How to cook khachapuri in Imeretian style

Khachapuri in Imeretian style - 5 recipes

Khachapuri in Imeretian style is a national dish of Georgia, which can be prepared either according to the most common classic version, or with the addition of other ingredients.

Traditional Imeretian khachapuri recipe

This flatbread is made in water with Imeretian salted cheese. Of course, you can use another cheese, but this will affect the taste.

For cooking you will need the following products:

a pinch of salt and sugar;
0.7 kg cheese;
egg;
15 grams of fresh yeast;
glass of water;
0.5 kg flour.

Cooking process:

Place the yeast in the specified amount of warm water, stir it until it dissolves, add a little sugar and salt. Pour this mixture into a large container and add flour. Make the mass into a dense consistency in the form of a ball; it should not stick.
Cover it with something, put it in a warm place and wait until it rises, then press it down. You need to do this twice
Grind the cheese, add an egg, a spoonful of flour, mix everything well and make small balls.
We divide the finished dough into pieces, roll them into flat circles, on which we place a ball of cheese and fasten the dough in the very center so that a bag comes out.
We turn it over with the seam down and press it with our hands a little so that it becomes a flat cake again, but not so flat and with filling.
Having made blanks from all the products, fry them in a dry frying pan on both sides until golden brown.

Homemade baked goods in the oven

You can make delicious flatbreads with salty cheese in the oven, so they will be even more reminiscent of the original, which is baked in the tandoor.

Kefir pie - 12 quick and delicious recipes

Cooking according to a real Georgian recipe

The real Georgian Imeretian recipe is just a little different from the one we are used to using here.

Khachapuri in Imeretian style on matsoni

The dough prepared with this fermented milk product turns out to be very soft, and it can be made with or without yeast.

Kefir dough

Almost any dough is suitable for this baking, and it will be especially tasty with kefir.

How to replace Imeretian cheese in khachapuri?

Of course, baking works best with real Imeretian cheese, but it’s not at all easy to find here. But replacing it with another is not difficult. The cheese should have a soft, barely salty taste.

First of all, suluguni is good, but without a lot of salt, and some use feta cheese or even feta. But when making such a replacement, be prepared for the fact that the result will be different.

Apple pie without eggs - 9 simple recipes

If you don’t have anything suitable on hand, you can mix some boiled and grated potatoes with any salty cheese, and then cook according to the recipe you chose.

The difference between the Imeretian and Megrelian versions of khachapuri

These two types of khachapuri are almost the same. The main difference is in the dough that is prepared for baking.

For the Imeretian version, you can prepare yeast dough, with kefir, matsoni, or even without yeast.

And for Megrelian, only the yeast kneading method is suitable. And another difference of this dish is that a few minutes before the end of cooking, it is covered with slices of cheese on top and kept until it melts. And some people do not put the filling separately into the rolled out layer, but immediately knead it into the dough.

Source: https://creativportal.ru/hachapuri-po-imeretinski-5-receptov/

How to replace Imeretian cheese in khachapuri

Many people have never heard of the existence of cheese from Imereti in their lives, especially if they have never been to Georgia. Indeed, this cheese is practically never found outside the Caucasus. Therefore, a reasonable question arises - what can replace this cheese in pies.

Changing the type of cheese practically does not lead to changes in the recipe. You just need to grate hard cheeses on a fine grater, and if the cheese is not salty, then add salt to the filling.

Thus, given that Imeruli has a history of more than four thousand years, it is necessary to respect and honor the real traditional recipe for Imeretian khachapuri. Real Imeruli are flatbreads, the dough of which is aged in matsoni (you can use kefir), and the filling consists of only soft cheese from Imereti. The step-by-step homemade recipe is so simple that anyone can prepare it. It does not require any special preparation and does not take much time. And the finished cheese imeruli have such a unique and inimitable taste that anyone who tried them will confidently say that it was worth it.

Georgian cuisine is one of the most ancient cuisines in the world. The most famous homemade Georgian dish is khachapuri. Khachapuri is nothing more than a flatbread with cheese. Imeretian-style khachapuri is very popular; this article will give its recipe with photos.

