Khachapuri with different cheeses

Category: Bakery products
Khachapuri with different cheeses

Ingredients

Flour
Salt
Matsoni
Suluguni
Mozzarella

Cooking method

  • Flour, salt, yogurt and I also take 2 types of cheese - Suluguni and Mozzarella. Georgian chefs claim that mozzarella is suluguni, only made in Italy. I don’t even know (or rather I don’t believe it) ... I add mozzarella to the traditional recipe only to give the khachapuri a more delicate taste ... Take the most ordinary flour, but my photos are "tricky" flour, since the usual one was over, but I had to go to the store laziness.
  • Khachapuri with different cheeses
  • Three 2 cheeses on a grater
  • Khachapuri with different cheeses
  • Mix them well
  • Khachapuri with different cheeses
  • Sifting flour
  • Khachapuri with different cheeses
  • Add yogurt
  • Khachapuri with different cheeses
  • Kneading the dough
  • Khachapuri with different cheeses
  • Khachapuri with different cheeses
  • Smear the cutting board and hands with olive / vegetable oil
  • Khachapuri with different cheeses
  • Khachapuri with different cheeses
  • Transfer the dough to a cutting board. Pay attention to the consistency of the dough - very soft and sticky
  • Khachapuri with different cheeses
  • We knead it with our hands. Thin the dough.
  • Khachapuri with different cheeses
  • We spread the cheese. Put more
  • Khachapuri with different cheeses
  • Raise the ends of the cake up and close it up like manty. Then we level the cake with our hands
  • Khachapuri with different cheeses
  • Put the tortilla in a hot pan and fry for 6 minutes on each side
  • Khachapuri with different cheeses
  • Khachapuri with different cheeses
  • Put on a plate and grease liberally with melted. butter
  • Khachapuri with different cheeses
  • Done!
  • Khachapuri with different cheeses
  • Khachapuri with different cheeses

The dish is designed for

2-3 persons

Time for preparing:

30 minutes

Note

If done without mozzarella, then this will be the original recipe for khachapuri

ghost2010

COOL SERVED!

Manna
Thanks for the reminder about khachapuri, I need to bake one of these days
Olga from Voronezh
Sumptuously! Appetizing! Sensible!
Thanks for the recipe!
Medusa
Immediately to see - for the holiday he got excited!

And politically very competently - soon Khvanchkara and Kindzmarauli, together with Mukuzani da Gurjaani, will attack us again.
Vei
Does the dough have time to bake? The photo looks slightly damp
Babushka
Dragged away to bookmarks
August
Quote: Vei

Does the dough have time to bake? The photo looks slightly damp
Has time. This is Khachapuri, not a bun and everything inside should be moist with CHEESE. Take pity on the cheese - everything will be dry. And the dough is completely baked in 4-5 minutes
PapAnin
What is the flour / yogurt ratio?
RusAnna
August, do you add soda to the dough? In all recipes, either yeast or soda.
August
but whatever you want .... In Georgia, it happens that barjomi with yogurt 50/50 is added. There is someone who adds soda, I don't think it will be worse ...
Borjomi can be replaced with sparkling mineral water from the store ...

Here eggs and yeast definitely do not need to be added, and even more so to make puff pastry, as is found in the internet ...
Quote: PapAnin

And what is the ratio of flour / yogurt?
the most important thing is that the dough turns out to be correct - plastic and slightly sticky
PapAnin
Thanks, I'll try.
CrazyCooker
Did not work out
I made a dough in the ratio of 300 grams of flour to 300 grams of yogurt. It turned out to be a rather plump cake, about 3 cm thick. As a result, it was absolutely not baked in a frying pan, the dough was semi-liquid, and the crust was almost burnt. I decided to bake it in the oven (at 170 degrees, 30 minutes with ventilation) - all the same, the dough is absolutely dull, a lump. I threw it out ...
You still need yeast or soda. And the dough is thinner (I will try 200g of flour for 150g of yogurt, + yeast)
Summer resident
Both in Ossetian pies and in khachapuri, the dough should be thin, and there should be a lot of filling.

CrazyCooker Apparently, your dough turned out to be thin, so you could not roll it into a thin cake. Try thickening the dough and adding some baking soda. the result will definitely please you.
In the filling, I put in equal proportions suluguni and ordinary cottage cheese.
RusAnna
I would also put soda in the dough, and a fresh egg and a little butter in the filling. The dough is sticky because there is no baking powder.
Summer resident
I put the egg in the filling if the cottage cheese is dry.
RusAnna
I always add an egg and butter, hard cheese instead of cottage cheese. The egg binds the cheeses and is delicious.
Olesya425
And I cooked it strictly according to the recipe: I went specially to the Metro for the whole set. Made in the following proportions: 380 grams of flour and 350 grams of yogurt. The dough turned out to be plastic, pleasant, slightly sticking to the hands. But, Augut said that oil should be applied to both hands and table. Awesome crap came out! I got two pieces, 26 cm in diameter. The children demanded a repetition. The cheese still remained, and I set the yogurt herself using the leftovers. I will definitely repeat. August thanks for the detailed instructions!
OrangeN
Thanks for the recipe - we'll try it!
Vera34
from the last photo I just spit out: girl_in_dreams: I love khachapuri, when I lived in Almaty, I bought it at every corner ... Then the figure allowed, eh)))

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers