The traditional dish of Georgian cuisine has long won the hearts of many peoples of the world. The article selected proven recipes for cheese pie. You will learn how to cook khachapuri at home.

Classic khachapuri - a simple recipe in the oven

  • drain. oil - 100 gr;
  • sugar - 2 tea l .;
  • sour cream - 6 table. l .;
  • salt ¼ tea l .;
  • flour - 2 stacks. (320 gr);
  • soda - ¼ tea l .;
  • potatoes - 300 gr;
  • feta cheese (from sheep’s milk) - 100 g;
  • egg - 1.

Get oil in advance from the refrigerator to warm it up.

Wash the potatoes, peel and cut into small pieces, set to boil in salted water.

Next, mash the butter with a fork, add sour cream with sugar and salt to it, carefully work with a whisk until a homogeneous mass is obtained. Separately, combine the flour with soda, then sift them in small portions into a creamy oily mass. Quickly knead the dough by hand, roll it into a ball and leave it for a few minutes under a towel.

By this time, the potatoes should be cooked. We will prepare the filling from it: crush it in mashed potatoes, rub the feta cheese into a fine grater and mix.

The dough is divided into 10 pieces, each rolled into a round layer, in the center of which the filling is placed and the edges are plucked. Press the resulting ball lightly with your palms to make a circle 1-1.5 cm thick. We place the products on a baking sheet covered with a thin layer of oil.

Beat the egg with a fork and grease them with a brush. Bake for 20-25 minutes at 220 degrees.

On a note. It is allowed to replace the butter with a slice of margarine.

From yeast dough

Khachapuri with homemade yeast dough cheese is incredibly aromatic and satisfying.

To make homemade yeast dough:

  • 500 g of natural yogurt;
  • 1 stack milk;
  • 100 gr drain. oils;
  • village egg;
  • 1 kg of flour;
  • a pack of dry yeast;
  • sugar;
  • salt.

Heat the milk so that it becomes warm. Pour yeast, a pinch of sugar and a handful of flour, stir a little and leave - this will be a dough for the yeast dough. When it begins to bubble - combine with yogurt, egg, salt and oil, stir well. Then pour the mixture into a wide bowl, where it will be convenient to form the dough. Sift the flour a little over the top, stirring everything together. When the dough becomes obedient enough, not sticky - cover and leave to approach for 1-2 hours, not forgetting to crush it a little every half hour.

Prepare the filling:

  • 500 g of hard cheese;
  • 2 eggs;
  • a pinch of salt;
  • 30-50 g of spicy mixture.

Grate the cheese on a coarse grater, combine with the egg, mix. Rinse the mixture of parsley and dill, chop finely and put into the cheese-egg mixture. All salt and re-mix.

The final stage remained: to form closed khachapuri, to roll it out with a rolling pin, as they will be suitable for baking. Make products small, otherwise the finished baking will be large.

Bake at 180-200 degrees. within 20-25 minutes.

Lazy khachapuri in a pan

This recipe is suitable for preparing a hearty and quick breakfast for the whole family:

  • 200 gr of any hard cheese;
  • several branches of fresh herbs;
  • 200 gr sour cream;
  • 2 eggs;
  • 2 table. l flour;
  • 2 table. l oils.

Finely chop the greens, after rinsing under running water.

Three large cheese and mix with eggs, herbs, sour cream and flour.

Heat the oil in a frying pan, spread the prepared mass and fry on both sides until crisp. Cut the prepared khachapuri into small pieces and serve.

With the addition of cottage cheese

  • 200 gr of cottage cheese;
  • 150 gr drain. oils;
  • quarter table. l Sahara;
  • 2 eggs;
  • 1 ½ stack flour;
  • ½ tea l soda;
  • 250 grams of hard cheese;
  • 1 table. l sour cream;
  • 1-2 garlic cloves.

Melt butter and combine with cottage cheese, mix. Pour slaked soda, sugar into the resulting mass, beat in the egg and mix again. Then gradually sift the flour, gradually intervening in the dough. Leave to soak for several minutes.

Meanwhile, prepare the filling: chop the garlic finely, grate the cheese, mix everything and add sour cream.

Divide the dough into 2 balls of the same size. Put the filling evenly on one circle, cover with a second layer, pinch the edges, grease with a beaten egg and bake on a baking sheet at 180 degrees. within 40-45 minutes.

Cooking from puff pastry with cheese

Khachapuri from ready-made puff pastry is light, quick - a great option for a quick whip.

A simple Khachapuri recipe from a ready-made dough:

  • 500 grams of puff pastry;
  • 200 g of grated cheese;
  • egg;
  • a handful of flour.

Sift flour onto a work surface. We spread the thawed dough, roll it out in a thin layer. We cut into squares.

Mix the cheese chips with the egg and spread a little on the squares of the dough. Corners need to be connected so that the envelopes turn out.

Bake at 180 degrees. until a rosy shade appears.

Traditional Adjarian Khachapuri

A feature of Adjarian khachapuri is that they are made open and with a whole egg.

