Khachapuri from homemade dough

Category: Bakery products
Kitchen: georgian
Khachapuri from homemade dough

Ingredients

Homemade dough 960 g
Filling:
Pickled cheese
(chanakh, sulguni, feta cheese)
250-300 g
Cottage cheese 9% fat 150 g
Egg 1 PC.
Butter 30 g
Vegetable oil 1 tbsp. l.

Cooking method

  • Dough prepared according to the recipe: homemade dough for khachapuri, pizza..
  • For filling grate cheese on a coarse grater, add cottage cheese, melted butter, beat in an egg and mix everything.
  • Divide the dough into 5-6 parts, roll each into a thin cake, put the filling on it and fold it in an envelope. then turn over and gently roll out with a rolling pin, squaring. ... When rolling, although the dough is very pliable, be careful not to break the dough as the flatbread rolls out quite thinly, approx.6 mm
  • Put in a hot frying pan, fry on one side until browning, then turn over to the other, reduce the baking temperature and cover with a lid for 2 minutes. Then remove the lid and the khachapuri are ready. They are baked very quickly, increasing in size before our eyes.
  • Fold in a pile on a napkin, while brushing each cake with butter.

The dish is designed for

5-6 pieces

Cooking program:

baking on the stove

Note

I learned this recipe in my hometown, where the hostess always tried to have khachapuri dough in the refrigerator. Each had its own cooking secrets, but this recipe stuck in our family.
It is convenient in that the dough can be kept in the refrigerator for several days and very quickly prepare delicious, mouth-watering cakes with cheese.
After all, the literal translation of khachapuri is cheese (cottage cheese) with bread.
Bake and eat to your health!

Ru
Khachapuri from homemade dough
Khachapuryam - offset!
From this amount of dough, I got them for a double portion of the filling That is, I did it twice with a break a week. For some reason, the dough turned a little gray on top for a week, for some reason, even before making the filling, I tried to fry a piece of dough separately to check if it had deteriorated. And it just got better!
Apparently, he really should be allowed to stand and mature. The dough is amazingly plasticine
I rolled everything thin. Fried over low heat so that it had time to bake. Khachapuri is then obtained with a crust, but soft. The cheese melts and everything becomes irresistibly delicious! The dough after long storage gives a subtle sourness. The result is hearty cakes with a mild but distinct taste.
barbariscka
I am very glad that you tried and appreciated this dough. If you keep it in the refrigerator for a long time, it really turns gray, you can see a reaction occurs with soda, but this does not mean that the dough has deteriorated, although it is better to keep it for no more than 2-3 days. The dough is universal, you can bake pizza and pies from it, but I like khachapuri the most.
So bake and eat to your health !! Thanks for the credit !!
Elenka
How I love such khachapuri! I will definitely do it!
barbariscka
Elenka69
Hope to see ...
Elenka
Necessarily !!!!
Winter
Vasilisa, thank you for the recipe for this test!
Only I have a question - to bake in a dry frying pan or with butter?
I will definitely try to do it!

I sit, studying your yeast-free bread with ripe sourdough ...
This dough is ripe for me, today I finally got some bread!
yeast while adding the very minimum.
barbariscka
Winter
You can also make khachapuri from this dough in the oven, at one time we made pizza from it, meat pies .. But I like khachapuri in a frying pan.Do not pour oil, but lightly grease it, first fry on one side, then on the other. Try it, the recipe is trouble-free: tasty and fast.
Congratulations on the bread !! You will succeed!!
Winter
Thanks, I will try. Then I'll write how it happened!
Forta
Thank you! Everything worked out, everything is very tasty! The family liked it !!!
fronya40
Barberry, these khachapuri make me forget about the diet ... but now I saw that you can fry in a dry pan! thank you very much for sharing with us!
fronya40
Quote: Winter

I sit, studying your yeast-free bread with ripe sourdough ...
what kind of bread? !!! poke your nose into the link and I want :-) :-) :-) :-)
barbariscka
fronya40A little after all, the pan needs to be greased, otherwise it will burn ... Khachapuri is made from this dough in the oven, but I like it more in the pan.
To be honest, I don’t know what kind of bread Zimnyaya is talking about, I now bake mainly with sourdough. You can see in the profile, there is almost all the bread.
fronya40
I'm already studying!
I'll try to bake them in a ceramic frying pan, I'll see how it goes and then unsubscribe :-)
barbariscka
Bake to your health!
SanechkaA
Vasilisa, I recently baked your wonderful khachapuri again - I really fell in love with the recipe, but tell me what I'm doing wrong, the amount of dough according to the recipe takes about 900 g of cheese, I bake khachapuri in a frying pan, round in shape, they turn out cm 18 in diameter ... not thick .... but with the amount of filling is too much?
barbariscka
Sasha, I don't put so much cheese into these khachapuri, these are not Ossetian pies, where there are as many fillings as dough. I bake them square, small and very thin, they puff up in a frying pan.
But if you like with a lot of toppings, then bakes are good. This is already a matter of taste.
By the way, I sometimes used Feta cheese for them with natural sourdough. If I am not mistaken, then there is 500 g in a pack. It is enough for just this amount of test.
SanechkaA
I realized that I seem to be shifting the fillings very much, but how delicious it is! very, very glad that you shared such a wonderful recipe

here's the last

Khachapuri from homemade dough
barbariscka
Sasha, you get wonderful khachapuri from this dough! Since it tastes good to you, put in as much cheese as you like. Each hostess bakes to her liking even in Georgia.
Thanks for the photo, I am very pleased!
SanechkaA
Vasilisa,
kolobashka
The khachapuri turned out to be very tasty, although there was no such direct pronounced layering of the dough.
Khachapuri from homemade dough
Khachapuri from homemade dough
Thanks for the recipe. I will always cook like this.
barbariscka
There is no pronounced layering in this dough, after all, this is not a classic puff pastry, but homemade dough for khachapuri.
The main thing is that it turns out tender and tasty ...
kolobashka
Well, there in the photo it seemed to me that the layers are straight.
barbariscka
In the photo, such as it turns out, there is some kind of layering, but not the same as in the finished puff pastry
Shyrshunchik
Khachapuri from homemade doughKhachapuri from homemade dough

But what I did, though not so thin, although I tried to make thin ones, but they grow very much.
It turned out delicious but very satisfying. Thank you Vasilisa for the recipe the dough is excellent, it's always good to have it on hand.
barbariscka
Tatiana, I am glad that we liked the khachapuri. Cook and eat for health and thanks for the photos. They really turned out to be weighty ...

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