How to cook Imeretian-style khachapuri according to a step-by-step recipe with photos

Khachapuri in Imeretian style is a national dish of Georgian cuisine and is a delicious flatbread with cheese filling. I want to share with you two ways to prepare this culinary masterpiece and tell you how to properly knead the dough for baking khachapuri in a frying pan and in the oven. Join us, let's enjoy cooking and build up an appetite together.

Imeretian-style khachapuri recipe in a frying pan

Preparation time: approximately one and a half hours (your participation will take half an hour).
Number of servings: 4 pieces.

Kitchenware

First you need to prepare a spacious container for convenient kneading of the dough.
Spoons of different sizes and a measuring cup are useful for measuring the amount of food.
Having a grater is important for preparing the filling.
Also, prepare plastic wrap or a kitchen towel in advance.
Bowls of various sizes are useful for convenient work with products.
a pita bread maker will be very helpful , but it can be replaced with a frying pan with a Teflon or ceramic coating.
A wooden spatula is useful for turning the product over in a frying pan.
I suggest choosing a dish in advance to serve ready-made khachapuri to the table.

General list of products

products	quantity
To prepare the dough:
kefir	250 ml
vegetable oil	25-35 ml
baking soda	pinch
granulated sugar	pinch
salt	pinch
Wheat flour	240-250 g
To prepare the filling:
sulguni cheese	130-150 g
Russian cheese	130-150 g
mozzarella cheese	130-150 g
egg	1 PC.
Additional Ingredients:
Wheat flour	20-40 g
butter	20-30 g

Preparing the dough

Be sure to sift the flour through a fine sieve to make the product airy.
Pour soda, salt and sugar into kefir, mix everything thoroughly until bubbles appear.
Now add the flour sifted in advance in small portions, stirring the mixture each time until the lumps completely disappear.
During the kneading process, add vegetable oil and continue intensive kneading. The dough should be soft and stick to your hands.
Cover the finished dough with plastic wrap and let it “rest” for an hour.

Preparing the filling

First of all, grate three types of cheese on a coarse grater.
In a separate bowl, lightly beat the chicken egg.
Then pour the egg mixture into the bowl with the shredded cheese.
Mix all ingredients thoroughly until smooth.

Let's make khachapuri

Place the rested dough on a flat surface sprinkled with a small amount of wheat flour.
Then knead the dough a little and divide it into four equal parts, from which we form balls.
Now we take one of the balls and make a flat cake out of it, manually stretching the dough in different directions.
Remember that the edges of the cake should be thinner than the middle.
Then we put the filling in the middle of the flatbread.
Choose the amount of filling to your taste, the main thing is that the product does not come apart during cooking.
We carefully lift the edges of the dough up so that the dough does not tear, and firmly glue them together.
Then we press the khachapuri with our hand to the table surface, forming a round, flattened pie.
Now we take a rolling pin, very carefully and slowly roll out the pie into a thin cake so as not to damage or tear the dough.
We do the same with the remaining dough balls.

Frying khachapuri

Place the pita bread maker on the stove and heat it up very high.
Carefully place the formed flatbread into the hot pita bread; no need to add oil.
Fry the product on one side until golden brown.
Then turn the khachapuri over to the other side and generously grease the fried surface with butter.

The final stage

Place the finished khachapuri on a plate and cut into four parts.
We serve the delicacy hot to the table for everyone who wants to try it.

cooking khachapuri in a frying pan

I advise you to definitely watch the video below before you start preparing Imeretian-style khachapuri. After watching the video, you will learn about the various intricacies of the process of kneading dough and forming a product, which are difficult to describe in words and must be seen with your own eyes.

Imeretian-style khachapuri recipe in the oven

Cooking time: approximately 2-2.5 hours (your participation will take 40 minutes).
Number of servings: 4 pieces.

Preparing the dough

In a small bowl, mix yeast and sugar.
Then pour in warm milk and mix the mixture thoroughly with a whisk.
Now add about 50 g of sifted flour, mix the mass until the lumps disappear.
Then set the dough aside in a warm place until it rises properly. Usually it takes about 15 minutes.