  • 350 grams of suluguni cheese;
  • 100 g mozzarella cheese;
  • 3 eggs;
  • 200 g of milk;
  • ¾ table. l dry yeast;
  • 300 g flour;
  • 1 table. l Sahara;
  • 1 tea l salts;
  • ground pepper;
  • Italian herbs
  • vegetable oil.

Combine sugar with sifted flour and yeast, salt. Pour a little warmed milk into the mixture and mix. Knead the dough, roll it into a ball, lightly grease with oil and leave for a while, covering it with a lid.

While the dough is infused, prepare the filling: grate both types of cheese, add a couple of tablespoons of milk, mix.

Divide the dough into 2 parts, each roll out into an oblong thin layer. Spread the cheese piece evenly. Twist the sides slightly and glue the ends of the sides together - you get "boats". Sprinkle herbs with pepper inside, and cover the sides with a beaten egg. Send to the preheated oven for 15-20 minutes. Then drive an egg into each boat and leave for 3-4 minutes, so that it seizes a little. The yolk should remain liquid.

Simple baked pita bread

  • 2 packs of thin pita bread;
  • 500 grams of kefir;
  • 2 eggs;
  • 1 table. l vegetable oil;
  • 600 gr of cottage cheese;
  • 1 tea l salts;
  • 300-350 gr of cheese;
  • 20 gr drain. oils.

We combine kefir and salt, drive in the eggs and pour in the oil. This mixture will be needed to soak pita bread.

Rub the cottage cheese with a blender into a creamy mass. Grate the cheese on a fine grater in the curd and mix.

For cooking, use a deep frying pan. Lubricate it with a little oil. A sheet of pita bread is well soaked in kefir and put in a skillet so that the edges rise along the sides. Next, we form a layered khachapuri: evenly lay out the filling layer, then pita, and again the filling. The last should be pita bread. During assembly, make sure that the edges of the khachapuri (starting from the second) are turned inward. In the end, it will look like a closed cake. Top with the rest of kefir and sprinkle with hard cheese. We pierce the pie in different places with a fork. Cut the butter into small pieces and put on the base. Bake in the oven at 200 degrees. for a quarter of an hour, until it turns brown.

Mingrelian

  • 500 g flour;
  • 200 gr suluguni;
  • 150 gr of milk;
  • 5 g dry yeast;
  • ½ tea l salts;
  • egg;
  • 70 gr drain. oils;
  • 50 gr post. oils.

Heat the milk a little, dilute the yeast in it, add butter, an egg and beat everything with a whisk.

Sift flour into a bowl and pour the liquid mass into it. Knead the dough, add a little flour if necessary. Leave under a towel to go for an hour or two.

Three cheese. We divide the finished dough into several equal parts, we roll each into a ball and then roll it into a layer. Sprinkle with cheese and connect the edges in the center according to the khinkali principle. Next, slightly roll into a cake. Sprinkle a little cheese on top and spread the khachapuri on a baking sheet. Bake for 15 minutes.

In Georgian

Truly Georgian khachapuri are prepared on the basis of yogurt. This is a fermented milk product from fermented milk, which is often found in Armenian and Georgian cuisine.

Dough:

  • 2 stack yogurt;
  • egg;
  • 100 gr drain. oils;
  • ½ tsp salts;
  • ½ table. l vinegar
  • 1 tea l soda;
  • 6 stack flour.

Filling:

  • 800 gr hard cheese;
  • 2 eggs;
  • 1 egg + 1 table. l milk for greasing baking.

Melt the butter. We extinguish soda with vinegar. In a large bowl, mix the dough: butter, soda, sifted flour and other ingredients. Knead the dough.

Stuffing: three large cheese and mix with the egg. Divide the dough into 2 parts, each roll out. We lay out the filling on one, cover it with the second layer and pinch the edges. Generously grease the top with a beaten egg and milk. We bake at 180 degrees. for 40 minutes.

Khachapuri Abkhazian boat

 

The Abkhazian version, the khachapuri boat, is practically no different from the open khachapuri in Ajarian. The recipe also uses yeast dough. First, the formation of the boat is allowed, and the filling should be folded inside. If the liquid yolk is not "like", you can immediately drive it on top of the cheese and bake.

In Imereti

  • 500-600 gr of finished yeast dough;
  • 2 eggs;
  • 350-400 gr of cheese Suluguni or Adyghe;
  • 1 table. l sour cream.

Use dough prepared in advance at home or in store.

Prepare the filling - grate cheese (you can mix several varieties), beat the egg into the chips, mix.

When the dough is ready, pinch off small balls from it, knead, put a spoon with a slide of filling inside and pinch it. Roll out so that the layer is up to 1 cm thick, while acting so that the filling does not come out. Put on a baking sheet, grease with a beaten egg with sour cream. Bake at 180 degrees. for 20 minutes, until a golden crust appears.

On a note. On the packaging, as a rule, the dosage is indicated: 1 sachet of yeast per 1 kg of flour.

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