Khachapuri in Megrelian style. Recipes in Imeretian, Georgian, puff pastry

Classic Megrelian khachapuri recipe

Khachapuri can be prepared in several ways: in Adjara in the form of fried boats, in Imeretian with a sticky cheese filling, and also in Megrelian.

What ingredients will you need?

To prepare golden brown baked goods you will need:

• 300 ml of warm drinking water or whole milk;
• 550 g of sifted high-grade wheat flour;
• 800 g of Adyghe cheese or suluguni;
• 2 eggs;
• 35 ml purified frying oil;
• 2 tbsp. l. 20% sour cream;
• 30 g pressed yeast;
• a pinch of fine salt and sugar.

Step-by-step cooking process

To bake the national Georgian delicacy, you need to follow the algorithm:

1. It is necessary to pour milk or water at room temperature into a bowl.
2. Add sugar and mashed yeast into the liquid, then mix the ingredients and leave for 8-9 minutes for the yeast to “work.”
3. Next, you need to add sifted flour into the mixture in portions.
4. You need to pour salt into the dough, after which you should release the egg into the mixture and pour in the clarified butter.
5. You need to knead the dough.
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6. The finished dough should be wrapped in cling film and left for an hour until it doubles in size.
7. The cheese needs to be grated with a coarse grater.
8. The dough should be cut into 3 parts, each of which should be rolled out into round layers about 6 mm thick.
9. You will need to place ¼ of the cheese shavings in the center of the circle.
10. The edges of the dough should be gathered from the edges to the middle, carefully pinching them.
11. The flatbread should be turned over with the seam down, after which the workpiece must be rolled out again, trying to leave the dough intact.
12. You will need to place the khachapuri in a flour-dusted heatproof dish.
13. Beat the eggs with a whisk along with sour cream, after which you should grease the cakes with the resulting mixture and sprinkle with cheese.
14. You need to bake the pieces in the oven for 15 minutes at 200℃ until a fried crust appears.

What can I add?

You can add different types of cheese to the recipe to make the filling more spicy, creamy or salty. It is allowed to add sesame seeds or crushed pepper to the topping. You can add chopped herbs, spices and sour cream to the filling.

Rules for serving dishes, decoration

Ready-made hot khachapuri with a browned crust goes perfectly with hot tea or semi-dry red wine. The calorie content of different types of khachapuri depends on the type of dough.

Khachapuri in Megrelian style with matsoni

This khachapuri accurately reproduces the one whose homeland is Megrelia. Of course, each family prepared it differently: in some places it was topped with melted butter, in others with melted butter. Some people put a little more eggs in the filling, others - less. All this is not important. The main thing is that the result was a large fluffy flatbread with a lot of cheese, very tasty and filling.

Cheese in Megrelia for khachapuri was not always suluguni. It’s just that it is the calling card of the Samegrelo region. But this does not mean that every family did only this. Therefore, Megrelian khachapuri often uses the cheese that is currently on hand. This can be fresh pickled cheese, to which, due to the abundance of salt, you can add a little fresh cottage cheese.

Test components:

• flour - 2-2.5 cups;
• matsoni - 1 glass;
• egg - 1 piece;
• vegetable oil - 1 tbsp. spoon;
• soda - ½ teaspoon;
• salt - ½ teaspoon.

Ingredients for filling:

• suluguni - 400-450 g;
• eggs of category 1 or 2 - 1 piece;

Ingredients for topping:

• suluguni - 100-150 g;
• yolk;
• sour cream or matsoni - 3-4 tablespoons;
• butter for greasing on top - a few tablespoons.

Recipe:

1. First you need to prepare the dough. To do this, matsoni is mixed with salt, soda, egg and vegetable oil.
2. You need to sift the flour and do not add the entire specified volume to the dough at once. For khachapuri, the dough should be very soft and manageable, not stick to your hands.
3. Add flour little by little and knead the dough with your hands. The finished dough must be wrapped in film and put in the refrigerator for half an hour.
4. Now you need to prepare the filling. For it, suluguni needs to be grated and mixed with a scrambled egg. If the suluguni is very salty, then “dilute” a fifth of the filling with cottage cheese. Before putting it into the khachapuri, the entire filling is squeezed in your hands so that a ball of cheese is formed.
5. Now you need to turn on the oven for baking. The temperature is set within 170-180 degrees.
6. How is khachapuri made? The process of preparing the base for Imeretian and Megrelian pie is the same. First, the dough is rolled out into a round layer approximately 1 cm thick. The diameter of the cake should be the size of the oven pan. But usually it is a fairly large cake, about 40-45 cm in diameter.
7. The filling in the form of a cheese ball is placed in the center of the dough and distributed over the flatbread.
8. It is pinched at the top and released. It turns out to be a thick cake. It needs to be turned over and carefully rolled out again.
9. With filling, the cake should be the same in diameter as it was originally, without filling. This must be done carefully so as not to damage the dough.
10. The spread on top is placed immediately or after 15 minutes have passed since the start of baking the khachapuri. It depends on the type of oven. If the heat is distributed evenly, including on top, then the cheese is placed on top later.
11. For the top, suluguni is also grated on a coarse grater and mixed with yolk and matsoni. Distribute this mixture evenly over the top of the khachapuri.
12. The finished khachapuri should be baked inside and browned on top. Freshly removed from the oven, it is brushed with butter on top.