Preparing the lubricant

Separate the yolk from the white.
Then add a little water to the yolk.
Beat the resulting mixture thoroughly.

Baking khachapuri

Line a baking tray with baking paper and transfer the prepared products onto it.
Once ready for baking, khachapuri is evenly brushed with beaten yolk.
Sprinkle the surface of the flatbread with a small amount of suluguni cheese.
Place the baking sheet in an oven preheated to 180 degrees.
Bake khachapuri for about 15 minutes.

cooking khachapuri in the oven

The video below shows the complete process of baking Imeretian-style khachapuri.

Other cooking methods

Adjarian khachapuri is baked in the shape of a boat and filled with egg. The appearance of the product is magnificent and very appetizing.
Megrelian khachapuri, in its shape and appearance, resembles Imeretian khachapuri, but the taste is completely different. This treat is perfect as a snack for tea or coffee.
Also be sure to try making khachapuri with puff pastry cheese, a tender, melt-in-your-mouth treat famous for its unique aroma.
Khachapuri translated from Georgian means “cottage cheese and bread”. So why not surprise your friends with national Georgian khachapuri with cottage cheese? The appetizing crust, delicate filling and great taste of this snack will make your tea party truly unforgettable.

Source: https://www.izyskon.com/pirogi/solenye/hachapuri/po-imeretinski.html

Required Products:

a pinch of salt and sugar;
0.7 kg cheese;
egg;
15 grams of fresh yeast;
glass of water;
0.5 kg flour.

Khachapuri in Imeretian style: step-by-step recipe with photos

Real Imeretian-style khachapuri is made from sour dough with matsoni, a national fermented milk drink. I offer you a variation of khachapuri with yeast dough. The dough recipe is simple - the same as we prepare for pizza.

And you can experiment with the filling: add suluguni or Adyghe cheese to it, you can make an assorted filling from different types of cheese.

The cheese flatbreads turn out delicious, a must-make for cheese fans!

For yeast dough:

Dry yeast - 2 tsp. (can be replaced with 15 g raw yeast)
Granulated sugar - 1 tbsp. l.
Warm water - 250 g
Salt - on the tip of a knife
Olive oil - 1 tbsp. l.
Flour - approximately 3 cups (it may take a little more or less, depending on the density of the flour)

For the khachapuri filling:

Suluguni (or Adyghe) cheese - 300-350 g
Chicken egg - 1 pc.
Flour - 1-2 tbsp. l.
Butter - 20 g (we will use it to grease the surface of the flatbread)

How to cook khachapuri in Imeretian style (step-by-step recipe with photos)

We begin preparing the dough by activating the yeast. Pour two teaspoons of dry yeast into a bowl, pour 1/2 cup warm water, 0.5 tbsp. Sahara. Mix and place in a warm place without drafts (I have the oven or kitchen cabinet turned off).

Do not use too hot water for the dough! Temperatures above 60°C will kill the yeast and the dough will not rise.

We add granulated sugar so that the yeast “works” faster; the sweet environment is conducive to the growth and reproduction of yeast.

Stir the mixture with a spatula so that there are no sticky lumps. We put it in a place without drafts.

After 10 minutes, a foam cap will appear on the dough as in the photo. This means that everything is fine with the yeast, we can continue working.

Pour the dough into a larger bowl, in which it is more convenient to knead the dough.

Add the remaining granulated sugar and salt. Mix.

Pour in the remaining water from the dough.

Mix the dough. Now it looks like a liquid mushy mass.

Pour in olive oil (can be replaced with any other vegetable) oil - 1 tbsp. Stir again.

Now add flour in small parts, which must first be sifted.

Fortunately, gone are the days when there were pieces of string and foreign matter in flour. Now we sift the flour just to saturate it with air, and the dough will become more fluffy.

Knead the dough with your hands in a bowl. When this becomes inconvenient, sprinkle the cutting board with flour and move to a horizontal surface.

The dough for Imeretian-style khachapuri should not be “filled” with flour; it turns out tender and slightly sticky. After kneading, return the dough ball to the bowl and cover with cling film (or a cotton towel). Place the dough to proof in a warm, draft-free place.

After 30-40 minutes the dough will rise well. Due to the fact that the dough contains little baking (no eggs, butter), it rises quickly!

Filling for khachapuri-Imeretian style

From time immemorial, in Georgia they have prepared khachapuri with pickled cheeses: Adyghe, Suluguni and even with feta cheese (if you want to use feta cheese, but it is too salty, soak it in cold water). But the most authentic is the use of Imeretian cheese chkinti-kveli. Today I will use suluguni cheese. Grate the cheese on a fine grater.

Beat 1 egg and add 2 tbsp. l. flour (we need it to hold the filling together).

Mix the mixture with your hands and collect it into a “bun”.

Forming khachapuri

Place the risen dough on a sheet of parchment (on which we will bake the cake). I use a Teflon coated mat and nothing ever sticks to it. Roll out or stretch the flatbread to a diameter of 19 -20 cm. Believe me, this happens easily without a rolling pin (if you kneaded the dough correctly).

We spread the filling on the surface of the flatbread - our cheese “bun”.

Now we grab the edges of the cake towards the center and mold it over the cheese “bun”.

We firmly connect the ends of the cake so that it does not tear after turning over.

After the cake is securely closed, turn it over with the tucks facing down and smooth the surface to a diameter of 40 cm (approximately). I easily did without a rolling pin (I just pressed it lightly with my hands), but if you need to, use it.

When I first made this kind of khachapuri, I grated the cheese on a coarse grater, and while rolling out the cheese particles tore the dough. The next time I used only a fine grater, no such difficulties arose.

We make a neat round hole in the middle of the khachapuri so that steam can escape from the hole during cooking.

Place the cheese cake in a preheated oven at 220°C for 15 minutes. As soon as it turns a pleasant ruddy color, remove from the oven and cool on a wire rack. While the khachapuri is hot, you can grease it with a piece of butter.

National Georgian flatbreads are delicious both hot and cold. You can take it with you on a picnic or on a hike, or cook it in addition to soup for lunch or dinner. Be sure to try this recipe and write if you liked the version of khachapuri with yeast dough. If you know a traditional recipe for matsoni dough, please share. I will be glad to receive your feedback.

Megrelian khachapuri and Imeretian khachapuri: what is the difference?

Megrelian khachapuri is very similar to the ones we prepared today, the main difference is that in the Megrelian version there is cheese not only inside, but also on top of the flatbread, so it is recommended to eat it hot.

Bon appetit!

When adding photos to Instagram, please indicate the tag #pirogeevo #pirogeevo so that I can find your photos on the Internet. Thank you!

Source: https://pirogeevo.ru/nesladkaya-vypechka/xleb/xachapuri-po-imeretinski.html

How to cook Imeretian-style khachapuri according to a step-by-step recipe

1 hour 20 minutes

270 kcal

5/5 (2)

Khachapuri in Imeretian style is a special type of khachapuri. The point is that traditionally khachapuri is made open, but Imeretian khachapuri is made closed. This khachapuri is prepared using yeast dough, but despite this, cooking will not take you a lot of time and effort.

Kitchen appliances:

containers for ingredients;
calico or colander;
fork or whisk;

grater;
rolling pin;
toothpicks;
oven and baking tray;

serving plates;
parchment paper.

Ingredients

Wheat flour	550 g
Butter	45 g
Dry yeast	5 g
Eggs	1 PC.
Hard cheese	170-200 g
Sulguni cheese	500 g
Salt	10-15 g
Sugar	10 g
Vegetable oil	7 ml
Milk 3.2% fat	500 ml

How to choose ingredients

The milk must be fresh. It is best to take homemade milk - with it the taste of khachapuri will become even more delicious.
Cheeses must be of high quality, of the highest grade.
The flour should be white and clean.

