Khachapuri dough - 9 best Georgian recipes

Fragrant cheese flatbreads are one of the most famous dishes of Georgian cuisine, called khachapuri. In different regions of Georgia, khachapuri is prepared according to slightly different recipes. The classic version of this wonderful pastry consists of “khacha” (cheese) and “puri” (bread). In the Adjarian version, a chicken egg is added to them. The dough can be puff pastry or soda pastry. The “pie” shape can be round or elongated. They can be closed or open.

The dough used is puff pastry, yeast dough or unleavened dough, kneaded with a milk drink - matsoni. True, it cannot be found on sale in all regions, so khachapuri recipes are often adapted and replaced with kefir, yogurt or sour cream.

Recipe for real khachapuri with cheese - step by step recipe + video

This recipe for khachapuri with unleavened dough can easily be considered a standard, classic one. To taste the taste of real Georgian cheese flatbread, prepare:

• 0.4 kg flour;
• 0.25 l matsoni;
• 10 g baking soda:
• 0.25 kg suluguni;
• 1 egg;
• 1 tbsp. ghee.

Cooking procedure:

1. Pour the required volume of matsoni into a bowl, add soda, and mix the broken egg.
2. Melt the butter and add to the rest of the products.
3. Gradually add flour to the dough.
4. Knead into a dough that does not stick to your palms and is not hard. Then cover it with a clean towel and let it brew.
5. Roll out the dough into a circle, the diameter of which is 5 cm smaller than that of the frying pan.
6. Place grated cheese in the center of the circle.
7. Carefully assemble and press the edges of our circle to the center.
8. The future khachapuri must be turned over, placing it with the assembly facing down. Make a hole in the center with your finger through which the steam will escape.
9. Roll out the dough into a flat cake and place it in the center of a baking sheet covered with parchment.
10. If desired, sprinkle some cheese on top of the flatbread.
11. Bake in a preheated oven at 250°C for 10 minutes.
12. Serve khachapuri tastier hot.

Georgian khachapuri made from puff pastry

Preparing golden, aromatic khachapuri according to this recipe will take you a minimum of time, but the result of your labor will bring maximum taste pleasure.

Ingredients:

• 500 g pre-thawed puff pastry;
• 0.2 kg of hard but aromatic cheese;
• 1 egg.

Puff khachapuri is prepared as follows:

1. Grate the cheese.
2. Cut the defrosted dough into 4 approximately equal parts, roll each into an arbitrary layer.
3. Place grated cheese in the center of each layer. Then we glue the edges together.
4. Transfer the future khachapuri to a baking sheet covered with parchment and place in a preheated oven for 20 minutes.

Yeast khachapuri

This recipe is a variation on the theme of the famous closed Imerit khachapuri; it can be cooked both in a frying pan and in the oven. The cheese, unlike the original, is taken from Suluguni, not from Imerit.

Ingredients:

• 1.5 tbsp. water;
• 1 tbsp. yeast powder;
• 0.5 kg of wheat flour;
• 60 ml sunflower oil;
• 5 g salt;
• a pinch of granulated sugar;
• 0.6 kg suluguni;
• 1 egg.

Preparation procedure:

1. Prepare yeast dough by mixing warm water with salt, sugar, butter and yeast. After mixing, add 0.35 kg of flour to them.
2. Pour in the remaining flour gradually while kneading, so that you get a loose dough that sticks off your palms. Leave a couple of teaspoons of flour for the filling.
3. Cover the yeast dough with a clean towel and set aside in a warm place until it rises, having doubled in size.
4. While the dough is rising, we suggest making the filling. To do this, grate the cheese, beat in the egg, add the previously set aside flour, mix thoroughly, and divide in two.
5. When the dough reaches the required condition, we also divide it in half.
6. Roll out each part of the dough and place a portion of the filling collected into a ball in their center.
7. Gather the edges of each layer of dough in the center into a knot. Then we begin to roll out the cakes, using first our hands and then a rolling pin. The thickness of the raw khachapur flatbread should not be more than 1 cm.
8. Place the rolled out khachapuri on a baking sheet lined with parchment and make a hole in the center of each with your finger to allow steam to escape.
9. Bake in a hot oven for about a quarter of an hour. Grease the still hot khachapuri with oil.

