Now this dish of Caucasian cuisine can be found with various fillings (chicken, mushrooms, potatoes and even fish), but the authentic recipe involves cheese filling, since the name of baking translates as bread ("puri") with cheese ("hacha"). Each mistress in the Caucasus has her own recipe for khachapuri with cheese, and the shape of these pies can vary significantly, be round, square, triangular, with or without a hole. Below are the most interesting of them, which will allow you to get acquainted with the culinary traditions of the peoples of the Caucasus.

Khachapuri with cheese - a simple recipe in the oven

Caucasian cheese cakes are not difficult to prepare, since they mainly use fresh, yeast-free dough. But the rich and rich taste of the dish gives the cheese filling, which can combine several types of this product.

To cook simple cheese cakes in the oven you need to prepare:

  • 500 ml of kefir;
  • 1 egg
  • 5 g of sugar;
  • 5 g of salt;
  • 15 g of baking powder;
  • 30 ml of vegetable oil;
  • 650 g of flour;
  • 300 g of feta cheese;
  • 200 g of suluguni;
  • 100 g of Imereti cheese.

Recipe step by step:

  1. Combine the loose components of the dough (flour, salt, sugar and baking powder), pour into a large container and make a funnel in this mixture, pour the mixture of eggs, kefir and vegetable oil into it.
  2. Little by little, mixing the liquid component and the dry components, mold them into an elastic and uncooked dough. Collect the dough in a round bun, which wrap with foil for food and put on the shelf of the refrigerator for 60 minutes.
  3. For minced meat you just need to turn the cheeses into chips and mix. You can use any other types of cheese available in the refrigerator.
  4. Roll the chilled dough into cakes of medium size, oval or round. Put cheese chips in their center, then pick up the edge of the dough in the center, but keep the hole. Carefully so that the filling does not spill out, shift the cakes with the hole down and roll with a rolling pin to a centimeter thickness.
  5. Bake khachapuri in a hot oven, laying them on a sheet with the hole up.

To make ready-made khachapuri soft and not stale for a long time, immediately after the oven they should be greased with melted butter and covered with a cotton towel.

From yeast dough

Baking khachapuri from yeast dough takes longer than fresh unleavened yeast. However, the cakes that come out of the oven, as a result, justify the time spent with their splendor, softness and taste.

Yeast dough and its cheese filling are prepared from:

  • 100 ml of milk;
  • 150 ml of water;
  • 1 egg and 1 egg yolk for lubrication before being sent to the oven;
  • 10 g of sugar;
  • 10 g dry yeast;
  • 5 g of salt;
  • 450 g of flour;
  • 30 g butter;
  • 500 g of hard cheese.

Working process:

  1. Pour milk and water into one bowl, heat a little. Dissolve yeast and sugar in this liquid, send to heat until a foam cap appears.
  2. Next, add egg, salt, melted butter and flour to the dough. Knead the soft dough, which we leave for an hour and a half to rise.
  3. Then we thoroughly crush the mass and divide into four identical parts. We roll each piece of dough into a circle, put in the center about 100 g of small cheese chips, pinch the edges in the center. After that, we roll the workpiece to a thickness of one centimeter.
  4. We put four khachapuri on a baking sheet greased with vegetable oil. In the center of each of them, we make incisions to the filling so that the pastries do not bubble in the oven. Sprinkle with the rest of the cheese chips and bake until tender in a preheated oven.

Lazy khachapuri in a pan

Lazy khachapuri - these are easy-to-cook cheese cakes that can be cooked in just 10-15 minutes, since you don’t have to bother separately with the filling or the dough. This pastry is perfect for a hearty breakfast, a bite to eat and even a late dinner.

For lazy cheese cakes you will need:

  • 200 g Adyghe or any other hard cheese;
  • 100-150 ml of low-fat sour cream (10-15%) or yogurt;
  • 100 g of flour;
  • 2 eggs;
  • salt and greens optional.