Sift the flour through a sieve into a large bowl. Add five grams of yeast to the flour, as well as 10 grams of salt and sugar. You should also add butter and vegetable oil.
Take the milk and gradually add it to the flour and other ingredients, remembering to stir.
Stir all our ingredients until you get a homogeneous consistency.
When you have brought all the ingredients to the desired condition, you can cover our bowl with the dough. Let it sit for about 40 minutes. Be sure to divide the dough into five or six portions.
Let's make the filling. Take a clean grater and grate all the cheese coarsely. In a container, mix egg and butter with cheese.
We take out the previously divided dough into 5-6 portions and roll out our portions of dough into thin circles with a thickness of no more than five millimeters.
We take toothpicks in our hands and begin to pierce the “edges” of the dough all the way through. This is necessary so that the dough releases air.
Place cheese mixed with other ingredients in the center of each serving. Place about 150 grams of filling in the center of each product.
Take the dough by the edges, connect and pinch so that the dough does not fall apart. Now we need to sprinkle the resulting products with flour and roll each one out again with a rolling pin. Roll out to 8-12 mm in thickness.
We begin the final stage. First, preheat the oven to maximum. Then you need to place parchment paper on a baking sheet. Place the khachapuri on a baking sheet and pinch off a small piece from the very middle of our dough. This is necessary so that air escapes from the khachapuri and bubbles do not form.
Leave in the oven for 10 minutes. During this time, the khachapuri should brown. As soon as this happens, you can safely take out your Imeretian-style khachapuri and serve it on the table.

To consolidate the knowledge gained, I suggest you watch a video that describes in detail the process of preparing such a dish as Imeretian-style khachapuri. After viewing it, you will gain very useful information, and thereby complement your knowledge gained from this recipe.

What is khachapuri served with?

Since ancient times, khachapuri has been traditionally served with various sauces . It is worth paying attention to the fact that the sauces must be spicy. This emphasizes the taste of the khachapuri itself and its filling. The tradition of serving khachapuri not only with sauces, but also with real Georgian wine is also very common.

It is worth clarifying that no single traditional recipe for making khachapuri. There are various ways of preparing khachapuri, such as Megrelian, Imeretian and many others. Adjarian-style khachapuri is interesting and incredibly tasty.

One of the most popular cooking methods is Megrelian khachapuri. These methods of preparing khachapuri received their names from the region or region in Georgia where this particular method originated.

The methods differ not only in the different stages, methods and methods of preparation, but also in the use of different fillings and in the rules for receiving khachapuri.

There are types of khachapuri that can only be eaten with your hands, while the rest are usually eaten with cutlery.

Since khachapuri is a popular dish in modern society, therefore, new methods and options for preparing this dish are being developed. One of the simplest, in addition to the recipe described above, is to use a frying pan when preparing khachapuri. It is worth noting that khachapuri in a frying pan turns out very tasty!

In addition to khachapuri with the “original” filling, today you can find various variations of this dish. Khachapuri with cottage cheese is popular in some restaurants. Although this is unusual, it is still very tasty.

Also, in addition to the filling, many people also change the base of the khachapuri - the dough. Today you can find an interesting recipe for khachapuri with kefir. It turns out not only tasty, but also healthy! For those who are lovers of real Georgian lavash, I suggest you familiarize yourself with the recipe for khachapuri made from lavash. This unusual recipe will surprise any gourmet.

Have you ever tried khachapuri with puff pastry cheese? Be sure to try making this dish yourself. First of all, this is a very simple recipe. And secondly, this is an ideal way to satisfy your hunger!

Share your recipes now! Let everyone share their own secret of preparing a certain dish - then the world will become a little tastier.

Source: https://www.svoimirykami.club/gotovim-bistro/legkaja-vypechka/recepty-pirozhkov/xachapuri/po-imeretinski.html

Khachapuri in Imeretian style

Varieties of khachapuri

Georgian cuisine, and with it khachapuri, has its own regional varieties. Adjarian, Rachin, Mingrelian, Imeretian and other khachapuri are known.

They are all united by a common traditional recipe, rooted in ancient times. And their differences are only in individual details. Most often they differ in shape.

Flatbreads come in round and boat-shaped, open and closed. Khachapuri is called Imeruli in Imeretian.

