegetable oil – 50 g.

Preparation:

1. Heat the milk and add yeast to it. Leave for 20 minutes.
2. Add flour and salt. Knead the stiff dough. Margarine and butter are added to it.
3. The products are kneaded into a hard ball, which is placed in the cold for 20 minutes.

How to prepare khachapuri

Georgians say that one of the main ingredients of khachapuri is a good mood. Therefore, you should not cook it in a bad mood, as this may negatively affect the taste of the dish.

Khachapuri is prepared differently, depending on the region and the additives chosen, but the traditional khachapuri recipe is based on flour, yeast, matsoni, cheese and spices. The filling consists of pickled cheese, but khachapuri is also made from cottage cheese, mozzarella, feta or gouda. And guruli can include meat, fish, and vegetables as filling.

How to cook khachapuri

Despite many similarities, each type of khachapuri differs in its preparation method:

1. When preparing Adjarian khachapuri, after kneading, the dough is formed into a boat, cheese filling is placed on it and baked in a very hot oven. Then, a few minutes before the end of baking, beat in the egg and add a little butter. You can also brush the edges of the dough with butter.
2. In the case of Imeretian khachapuri, the cheese filling with the addition of a raw egg is placed inside the dough, the whole thing is formed into a thin flat cake and baked in the oven or in a dry frying pan. When the cake is cooked in a frying pan, it needs to be turned several times during frying. Before serving, the fried cake is greased with butter on both sides.
3. Megrelian khachapuri is prepared similarly to Imeretian khachapuri. The main difference is the method of preparing the dish. An additional layer of cheese is placed on top of the dough.
4. Khachapuri guruli, stuffed with cheese and hard-boiled egg, is often made from yeast dough.
5. Khachapuri penovani stands out from the crowd. They are made from puff pastry or semi-French dough. The cheese filling is placed on the flatbread and covered with the rest. Unlike the Imeretian or Megrelian versions, foamani has the shape of a closed envelope. This version of khachapuri is prepared in the oven. Serve when the dough is slightly browned.
6. Khachapuri on a stick is an interesting dish for fast food lovers. This is exactly how it is served, especially in the Kutaisi region. The prepared dough with filling is wound on a stick. After baking, the stick can be removed or left, which makes it easier to eat the dish while walking.

In the bread machine

With the help of household appliances, you can make khachapuri dough in a bread machine even faster . This will not change the taste at all, but the cooking process will be greatly simplified. Any cheese can be used for the dough - suluguni and even processed cheese. The taste of the pie will not deteriorate from this, and the family feast will be replenished with a new interesting dish. The flatbreads will remain tasty on the second day, the main thing is to warm them up.

Ingredients:

• flour – 600 g;
• butter – 60 g;
• milk – 500 ml;
• yeast – 2 tsp;
• salt – 1 tsp;
• yolk – 1 pc.

Preparation:

1. The milk is heated and butter is added. The mixture is heated over low heat.
2. First put flour, yeast, yolk into the bowl of the bread machine, then add the milk-butter mixture.
3. Set the “Dough” mode and wait the allotted time for the device to prepare it.

Additional Information

I don’t include fillings or baking methods, I’ll just say that the dough is very pliable, stretches well, and doesn’t tear. (I baked a pie with mozzarella + yolk + sour cream (filling)). The cake rose unrealistically, I didn’t even expect it, to be honest. I thought it would turn out something like lazy khachapuri. But it turned out more like cheese bread. Fragrant, sooooo filling. It seems to me that crumpets, buns with cottage cheese, etc. should turn out great. The only downside is that kneading is very long and labor-intensive. After about 20 minutes, my hands were practically paralyzed, I transferred the dough into a bowl and turned on the machine. The speed should be minimal. It is important.

In the oven

The recipe for yeast-free dough with sour cream or matsoni for khachapuri is as close as possible to the real thing. A minimum of ingredients and natural fermentation thanks to lactic acid bacteria make the cakes airy, porous but with a golden-brown crispy crust . Milk fat softens the dough and gives it a special taste.