Kefir with cheese in a frying pan

The tasty dough in combination with the viscous suluguni can be fried in a frying pan, which significantly reduces the cooking time of the dish, while the crust turns out fried and crispy.

The recipe follows.

What ingredients will you need?

For cooking you will need:

• 200 g kefir or natural yogurt;
• ½ tsp. fine salt;
• ½ tsp. soda;
• 240 g sifted flour;
• 250 g bowl of Suluguni cheeses with feta cheese, hard cheese and feta.

Step-by-step cooking process

Quickly frying khachapuri in a frying pan is easy, step by step:

1. Mix the sifted flour with salt and soda in a bowl.
2. Bulk components must be mixed for uniform distribution.
3. You need to pour kefir into the bowl, after which you will need to knead a loose but elastic dough.
4. It is better to leave it for 20 minutes so that the ingredients are thoroughly mixed.
5. For the filling, grate the cheeses and add cottage cheese to taste.

6. You will need to divide the filling into 4 parts, forming koloboks.
7. The dough should be divided into 4 parts. Each piece needs to be rolled out into a flat cake.
8. Place a ball of cheese filling in the center of the cake.
9. It is better to mold the edges of the dough, then you need to turn the workpiece over and roll it out again to a thickness of 7 mm.
10. It is better to bake the khachapuri for 3 minutes on each side over medium heat under a closed lid.

What can I add?

Various types of cheese in the filling ensure the juiciness of the khachapuri; cottage cheese can be added to the recipe. The ideal combination is grated hard cheese, pickled suluguni and cottage cheese.

Rules for serving dishes, decoration

Khachapuri should be served hot, and the pieces should be greased with melted butter. It is better to serve the baked goods with soup or tea.

How to cook Megrelian khachapuri

Add sugar and yeast to warm water. Mix them and leave under a towel for 15-20 minutes. We need a yeast “cap” to form.

Pour in warm milk and melted butter. Now add flour little by little. Also add salt. Mix the dough first with a spoon, then knead it on the table. Add flour little by little so that the dough does not turn out too stiff.

Place the kneaded dough back into the bowl and leave for about 1.5-2 hours.

Grate the cheese on a coarse grater.

Knead the risen dough with your hands and divide it into 3 parts, each of which is rolled out into a layer.

Place cheese and literally a little butter in the center of each flatbread (it will add juiciness to the filling).

We collect the future khachapuri in a kind of “bag”. We gather the edges and pinch them at the top.

Turn seam side down and roll out. If air has collected inside, you can use a toothpick to release it.

Transfer the cake to a baking tray lined with baking paper. Brush the top with egg yolk and sprinkle with cheese. Bake in an oven preheated to 200 degrees for about 15-20 minutes.

Similarly, collect 2 more khachapuri. If your egg is small and there is not enough yolk for lubrication, take more. Bon appetit!

With dry yeast

Flatbread pies are decorated with a baked cheese crust, and a fragrant, slightly salty filling is hidden under the porous yeast dough. The traditional recipe includes Imeretian cheese, but it can be replaced with a mixture of suluguni and feta cheese.

What ingredients will you need?

To make soft and fluffy flatbreads, you will need the following set of ingredients.

For the test:

• 250 ml warm whole milk;
• 1 tbsp. l. refined olive oil;
• a slice of butter weighing 60 g;
• 1 tsp. instant yeast powder;
• 1 tsp. finely ground salt;
• 1 tsp. Sahara;
• about 400 g of sifted high-quality flour.

For the filling:

• 500 g mix of cheese with suluguni;
• 2 tbsp. l. full-fat homemade sour cream.

For lubrication:

• egg.

