Khachapuri

Category: Bakery products
Kitchen: georgian
Khachapuri

Ingredients

Flour 3.5 st
Milk 1 st
Yeast 25 g
Eggs 4 things
Butter (for dough) 100 g
Salt 1/2 tsp
Sugar 2 tbsp. l.
Solid cheese 400 gr.
Butter (for filling) 50 gr.

Cooking method

  • Grind yeast with flour, add butter (100 gr.), Salt, sugar. Pour in milk, 2 eggs. Knead the dough. Divide it into six pieces and refrigerate for 2 hours to rise.
  • Prepare the filling: grate the cheese, add 2 eggs and 50 grams of butter. Stir, put in the refrigerator to ripen.
  • Roll the dough pieces that come up into a circle 1 cm thick, visually divide in half and evenly distribute the filling on one half. Cover with the other half, pinch the edges.
  • Put each khachapuri in a plastic bag and freeze. Stored in the freezer without losing taste for 1 month. When it is necessary to remove from the freezer without defrosting, sprinkle with cheese and bake.
  • I once read this recipe in the magazine "I love to cook". Since then, this is one of the most beloved recipes. Very convenient, you can cook in advance, and bake before the arrival of guests. Or put it in the oven in the morning and breakfast is almost ready.
  • Khachapuri
  • For the filling I like to mix different types of cheese. For example, feta cheese and Russian, maasdam in different proportions, or add a little pungent-smelling blue cheese.

The dish is designed for

6 items

Time for preparing:

4 hours

mamontenok
I love khachapuri! The recipe is interesting. Can't you describe the baking process in more detail?
RusAnna
Sorry if I wrote it incomprehensibly. They froze the pulufabrikatik, and when necessary they took it out of the freezer and immediately into the oven. You can, of course, bake right away without freezing, but for my family 6 pieces is too much. I don't know why, but khachapuri baked after the freezer is tastier.
mamontenok
Thank you! Bookmarked it!
RusAnna
I hope you will like it.
Rishka
Roll out the dough into a layer 1 cm thick !!!! In my opinion it is very thick !!!

And khachapuri is made from puff pastry.
mamontenok
Never ate puff pastry khachapuri !?
kirch
Puff pastry is a modern interpretation. My mother-in-law, a Georgian woman, baked khachapuri from yeast, but for some reason I can't get such tasty ones. Thanks for the recipe. It is very convenient to freeze, we also have a small family
RusAnna
Rishka, khachapuri is made from yeast dough, or from yogurt dough (kefir) with soda. From puff pastry khachapuri only in public catering.
Kirch, try to cook it maybe like your mother-in-law.
You can also add unsuccessfully purchased cheese here.
floran
Quote: RusAnna


Knead the dough. Divide it into six pieces and refrigerate for 2 hours to rise.

Sorry, did not understand how the dough can rise in the refrigerator?
kirch
Quote: floran

Sorry, did not understand how the dough can rise in the refrigerator?

Now there are a lot of recipes for yeast dough that is put in the refrigerator, for example, ruble one, and not only
put on
If there is no yogurt, kefir will do, it is very tasty to mix cheese with feta cheese or suluguni, an Ossetian neighbor baked, I remember from my childhood .. I wish: family: success to everyone!
RusAnna
floran, and you put the dough in the refrigerator and see how it rises. Although this is not important, it rises even at room temperature.
Nadenka, I also really like the filling made of feta cheese and regular cheese.
Scarecrow
Quote: floran

Sorry, did not understand how the dough can rise in the refrigerator?

Fermentation will go on, but more slowly. Cold fermentation makes the dough tastier, in my opinion.That's how I make pancakes. It's unrealistic to make yeast pancakes in the morning, and I don't like baking powder. Get up at 4 am? This is a perversion. everything is mixed at 11 pm and put into the refrigerator. I fry at 7 am.
Margit
Quote: Scarecrow

Fermentation will go on, but more slowly. Cold fermentation makes the dough tastier, in my opinion. That's how I make pancakes. It's unrealistic to make yeast pancakes in the morning, and I don't like baking powder. Get up at 4 am? This is a perversion. everything is mixed at 11 pm and put into the refrigerator. I fry at 7 am.
scarecrow, that's an idea! I'm going to put the dough, today I just melted the goose fat, I love to grease pancakes with it!
Natasha, but you can write your recipe in short, so that it will turn out exactly as you did.
Scarecrow
Quote: Margit

scarecrow, that's an idea! I'm going to put the dough, today I just melted the goose fat, I love to grease pancakes with it!
Natasha, but you can write your recipe in short, so that it will turn out exactly as you did.

Good question. All at random. Yesterday, half a liter of fermented baked milk was poured, a little less than a glass of hot milk, salt and sugar to taste, two eggs, flour mixed with sour cream until thick, and 15 grams of pressed yeast. Mix everything and refrigerate.

In general, we have a recipe here - "Good morning" pancakes. It seems so called. Everything is listed there by quantity.

