Khachapuri dough - 8 recipes

To make Georgian delicious pastries successful, you need to properly prepare the dough for it. For this, homemade fatty milk, high-grade flour, high-quality yeast and other products are selected. The following describes how to cook the most delicious khachapuri dough in various variations.

Adjarian khachapuri dough

Ingredients: 7-8 g instant yeast, 125 ml of homemade milk and filtered water, 2-3 tables. tablespoons of vegetable oil, 1 large egg, 380-420 g of high-grade flour, 2 small. tablespoons of sugar, a large pinch of coarse salt.

1. Warm liquids (milk / water) and yeast make dough. All sugar immediately spills out into the mixture of these products. The container with them is left in a place without drafts until active bubbles appear.
2. Separately, beat one raw egg with all the salt. Oil is also poured here.
3. The mixtures from the previous steps are combined.
4. It remains to sift flour to them.
5. After kneading, the dough is sent to a place without drafts for about an hour.

As time passes, the Adjarian khachapuri dough will be completely ready.

Delicious base on kefir

Ingredients: faceted glass of fat yogurt, 270-290 g of first-class flour, 60 ml of fat sour cream, a pinch of coarse salt, 1 large spoon of vegetable oil, ½ small tablespoon of quick baking soda.

1. Dairy products are combined in one bowl. Oil flows into them. All ingredients used must be at room temperature.
2. Flour is sifted into a bowl with the components together with coarse salt and soda, which is quenched with kefir and sour cream acid.
3. Homogeneous dough is mixed. It is most convenient to work with his hands, oiled.Otherwise, with a constant pouring of flour from stickiness, you can “clog” the dough with it.
4. Knead the ingredients for quite some time, without using a mixer and other similar devices.

Ready-made kefir dough can be used immediately to form khachapuri.

Traditional Khachapuri Dough with Cheese

Composition of products: 260 ml of yogurt, 290-330 g of high-grade flour, half a packet of butter, 0.5 small each. tablespoons of baking soda and salt, a large spoon of granulated sugar.

1. If you could not find yoghurt in the store, you can replace this traditional Georgian dairy product with a mixture of ordinary kefir and sour cream in equal quantities. Together, they should also produce 260 ml.
2. All dry ingredients, except flour, are immediately poured to the resulting mixture, and melted butter is poured.
3. Flour is poured into the mass gradually, because it is very easy to overdo it with its quantity. The result is a fluffy soft dough. The oil in the composition will relieve it of stickiness.

You can use the khachapuri dough with cheese immediately. It is better to prepare the filling from Imereti cheese or a mixture of suluguni with the Adyghe component.

Lenten version on the water

Ingredients: a full glass of filtered water, a pinch of salt, 40-50 g of margarine, 380-420 g of first-class flour.

1. Flour from the maximum distance is sifted directly to the table. A hole is made in the center of the resulting slide, into which salty, slightly warmed water flows.
2. The ingredients are kneaded with hands lubricated with a small amount of oil.
3. The resulting soft mass is covered with a natural napkin and cleaned for about 90 minutes.
4. Next, the chilled "rested" dough is rolled out with a small amount of flour. Softened margarine is laid out in the center.
5. The dough is folded again and re-rolled. Then it is folded into several layers and returned to cool for another 50 minutes.

At the expiration of the specified time, you can form a khachapuri dough.

Georgian recipe

Composition of products: 380-420 g of high-grade flour, large egg, 40 g of butter, 1 small. teaspoon of baking powder, 270 ml of kefir.

1. Not cold kefir is poured into the bowl, into which you need to drive a raw egg.
2. Baking powder is also poured here. It can be replaced with ordinary baking soda.
3. The basis for tesla is poured melted in the microwave oil.
4. Next, sifted flour is poured in small portions. After each new addition, the components are well mixed.
5. When the dough stops sticking to your hands, you can cover it with a napkin and leave it for 20 minutes.

This Georgian recipe for khachapuri dough can be slightly modified using margarine instead of butter or various spices. Cheese is an excellent filling for baking from it.

With yeast

Composition of products: a large village egg, 1 small. spoon of coarse salt, 2 small. tablespoons of instant yeast, 130 ml of filtered water and fat milk, 420-460 g of high-grade flour, 2 small. tablespoons of granulated sugar, 40 g of fatty butter.

1. The liquid ingredients from the recipe are mixed and slightly warmed up. Sand and yeast are poured into the water with milk. After mixing, the container with the components remains warm for 17-20 minutes.
2. After the appearance of a magnificent cap on the surface of the mixture, it is poured into a bread machine. An egg, salt and melted butter are sent there.
3. At the end, flour is poured after preliminary sifting.
4. The kneading mode is set for 90 minutes.
5. If it is decided to mix the mass manually, the products are connected in the same order, connected to homogeneity and left again for 90 minutes in a closed oven turned off.

Ready dough is enough for 4 khachapuri with any filling.

A recipe for gingerbread dough for khachapuri

Ingredients: 120 g of fatty butter, 2 mal. tablespoons of sugar, a pinch of baking soda, 60 g of cream margarine, 5-6 large spoons of homemade sour cream, a pinch of salt, a full glass of filtered water, 2.5-3 tbsp.high-grade flour.

1. Both margarine and oil are pre-extracted from the refrigerator. They must soften. Further, these products are kneading with a fork.
2. To soft ingredients salt is added, not cold sour cream, granulated sugar, soda.
3. Filtered warm water is gradually pouring here.
4. It remains to pour the sifted flour in portions.

Thoroughly kneaded dough can be used immediately to form products.

The most delicious puff pastry

Composition of products: half a kilogram of premium wheat flour, 75-85 g of melted butter and 280 g of chilled component, 2 small. tablespoons of coarse salt, a full glass of filtered water.

1. Flour sifted sifted on the table. A recess is made in its center, into which melted butter and a portion of filtered water are poured. Salt is also poured here.
2. Actively mixing the components, you need to knead the elastic mass. Next, the dough is covered with cling film and left in place without drafts for 40-50 minutes.
3. The layer is rolled out, a piece of chilled oil is laid in its middle. The blank is folded in an envelope and re-rolled.
4. Next, it must be folded 4 times and removed in coolness for an hour. It is advisable to choose a cold place where a temperature of 10-12 degrees is maintained. After that, the dough becomes more pliable, easily rolls out, does not stick.
5. The procedure with rolling and cooling is repeated 4-6 times. Each time a thin layer of dough is obtained, which folds several times and is cleaned in the refrigerator.

If there is no time for such a long preparation of the dough, the easiest way is to purchase a ready-made store version of the product.