Imeretian khachapuri is one of the most common types of khachapuri. Dough for khachapuri can be prepared on matsoni, kefir or water, yeast or yeast-free. For cooking, as a rule, Imereti cheese is used, but it is not sold in our area, so you can use suluguni or similar cheeses.
Imeretian khachapuri is cooked in hot ketsi, in a frying pan or in the oven. The authors of the site site have prepared various options for cooking Imeretian khachapuri at home. You will be surprised how easy it is to master the classic Georgian cuisine! All you need to do is follow the detailed instructions and know a few simple cooking tricks.
Often Imeretian khachapuri is cooked in a pan, as these are closed khachapuri that can be turned over, but in the oven they turn out to be no less attractive and fragrant, the main thing is to generously grease the finished khachapuri with butter.
Imereti Khachapuri in the oven
Ingredients:
For test:
- Water - 250 ml;
- Fresh yeast - 20 g;
- Flour - 400–450 g;
- Sunflower oil - 3 tbsp. l.;
- Salt - 0.5 tsp;
- Sugar - a pinch.
For filling:
- Suluguni cheese - 600 g;
- Egg - 1 pc.;
- Flour - 2 tsp
For lubrication:
- Butter - 30–40 g.
Cooking method:
Crumble fresh yeast into warm water, add salt and a pinch of sugar, pour in sunflower oil. Pour in 350 g of flour and mix the dough with a spatula. Then add flour gradually until you get a soft dough that sticks well from your hands. Cover the dough with a cloth and remove to approach in a warm place 2 times, it will take 30-40 minutes.
Let's get to the stuffing. Grate suluguni cheese. Crack the egg and add to the cheese. Also add a couple of teaspoons of flour. Stir the cheese mixture, divide in half. Gather one piece first. The dough for making khachapuri is ready.
We divide it into two parts. From one part we roll out a circle of such a size that a ball of cheese fits inside. Place a cheese ball in the center. Then we also prepare a cake from the second part of the dough. Gather the dough into a knot.
Then gently roll out the cake again, immediately with your hands so as not to tear the dough, then with a rolling pin. The thickness of the cake should be no more than 10 mm. We shift the cake onto parchment and put it on a baking sheet. Make a hole in the center of the cake with your finger to let the steam out.
Preheat the oven to 250 degrees and bake khachapuri for 10-11 minutes until the top is browned. The hot cake should immediately be greased with butter.
Khachapuri in Imereti on kefir
Ingredients:
For test:
- kefir (original matsoni) - 500 ml;
- salt - 1 teaspoon;
- sugar - 1 teaspoon;
- baking soda - 2/3 tsp;
- vegetable oil - 2 tbsp. spoons;
- flour - how much dough will take (about 600–700 g).
For filling:
- suluguni cheese (in the original Imeretian) - 800 g;
- eggs - 2 pcs.;
- butter - 60 g (+ 50–80 g for greasing khachapuri).
Cooking method:
Dissolve baking soda in a fermented milk drink, stir thoroughly until the powder is completely dissolved. Then we throw salt, sugar and pour in vegetable oil with a neutral aroma, mix.
Sprinkle flour in small portions. When the flour mass becomes thick enough, spread the contents of the bowl on a flat surface sprinkled with flour. Let's start kneading by hand. We let the soft dough for khachapuri “rest” for about 20 minutes, and in the meantime we prepare the filling.
Three large shavings of suluguni (or other similar cheese), add 2 eggs and melted butter. Stir the cheese mixture until smooth. From the dough we pinch off a piece the size of a peach, roll out a thin circle. In the center we place a plentiful portion of the cheese mass.
We lift the edges of the dough to the center and carefully pinch. We turn the “pie” seam down, gently stretch it with our hands into a cake, and then slightly flatten it with a rolling pin. Fry the tortillas in a dry frying pan over medium heat for 3-5 minutes on each side.
Such cakes are good with soups, broths, main dishes. Bon appetit!
Traditional Imeretian khachapuri
Ingredients:
for the test:
- wheat flour - 200-250 g;
- water - 125 ml;
- dry yeast - 1 tsp;
- refined vegetable oil - 1 tbsp. l.;
- salt - 1 pinch;
- sugar - 1 chip. generous.
For filling:
- Imeretinsky, Adyghe or Suluguni cheese - 300 g;
- chicken egg - 1 pc.;
- wheat flour - 0.5 tbsp. l.;
- salt - 1-2 slivers;
- butter - 20 g for lubrication.
