Khachapuri is a pie with cheese filling originally from Georgia. The popularity of this dish has long gone beyond the Caucasus. And this is not surprising. After all, there are a lot of ways to cook khachapuri, this applies to both the dough and the filling. Everyone can find an option to their liking. There are open and closed khachapuri, made from yeast and yeast-free dough, with different types of cheese, with and without herbs, baked in the oven and fried in a pan, round and square. One of the most common types of khachapuri - from puff pastry, with salted cheese and herbs.
Pick your recipe
You will need
-
- wheat flour - 500 g
- margarine - 250 g
- chicken egg - 2 pcs.
- soda - 1/2 teaspoon
- table vinegar 9% - 1 teaspoon
- water - 250 ml
- Suluguni or Brynza cheese - 300 g
- butter 200 g
- any greens - 150 g
- vegetable oil 1 tbsp. a spoon
Instruction manual
1
Pour the sifted flour into a large, deep bowl. Pour in room-temperature water into the flour. Add one egg and half a teaspoon of slaked vinegar. Knead a very cool dough. If necessary add some more flour.
2
Grate pre-chilled margarine on a coarse grater. In a uniform layer, lay the margarine on the dough, retreating from the edges by 2-3 cm.
3
Fold the dough four times, then roll out so that you get a rectangle about the size of about 2/3 of the original layer. Fold four times again and refrigerate for one hour. Remove the dough from the refrigerator after an hour, roll it into a layer the width of a finger. Roll four times again and place in the refrigerator for half an hour. Repeat the procedure two times.
4
Put cheese or feta cheese in a cup and mash thoroughly with a fork. If the cheese is very firm, grate it on a fine grater. Add the egg to the cheese, pour in the melted butter and mix. Grind the herbs and add to the cheese mass. You do not need to salt the filling, you can add a little pepper if desired.
5
Roll out the dough, divide it into squares, half the size of a notebook sheet. In the middle of each box, carefully lay out the filling and spread on the surface with an even thin layer, not forgetting to indent along the edges of 2-3 cm. Pinch the edges so that they resemble envelopes in shape. Press the khachapuri lightly with your palms, trying not to disturb the shape.
6
Lubricate the baking sheet with vegetable oil, carefully lay the khachapuri at a distance of 2-3 cm from each other. Place the pan in a preheated oven to 200 degrees.
7
Bake khachapuri for 15-20 minutes. Once they become golden in color, they can be removed from the oven. Lubricate finished products with a thin layer of melted butter. Serve with hot sweet tea.
Useful advice
When preparing the filling, make sure that the mass does not turn out to be too liquid. Do not forget to leave one or two tablespoons of butter to grease the finished product.