Step-by-step cooking process

Method for preparing cheese khachapuri:

1. It is necessary to sift 200 g of flour into a bowl, and add powdered yeast with sugar and salt into it.

2. The bulk mixture must be mixed.
3. The milk must be boiled, and it is better to dissolve the butter in the hot liquid.
4. When the mixture has cooled to room temperature, it should be poured into the flour mixture.
5. The resulting mass should be mixed with a whisk to form a viscous base.
6. You need to pour 1 tbsp into the dough. l. oil, then you need to mix it again.
7. By hand you need to knead a soft, loose dough that easily comes off your hands.
8. It is better to roll the dough into a ball, then place it in a bowl and put it in a warm place for 1 hour so that the yeast reacts.
9. You need to coarsely grate the cheese, using 4 tbsp. l. The masses must be set aside separately for sprinkling.
10. The rest of the cheese needs to be layered with sour cream for juiciness; the mixture should be salted if necessary.
11. The risen dough should be cut into 4 parts, each of them should be rolled out into round shapes with a rolling pin.
12. The cheese should be divided into 4 parts, from each you need to roll a lump and place the filling in the middle of the flatbread.
13. The edges of the dough need to be lifted up and sealed.
14. The workpiece must be turned over to the reverse side, after which the cake must be rolled out into a thin layer.
15. The surface should be coated with beaten egg and sprinkled with the reserved cheese shavings.
16. Fluffy khachapuri should be baked in an oven preheated to 220℃ for about 20 minutes.

Rules for serving dishes, decoration

Cheese Georgian flatbreads go perfectly with first courses as bread.

From puff pastry in the oven

Puff pastry baked goods will be crispy and full of creamy flavor.

The recipe follows.

What ingredients will you need?

For a simple and quick recipe you should take:

• 400 g yeast or unleavened dough;
• 200 g salty suluguni;
• 150 g of fatty cheese (preferably homemade);
• egg.

Step-by-step cooking process

Puff pastry recipe:

1. You need to remove the dough from the freezer to defrost.
2. For the filler, you need to coarsely grate the suluguni, set aside a handful for sprinkling.
3. In the same way, you need to grind the cheese, and after that you need to mix both types of cheese.
4. Beat the egg with a fork until smooth.
5. You will need to roll out the dough into a thin rectangle, and at the end you need to cut it into 2 parts.
6. One part must be placed on an oiled baking sheet so that it becomes the basis for future baking.
7. The flatbread must be coated with egg.
8. Place the filling of cheese and suluguni on the puff pastry.
9. The workpiece must be covered with a second piece of dough, and the edges must be sealed tightly.
10. You need to generously brush the surface with a beaten egg, and also sprinkle the baked goods with grated cheese on top.
11. Khachapuri should be cooked at 200℃ until an appetizing blush appears and the cheese topping melts.

Rules for serving dishes, decoration

Lush golden khachapuri is best served warm with melted butter, chopped herbs and any aromatic tea.

Portioned khachapuri made from puff pastry

These khachapuri are convenient because you can take them with you to work or on a picnic, and they are prepared very quickly if you use ready-made store-bought dough, which you will need about 400 g.

Roll out a layer of puff pastry 3 mm thick, divide it in half, place it on top of each other and cut into even squares. Grind 250g of any cheese you like, beat the egg and remove the top squares of the dough.

Apply the egg to the squares with a brush, lay out the cheese and cover the khachapuri portions with the removed “lids”, pinching the edges well. Bake in the oven for 10 minutes at medium temperature.

Now you know how to cook khachapuri in Megrelian style, and you probably appreciated this hit of Georgian cuisine. Delight your loved ones with delicate pastries on autumn evenings and smile more often!

On kefir

In Georgian baking recipes, it is customary to use bacteria from the matsoni product.

Khachapuri in Megrelian style. Recipe using kefir.

You can repeat the recipe for the Caucasian treat using kefir or yogurt.

What ingredients will you need?

For tender khachapuri with kefir you will need:

• 600 g brine suluguni cheese;
• 430 g high-grade white flour;
• 140 ml homemade fat sour cream;
• 200 ml 2.5% kefir;
• a slice of butter weighing 80 g;
• egg;
• ½ tsp. soda;
• ½ tsp. fine salt;
• 1 tbsp. l. Sahara.

