Dough khachapuri: classic recipes

Georgian khachapuri known and loved around the world. dough khachapuri every woman does in his own way.But there are a few recipes that have become classics.

Initially, khachapuri used unleavened dough in the yoghurt.It is cooked quickly and easily.Unleavened khachapuri usually fried in a dry frying pan, if necessary greasing it with butter.Such khachapuri great piping hot, but the next day they lose their best flavor.

more complicated dough khachapuri - yeast.To cook it you need experience and time.Khachapuri from yeast dough baked in the oven or fried in a pan.Such khachapuri good and hot, and even ostyvshimi.

dough khachapuri on yoghurt:

  • 0,5 liters of yogurt (yogurt or kefir);
  • 1 egg;
  • 1 ch. L.sugar;
  • 1 ch. L.salt;
  • 0,5 h. Liter.soda or 1 hour. L.baking powder;
  • 1-2 Art.l.sunflower oil or other vegetable oil;
  • 4-5 Art.flour.

Mix yogurt soda, salt, sugar.Add egg and oil, mix well.Add to start the 2 tbsp.flour, the remaining flour gradually fill up, you d

o not accidentally make the dough too tight.

dough khachapuri should be soft, slightly sticky.Cover the bowl with the dough cover.Half an hour later you can begin to make tortillas.

Yeast dough khachapuri:

  • 3 tbsp.flour;
  • 150 ml of milk;
  • 1 tbsp.water;
  • 1 ch. L.sugar;
  • 1 ch. L.salt;
  • 1 ch. L.dry yeast;
  • 2 tbsp.l.vegetable oil.

in 150 ml of warm water, dissolve sugar.Sift the flour into a bowl, pour in the recess sweet water, sprinkle the yeast on top.After 5-10 minutes, stir the swollen yeast and leave for another 15-20 minutes, until the yeast will start to bubble.Add the milk and mix quickly.Gradually add the remaining water, knead the dough very soft.Cover the bowl with a quarter of an hour.

At present, the dough, add the salt and knead, gradually adding oil.The finished dough roll and place for 3 hours in a bowl greased.Every 40 minutes it should press down.Lift the edge of the dough and stretch it to the opposite side of the bowl, and so on around the edge.

approached the dough will be quite sticky to form a table sprinkle with flour tortillas.

few words about filling

For the filling do not use mature cheeses. Correct filling consists of young cheese (Adygei, mozzarella), brine cheese, cheese or mixture of cheeses.Too salty cheese should be soaked and diluted curd.

Traditionally filling paste obtained by adding the grated cheese, raw egg.But herbs or garlic considered departing from the classic recipe.

The secret of delicious khachapuri that needs filling a little more than a test.No matter how you screwed on khachapuri: in the Imereti cheese inside is mergelski with cheese on top or at Adjara in the form of boats, filled with egg.Still get delicious!

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