Cooking method:
In a large bowl, in which we will conveniently knead the dough, pour in warm water (about 30 degrees), add dry yeast, salt and sugar to it, pour in sunflower oil. Stir until the yeast is completely dissolved.
Gradually, in several stages, add the sifted flour, mixing the dough with a spatula, and then with your hands. The amount of flour may fluctuate depending on its moisture content and quality, therefore it is added in small portions, according to the principle “how much dough will take”.
Knead the dough for khachapuri well - at least 10 minutes, until it becomes soft and stops sticking to your hands. Sprinkle the finished bun with flour and cover with a cloth. Leave warm to approach for 40 minutes.
We rub the cheese on a fine grater, drive an egg into it, a little salt and half a tablespoon of flour. Thoroughly mix the filling and collect into a tight ball. Leave on the table, covering the bowl with cling film. By volume, the cheese filling should turn out to be a lot, about the same as the dough.
During this time, the dough will rise and rise about twice.
We spread it on a sheet of parchment sprinkled with flour and crush it. Flatten the dough with your hands into a round cake with a diameter of about 15 cm so that it can wrap around the filling. Place a cheese ball in the center. We lift the edges of the dough, collecting it into a knot.
Pinch, lightly sprinkle with flour and turn with the pinch down. Gently flatten the workpiece into a flat and round cake - it should turn out to be large, about 30 cm in diameter, up to 2 cm thick.
We transfer khachapuri along with parchment to a baking sheet. In the center I pinch off a little dough, thus making a hole through which hot steam will escape during baking.
We send the baking sheet to the oven, heated to 200-220 degrees. Bake for 15-20 minutes depending on the capabilities of your oven. Readiness is determined by the appearance of the cake - as soon as the Imeretian khachapuri with cheese in the oven is reddened, it can be considered ready.
Imeretian khachapuri on matsoni
Matsoni is replaced with kefir, curdled milk or sour cream, although this is not welcome in Georgia. If possible, it is better to use these lactic acid organisms or mix them with any fermented milk product.
Ingredients:
- matsoni - 1 liter;
- 3 raw eggs;
- vegetable oil - 3-4 tbsp. l;
- sugar - 1 tbsp. l;
- soda - 1 tsp;
- 1/2 tsp salt;
- flour;
- any pickled cheese - 1 kg;
- butter, pre-melted - 2-3 tbsp. l.
Cooking method:
Add the egg, salt, sugar and soda to the yogurt. Leave for an hour. Pour in the oil and add the flour - enough to get a cool dough, slightly sticky to your hands. Set aside. Grind cheese, add 2 eggs and butter. Divide the dough into 5 equal parts and the same number of parts you need to get from the filling.
From each piece of dough, form a cake with your hands or a rolling pin. Put the filling inside, form a knot and flatten. Fry in a pan on both sides with the addition of vegetable oil.
Imeretian khachapuri in a frying pan
Ingredients:
- Matsoni - 1 can (half a liter);
- Flour - 5 glasses (glass 250 ml);
- Imeretian cheese - 500–600 g;
- Chicken eggs - 3 pieces;
- Salt - 1 tsp;
- Soda - 1 tsp;
- Sugar - 1 tbsp. l.;
- Vegetable oil - 1.5 tbsp. l.
Cooking method:
Pour matsoni into a saucepan, break one egg there, add salt, soda, sugar and vegetable oil. Stir the whole thing well until a homogeneous consistency, after which we gradually add flour, stirring after each serving. As a result, we get a fairly dense dough, which should be a little sticky.
Close it with a lid or film and leave for an hour. In another pan, crumble the cheese, break two eggs into it. Mix well, along the way finally crushing the cheese so that there are no large pieces and sculpt 8 identical balls from this mass.
After the dough has stood for an hour, divide it into 8 parts. Flatten the dough and put the cheese ball in the center. We wrap the ball in the dough, which we then pinch. It turns out something like pyanse or khinkali. Turn the ball over with the pinched side down and flatten it with your hands.
On medium heat, heat the pan, put a pancake on it and finally spitting to the size of the pan. The thinner the khachapuri, the better.
You need to fry without using oil, so you need a frying pan with a non-stick coating.
Cover with a lid and fry on each side for 2-3 minutes. We put the finished khachapuri in a pile on a plate, lubricating each with butter.