Khachapuri in Imeretian style - real recipe with photos

Imeruli is so loved by chefs all over the world that there are no longer any number of existing varieties of this pastry. It is very difficult to find a real one among all the variety of recipes. However, in 2010, Georgia received a patent for khachapuri as its national dish, and now it has become easier to understand the technology of traditional preparation.

Dough

A classic homemade recipe involves making matsoni dough. Matsoni is a Georgian fermented milk product. No yeast is used when preparing the dough.

Here's how to prepare the dough step by step:

Mix half a liter of matsoni and 3 raw eggs in a bowl.
Gradually add 900 grams of flour into this mixture.
Knead the dough, cover with a napkin and let rest for 30 minutes.
The dough is ready.

Flour, or rather the correct amount, is of great importance in preparing tasty and tender dough. This is the most important condition. It is impossible to give exact grams. Therefore, it is necessary to introduce flour in small portions. After all, if there is not enough of it, the dough will turn out liquid. And if you overdo it, it will lose its softness and become tough.

The complexity of this very simple recipe is that outside the Caucasus region matsoni is almost impossible to get. In this case, you have to look for its analogues.

Tip: “If you cannot use matsoni, replace it with low-fat kefir.”

It is absolutely not permissible to cook imeruli with yeast, shortbread or puff pastry, as many try. Pies made with this dough have to be baked in the oven. Such baked goods have nothing in common with real imeruls and cannot be called that. Real Georgian flatbreads are cooked in a frying pan, not in the oven.

Filling

The dough for imeruli is very tender. And the filling matches it. Only brined Imeretian cheese goes into real Georgian flatbreads.

It is the most common in Georgia. It accounts for about 80% of total production.

An important condition is that it is soft enough that it can be kneaded with your hands without resorting to a knife, grater, fork or spoon. It also matters that it be real. The cheese on the shelves differs significantly from the strict Georgian recipe.

Similar to the situation with dough, there are a large number of variations of fillings found in the world. They use a variety of cheeses, and also add boiled eggs, chicken, meat, fish, and sausages. Season with salt, pepper, and various spices. This is not entirely true.

For example, flatbreads with meat, according to the rules, should be called kubdari. And lobiani are flatbreads with beans. The same applies to other variations of fillings. Not all bread flatbreads, even those containing cheese, are worthy of being called the ancient name “khachapuri”.

Most of them would be better called pies.

Recipe

Preparation with photo:

Divide the dough into 8 equal parts. You will end up with 4 flatbreads.

For one flatbread you need to roll out 2 pieces of dough.

Place the filling on one part, not reaching a couple of centimeters to the edges.

Tip: “To keep the filling from being too loose, you can add one raw egg.”

Cover with the second part on top.
Seal the edges.
It is necessary to fry the flatbreads in a highly heated frying pan, without greasing it with either vegetable or butter, under a lid on both sides.

Khachapuri in Imeretian and Megrelian - the difference

Imereti is a historical region of Western Georgia, in the basin of the middle reaches of the Rioni River and its tributaries. The center of this region is the city of Kutaisi. To the west of Imereti is Megrelia.

Each of these regions has its own recipe for making flatbreads. There is a legend that every Georgian housewife has her own unique recipe. True, their differences are not so significant.

The main difference is that khachapuri in Imeretian style is flatbread in the form of a round closed pie with a lot of cheese inside. And there is even more cheese in Megrelian flatbreads, because it is located not only inside, but also outside.

Before frying, megruli are brushed with egg yolk on top and sprinkled with cheese. The dough for Imeretian and Megrelian khachapuri is absolutely no different.

How to replace Imeretian cheese in khachapuri

This fact even served as the basis for a long-lived myth that the real Imeruli include the Suluguni. But that's not true. Cheese from Imereti and Suluguni are not quite similar in taste, however, the first serves as a raw material basis for the second. Although, as an analogue to the scarce cheese from Imereti, suluguni is perfect.

In addition to it, you can also find the preparation of flatbreads with feta cheese, with Adyghe cheese, with mozzarella, with ordinary Russian cheese, and even with processed cheese!