• Flour - 380 gr
• Sour cream – 200 gr
• Egg - 1 piece (possible without it)
• Salt - 0.5 tsp.
• Baking powder - 0.5 tsp. (if without proofing)

Add a mixture of natural sour cream, one egg and salt. Sift the flour through a sieve or in a special mug to saturate it with oxygen. Add in parts, gradually kneading into a soft, elastic dough that slightly sticks to your hands.

Wrap in cling film or cover with a cloth to prevent drying and crusting. We send it to a cool place to get upset, good for the night.

Roll the rested dough into a sausage with a diameter of 5-7 cm. This way, dividing the dough into even parts is much easier. Cut and roll into balls the size of an apple and cover with a towel.

Features of the dough for khachapuri

Khachapuri dough differs from other types in its tenderness, which remains even after frying. At first it is difficult to guess what it is made of. When our tourists, having visited Georgia, tried to reproduce the recipe on their own, the result was still the same. Housewives came up with the idea of ​​replacing this dough with yeast.

It's actually a bit similar in structure. But yeast dough needs to be cooked longer. And, if it is mixed with water, then the khachapuri will quickly become stale. Dough mixed with milk or fermented milk products remains fresh for a long time.

In order for the khachapuri dough to be good, you must follow the following rules:

1. Flour. It must be of good quality. The first or highest grade must be taken. In this case, the gluten content will be high, which will allow the dough to remain elastic.
2. The main secret of the dough for real Georgian khachapuri is matsoni. This is a healthy fermented milk product that is very common in Georgia. Based on the content of predominantly Bulgarian stick, it is close to Mechnikov’s curdled milk in its properties. The consistency of matsoni is more like sour cream or thick yogurt, and the taste is like natural yogurt. It is matsoni that makes the dough so fluffy and airy. In those countries where there is no matsoni, it is replaced with other fermented milk products, including: kefir, yogurt, sour cream, yogurt, fermented baked milk. The main condition for replacement should be the naturalness of the product and the absence of vegetable fats in its composition.
3. Soda. This is not a required ingredient if you have natural matsoni or village sour cream. It is added in small quantities so that a reaction occurs when mixing soda and an acidic medium. The amount of carbon dioxide released increases, which leads to the formation of air bubbles, which makes the dough more porous. Soda is added either to matsoni for better dissolution, or mixed with flour for even distribution in the dough.
4. Egg. It is added to “bind” all the ingredients. The dough turns out more dense and is well fried in a frying pan.
5. Proofing the dough. Khachapuri dough definitely needs preliminary proofing. The proteins contained in flour begin to swell under the influence of moisture and the dough becomes more elastic.

Tip: If the dough is being proofed, it is not necessary to add soda to it. When there is no time and the khachapuri dough is rolled out right away, it is better to add soda to it.

By applying these rules in practice, you can achieve good results. The dough for khachapuri will be the same as it is prepared in Georgia.

Lazy khachapuri

If you want to enjoy a delicious snack quickly and without hassle, whip up khachapuri using kefir according to the following recipe. In this case, the ingredients for the dough and filling are combined in one container, resulting in a dough with a texture reminiscent of thick sour cream, from which the products are baked .

Ingredients:

• kefir – 500 ml;
• flour – 450-500 g;
• egg – 5 pcs.;
• soda, sugar and salt - 1 teaspoon each;
• butter – 120 g
• Adyghe cheese – 700 g;
• pepper, greens.

Preparation:

1. Add salt, sugar, soda to kefir and stir.
2. Beat eggs and add to mixture.
3. Add grated cheese, pepper, herbs, flour and mix thoroughly.
4. They bake quick khachapuri with kefir in the style of fluffy pancakes. Pour the dough into an oiled frying pan and brown it.

What is khachapuri

Khachapuri is one of the traditional dishes of Georgian cuisine. This is a pie made from yeast dough with cheese filling or other filling, also called Georgian bread or Georgian pizza. It can be served with natural yogurt or various sauces, such as adjika, which is a flavorful sauce based on red pepper paste.

Khachapuri is one of the most famous dishes of Georgian cuisine. This tasty snack is often compared to Italian pizza, but it is a completely different type of pie. The name of this dish comes from the words khacha - cheese, and puri - bread. Hence the other name under which khachapuri appears - Georgian bread. In each region of Georgia, khachapuri is prepared differently, in an original way, which is one of its characteristic features.