Imeretian Khachapuri with cottage cheese
Ingredients:
For test:
- sour cream (any fat content) - 500 g;
- flour - how much dough will take (a little);
- salt - 0.5 tsp
For filling:
- homemade cheese (cottage cheese) - 300 g;
- butter - 50 g;
- salt - to taste;
- butter - for coating baked khachapuri - 20 g.
Cooking method:
Pour sour cream into a bowl. Gradually add the sifted flour to the sour cream. Very little flour is needed. We add as much flour as necessary so that the dough rolls out quite comfortably and does not stick to your hands.
We roll two balls from the resulting dough. For the filling, mix the grated cottage cheese with butter, grated on a coarse grater. And from the resulting mass we make balls for the filling. Then we take one ball of dough and roll it out with our hands or a rolling pin on the table.
Place a ball of stuffing on the rolled out dough. We collect the dough up and carefully pinch it, making sure that there are no holes, otherwise the filling will leak out. Then we carefully roll out the resulting cake from the dough (with our hands or using a rolling pin). In the center we make a small hole for steam to escape, otherwise bubbles may form during baking.
We put it on a baking sheet covered with baking paper, and send it to the oven preheated to 200-250 degrees for 10-15 minutes. But the baking time depends on the individuality of the oven. Lubricate the entire surface with butter, without sparing. Khachapuri should be eaten hot, then they will surprise you with their taste.
Imeretian khachapuri in a slow cooker
Ingredients:
For test:
- Water (warm, boiled) - 1 glass (volume 250 ml);
- Flour - about 3 glasses;
- Vegetable oil - 2 tbsp. spoons;
- Sugar - 1 tbsp. spoon;
- Salt - 1 teaspoon;
- Dry yeast - 1.5 teaspoons.
For filling:
- Suluguni cheese - 500 g;
- Chicken egg - 1 pc.;
- Salt - to taste;
- Water - 1–1.5 tbsp. spoons;
- Flour - 1-2 tbsp. spoons.
Cooking method:
We will knead in a safe way. Nevertheless, first we pour water into a deep bowl and dilute salt, sugar and yeast in it. Add vegetable oil. We begin to gradually add two cups of flour. At this stage, stir with a spatula or spoon. Next, also gradually, add the rest.
Lubricate the bowl of the multicooker with oil (vegetable), put the "bun" on the proofing. To do this, close the multicooker with a lid and turn on the "Multipovar" at a temperature of 35 degrees, time 1 hour.
Grate Suluguni on a coarse grater. We break the egg into a separate container, mix the protein and yolk with a fork, then pour it over the cheese. There we will pour a spoon or a little more water (cold boiled) and pour a spoon (or more) of flour. We mix.
We shift the approached dough onto a cutting board powdered with flour, punch down and divide into 2 (possibly into 3 or 4) parts. Knead each part with your hands into a circle. Divide the filling into the same amount as the dough. Roll into a ball and place in the middle of the "cake".
We lift the edges of the dough and collect over the stuffing ball. Pinch the top and turn the seam down. Gently make a hole in the top middle of the cake. Lubricate the multicooker bowl with vegetable oil, lightly sprinkle with flour. Gently transfer khachapuri into it. We close the device with a lid, turn on the “Baking” for 50 minutes.
After 30 minutes, flip the khachapuri to the other side and continue baking until the signal. Grease hot khachapuri with a piece of butter. A piece at your discretion, but no need to regret.
Varieties of khachapuri
The most correct khachapuri is baked in every region of Georgia.
They give the shape of a boat, and pour the cheese top with a fresh soft-boiled egg. Imeretian khachapuri - closed and round - are also round, but topped with suluguni cheese.
Rachinsky cakes, lobiani, are baked with a filling of beans boiled with bacon. Another national variety of khachapuri is foaming, which is baked only from puff pastry in the form of a square envelope.
Caucasian cuisine is very diverse, because only one khachapuri can be cooked of different types and for every taste. Whatever recipe you choose for making khachapuri, it will always be a delicious, satisfying and very beautiful snack. Our authors wish you culinary victories in the field of Georgian cuisine! It's easier than you think!
Khachapuri is considered the national Georgian flour dish, which consists of bread and cheese.
Today you can find many options for preparing such a product, and I want to offer you one of the recipes, namely Imeretian khachapuri baked in the oven.
Imeretian khachapuri recipe
Kitchenware: a small deep bowl; deep bowl; whisk; silicone spatula and brush; grater; kitchen towel; tacks; parchment paper; baking sheet; knife; fork; tea spoon; tablespoon; serving utensils.
