Khachapuri (dough for HP)

Khachapuri (dough for HP)

Category: Bakery products

Ingredients
Dough:
Wheat flour	600 g
Milk	500 ml
Salt	1.5 tsp
Butter	80 g
Dry yeast	2 tsp
Walnut oil	2 tbsp. l.
1 yolk + milk (or egg with milk) for coating
A piece of butter for coating finished khachapuri
Filling:
Suluguni (can be replaced with chennah)	300 g
Russian cheese	300 g
A mixture of cheeses for topping.	100 g

Cooking method

• Ingredients for dough in HP for Dough mode. Pre-heat the milk with butter until the butter melts (I heat it up in the microwave)
• While the dough is being prepared three cheeses on a coarse grater, mix and leave covered with a film from airing.
• With a hand greased with vegetable oil, we take out the dough from the bucket and put it on a board dusted with flour.
• Divide the dough into 4 balls.
• Knead each ball in turn by hand on a board to the size of a dessert plate and put a ball made of filling on it. We pinch the filling. knead each ball obtained by hand to the size of a plate. If you have less than 3 eaters at home, then at this stage 2 khachapuri can be put into the freezer.
• Roll the "plate" with a rolling pin to the size of a baking sheet (about 0.5 cm thick). And, folding it four times for convenience, we transfer it to a baking sheet covered with parchment. Carefully lay out, grease with an egg beaten with milk and sprinkle with a little cheese.
• THE MAIN THING IS NOT TO DRY. You can put a bowl of water on the bottom (I put it).
• We remove the finished khachapurka from the baking sheet along with the parchment. Quickly and generously coat it with butter and cover and wrap it with foil. Put the next ready-made khachapur on top, as a result we get a stack of four khachapur.

The dish is designed for

4 khachapuri.

Time for preparing:

The maximum cooking time for each khachapuri is 10-11 minutes.

Cooking program:

The oven is preheated to 250-270 gr.

Note

I adapted the recipe for KHP together with my Abkhazian friend. I love.

If you wrote something crooked, ask. I will answer with pleasure.

Olenushka Photos

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I just baked khachapuri according to your recipe. It turned out delicious. The husband is very fond of melted cheese, and has long asked for homemade khachapuri. He said delicious, chewed and nodded what he liked. Only I had not yet filled my hand in their molding, and they asked for MORE cheese. The only thing I replaced milk with water and curdled milk 1: 1.
In general, I advise everyone, you will not regret it

The cat really wants to try your recipe, but the amount of liquid in the dough 500ml, in my opinion, is a lot for 600g of flour!

The cat really wants to try your recipe, but the amount of liquid in the dough 500ml, in my opinion, is a lot for 600g of flour!

The amount of liquid is just right, the dough will be very soft and elastic. Do not hesitate

[Cat]

Cat, I have a big, big thank you, very tasty khachapuri. I had Adyghe cheese, Russian and some other cheese in the freezer. I want to say that the correspondence of flour and milk is normal, I did it in HB, kneaded as in the recipe, but it seemed to me a little thin and I added 50 g of flour, and another 1 tbsp. l. sugar - it was not worth doing, next time I will do it strictly according to the recipe. The dough turned out to be wonderful to work with it is a pleasure, soft and fluffy. I froze two khachapuri. I submit a report on the work done:

but on the cut

I was interested in the recipe, the khachapuriki in the pictures look very tempting, but in my head there is no complete clarity about the recipe - tell us again in more detail how to form and roll a khachapurinka:

that is, we rolled out the ball, put the filling in it, pinched it, and then rolled the resulting ball again to the size of a baking sheet ?! ... and how thick should the rolled khachapuri be?

thank you in advance

Khachapuri should be thin, like Ossetian pies. Before baking, about two centimeters

I get about 1 cm thick.

Cat, should the dough fit? I was going to make khachapurki today.

It turns out very well if you knead the dough on the "Pizza" mode and leave it there, without turning off the HP, for another hour and a half.

After the khachapurka is formed, you can immediately bake it, no proofing is necessary.

[good]

Ha! And I have a new recipe for khachapurek

4 cups flour (250 ml glass)
a pinch of salt
300-350 ml cold water

Knead the dough in the "Dumplings" mode, like on dumplings

While the dough is stirring, take a pack (250 g) of softened good margarine and knead with a tablespoon of flour.

Next, we roll out the dough into a large layer about 1-1.5 cm thick and, using a silicone pastry spatula, grease the dough with margarine (like butter on a sandwich) with a thin layer. Fold the dough 3 times along, once again spread the rectangle and fold it across three more times. the result is a square. Wrap this square with foil and refrigerate for 10-15 minutes. We take it out, roll it out, spread it, fold it, spread it, fold it in the refrigerator, and so on until the margarine runs out.