Step-by-step cooking process

To cook you need to follow these steps:

1. For the dough you need to melt the butter.
2. You need to thoroughly mix sour cream and kefir in a bowl.
3. Add salt, sugar and soda to the sour cream-kefir mixture.
4. The resulting mass must be mixed with melted butter, after which it must be left for 2-5 minutes.
5. The flour must be sifted into a convenient container, after which it should be added in portions to the liquid base, stirring with a whisk.
6. After thickening the dough, you need to transfer it to the surface and knead until it has a soft texture.
7. The dough needs to be divided in half. Each lump needs to be rolled out into a pancake no more than 0.5 cm thick.

8. It is better to grate the cheese with a coarse grater and then place 200 g on each flatbread as a filling.
9. The edges of the flatbread must be raised and carefully pinched together like a khinkali.
10. Next, the workpieces must be lightly pressed down with your hand, turned over with the seam down and carefully rolled with a rolling pin.
11. Khachapuri should be transferred to an oiled baking sheet, after which they should be coated with beaten egg and sprinkled with grated cheese.
12. The treat should be baked at 190℃ for about 20 minutes until a crispy crust appears.

What can I add?

You can add a little fresh Adyghe cheese, rich in protein, to the filling for a salty taste.

Rules for serving dishes, decoration

Khachapuri should be presented with Georgian wine; as an additive, you can put sun-dried tomatoes or sliced ​​fresh vegetables on the surface of the baked goods.

Khachapuri with cottage cheese and herbs

Instead of cottage cheese, you can use feta cheese or any other cheese that can be crumbled. With greens you get aromatic and appetizing Megrelian khachapuri. A recipe with a photo will help anyone who wants to prepare delicious Georgian pastries.

Prepare:

• 0.5 l whey;
• 1 tbsp. milk or water;
• 1 tbsp. l. active dry yeast;
• 1 tsp. salt;
• 1 tsp. soda;
• 1 tbsp. sunflower oil;
• 2 kg of flour or as much as needed for a medium-thick dough;
• 500-1 kg of cottage cheese or cheese;
• 3 yolks;
• 1 generous bunch of mixed greens (cilantro, parsley, green onions, dill - whatever you like);
• 100 g butter;
• 1 tsp. salt in the filling or more.

Khachapuri with cottage cheese and herbs

Preparation:

1. Knead the dough for Megrelian khachapuri. Heat a glass of milk or water and dissolve the yeast in it. Do this immediately in the bowl in which you plan to knead the dough.
2. Warm the whey slightly (or warm it naturally to room temperature).
3. Pour sunflower oil and whey into the milk, mix well.
4. Mix 400 g of flour with soda, add to the dough. Mix, then add as much flour as needed to achieve a soft, elastic dough. Keep the dough warm until it doubles in size. You can knead it periodically.
5. While the dough is rising, prepare the khachapuri filling. Mix cottage cheese with yolks, add salt, stir. Separate 1⁄4 and discard until use.
6. Chop the greens and mix with the filling.
7. When the dough reaches the cutting stage, divide it into several parts. For as many servings as you want. If you want large khachapuri, divide into 2 parts. Roll out the first one and place half of the filling in the center. Gather the edges and press them together. Roll out into a layer and place on a baking sheet sprinkled with flour. Georgian housewives have special round molds for baking this type of khachapuri.
8. Melt the butter and mix with the reserved cheese. Cover the surface of the khachapuri with half the cheese.
9. Bake at 200 degrees until cooked and have an appetizing crust.
10. Bake the second one in the same way. Slice the hot khachapuri and serve.

Lazy khachapuri

Megrelian khachapuri, the recipe for which is described in detail later in the article, will turn out crispy and golden brown. You can use thin Armenian lavash in the recipe.

What ingredients will you need?

To prepare the dish you will need:

• 1 sheet of thin pita bread;
• 250 g of full-fat homemade cottage cheese;
• 150 g Dutch cheese;
• a pair of eggs;
• 5 garlic cloves;
• a bunch of chopped dill;
• 1 tsp. finely ground black pepper;
• 50 ml refined frying oil.

Step-by-step cooking process

To prepare simple khachapuri from lavash, you need to follow the process:

1. The cheese should be grated on a coarse grater, and after that you need to mix the cheese with cottage cheese.
2. It is better to grate the garlic, and finely chop the greens and add the ingredients to the rest of the products.

3. The eggs need to be beaten and after that the egg mixture should also be poured into the cheese.
4. Thin pita bread should be cut into long strips, each of which should be cut in half.
5. The filling should be placed on the center of one half, after which the pita bread should be folded into envelopes, after which each should be pressed with your hand.
6. You need to place the khachapuri seam side down on a heated frying pan.