Recipe for khachapuri with matsoni

Most Georgian dishes are served with khachapuri, and the most popular options are as follows:

• Adjarian khachapuri (adjaruli), which is served mainly in mountainous areas bordering the Black Sea (including Batumi);
• Imeretian (imeruli) are served mainly in the central part of the country (including Kutaisi or Tkibuli);
• Mingrelian (Megruli), popular in northwestern Georgia.
• in the west, especially in the Guria region, khachapuri-guruli is also popular, and penovane khachapuri is eaten throughout the country.

Each of these delicious dishes is worth trying. And they can be made at home from matsoni-based dough.

In Adjara with Suluguni

Please note that this recipe is very easy to prepare. Even a novice cook can make it.

Ingredients for cooking:

• 4 tbsp. flour. The volume may increase as you knead the dough.
• 0.5 l of kefir. Can be replaced with yogurt or other fermented milk products.
• 200g margarine. Can be replaced with butter. Khachapuri will be less calorie and more healthy.
• 1 tsp salt. If you want it to be felt in the dough, increase the volume to 2 tsp.
• 1 tsp soda Can be reduced.
• 1 tsp vinegar. Used to extinguish soda. Natural yeast substitute.
• 0.5 kg of suluguni or Ossetian cheese - for filling.
• 1 egg, 4-5 eggs in each khachapuri - for filling.

Recipe:

1. The fastest thing to prepare in the entire recipe is the filling. Grate the cheese. You can use both large and small. The cheese will still melt in the finished dish. Mix with 1 egg. The filling is ready.
2. Let's move on to preparing the dough. Pour kefir into a bowl. The soda must be quenched with vinegar in a cup. Mix. Combine the mixture with kefir. Add salt. Beat with a blender or by hand with a whisk or fork. Sift the flour before adding. The dough will be more elastic. Add to the liquid little by little.
3. Mix with a blender. As soon as the dough becomes thick, start kneading by hand. Knead vigorously for 10 minutes. Roll out the dough with a rolling pin into a large flat cake. Roll it up and put it in the refrigerator for 60 minutes.
4. After the time has passed, take it out and divide it into 4-5 parts. From each part we form a cake. We roll up the edges and build a “boat”. Place the filling in the middle.
5. Place the boats on a baking sheet. Place in the oven for 15 minutes. If you have a pizza stone, put it in the oven. This will prevent the cheese from drying out. When the dough is baked, add the egg and leave for another 2-3 minutes.
6. Serve on the table. Sprinkle chopped herbs on top. Break off the dough and dip into soft cheese and runny egg.

Bon appetit.

Cooking features

It is easy to classify the varieties of the national dish, although every family carefully preserves and passes on its signature secret of preparation from mouth to mouth. Pies are made from any dough: yeast, lean and even puff pastry, and are usually filled with traditional cheese varieties.

In the classic recipe it is based on matsoni. This is a national fermented milk product made from cow's milk enriched with enzymes. It vaguely resembles kefir. Matsoni is popular in the cuisines of the Caucasus and is sold in any store in Georgia, but many people prepare it themselves.

Without yeast

Ingredients:

• Kefir – 0.5 Liters
• Flour - 4 cups
• Margarine – 200 grams
• Salt - 1 teaspoon
• Soda - 1 teaspoon
• Vinegar - 1 teaspoon
• Ossetian cheese – 0.5 kilograms
• Egg – 1 piece

Preparation:

We extinguish the soda with vinegar. Mix kefir, soda, salt thoroughly in a bowl and add flour. Knead soft, elastic dough. Then roll out the dough into a large flat cake and spread margarine on it. Roll the dough into a roll and leave it in the cold for 1 hour. For the filling, grate the cheese and mix it with the egg. Cut a small piece the size of your fist from the dough. Roll it out on the table and place the filling in the center. Roll the dough into an envelope. Fry the khachapuri in a frying pan (without oil) on each side for 3-4 minutes until golden brown. Bon appetit!