Roll out the finished dough into a layer 1-0.8 cm thick, cut into squares (I get 12 squares about 15x15). Put the filling in the center of the square and pinch the edges in the form of an envelope (we collect the corners in the center and pinch the resulting stitches).
6 khachapureks are placed on the protrusion. We grease them with an egg and in the oven preheated to 220 grams, put a bowl of water on the bottom of the oven (they are softer) and fry ... until golden brown.
The remaining khachapurki - freezer. We put the frozen khachapurki in a cold oven - while the oven is heating, the khachapurkas are defrosted in it.
The filling can be any, since the dough is unleavened, tender and flaky, but I love khachapuri and for this reason: 300 g. Suluguni + 300 gr. Russian / Lambert / Oltermani + 100 gr chenach.
And with the meat filling it is very tasty ..... boiled beef + lamb + onion + Bulgarian pepper

Highly recommend! This is one of my favorite recipes today.

Girls tell me !!! When this dough is kneaded in HP, a bun is formed?

And I'm with a question. How important is the use of walnut oil? And I only have mustard now available ... can I replace it, or the taste is not the same?

[Teen_tinka]

Teen_tinka, mustard and walnut have completely different tastes.

Well, here I am with a report on the work done I took just refined vegetable oil, for not having a special one. It turned out very tasty, as can be seen from the photo (the remnants of the eldest daughter's first after lunch) I, as a lover of khachapuri, can only be conveyed and many thanks

Lika, I didn’t really ask about the taste of the butter, but rather the presence of the taste of nut butter in the finished product. Is the nutty flavor strongly felt?

Girls, I am very glad that I liked the recipe!
Just today, I returned from Abkhazia, brought a whole bunch of gorgeous recipes
I will post the part where I know the exact dosage tomorrow, and the part (the one that is "by eye") I will calculate the quantity and post it later. That's it, I went to bed - 22.5 hours behind the wheel .......

[Kitty]

KittyThank you for a wonderful dinner.
Here are my khachapuri
this one is still raw

This one is already ready. I pulled it out early, since there was no 250 * in the oven, the evening was weak. But the pie was delicious. Toasted with tomatoes, whipped in a blender with garlic.

This one is already ready to consume

The dough is very tasty, just silky and very easy to prepare.
I completely withstood the whole recipe in grams, except for nut butter (there was none), put in sunflower oil, for me nothing can be added or added here. All
I rolled everything without a gurney, manually.
That's just for me, when rolling out the pie after laying the cheese, the cheese remained in the middle, did not hit the edges.
Are there any secrets? Did I do something wrong? I want to clarify, since I will use this recipe more than once.

Thank you very much for the recipe! Today I tried it, only the kolobok did not work - at the bottom a liquid circle and a lump of dough, like a comma, stuck to one of the walls. I had to dust the flour - I won't say exactly how much, but 40-50 grams for sure. The oil was added not of the walnut, but of the hazelnut.

I didn't bake in the oven - I traditionally fry khachapuri in a dry frying pan, and this time I did it. It turned out very tasty, two ate at dinner, five more are lying, tempting with aroma. ))) Probably I'll put a couple in the freezer, in the stash.

Oh, girls, am I the only one such wrong bee? I didn't manage to work with this dough - it was so liquid and, accordingly, sticky that I, like a juggler, scraped off all surfaces with a knife. Of course, neither sprinkling with flour nor butter helped - at least 100 g of flour had to be mixed right on the table.
I did it strictly according to the recipe, and put the batch on Pizza, as advised here, left it in the turned off bread maker and went for a walk with the children. I walked (and then fed and put it to bed), obviously for more than 1.5 hours, and when I opened the lid, I gasped: everything spilled out the batter and flowed along all the edges of the bucket - I even had to wash the HP itself a little inside. I don’t know: at the kneading stage or did it rise and pour out? As a result, I mastered the khachapurea, and they turned out to be delicious! Thank you!!! But tell me, please, what and where did I do wrong?

I made very tasty khachapuri according to this recipe. The dough was kneaded in cotton on the "dough" mode, very tender and light in operation, did not stick to my hands (at first I was also afraid that there was a lot of liquid in relation to flour), but everything turned out very well.

Thank you so much for the recipe! The dough is amazing! It turned out three pieces, I didn't have time to take a picture, my three peasants dared right away! The dog stood on two legs, asked ...

[Cat]

Cat,

I can not help but report. At first, it was also liquid, but by the end of the kneading (dumplings, 20 minutes), it almost completely stopped smearing on the bucket. then it stood still for half an hour - and it became absolutely perfect, everything was perfectly formed - although I did khachapuri for the first time. baked in a princess pizza maker

Good evening!
Finally, I decided to write a review on this recipe (I pulled it into my piggy bank for a long time already)
The first 2 or 3 times when I kneaded the dough, I added flour (since the dough seemed thin)
But the last time I didn’t have time to follow the batch was, I put everything in the bucket strictly according to the recipe and went about my business ... And what do you think, a very pleasant and pliable dough was kneaded,
My family members used to like khachapuri according to this recipe, but the last time they dared everything and looked at me with hungry eyes ...
I made a conclusion: There is no need to graze the kolobok, he will not run away anywhere, and then everything will be kneaded correctly

Thanks for the recipe! I bake awesome khachapuri for the second time. I do it according to the recipe strictly, every time the truth does not work right away, after kneading for 40 minutes, the dough is in the bread maker. My family is sweeping everything away in a moment.