You should fry the pieces for 2 minutes so that the pita bread has time to brown and become covered with golden tan marks.

Rules for serving dishes, decoration

The baked goods should be presented warm with sour cream and butter so that the dish fully reveals its flavor.

Recipe with suluguni

Since Imeretian cheese is not particularly popular among us, it can easily be replaced with one that is more understandable to us - suluguni.

Necessary products for cooking:

• about 400 grams of suluguni cheese;
• a little butter;
• approximately 800 grams of yeast dough.

Preparation:

1. We take the prepared dough, divide it into several parts and turn them into thin flat cakes.
2. Suluguni needs to be grated on a coarse grater or kneaded with your hands, if possible.
3. A certain amount of cheese is placed on the flatbread. Now, it needs to be pinched in the very center. Just connect all the edges in the middle, so that you get something like a bag.
4. Press this bag with your hands and lightly roll it into a layer no more than one centimeter thick. Sprinkle some cheese on top again.
5. Place the pieces in a mold and place in a hot oven, preheated to 200 degrees. And keep the khachapuri there for about 15 minutes. When you take them out, don't forget to lightly grease them with oil.

With double cheese

Megrelian khachapuri, the recipe for which is described later in the article, will especially appeal to cheese lovers, since in this version the amount of juicy creamy filling will exceed the amount of dough.

What ingredients will you need?

To prepare hearty flatbreads with double the cheese, you need:

• 125 ml homemade high-fat sour cream;
• 125 ml 2.5% kefir;
• 300 g wheat flour;
• ½ tsp. finely ground salt;
• 80 g slice of butter;
• ½ tsp. soda;
• 1 tsp. Sahara;
• 500 suluguni from brine;
• 1 egg.

Step-by-step cooking process

For golden pastries with cheese filling you need:

1. Combine kefir and soda in a convenient bowl, and then wait for the reaction.

2. The butter should be melted and poured into kefir.
3. Next, you need to pour all the other ingredients into the dough and stir the base.
4. Flour must be added to the dough only after sifting, in portions, to avoid lumps.
5. The end result should be a soft and fluffy dough that comes away from your hands.
6. The dough should be covered to allow it to rest.
7. For the filling, grate the suluguni with fine shavings.
8. The dough needs to be rolled out into a thin pancake.
9. Most of the cheese should be placed in the center of the cake, after which the edges should be pulled up and molded into a bag.
10. The workpiece must be turned over with the seam down, then it must be re-rolled so that the khachapuri turns out to be 1 cm thick.
11. Next, you should transfer the thin cheese cake to an oiled baking sheet, and it is better to coat it with a beaten egg on top.
12. The surface of the dish must be covered with grated cheese.
13. It is better to bake the flatbread at 190℃ for about 20 minutes, so that the top layer of cheese is well melted and fried.

Rules for serving dishes, decoration

It can be served either cold or warm. It tastes better when the suluguni stretches appetizingly in threads, while the surface of the baked goods retains its crispy structure.

Step-by-step recipe for making Megrelian-style khachapuri with cheese

I don’t know about you, but I’m used to seeing khachapuri in the form of small triangles or squares in various catering establishments, and I always thought that it was something like small Georgian cheese pies. But recently I looked into an establishment where they sell real Georgian pastries and was very surprised to see migrali khachapuri, or Mingrelian khachapuri - it turned out that this is a large Mingrelian cheese flatbread, the size of a pizza. The name of this dish - khachapuri - consists of two words: “khacho” and “puri”, which literally translates as cottage cheese and bread. Therefore, flatbreads with meat or fish cannot be called khachapuri, this would be a mistake. Khachapuri, like many dishes with a rich history, is prepared in different ways. Each region of Georgia has its own recipes, even each family may have its own cooking nuances.

Today I want to present to your court Megrelian khachapuri, this is a real Georgian recipe. Traditionally, this pastry is made from unleavened dough without yeast. This recipe differs from others in that the cheese filling is not only inside the pie, but also on top. After all, you and I know that there is never too much cheese.

Required Ingredients

For the test:

For filling:

• Suluguni – 600 g.

• Egg – 1 pc.

Step-by-step cooking recipe

1. Let's start making the doughIngredients: - Matsoni - 200 ml. - Sugar - 1 tbsp. - Sour cream - 140 g. - Salt - 0.5 tsp. - Soda - 0.5 tsp. Mix all ingredients and leave for 5 minutes.

2. Ingredients:- Butter - 80 g. Melt the butter and pour it into a bowl with other liquid ingredients.

   You can melt the butter in a frying pan on the stove. Or you can do it in the microwave using any convenient utensil.

