We cook khachapuri with puff pastry cheese

If you suddenly need to briefly characterize khachapuri, then, perhaps, you will immediately say that this is Georgian pastry with cheese and, I must say, you will not be mistaken in your statement, because it is really so. However, despite its correctness, it will remain too dry and incomplete, unsaid, because the world knows quite a large variety of this dish, as a filling for which not only cheese is used. Today you can meet recipes khachapuri from puff pastry, from yeast, and also from bezdozhzhevogo. Good housewives will immediately understand that from the yeast dough khachapuri will turn out to be more airy and voluminous, and from a yeast-free, on the contrary, more friable. However, not in one test is the diversity of this Georgian dish. Various, as already mentioned a little earlier, can be a filling. In our region are very common khachapuri with cheese from puff pastry. I must say that in Georgia they like to use different sorts of cheese, however, when choosing it, one unshakable rule always works: for khachapuri only one is suitable, which belongs to a number of soft varieties, so the most popular for this purpose are brynza and suluguni. Very often, in addition to cheese, add greens and meat. A distinctive feature of Georgian khachapuri remains the process of kneading the dough - it is done strictly on sour-milk drinks. As for the form of khachapuri, this is already an aspect more aesthetic than the national one - it can be different. Prepare the dish both in the oven and in a pan, but without the addition of fat and oil (it is permitted, however, to lightly grease the frying pan before frying the first khachapuri).

And now I would like to cite as an example some of the most common recipes in the Caucasus for cooking khachapuri.

Khachapuri with puff pastry cheese

To prepare you need:

Dough:

• 1 chicken egg;
• 1/3 tbsp. Kefir (instead of it you can take liquid sour cream);
• 200 g of flour;
• Salt to taste

Filling:

• 250 g of soft fresh cheese;
• 1 chicken egg;
• 15 g of butter

The process of making the dough is very simple: the egg and kefir are mixed, salt is added (if desired, you can add a little soda to make the dough more lush). Only after that, into the prepared mixture, the flour is slowly introduced and the dough is kneaded to obtain the desired consistency. The dough prepared with this recipe always turns out to be very smooth and gentle, which subsequently affects the taste of ready-made khachapuri.

Now is the time to prepare the filling. To do this, cut into thin slices of cheese and mix it with egg and butter. The resulting mass must be kneaded very well.

Now let's go back to the test. It must be divided into two identical parts and one of them rolled out in the form in which they will later be roasted. After that, we spread the stuffing on it so that there is an empty space around the edges (about 1 cm). Then the second, also rolled out, layer of dough is laid on top, and the edges are torn in the place where there was empty space. All this must be fried in a pan until a golden crust (this takes about 8 minutes). After one side is covered with a crust, the khachapuri needs to be turned over and, having covered the frying pan with a lid, continue to fry until the golden crust appears on the second side. After khachapuri is ready, it needs to be put on a plate. In order to give it a pleasant aroma, pour it on top with pre-melted butter.

Khachapuri with cheese and cottage cheese

The recipe for khachapuri with cheese and cottage cheese is very similar to the previous recipe. However, from khachapuri with cheese from puff pastry, it differs both in filling and in the way of preparation. If khachapuri with cheese is prepared by frying in a frying pan, then khachapuri with cottage cheese is baked in the oven. And as for the filling, then everything is clear: in the first case it consists only of cheese, and in the second, in addition to cheese, cottage cheese is added.

To prepare you need:

Dough:

• 2.5 tbsp. Fermented milk product (kefir is recommended);
• 1.4 kg of wheat flour;
• 0.5 tsp. Baking soda;
• 50 g of butter;
• vinegar;
• salt

Filling:

• 0.5 kg of soft cheese;
• 0.2 kg of cottage cheese;
• 70 g of butter;
• 3 chicken eggs

The process of preparation of the test is exactly the same as for the previous recipe, but only taking into account that this recipe does not imply the addition of chicken eggs to the dough. The finished dough is also divided into two identical parts, the first of which is rolled out in a thin layer and placed in a baking dish. Then it is put on the filling, consisting of grated cheese on a large grater, mixed with cottage cheese and eggs, after which all this is covered with a thinly rolled out second layer of dough. A tray with such contents must be sent to the oven until it is completely ready.

I do not want to disregard one more recipe for khachapuri, which is used to prepare this dish in Western Georgia. It is very simple and the process of cooking it according to it is similar to the recipe for cooking khachapuri with puff pastry cheese, but it is made from yeast dough.

Khachapuri from yeast dough

To prepare you need:

Dough:

• 1 kg of wheat flour;
• 3-4 tablespoons Vegetable oil;
• 2 tbsp. Milk (you can use plain water);
• 10 g yeast (if using dry, then take 2 tsp);
• 1 tsp. Sahara;
• 0.5 tsp. Salts;
• Small chicken egg (for lubrication)

The filling , according to this recipe, is very simple and consists of 1 kg. Soft cheese.

In order to prepare a yeast dough, you must preheat the milk (or water), and then dissolve in it yeast and sugar. After this, leave the yeast for a while so that they can rise. In the meantime, sift the flour and, as yeast is ready, pour them along with the milk into it. After that, add salt, butter and, kneading the dough, let it brew. While the dough will wander, it is advisable to make a couple more of his wakes.

In the meantime, you have time to prepare the filling. Due to the minimum of ingredients, of which it consists, the process of its preparation is very simple - grind the cheese with hands or grate.

When the dough approaches, go directly to the process of creating khachapuri. To do this, rip your hands dough into small pieces. Each of them a little razomnite, and then lay a generous slide cheese. After that, grasp the edges of the flat cake and connect them from above in such a way that the resulting looks more like a bag, and then mash it up so that it turns flat - so from the bag you will again make a flat cake - this helps to distribute the filling evenly throughout the inner area. Exactly the same actions must be performed with the remaining torn pieces, and then leave them to lie down for a while. In the meantime, sprinkle the pan with flour and, once again stirring each cake, lay them on it and start frying. Before frying, they can be greased with egg, and after cooking - with butter.