Lavash khachapuri recipe

This recipe seems to have been created for those who don’t want to bother with dough, but still want to taste delicious Caucasian flatbread.

Ingredients:

• 3 sheets of thin pita bread;
• 0.15 kg of hard cheese;
• 0.15 kg of Adyghe cheese or feta cheese;
• 2 eggs;
• 1 glass of kefir;
• 5 g salt.

Cooking steps:

1. Beat the eggs with salt a little in a bowl, add kefir to them, and beat again.
2. We unfold two sheets of pita bread out of three, cut out circles from them according to the size of our baking dish. We tear their remains into arbitrary pieces, which we place in the egg-kefir mixture.
3. Place the untouched pita bread in a mold, sprinkle a little grated hard cheese on top of it, and place one of the cut out circles.
4. Sprinkle with grated cheese again and lay out about half of the salted cheese cut into cubes.
5. Place pieces of lavash soaked in kefir mixture on top of the cheese. There should be some mixture left.
6. Add two types of cheese again.
7. We wrap the protruding edges of a large lavash sheet inward, and place a second circle on top of it, pour out the remaining kefir-egg mixture and sprinkle with the remaining grated cheese.
8. Bake khachapuri from lavash in a preheated oven for about half an hour.

How to cook khachapuri with cheese in a frying pan

For a dough of 2 cups of flour, this version of cheese scones will take:

• 2/3 tbsp. kefir;
• 2/3 tbsp. sour cream;
• 0.1 kg melted butter;
• ½ tsp each salt and soda;
• 20 g granulated white sugar.

For the filling , stock up on the following products:

• 0.25 kg of hard cheese;
• 0.1 kg suluguni or other salty cheese;
• 50 g sour cream;
• 1 tbsp. butter.

Cooking steps:

1. Mix cold kefir with sour cream, salt, soda and sugar, stir with a fork, pour in melted butter.
2. Add flour little by little into the kefir-sour cream mixture and knead into a soft dough that does not stick to your palms. It will have a yeast-like consistency.
3. We prepare the filling from a mixture of two types of cheese, sour cream and softened butter.
4. Divide the dough and filling into 4 approximately equal parts, from each we form a khachapuri flatbread, in the center of which we place the filling.
5. Gather the dough around the edges and pinch in the middle, leaving no air inside.
6. Gently flatten the resulting flatbread with your palms, being careful not to damage the dough or squeeze out the filling. The thickness of each khachapuri at this stage should be about 1 cm.
7. We fry in a dry, hot frying pan on both sides under a lid; there is no need to grease it with oil.
8. Season the finished flatbread with butter.

Lush, delicious khachapuri with cheese made from yeast dough

Ingredients (for dough):

• Wheat flour – 1 kg.
• Chicken egg – 4 pcs.
• Sugar – 2 tbsp. l.
• Dry yeast – 10 gr.
• Milk – 2 tbsp.
• Butter – 2-3 tbsp. l.
• Salt.

Ingredients (for filling):

• Chicken egg – 3 pcs.
• Butter – 2 tbsp. l.
• Sour cream – 200 gr.
• “Suluguni” (cheese) – 0.5-0.7 kg.

Algorithm of actions:

1. The main thing is to prepare the dough correctly. To do this, heat the milk (until warm). Add salt and sugar, yeast, eggs, flour.
2. Knead, add oil towards the end. Leave for a while, 2 hours is enough for proofing. Don't forget to knead the dough as it increases in volume.
3. For the filling: grate the cheese, add sour cream, eggs, melted butter, stir.
4. Divide the dough into pieces (about 10-11 pieces). Roll out each one, put the filling in the center, bring the edges towards the middle, pinch. Turn the flatbread over to the other side and roll it out so that it is 1 cm thick.
5. Grease the baking sheets with oil and bake (temperature 220 degrees). As soon as the khachapuri is browned, you can take it out.
6. All that remains is to grease them with oil, call your family, and watch how quickly this work of culinary art disappears from the plate!