3. Knead the doughIngredients: - Flour - 430 g. Sift the flour into a separate bowl. Gradually add it to the rest of the ingredients and knead the dough. First use a whisk, then you can start kneading with your hands. The dough should feel like yeast, slightly greasy and soft to the touch.

4. Preparing the fillingIngredients: - Suluguni - 600 g. Grate the suluguni or pass through a meat grinder. Do not add anything else to the filling.

5. Forming khachapuriIngredients:— Egg – 1 pc. Divide the dough into two pieces. Roll out both and put 200 grams of filling on them. Then roll the dough with the filling in the form of khinkali, pinching the middle.

6. Then roll it out carefully so that it does not tear. You should get a round cake with filling inside. Brush each flatbread with beaten egg and sprinkle suluguni on top. For each flatbread you will need 100 grams of this cheese.

7. Baking khachapuriPlace the khachapuri in the oven, heated to 190 degrees. Bake for about 20 minutes until golden brown.

Cheese khachapuri with herbs and egg

Megrelian-style khachapuri (the recipe can be varied with any types of cheese) will turn out hearty and fresh if you add a little aromatic herbs to the filling.

The recipe follows.

What ingredients will you need?

To make crispy flatbreads with cheese and herbs, you will need a set of ingredients.

For the test:

• 250 ml whole milk;
• 1 tbsp. l. granulated sugar;
• 1 tsp. finely ground salt;
• 10 g powdered instant yeast;
• 600 g high-quality wheat flour;
• 3 tbsp. l. refined olive oil.

For filler:

• 250 g of hard Dutch cheese;
• a bunch of herbs: cilantro, parsley, onion;
• 2 garlic cloves;
• egg;
• salt and ground pepper to taste.

Step-by-step cooking process

The step-by-step cooking recipe consists of the following steps:

1. It is necessary to warm the milk to room temperature, after which salt and sugar should be added to it.
2. Yeast should be diluted in warm milk, then you need to let it swell, and then leave the mixture to stand for 20 minutes.
3. The flour should be sifted into a bowl, after which you need to proceed to kneading the dough.
4. Add the milk mixture to the sifted flour in portions, and then knead the dough with your hands.
5. As a result, the mass should resemble soft plasticine.
6. The bowl with the dough should be covered with film, after which the base should be left alone for 2 hours so that it has time to double in size.
7. Patting, knead the dough, then divide it into 4 pieces.
8. For the filling, grate the cheese.
9. You also need to chop the greens into smaller pieces, and press the garlic with a press.

10. You need to release an egg into the cheese mass, and also add salt and sprinkle it with pepper to taste.
11. Each piece of dough will need to be rolled out with a rolling pin to a thickness of 1 cm, while forming a flat cake.
12. Place a portion of the filling in the middle of the base, not reaching 1 cm from the edges.
13. It is better to fold the edges into a “skirt” and release the remaining air in the middle.
14. The flatbread must be rolled with a rolling pin, being careful not to break the dough.
15. You need to transfer the blanks to a baking sheet covered with parchment.
16. Baking should be carried out for 15 minutes in an oven heated to 200 ℃.

Rules for serving dishes, decoration

Golden khachapuri is best served warm on a wooden board. You can put sour cream sauce, adjika or tkemali sauce nearby.

Secrets of making Megrelian khachapuri: soft dough

It is believed that the dough for Megrelian khachapuri should be prepared with matsoni, a fermented milk drink similar to yogurt. But since you can’t buy it in Russia, you can use kefir, fermented baked milk, milk and even liquid sour cream. Don't make the dough too stiff - ideally it should stick a little to your hands, so don't add too much flour, because the cakes should be soft. But the dough should not tear when rolling. To ensure the accuracy of the recipe, many housewives prefer to prepare matsoni themselves, fermenting the milk with sour cream or kefir - for 1.5 liters of milk you will need 1 tbsp. l. kefir Let the matsoni first stand in a warm place for a couple of hours, and then in the refrigerator. When the mass thickens, the product is ready! Khachapuri made from puff pastry - yeast or yeast-free - is very tasty. However, no matter what recipe you take, the dough must lie down for some time and rise - this is necessary not only for the fluffiness of the khachapuri, but also for softness, because during the proofing process, wheat gluten swells and changes its structure, as a result of which the dough becomes very elastic and elastic.

Hearty Georgian khachapuri in Megrelian style

Megrelian-style khachapuri can be prepared in one large flatbread or divided into portions. The proposed recipe is distinguished by its satiety and ease of working with the dough.

