11 recipes of khachapuri with cheese in the oven - bake deliciously!

The name of the well-known Georgian dish in translation means, literally, cottage cheese (hacho) and bread (puri). There are a lot of recipes for khachapuri with cheese in the oven and in the pan, because in each region they use different products, they try to experiment, changing the composition of the dough and the filling. We have selected the most common options with which to cook delicious cakes at home will not be difficult.

Classic khachapuri with cheese in the oven

At home, these pies are baked from unleavened dough, so we will not use yeast either.

We will prepare the following set of products for the test:

• 250 g of flour;
• 1/2 tsp soda;
• 150 g yogurt;
• 20 g of vegetable oil;
• salt;
• egg.

Khachapuri Stuffing:

• 400 g of cheese;
• yolk;
• 50 g of butter.

Yogurt - something like yogurt or kefir. There are many lovers in the Caucasus who drink it simply to kill their thirst. It is also used as the basis for sauces for hot dishes.

To prepare yogurt, 1 liter of pasteurized milk is brought to a boil and immediately turn off the stove. Then it should be cooled to 50 degrees, add 0.5 cups of sour cream, hold for 4 hours in a warm place, then put in the refrigerator and let stand 3 more hours. It remains only to mix the composition well - the drink is ready. Now back to the khachapuri.

1. First prepare the dough. Mix yogurt with vegetable oil, salt and 1 egg. Separately combine soda with sifted flour. Of these components, a not very tight mass should be obtained, which we cover and leave alone for 40 minutes.
2. You have time to prepare the filling. For her, grind cheese on a coarse grater and add butter and yolk.
3. We divide the dough and roll the cakes.In the middle of each we impose a filling and glue the edges. The shape of the blanks can be different: triangular, square or round.
4. With a hand or rolling pin they should be flattened a little, grease with a brush the top with yolk and bake at 180 degrees 25 minutes.

Georgian in the oven

Eastern people try not to cut bakery products. They simply break their hands. Using the classical method described earlier, we will make large cakes that will be served on the dish table with some sauce or butter melted in a bowl.

If Georgian cheese seems very salty to you, then soak it in water.

We divide the dough into large pieces, in the middle of each we place a round filling and pinch the dough at the top. With a rolling pin, thinly roll the blanks on one side, and then on the other. We spread the cakes with the seam down, grease them with yolk and bake.

Cooking on kefir

If it is not possible to cook yogurt on your own, then in the recipe that was disassembled above, you can easily replace it with kefir.

Change the sequence of bookmarking products from which we prepare the dough:

1. Kefir should be removed from the refrigerator and warmed to room temperature.
2. Add soda to it - the mass should foam, wait for the end of this reaction.
3. Separately, you need to grind the egg with salt and pour it with butter to yogurt.
4. It remains to saturate the flour with oxygen, using a sieve, and pouring it into a common bowl, knead the dough.

Otherwise, our actions are identical to the steps of the classic recipe.

With the addition of cottage cheese

To make such khachapuri, we take the dough from the first recipe, but we will change the filling and make it more saturated.

For this we need:

• 150 g feta cheese;
• 150 g of hard cheese;
• 130 g of curd;
• 2 cloves of garlic;
• egg;
• fresh greens.

Do not rub the cottage cheese with a fork, it should maintain a grainy texture.

We grind 2 types of cheeses on the largest grater (you can use a device for Korean carrots). Here we add garlic, passed through a special press, cottage cheese, egg and chopped greens. Try the salt - it may be enough, as it is found in feta cheese. If not, add salt.

Ready-made khachapuri served with melted butter.

With suluguni cheese in the oven

Let's try to prepare another version of the framework, which will take a little time, but its splendor is ensured.

We will need:

• butter - 120 g;
• margarine - 60 g;
• soda - 0.5 tsp;
• sour cream - 6 tbsp. l .;
• sugar - 2 tsp;
• salt;
• flour - 3 cups;
• Suluguni - 0.5 kg;
• water - 1 cup;
• egg.

The indicated amount of flour may vary, as its quality and stickiness are different.

All products should be at about room temperature before cooking.

1. We extinguish soda in sour cream.
2. While the reaction is in progress, mix margarine with butter, add salt and sugar.
3. We combine all this in a large bowl, pour in water and begin to knead the dough, gradually adding flour. The base should be soft, stick a little to your hands.
4. Rub the cheese separately and mix with the egg.
5. We begin to sculpt triangular blanks. Roll out a thin layer and cut into squares. In the middle of each we put the filling, fold diagonally and fasten the edges. Kneading hands. We pierce the top with a match, grease with yolk and send to the oven.

Lavash Khachapuri with cheese

The whole charm of this dish is that there is no need to mess with the dough. And since the filling is preparing very quickly, you will bring your relatives to the table after a short period of time. If you make rectangles out of pita bread, you will get a very original appetizer, which can be served hot or cold.

1. For this, each lavash is divided in half.
2. We spread the filling in the middle of any edge and fold the workpiece with a square.
3. Thoroughly grease the entire surface with an egg and bake on a sheet using baking paper.