Khachapuri recipe in the oven

Cheese flatbread according to a signature Abkhazian recipe is a hearty and unforgettably tasty dish. 5-7 khachapuri will take 400 g of flour, as well as:

• 170 ml kefir;
• 0.5 kg of salted cheese (feta, feta cheese, suluguni);
• 8 g yeast powder;
• 10 g granulated sugar;
• 3 tbsp. sunflower oil;
• 2 tbsp. butter;
• 2 garlic cloves;
• A bunch of greenery.

Cooking steps:

1. For the dough, mix the sifted flour with yeast powder, sugar, and salt.
2. Pour cold kefir and vegetable oil into the flour mixture, mix thoroughly, cover with a clean towel, and keep warm.
3. At this time we are preparing the filling. To do this, mix chopped cheese with garlic and herbs.
4. After about an hour, the dough should double in volume. We divide it into 5-7 parts the size of a man's fist.
5. Roll each piece into a circle, in the center of which you need to place the filling.
6. Next, we follow the standard pattern, pinching the edges together with the cheese into a flat cake.
7. Place the cakes on a baking sheet lined with parchment and brush each one with egg yolk.
8. Baking takes place in a preheated oven in about 20 minutes.

Khachapuri Imeretian

Khachapuri in Imeretian style.
Photo: foodperestroika.com What you need: 1 kg flour 1 tbsp. milk 50 ml vegetable oil 500 ml matsoni 1 tbsp. sugar 10 g dry yeast 1 pinch of salt 1 egg

Filling: 600 g Imeretian cheese (there is no Imeretian cheese, take half suluguni, half mozzarella or Adyghe cheese) 3 tbsp. butter 1 egg

How to cook Imeretian khachapuri:

1. Pour sugar and yeast into warm milk, pour in vegetable oil, add 3 tbsp. flour, mix thoroughly so that there are no lumps, and put in a warm place for 10–15 minutes.

2. Add matsoni, a third of the sifted flour, an egg into the suitable dough and start kneading, gradually adding the remaining flour. Knead the dough for at least 10 minutes to achieve a soft and elastic texture, it should not stick to your hands.

3. Roll the dough into a ball, cover with a towel and place in a warm place for 1.5 hours. Then knead and put back for another hour.

4. For the filling, grate the cheese on a coarse grater, add 1 egg and softened butter. Mix properly.

5. Divide the risen dough into several parts (the size of each cake depends on your preferences), roll out each one and cut out circles.

6. Place the filling in the center of each circle, gather the dough into a knot and pinch it tightly. Turn the seam side down and carefully roll it out with a rolling pin into a flat cake 1.5–2 cm thick. Place the khachapuri on a baking sheet, brush with egg, prick with a fork in several places, and make a small hole in the center.

7. Bake in an oven preheated to 180°C for about 20–30 minutes.

How to cook khachapuri in Adjarian style

A popular version of khachapuri, which has a very original, appetizing appearance. For two servings of Adjarian flatbreads, prepare:

• 170 ml of non-cold water;
• ½ tsp. yeast;
• 20 g margarine;
• 20 g sour cream;
• 2 eggs;
• Flour - as required by the dough;
• 0.3 kg salted cheese of your choice.

Cooking steps:

1. For the dough, mix water with yeast, margarine, sour cream and eggs. Knead the soft dough, give it about a quarter of an hour to rise.
2. For the filling, grind both types of cheese.
3. Divide the risen dough in half and roll out the flatbreads, placing the cheese mixture in the center.
4. Having pinched the edges of the cakes towards the center, we roll them out again to the same size with the filling inside.
5. We form unique boats from the flatbreads, place them on a baking sheet and send them sailing into the vast expanses of an oven preheated to 200⁰.
6. After about a quarter of an hour, pour a raw egg inside each khachapuri, trying not to let the yolk spread.
7. Let the white set, but the yolk should remain runny.
8. When Adjarian khachapuri is served, eaters break off pieces of the boat and dip the yolk with them. If desired, sprinkle the egg with herbs, pepper and salt before serving.