What ingredients will you need?

Set of cooking products:

• 350 g high-grade flour;
• 250 g of drinking filtered water;
• 1 tbsp. l. Sahara;
• 1 tsp. salt;
• 1 tsp. instant yeast powder;
• 40 ml refined oil;
• egg;
• 400 g suluguni combined with mozzarella.

Step-by-step cooking process

To bake, you need to perform a number of steps:

1. In a dough bowl, mix flour with yeast, sugar, salt and warm water.
2. During the process you need to add vegetable oil.
3. The smooth, tender dough should be covered with a towel and the base should be allowed to stand for 1.5-2 hours.
4. The cheese must be grated with a coarse grater.
5. Place the dough on a floured table and divide the base into 2 pieces for 2 servings of khachapuri.
6. The pieces should be rolled out into thin layers 5 mm thick. Place most of the filling in the center of each piece.

7. It is better to stretch the edges upward, then you need to pinch them and turn the cake over with the seam down.
8. Next, the khachapuri will need to be rolled out again with a rolling pin, after which the flatbread should be placed on a baking sheet lined with parchment.
9. You can leave a small hole in the center of each flatbread, like on a cheesecake, so that hot steam can escape through it.
10. Each piece should be coated with a beaten egg, and the remaining cheese shavings should be sprinkled on it.
11. It is better to cook khachapuri at 190℃ for about 20-25 minutes until brightly browned.

Rules for serving dishes, decoration

You can offer khachapuri to a plate of steaming satsivi as a flatbread. It is important not to break the tortilla until it is ready to eat.

Megrelian khachapuri on yeast dough

The structure of yeast dough is very similar to that obtained from matsoni. This is why many baked goods are made using yeast, flour and a mixture of milk and water. To prepare high-quality yeast dough, you must follow a few simple rules:

1. Yeast is diluted only in warm (not hot or cold) milk.
2. Salt slows down the action of yeast, while sugar, on the contrary, speeds it up. Therefore, if you have time, first make a dough of liquid, yeast, sugar and a small amount of flour. When it comes up, add salt and the remaining flour.
3. To make the dough softer, it contains vegetable oil and milk. Milk can be diluted with water.
4. The dough is kneaded by hand. The longer you knead it, the better it becomes.
5. Don't rush to add all the flour at once. The dough may turn out tough, and then nothing can fix it. You need to focus not on the specified amount of flour, but on the quality of the dough.
6. Yeast dough is suitable for 40 minutes to 1.5 hours. It all depends on the temperature in the room. It should be covered with a towel or any other fabric and put in the warmest place in the house.

The taste of khachapuri made with posti yeast dough is no different from those prepared with matsoni. This means that those who love and know how to prepare yeast dough are better off using this recipe.

Products for the test:

• flour - 400-500 g;
• milk - 1 glass;
• dry yeast - 1 tablespoon;
• vegetable oil - ¼ cup;
• sugar - 1 teaspoon;
• salt - 1 teaspoon;
• egg - 1 piece

Products for filling:

• suluguni cheese - 500-600 g.

For sprinkling:

• suluguni - 100-150 g;
• yolk;
• butter - 3 tablespoons.

Recipe:

1. First you need to prepare the dough. For the dough, mix warm milk, dry yeast, sugar and half a glass of flour. Beat everything until smooth and place in a warm place.
2. After 30-40 minutes, when the dough bubbles and rises, it’s time to knead the dough. First, salt is added to the liquid dough. Everything is stirred.
3. Then add: butter, egg and the rest of the flour. The dough is kneaded by hand. If you don’t have time to make the dough, you need to mix all the liquid ingredients, add flour and knead the dough right away.
4. The finished dough is placed in a warm place to rise.
5. Now you need to prepare the filling. For her, suluguni cheese is rolled through a meat grinder. If it is too salty, then fresh cottage cheese is added, which is also passed through a meat grinder.
6. As soon as the dough has risen, you need to divide it into 2-3 parts, depending on the size of the pan or shape.
7. Each one needs to be rolled out into a flat cake, the thickness of the layer is approximately 1 cm.
8. The filling is placed in the center of the flatbread. The edges of the flatbread are pinched together like a khinkali.
9. The resulting “bag” needs to be turned over. Dust the table with flour and roll it out into a flat cake, the same diameter as the first one, without filling.
10. For the topping, combine the suluguni rolled in a meat grinder, the yolk and softened butter. Grease khachapuri on top.