How to cook:

  1. Mix the cheese grated on medium grater with raw chicken eggs and flour. The resulting mixture should be diluted with the selected fermented milk product (sour cream or yogurt) to the consistency of thick sour cream. If desired, you can add salt to the dough, if the cheese was not salty, and add chopped fresh herbs.
  2. Pour the resulting mass onto the oiled surface of a hot pan, spread it evenly and cook, covering it with a lid.
  3. When on a medium heat the cheese cake on top grasps well and the edges are browned, it must be carefully so as not to break, shift to the other side and bring to readiness also under the lid.

With the addition of cottage cheese

Khachapuri with cheese and cottage cheese at first glance it sounds very difficult, it may even seem that at home it is almost impossible to cook this type of baking. But not everything is so complicated, once you try to cook this dish, subsequently it will often appear on the table.

For the test and toppings are used:

  • 190 ml of natural yogurt without fillers;
  • 4 g of salt;
  • 4 g of soda;
  • 320 g flour;
  • 200 g of suluguni cheese;
  • 150 g feta cheese;
  • 100 g of cottage cheese;
  • ground black pepper to taste.

Baking Algorithm:

  1. Combine salt and soda with sifted flour. Add yogurt to this loose mixture and knead smooth dough without lumps.
  2. Roll the dough into a tourniquet, which is cut into eight equal pieces, each roll into a non-thin cake.
  3. Grate suluguni and feta on a fine grater, combine cottage cheese with a mashed fork, salt and pepper to taste. From the prepared meat, form four identical cheese balls.
  4. On one plump cake put a ball of minced meat, cover with a second cake, connect the edges, and then roll out with a rolling pin to a centimeter thick.
  5. Fry the prepared cakes on both sides in a dry pan or bake in a preheated oven.

With puff pastry cheese

Very quickly at home, you can cook khachapuri with cheese from puff pastry, especially if you use ready-made semi-finished product (puff pastry) from a store or home-made. The advantage of this recipe is that for the filling you can collect all the remaining cheese from the refrigerator, and it will turn out delicious. The main thing is not to spare oil.

Tasty recipe: puff pastry khachapuri recipe

List of required products:

  • 550 g of suluguni (any other cheese or a mixture of various cheeses);
  • 3 layers of finished puff pastry (yeast or yeast-free);
  • 30-60 g of butter;
  • 2 eggs;
  • salt if necessary to taste.

Cooking sequence:

  1. Roll out each layer of puff pastry and cut into identical squares.
  2. For the filling, grate the cheese on a grater with large or medium holes, add one raw egg and melted butter to it, carefully mix the minced cheese.
  3. Put the filling in the center of the square from the puff pastry, fasten the corners of the square in the center to make an envelope. For a beautiful crispy crust and tight adhesion of the corners of the dough envelope, grease the dough and the surface of the pie with a beaten egg.
  4. These cheese pies should be baked at a temperature of no more than 200 degrees for 20 minutes before a crispy crust.

Traditional Georgian Khachapuri

For traditional Georgian khachapuri, two products are needed that will be difficult to find outside the Caucasus. This is a special fermented milk product, called the drink of Caucasian longevity - yogurt, knead dough on it, and young Imereti cheese used for filling. In the absence of these products, you can try to repeat the khachapuri recipe in Georgian, replacing the yogurt kefir and sour cream in equal proportions, and instead of Imereti cheese take Adyghe.

For four khachapuri cakes for filling, you should take:

  • 250 ml yogurt;
  • 100 g butter;
  • 30 g of sugar;
  • 4 g of salt;
  • 4 g of soda;
  • 300 g of flour.

For cheese filling you will need:

  • 350 g of Imereti cheese;
  • 50 g of sour cream;
  • 25 g butter;
  • salt to taste.