Lush matsoni pie - recipe 1

• eggs - 3 pieces
• granulated sugar – 1.5 cups
• sunflower oil – 3 tablespoons
• vinegar or vodka – 2 tablespoons
• matsoni – 1.5 cups (you can use kefir)
• soda – 1 teaspoon
• flour – 1.5 – 2 cups

Add eggs, sugar, sunflower oil and 1 cup matsoni to a bowl. Then pour one teaspoon of soda into the remaining matsoni and stir. Naturally, matsoni with soda will turn into a fluffy carbonated mass; it must be added to the above ingredients and stir well, then add 2 tablespoons of vinegar or vodka, a little vanillin (you don’t need to add a lot - vanillin is bad for the liver).

Mix the whole mixture with flour (the main thing is that the dough should be weak, but not thicker than sour cream). Grease a baking tray with sunflower oil and pour the dough into it. Place it in an oven preheated to 180 degrees.

In a frying pan

Delicious khachapuri with kefir can be prepared in a frying pan. Moreover, no oil is required for frying . The cakes are simply dried on a hot surface.

Ingredients:

• a glass of kefir;
• three glasses of flour;
• a teaspoon of salt and sugar;
• three hundred grams of any semi-hard cheese;
• two eggs;
• two tablespoons of vegetable oil;
• 50 grams of butter.

Cooking method:

1. Beat one egg well.
2. Pour in kefir and oil, add soda, sugar and salt.
3. Knead a soft, tender dough, leave it to rest at room temperature for half an hour.
4. Grate the cheese coarsely, pour in the eggs and mix with a fork. This is the filling.
5. Divide the dough into eight parts, roll out, place the filling and form a flat cake as described in the first recipe.
6. Heat a frying pan (it is important not to overheat so that the flour does not burn) and fry each flatbread on both sides without oil. It will take about 4 minutes per side.
7. Immediately coat the finished khachapuri with oil and stack it.

How to cook khachapuri correctly: important nuances

The abundance of various recipes on the Internet allows you to find a lot of photos and videos with recipes for this or that dish. However, there are some rules and secrets that have been proven over the years, allowing you to get delicious Georgian pies already during the first preparation:

1. The dough is processed as quickly as possible. They don’t knead it for a long time, they make sure to wait a while so that it “fits,” after which they quickly mold it into the desired shape.
2. Pies are served only hot, preferably immediately after removal from the oven. The charm of this dish lies in the combination of tender dough and melted cheese. After cooling, the charm disappears.
3. If the cheeses used as filling are too salty, they are soaked in water. In this case, the procedure lasts at least 3 hours, and the water is changed several times, depending on the initial taste.
4. If the flatbreads are fried, then either no oil is added at all, or a minimal amount is poured.
5. The volumes of cheese and dough are approximately the same, then the taste becomes more intense.
6. Meat flatbreads are made from minced meat already fried with onions and spices.

Khachapuri is the national pastry of Georgia, which has long and successfully taken root in our cuisine. Thanks to the simple recipe, which is easy to make at home yourself, as well as the exquisite taste, these flatbreads will appeal to almost everyone and are suitable for both a family dinner and a bright holiday.

A large number of cooking options allows you to choose the most suitable one for yourself and improve it, elevating khachapuri to the rank of a signature recipe.

With cheese and potatoes

Another free interpretation of khachapuri on kefir with cheese and potatoes . The simplest dough, pleasant aroma and easy preparation.

Ingredients:

• a glass of kefir;
• two to three glasses of flour;
• a teaspoon of baking powder;
• four boiled potatoes;
• a piece of feta cheese or suluguni (200 grams);
• a teaspoon of salt.

Cooking method:

1. Knead the dough with kefir, flour, baking powder and salt. Knead until it starts to stick well to your hands.
2. Cover with a towel and leave to rest for 15 minutes.
3. Mash the boiled potatoes while still hot.
4. Grate the cheese on a coarse grater.
5. Mix mashed potatoes and cheese crumbles, add any spices to your taste (optional).
6. Form the cakes as described in the first recipe. The diameter should match the diameter of the frying pan.
7. Fry the khachapuri on a dry hot surface of the frying pan, covered with a lid, for three minutes on each side.
8. Grease the finished hot cakes with butter.
9. If you don’t want to fry, you can simply bake the tortillas in the oven at 230 degrees. This will only take 15 minutes.