Bake at 180 degrees until done

Video:

Khachapuri in Imeretian and Megrelian

In a real Georgian dish, fluffy dough is combined with a viscous cheese filling.

What ingredients will you need?

For cooking you will need:

• 550 g high-grade flour;
• 400 ml whole milk;
• 110 g butter of the highest fat content;
• 7 g powdered yeast;
• 10 g of salt with sugar;
• 10 ml vegetable oil;
• 200 g Imeretian cheese (can be replaced with feta cheese);
• 500 g suluguni;
• a pair of eggs;
• 2 tbsp. l. full-fat homemade sour cream.

Step-by-step cooking process

The process of preparing khachapuri consists of the following steps:

1. Mix all dry ingredients in a bowl.
2. You need to pour heated milk and butter into them.
3. All components should be mixed, then you need to add softened butter in portions.
4. The dough needs to be kneaded, after which it should be left to rise for an hour.

5. It is better to grate the cheese more coarsely, remove the egg and add the remaining soft butter.
6. The filler should be loose and airy.
7. The dough should be divided into 5 parts.
8. Each part needs to be rocked on the work surface, then sprinkled with flour.
9. The filling should be placed in the center of the workpiece, then you need to collect the edges with a bag.
10. You need to roll out the cakes to a thickness of 5 mm, and for the top layer of topping, gently combine 70 g of cheese shavings with sour cream, egg and 50 g of butter.
11. The resulting mixture must be coated with the khachapuri, after which the flatbreads must be baked for 12 minutes in an oven heated to 220℃.

Rules for serving dishes, decoration

When serving, you can complement the cheese flatbreads with a glass of red Georgian wine or, in the non-alcoholic version, a glass of milk.

Tips for preparing khachapuri in Megrelian style

Do you know why beautiful and ruddy spots appear on ready-made khachapuri? This is actually fried melted cheese, which is sprinkled on top of a flatbread, previously greased with yolk. In other words, there can be any filling inside, but only the cheese that melts is sprinkled on top of the flatbread - this rule is important if you want to get real khachapuri. You already know how to roll out a flat cake correctly, the main thing is that its thickness should not be more than 5 mm, but the baking time sometimes differs in different recipes, because it all depends on the dough. By the way, this is why the dough must be of ideal consistency - good dough is easy to roll out, it does not tear and holds its shape well. Some housewives pierce the cake in several places for better baking, others form a hole in the middle of the cake with a diameter of up to 7 cm, like for a cheesecake, and still others make a small hole.

Do not forget that you need to place the cake on a greased baking sheet so that it does not stick. By the way, if you use puff pastry, you can make the khachapuri rectangular - it will look original.

Useful tips and tricks

Megrelian khachapuri, the recipes for which were presented in the article, will turn out tastier if you follow the recommendations:

• It is necessary to choose only fresh kefir with a slight sourness.
• The composition of suluguni must be natural, so its shelf life is short.

• To reduce the saltiness of pickled cheese, you need to cut it into pieces and soak in water for 1-2 hours.
• When cooking in a frying pan, use non-stick cookware.
• It is better to thicken the dough by kneading rather than by adding flour. Otherwise, the baked goods may remain clogged.

Megrelian khachapuri is a national treasure of Georgia. All of these recipes will ensure the preparation of a rich flatbread with a cheesy crispy crust and a viscous suluguni filling.

How to choose ingredients for Megrelian khachapuri

• Matsoni should have a slight sourness, like kefir. A product that is too sour is either cooked incorrectly or spoiled. The consistency of the matsoni should be uniform and thick. If the product is of high quality and fresh, then it holds its shape on a spoon and does not spread.

• If you buy suluguni in a store, inspect its packaging and read the composition, it should be natural. Also, the packaging of a quality product should contain complete information about its manufacturer and contact details of the company where it was produced. The energy value and expiration date must be indicated. The shorter the shelf life, the more natural the product. If you buy suluguni at the market, ask the seller to try a piece. It should taste salty with a pleasant cheesy taste. The consistency of the right cheese is not very dry, but moisture should not ooze out of it. The color of suluguni can be white or slightly yellowish, it depends on the fat content of the milk.
• Take premium quality wheat flour, it will make your baked goods very tasty. Make sure there are no lumps in it. Of course, they can be sifted, but this is a sign of improper storage. The color of high-quality premium flour should be white.
• Choose sour cream and butter according to the principle: the more natural, the better. To do this, carefully study the composition; it should be as short as possible and contain only dairy products and sourdough.