Source: https://GruziyaGid.ru/kuhnya/hachapuri-po-imeretinski

Recipe

Preparation with photo:

Divide the dough into 8 equal parts. You will end up with 4 flatbreads.

For one flatbread you need to roll out 2 pieces of dough.

Place the filling on one part, not reaching a couple of centimeters to the edges.

Tip: “To keep the filling from being too loose, you can add one raw egg.”

Cover with the second part on top.
Seal the edges.
It is necessary to fry the flatbreads in a highly heated frying pan, without greasing it with either vegetable or butter, under a lid on both sides.

Khachapuri in Imeretian style: a real Georgian recipe with step-by-step photos

Gamarjoba, genatsvale! And again we will plunge into Caucasian cuisine. Today our recipe will be Imeretian-style khachapuri - a well-known Georgian dish. Alexander has already introduced you to the Adjarian version of cooking. But what else is this Imeretian treat? These are simple, but filling and delicious flatbreads with cheese.

Traditional dish of Georgia

This is one of the few Georgian recipes that easily fits into any national cuisine. In my family, they went for borscht and meat instead of bread, although khachapuri itself would be an excellent self-sufficient snack.

Traditional Georgian flatbreads are prepared with matsoni and local cheese. And if matsoni can be easily replaced with kefir, then what can replace Imeretian cheese in khachapuri in our realities? First of all, it is Suluguni. This cheese is also considered a classic filling. But you and I will go further and make an assorted filling of suluguni, mozzarella and feta cheese.

Ingredients:

Flour - 3 cups.
Kefir - 1 glass.
Egg - 1 pc.
Vegetable oil - 2 tbsp. spoons.
Salt, sugar - 1 teaspoon each.
Soda - ½ teaspoon.

Cheeses:

Suluguni - 150 gr.
Cheese cheese - 150 gr.
Mozzarella - 150 gr.

Step-by-step recipe for making khachapuri

Add salt and sugar to the beaten egg.
Dissolve them in the egg, beating it at the same time.
Pour in odorless vegetable oil.
Add kefir of any fat content. This product can easily replace the traditional Georgian matsoni.
Add baking soda.
Mix the ingredients.
Sift flour into liquid ingredients.
Knead into a smooth dough. Form it into a ball and leave to rest for 30-40 minutes.

Any baked goods made with kefir react very well with soda.

You will immediately see a reaction in the form of bubbles and a quiet hiss.

Cheese filling

During this time, prepare the filling. This will be a platter with cheese from equal proportions of each type. But you can change the percentage of this or that cheese at your discretion. You can also add chopped greens - cilantro - to such khachapuri.

Grate the cheese. Mix all types together. Divide the filling into equal parts according to the number of tortillas. Try to keep the pieces small and soft , otherwise a hard piece of cheese will break through the dough.
Knead the rested dough further with your hands.
Divide it into the same number of parts. I got 6 because my pan was small. You may have 4-5 pieces.
Roll each piece into a circle, lightly add flour if necessary.
Place cheese in the center of each piece. Don't be greedy, let the filling be juicy.

Forming a flat cake - method one

Let's look at the process of forming baked goods step by step, so that the cheese remains inside and the product has a round shape. I will show you 2 fastening options.

Connect the 4 sides of the dough in pairs, forming a kind of envelope.
Press the seam of the envelope tightly against the cake.

Method two

Gather the entire circumference of the flour product into a skirt, connecting the ends in the center. You should get a kind of bag.
Press the molded edges to the center of the cake.
Regardless of the type of fastening, fold the workpieces with the seam down. Gently roll out into a circle. Turn over to the opposite side and go over the rolling pin again.

Recipe

Preparation with photo:

Divide the dough into 8 equal parts. You will end up with 4 flatbreads.

For one flatbread you need to roll out 2 pieces of dough.

Place the filling on one part, not reaching a couple of centimeters to the edges.

Tip: “To keep the filling from being too loose, you can add one raw egg.”

Cover with the second part on top.
Seal the edges.
It is necessary to fry the flatbreads in a highly heated frying pan, without greasing it with either vegetable or butter, under a lid on both sides.