Sources

• https://eda.ru/recepty/hachapuri
• https://GruziyaGid.ru/kuhnya/testo-dlya-hachapuri
• https://sladkiy-dvor.ru/testo-dlya-khachapuri-9-receptov.html
• https://gruziapro.ru/testo-dlja-hachapuri/
• https://womanadvice.ru/testo-dlya-hachapuri-luchshie-recepty-prigotovleniya-osnovy-dlya-gruzinskih-lepeshek
• https://womanadvice.ru/hachapuri-na-kefire-vkusnye-recepty-s-syrom-ili-myasom
• https://edabez.ru/vypechka/pirozhki/gotovim-xachapuri-na-teste-bez-drozhzhej.html
• https://povar.ru/recipes/hachapuri_bez_drojjei-22379.html
• https://www.baby.ru/community/125557/forum/486395063-hacapuri-na-kefire-v-duhovke-i-na-skovorode-kak-pravil-no-prigotovit-hacapuri-s-syrom-na- kefire-varianty-nacinok/

Basic rules for preparing khachapuri in Imeretian style

The flatbread is prepared in a certain way and fried in a dry frying pan. The dough for Imeretian-style khachapuri is prepared using matsoni. This is a fermented milk product that is similar in taste and consistency to Greek yogurt. In Georgian cuisine, matsoni is often used to prepare various dishes, including dough.

The dough using matsoni turns out to be unusually soft, tender and fluffy. It is made without using yeast. To make it rise a little during baking, add a little soda. You can replace matsoni with thick yogurt, kefir or sour cream. You can also use yogurt or fermented baked milk.

Nowadays, yeast dough is most often used to prepare khachapuri. To make it soft, take milk instead of water and add butter or margarine to the dough. Different cheeses are used for Imeretian khachapuri. It can be Suluguni, Imeretian, Chanakh or any other. If the cheese is not fatty enough, butter is added to it; if it is too salty, it is “diluted” with cottage cheese.

Classic recipe

To prepare Georgian khachapuri according to the classic recipe, you do not need to have any special culinary skills. This dish is prepared in an hour, and the list of main ingredients includes 5 publicly available products.

Ingredients

To prepare classic khachapuri, you need to use:

Yeast

To prepare khachapuri from yeast dough you must use:

The sequence of actions when preparing yeast khachapuri should be as follows:

1. First, you need to combine the water with milk, and then warm the mixture to room temperature.
2. You need to add yeast and granulated sugar to the milk mixture, then leave the mixture for 15-25 minutes.
3. After the specified amount of time, add the egg and butter to the yeast mixture (the butter should be softened).
4. At the next stage of the work process, you need to add wheat flour and salt to the workpiece.
5. From the resulting mass, knead the dough with your hands, cover it with cling film and leave to “rest” in a warm place for 50 minutes.
6. The cheese should be grated, then sprinkled with salt (optional) and kneaded with your hands.

7. It is recommended to divide the finished dough into 4 parts and form them into flat cakes.
8. Place a small amount of filling in the center of each tortilla and roll it in the dough.
9. The optimal baking time for Georgian khachapuri is 20 minutes. in an oven preheated to 220 degrees Celsius.

Recipe for matsoni dough. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Matsoni dough”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Matsoni dough is 279.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Puff pastry with cheese

The dough for khachapuri (the classic Georgian recipe involves the use of unleavened dough) can be puff pastry.

To prepare such a dish, it is recommended to take the following as the main ingredients:

The workflow should be organized like this:

1. If the yeast dough is frozen, it is recommended to let it thaw on its own without using the microwave for this purpose.
2. The cheese must be grated.
3. The prepared dough should be divided into several equal parts, and then lightly sprinkled with flour.
4. It is recommended to place a small amount of cheese in the middle of each piece of dough, and then cover the filling with a second piece.
5. The edges of the dough pieces must be firmly glued together with wet hands.
6. Before placing the khachapuri in the oven for baking, the surface of the second piece of dough must be greased with chicken egg yolk.
7. The optimal baking time for Georgian khachapuri is 20 minutes. in an oven preheated to 220 degrees Celsius.

Ready.