Found it !!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18254.0
Margit
Thanks, sunshine! I'm going to put the dough!
Rishka
Thanks for answers. I myself really love this dish, but I myself have never made or ate "real" khachapuri. And also, I'm embarrassed to ask, should you drive raw eggs into the filling?
RusAnna
Rishka, raw eggs are added to the filling.
floran
Quote: kirch

Now there are a lot of recipes for yeast dough that is put in the refrigerator, for example, ruble one, and not only
Well, I am aware of the types of dough placed in the refrigerator. I didn’t understand just how the dough in the fridge can GO IN TWO HOURS. For me, during this time, it only fits in warmth.
Chuchelka's reasoning is also clear to me, I do it myself, just not at night, but in the morning, respectively. I bake in the evening. But why put dough, which requires continuous cooking, into the refrigerator, I don't understand. Actually, the question is this: is it possible not to clean it up, let it come up naturally, or will it somehow negatively affect the quality of the test, or you don't know?
AnechkaAnyutk
I make dough for pies and buns in this way, it fits from the refrigerator in 40 minutes, completely calm. I wrap it in a large bag and it fits calmly while I work on the fillings. The dough turns out to be very tasty and all the baked goods fly away at a stroke !!!!!
kirch
I brought thanks for the khachapuri. The dough is soft and tasty. She baked three pieces. three - frozen. But they didn't turn out flat for me, but puffed up like pies. Why?
RusAnna
Floran, the rate of rise of the dough depends on the quality of the yeast. Fresh ones work faster than dry ones. Therefore, I always prefer fresh ones. This dough goes differently sometimes in 2 hours, sometimes longer. It happens that I leave the dough to rise in the kitchen. There is a slight difference in taste. Try 2 ways and choose the one that suits you best. Good luck.
RusAnna
kirch, they also rise sometimes, I pierce them with a knife in this case. Maybe the air gets in, I don't know.
kirch
The dough rose very quickly in the refrigerator. And I pierced them, really before baking. Probably needed at a time when they start to rise. Now I'll see how the frozen ones behave
RusAnna
Frozen ones can rise too. For me, it's not critical, the main thing is that it's delicious.
Snusmumrik
I'm running to add! Thank you very much for the recipe, RusAnna! It's delicious and very simple! Accept the report:
Khachapuri Khachapuri.
There were only two of the three left, barely beaten off from the family while the camera was charged. For the sample I baked half a portion and there was only one kind of cheese, but next time I will make a full portion and freeze it (if I have time).
RusAnna
Snusmumrik is glad that you liked it. I always have a stock of khachapuri in my freezer just in case.
I have another interesting recipe for khachapuri in my storehouse, only they are baked in a frying pan.Maybe I'll post it over time.
fronya40
Quote: mamontenok

Never ate puff pastry khachapuri !?

everything is correct, I, too, when I was resting in Ossetia, there are thin yeast khachapuri. they also crush them with their hand on the table to make them thinner. In general, many types of khachapuri are spoken.
RusAnna
Yes. Each region of Georgia has its own recipe. To be more precise, probably every Georgian hostess makes them in her own way.
Inusechka
Here are my khachapuri are very tasty
Khachapuri
RusAnna
Appetizing Inna, did you fry them in a frying pan?
Inusechka
yes, dry in a skillet and then smeared each khachapuri with melted butter
sedw
Anna!!! Thank you so much for the recipe for wonderful khachapuri !!!
The batch was done in hp. Photo from the phone)))
Khachapuri
RusAnna
Alla, what handsome men
The next time, try to stand the dough in the refrigerator and do not knead it for a long time. These will taste better.
sedw
Anna!!! (to me for you, okay?) Good afternoon !!! : flowers: Thank you)))
Impressed by this yummy, I did not write exactly: I only made the kneading in hp on dumplings (I have 20 minutes), and then I divided the dough into 6 parts and kept it in the cold, as written in the recipe)))))). I baked everything right away so that everyone would try it))) Now there will be khachapurks in my freezer)))
Vichka
Quote: sedw

Anna!!! (to me for you, okay?) Good afternoon !!! : flowers: Thank you)))
Impressed by this yummy, I did not write exactly: I only made the kneading in hp on dumplings (I have 20 minutes), and then I divided the dough into 6 parts and kept it in the cold, as written in the recipe)))))). I baked everything right away so that all of mine would try))) Now there will be khachapurks in my freezer)))
Oh girls! I dream to be home tomorrow and bake khachapuri.
sedw
Quote: VS NIKA

Oh girls! I dream to be home tomorrow and bake khachapuri.
Vika, hello !!!
I am sure the dream will come true !!!
RusAnna
Girls, thank you very much for the reviews, (to me too). I advise you to keep Alla in the freezer for no more than a month.
Vika, delicious khachapuri.
Vichka
Quote: sedw

Vika, hello !!!
I am sure the dream will come true !!!

Quote: RusAnna

Vika, delicious khachapuri.
Everyone, girls, hello and thanks!
I called home to have cheese in the fridge tomorrow!
sedw
Quote: RusAnna

... I advise you to keep Alla in the freezer for no more than a month.
Vika, delicious khachapuri.
Anna, thanks))) I will consider)))
And I join the wishes)))
Vichka
Anna, one question.
What yeast?
RusAnna
I like fresh, but you can also dry. The original recipe was fresh too.
Vichka
Quote: RusAnna

I like fresh, but you can also dry. The original recipe was fresh too.
Then how many dry? 1 or 2 tsp bread makers?
And further. How to add butter for the filling?
RusAnna
I put soft butter in the filling, I would put dry yeast 2 tsp. from the bread machine. From dry yeast, I like Turkish pakmaya (if I'm not mistaken) or saf-levure.
sedw
Quote: RusAnna

I put soft butter in the filling, ...
I used butter from the refrigerator (I have Belarusian - it's also soft), like cheese, I rubbed it on a grater, I liked it))))) (nothing that interfered?)
Vichka
Quote: sedw

I used butter from the refrigerator (I have Belarusian - it is also soft), like cheese, I rubbed it on a grater, I liked it))))) (nothing that interfered?)
Any information can be very log!
RusAnna
Alla, I also rub oil from the refrigerator on a grater sometimes.
Natalishka
RusAnnaThank you very much for this yummy. I did khachapuri for the first time. I liked it very much. And what an incomparable dough. I took a chance and baked pizza from this dough. (y) From my husband too
RusAnna
Natalishka, bake to your health. : girl-yes: Something I haven't baked them for a long time. We need to bake it soon.

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