How to cook khachapuri in Georgian at home:

  1. Dissolve sugar, salt and soda in yogurt. The mixture foams a little, this neutralizes the soda. Then pour the melted butter, pour in small portions of flour and knead soft fluffy dough. Thanks to the oil in its composition, it will practically not stick to your hands.
  2. Grind the cheese with a grater or other method, mix it with sour cream and soft butter. The amount of the last two ingredients can be adjusted, depending on the consistency of the cheese. The filling should not be too dry or too wet.
  3. To form the cakes, divide the dough into four parts. Roll each one into a cake, put a quarter of minced cheese on it. Then pinch the edges in the center, turn the seam down and roll into a thin cake (1-1.5 cm thick).
  4. Transfer the prepared cake to a preheated dry frying pan and cook under the lid for several minutes over medium heat until beautiful light brown spots. Then turn on the other side and fry on the other side, but no longer cover.

Khachapuri boat in Abkhazian

Abkhazian khachapuri with cheese is known far beyond the Caucasus due to its recognizable boat shape. One such cake with cheese filling and an egg is enough for a full meal. The dough for this baking is traditionally kneaded on yoghurt, but in its absence milk or kefir is acceptable.

For the test and the filling of khachapuri boats you will need:

  • 130 ml of milk (kefir);
  • 130 ml of drinking water;
  • 7 g of dry yeast;
  • 10 g of sugar;
  • 5 g of salt;
  • 30 ml of vegetable oil;
  • 6 chicken eggs;
  • 450 g of flour;
  • 270 g suluguni;
  • 260 g Adyghe cheese;
  • 100 g butter.

How to bake Khachapuri in Abkhazian:

  1. The cooking process begins with kneading the dough. Pour yeast and sugar into a warm mixture of milk and water, stir until completely dissolved and leave for ten minutes until the yeast is activated.
  2. After that, beat an egg into a bowl of milk-yeast solution, add vegetable oil, salt and sift the flour in small portions, knead the soft and soft dough.
  3. Transfer the lump of dough into a large vessel and leave it warm for an hour to ripen. After half an hour, you will need to do his swab.
  4. For cheese fillings, grate Suluguni and Adyghe cheese, pour melted butter, add salt and mix. The filling is ready.
  5. Divide the kolobok into five identical pieces. Each of them is rolled into an oblong oval cake. Lay out a few spoons of the filling along the long sides of the oval, then on each side of the filling, wrap the filling in a tube to the center. Pinch the narrow edges of the cake together, and spread the middle with your fingers to make a boat.
  6. Fill the middle of each boat with minced cheese and carefully place on a baking sheet covered with parchment. Walk along the side rollers of the boats with a brush dipped in yolk and send the pastries to the oven for 15-25 minutes at 200 degrees.
  7. Almost ready to remove khachapuri from the oven, drive into the center of each egg and resume baking. After two minutes, cooking will be completed, for softness, baking can be greased with a small amount of butter.

With suluguni cheese in a pan

For filling khachapuri, you can use completely different types of cheese and cottage cheese. They can be taken in different combinations or just one of the cheeses, as, for example, in the recipe below for khachapuri with suluguni in a pan.

For fresh dairy-based dough, the following are used:

  • 250 ml of yogurt (kefir, yogurt, yogurt);
  • 1 egg
  • 8 g of soda;
  • 5 g of salt;
  • 300-350 g of flour.

The composition of cheese filling with suluguni includes:

  • 350 g of suluguni;
  • 40 g soft butter;
  • 1 egg

The procedure for kneading the dough, preparing the filling and baking:

  1. Kneading the dough for tortillas, you need to combine the fermented milk product with the egg, and in a separate container mix the flour and other bulk products. Combine both mixtures and knead a homogeneous, non-sticky dough.
  2. To make minced cheese, mix together suluguni grated on a medium grater with raw egg and soft butter.
  3. Divide the dough ball into two equal cakes into 4 equal pieces, roll a cake 20 cm in diameter from each. On one cake, put half the filling, cover on top of the second, carefully dilute the edges. Repeat the same steps with the remaining filling and two cakes.
  4. Fry the formed khachapuri in a frying pan with a small amount of butter, spending 3-4 minutes for browning on each side.

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