There is another interesting option when two round beads are cut out of pita bread, the diameter of which is equal to the width of the shape.The third sheet should be larger, so leave it at its original size.

We will also need:

• 2 eggs;
• a glass of kefir;
• salt;
• 2 types of cheese (hard and feta cheese).

Step-by-step algorithm of actions:

1. In a deep bowl, mix the whisk with eggs, kefir and salt. Here we immerse pieces of pita bread and leave them alone.
2. In different dishes, grate hard cheese and feta.
3. We begin to collect a large khachapuri, which will resemble a cake. We put on the bottom greased with butter the largest sheet of pita bread and sprinkle with a layer of hard cheese.
4. We close it with the next round and pour grated feta cheese.
5. We spread the soaked remains of the dough.
6. Fold the edges, distribute the filling and cover with the last sheet of pita bread.
7. Pour the remainder of the kefir mass.

To make a golden crust, prusruste the surface of the workpiece with a small layer of hard cheese. Readiness is determined by the beautiful color of the crust. Lavash Khachapuri with cheese is ready after about 20 minutes in the oven (175 ° C).

From puff pastry

You can use yeast or yeast puff pastry. In our case, take the purchase option. We need two layers of 0.5 kg each.

Thaw puff pastry only at room temperature.

1. Roll out each layer. We take the shape and measure out the first, which should be 2 cm larger in diameter. We cut the second along the edge.
2. Lubricate the bottom and sides of the mold with oil, put a large piece into it, evenly distributing it throughout the mold.
3. We will use the filling with herbs. We cover the dough with an even layer.
4. It's time for the last piece. We pinch the edges, grease the workpiece with yolk and immediately cut into portions. That's it, they have to go to the oven.

Khachapuri “boat” in Adjarian

In this region, we went further and came up with a beautiful presentation of a dish that has long become a classic.

Essential for the basics:

• an equal amount of milk and water - 150 ml;
• flour - 0.5 kg;
• vegetable oil - 3 tbsp. l .;
• for tsp sugar and salt;
• a package of dry yeast (you can replace it with live ones).

Khachapuri Stuffing:

• Suluguni cheese or any of the hard varieties - 400 g;
• feta cheese - 200 g;
• butter - 50 g;
• fresh greens;
• 4 eggs.

Cooking like this:

1. We start the yeast dough in accordance with all the rules, activating the contents of the bag in warm milk diluted with water, salt, butter and a sweetener.
2. Knead the mass, gradually adding the sifted flour. We shelter and expect an increase in volume.
3. Coarsely rub both types of cheese and mix with chopped herbs.
4. The finished dough should be divided into 4 equal parts and on a countertop dusted with flour, roll each with a rolling pin. The thickness of the workpieces should not exceed 0.7 cm.
5. We spread the filling on the opposite sides of the cakes and roll up the sides, as if hiding it. We fasten the edges. We have got a “boat”, the middle of which is filled with the rest of the cheese.Some sculpt "boats" immediately on parchment paper, which lies on a baking sheet, so as not to spoil their shape when shifting.
6. We spread the blanks on a greased sheet and let them stand for a bit so that the lifting process goes. Grease the edges with yolk.
7. At this time, we heat the oven and then bake our khachapuri. In the end, in each "boat" you need to break an egg and put the fragrant "flotilla" back into the oven. The yolk should turn out to be liquid.

How to bake Khachapuri in Imereti

Everything is simple here. If before we used unleavened dough to form flat cakes, here it is replaced by yeast. We take all products from the Khachapuri recipe in Adjarian and even the preparation of the base and the filling is no different.

The only thing we will form is the usual large khachapuri. To do this, divide the dough into 4 parts and roll it out a little. In the middle of the workpieces, lay out a lump of cheese filling and fasten the edges at the top. First, with our hands, knead a little cake with a filling, distributing the composition evenly, and then we finish the matter with a rolling pin and give it a beautiful rounded shape.

Bake in the oven and serve with creamy mal, which must first be melted.

Mingrelian cooking

There is another option that is often used in Georgia when forming a khachapuri. For it, we need all the same products as for the flat cakes with yeast dough, only cheese we add about 200 grams. We don’t put it in the filling, but rub it in a separate bowl.

 

We form round-shaped blanks that we put on a sheet. In the middle of each, we make a small hole with our finger so that during baking on the surface there are no bulges due to the escaping steam. Sprinkle around the hole with grated cheese, which was not included in the filling. We bake khachapuri, as before.

With Adyghe cheese

To bake khachapuri according to the Georgian recipe, the correct composition of the products is very important. But, unfortunately, in some areas you may encounter the absence of some varieties of cheese. What to do in this situation?

Most housewives were able to get comfortable and buy simple ingredients, thereby changing the composition of the cakes. There is nothing to worry about. Therefore, if in your supermarkets on the shelves there is no Suluguni cheese, then Adyghe cheese is quite suitable. The algorithm of actions from its inclusion in the recipe does not change at all, and ready-made khachapuri do not lose the classic at all.