Khachapuri with cheese is loved and cooked not only in Georgia. They are round and triangular, in the form of a boat and an envelope. From yeast, fresh, puff and curd dough. Open khachapuri is baked in the oven. Closed fried in a large flat pan.
Pick your recipe
Khachapuri is a Georgian pie or tortilla with cheese. A simple and very tasty dish that can be prepared for breakfast.
There are many recipes for khachapuri. At first glance it seems that they are all alike. However, each has its own secret, its own highlight.
Imereti khachapuri is a plate the size of a plate with cheese inside. They take her on the road and eat cold.
Meggrel khachapuri will appeal to cheese lovers. It is also placed on top. But eating this cake is better right after cooking. Cold, it’s not so tasty. In addition, it is not stored for long.
Guri khachapuri tastes like Mingrelian, but it is shaped like a flat bagel.
The Adjarian khachapuri is completely different from the others in the form of a boat or eye. In a large loaf of dough, a depression is made. A mixture of cheese, flour and water is placed in it. Khachapuri is baked in the oven.
When it is baked, it is lubricated with butter. An egg is broken in the center. In restaurants, this dish is served with a fork. Georgians eat it with their hands.
The boat has two ears. They are broken off and dipped in cheese. Then they eat the sides of the “boat” and the bottom, saturated with cheese mixture. It is rolled up for convenience.
Khachapuri is good to drink with beer or red wine. They are combined with tea and coffee.
It is better to knead the yeast-free dough for khachapuri in the evening. In Georgia, it is traditionally prepared on yogurt (Caucasian sour-milk drink). Instead, you can use kefir, yogurt, natural yogurt, sour cream.
To cook yogurt, you need to warm 3 liters of milk. Put in it 1-2 tbsp. l sour cream. Cover and keep warm for 2 hours. Then put in the refrigerator. Ready yogurt is thick.
Sift 5 cups of wheat flour and add 1 tbsp. l baking powder. Collect the flour with a slide, make a depression in it. Pour in 500 ml of kefir, 2 tbsp. l vegetable oil, one egg. Add a teaspoon of salt and sugar.
Knead uncooked dough. It should not stick to hands. Wrap the dough with cellophane and refrigerate.
For khachapuri, they also prepare fresh dough according to the Ajarian recipe. Mix 3 cups flour with 50 g butter. It must be crushed. Pour half a teaspoon of soda and 1 tsp. salt. Pour in sour cream (one glass). Knead for 15 minutes. Leave the dough in the refrigerator until morning.
Khachapuri with cheese for breakfast can be made from pita bread. They replace the yeast-free dough. Such cheese cakes are cooked very quickly.
Georgian culinary specialists take Imereti cheese as a filling. However, they make khachapuri with cheese and with suluguni, and with Adyghe cheese, and even with cottage cheese.
If the brine cheese is very salty, it is soaked in milk for 2-5 hours. A large piece is cut into several parts, so that the cheese quickly freed from excess salt.
In the filling you can chop parsley, cilantro, dill.
Fresh herbs are good for breakfast. Especially in winter, when the body is sorely lacking vitamins. In addition, herbs reduce the level of bad cholesterol in the blood.
Cut the dough into small pieces. Roll balls out of them. Roll the balls into thin cakes with a rolling pin.
Grate the cheese and put 5 tablespoons on each cake. l Collect the edges of the tortilla into a “bag”. Gently flip: cheese may spill out. Roll it out slightly with a rolling pin.
Closed pies with yeast-free cheese are fried on both sides in a large flat pan. If the khachapuri turned out to be thick, cover the pan with a lid so that the cheese inside the tortilla melts.
Open cheese pies are baked in the oven at a temperature of 180-200 degrees. “Fast” khachapuri is also cooked in the oven. From pita bread, cut large squares with scissors. Put the filling in the middle. Fold blanks from pita bread with an envelope. Grease the top of the khachapuri with an egg to make it brown.
Khachapuri eat "with heat, with heat", enjoying a crisp and amazing taste of cheese filling. Such a hot breakfast home will not refuse.