Khachapuri in Megrelian

The filling in this version of khachapuri is a mixture of two types of cheese, ideally Suluguni and Imeritsky and a tablespoon of melted butter. You need to take 0.4 kg of cheeses, and for the dough prepare:

• 0.450 kg of flour (this amount can be adjusted);
• ½ tbsp. milk;
• 1 egg;
• 1 tbsp. oils;
• 10 g yeast;
• 1 tsp each sugar and salt.

Megrelian khachapuri is prepared as follows:

1. Mix the yeast with warm water, when the mixture foams, add cold cow's milk and ghee to it, mix.
2. Separately sift the flour with salt and sugar, then pour the yeast mixture and egg into it. Knead standard yeast dough, which should be both soft and not stick to your palms. Covering the bowl with the dough with a towel, set it in a warm place to rise.
3. Prepare the filling by mixing cheese and butter.
4. Divide the risen dough into three approximately equal parts, and divide the filling into 4 parts.
5. Roll out each piece in a circle, sprinkle with flour, and place part of the cheese mixture in the center.
6. We lift the edges of the cakes and pinch them in the middle.
7. Place the flatbread in the pan with the pinch down and knead it with your hands to the appropriate size; the thickness should not be less than 1 cm.
8. Use your finger to make a hole in the center of each cake to allow steam to escape. The top of the scones can be sprinkled with some extra cheese mixture.
9. Bake in a preheated oven for 10 minutes.

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.

Very quick khachapuri - a simple recipe

To prepare a quick and tasty breakfast, prepare:

• 0.25 kg of hard cheese;
• 1 large bunch of your favorite greens;
• 2 eggs;
• 1 tbsp. sour cream;
• 40 g flour;

Cooking steps:

1. Mix all products at once with a fork. True, the cheese can be pre-grated.
2. Pour sunflower oil into a hot frying pan and place our cheese mixture on it. Fry on both sides, the first with the lid on, and the second without. The total frying time is just under a quarter of an hour.

Lazy khachapuri

Cooking khachapuri with cheese, although not a complicated process, still requires a lot of time. However, if you cannot spend several hours cooking, but want to please your household with delicious flatbreads, a lazy recipe will come to the rescue.

The beauty and simplicity of the recipe is that you don’t need to wait for the dough to sit, you don’t need to roll it out, grind the filling, or form flat cakes. Everything is done much faster, but it turns out no less tasty.

Ingredients:

• 200 grams of any cheese;
• 2 eggs;
• 4 tbsp. l. flour;
• 0.5 tsp. baking powder;
• 150 grams of sour cream;
• greenery.

These flatbreads are prepared literally in two stages:

1. Combine all the ingredients prepared in advance in a bowl. If you take unsalted foods, you will need to add salt to the mixture. All is ready!
2. It is better to choose a frying pan with a small diameter to make it easier to turn over. Before frying, the frying pan must be greased with oil. Pour the mixture into a heated frying pan and fry, covered, until golden brown on both sides.

It turns out to be a very tasty, quick dish that can feed the whole family. Fast and easy!

Recipe for khachapuri with cottage cheese

In this recipe, cottage cheese does not act as a filling, but as the main ingredient for the dough; about 300 g of cheese remains the filling. In addition to this, for one flat cake that will absorb 1.5 cups of flour, you will need:

• 0.25 kg cottage cheese;
• 0.15 kg melted butter;
• ½ tsp each sugar and baking soda;
• 2 eggs;
• 20 g sour cream;
• A couple of garlic cloves.

Cooking steps:

1. Mix cottage cheese with melted butter, add slaked soda, 1 egg, sugar. Add flour to the resulting mixture.
2. Knead into a fairly soft dough that does not stick to your palms. Adjust the amount of flour if necessary.
3. Let the dough sit for a quarter of an hour.
4. For the filling, mix grated cheese with garlic, egg and sour cream, mix.
5. Divide the dough in two.
6. Roll each part of the curd dough into a circle 5 mm thick.
7. Place all the filling in the center of one of the cakes, cover with the other, tucking the edges of the top one under the bottom.
8. Brush the top of the cake with egg and pierce it with a fork to let air out.
9. Khachapuri is baked from curd dough in a hot oven for up to 40 minutes.

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.