Ingredients
How to choose the right ingredients
The basis of the filling for khachapuri is cheese, and in our case, there are several types of cheese. Suluguni, feta cheese and mozzarella are pickled cheeses, so it is important to figure out how they look and what properties they have in order to get a really high-quality and fresh product.
In terms of structure, such products should be elastic, but at the same time soft. If the cheese is loose, crumbly, sticks to a knife or hands, and there is a crust on the surface, this product is not fresh.
- Pay attention to the composition, it should not contain vegetable fats.
- Fresh cheese has a pleasant smell, the taste is not bitter and greasy.
Step by step cooking Georgian dish
Preparing dough and stuffing
- To do this, pour 5 g of dry yeast, 7 g of sugar into a small bowl, pour 200 ml of warm milk and pour 80 g of flour. Mix everything with a whisk until smooth, and leave the dough in a warm place for 15-30 minutes. When the yeast begins to work, the dough will rise in volume by 3-4 times. In this case, it is convenient to leave it in a slightly preheated oven (if the kitchen is not very warm) or wrap it in a towel.
- In a deep bowl, which is suitable for kneading dough, beat 1 egg, add salt to taste (about 0.5 tsp) and mix everything well. Then pour 120 g of melted and chilled butter into the resulting egg mass (the remaining 20 g will be used to soak the finished khachapuri.), And mix everything well.
- Next, add the dough, 420 g of flour and knead the dough.
- This is easy to do at first with a spoon or spatula, and then with your hands. The better and longer you knead the dough with your hands, the more airy and softer the pastries will turn out, as they say "yeast dough loves hands."
- The resulting dough must be put in a bowl, covered with a towel and left in a warm place for 1.5 hours to make it fit.
- Grate Suluguni (200 g), mozzarella (250 g) and cheese (250 g) into one bowl on a coarse grater and then mix well so that all types of cheese are evenly distributed.
- Preparation of egg solution. In order for the product to get a shiny and uniform crust during the baking process, before sending the khachapuri blanks to the oven, it is necessary to smear them on top with an egg solution. To do this, take 1 chicken egg and separate the protein from the yolk. Add 30-40 g of water to the yolk and beat well until a homogeneous liquid mass.
Cooking khachapuri
Bon appetit!
Video of cooking Imeretian khachapuri
I suggest you watch a video in which you can clearly see all the subtleties of the process of preparing this baking.
How to serve the dish and with what
Such pastries are very satisfying, tasty and do not require any special additional dishes. It can be served with herbs, various sauces that go well with cheese, and vegetables. Also, if you are expecting guests, such a dish will be suitable for tea drinking or just for a hearty snack.
Other possible cooking and filling options
Such a flour product can be made not only in the oven, if you like fried food more, try “khachapuri in a pan”. You can also use not only yeast dough, for example, lovers of puff pastries can try to cook from puff pastry or no less tasty and crispy - lavash khachapuri -, which takes much less time to cook. And if you want to surprise your family or friends, cook "Adjarian khachapuri".
Have you tried this Georgian dish yet? Which option do you like best? Share your recipes, leave feedback and comments.
Khachapuri recipes
Do you want to please your loved ones with something new and delicious? Cook closed khachapuri in Imeretian style. The best and easiest step by step recipe with photos and videos.
1 h 20 min
270 kcal
5/5 (3)
Imeretian khachapuri is a special type of khachapuri. The bottom line is that traditionally khachapuri is made open, but Imeretian khachapuri is made closed.
Such khachapuri is prepared on yeast dough, but despite this, cooking will not take you a lot of time and effort.
Kitchen appliances:
- containers for ingredients;
- chintz or colander;
- fork or whisk;
- grater;
- rolling pin;
- toothpicks;
- oven and baking sheet;
- serving plates;
- parchment paper.
Ingredients
How to choose ingredients
- Milk should be fresh. It is best to take homemade milk - with it the taste of khachapuri will become even more delicious.
- Cheese must be of high quality and of the highest quality.
- Flour should be white and clean.
Step by step recipe
- Sift the flour through a sieve into a large bowl. Add five grams of yeast to the flour, as well as 10 grams of salt and sugar. You should also add butter and vegetable oil.
- We take the milk and gradually add it to the flour and the rest of the ingredients, not forgetting to stir.
- We stir all our ingredients until a homogeneous consistency is obtained.
- When you have brought all the ingredients to the desired condition, you can cover our bowl of dough. Let it brew for about 40 minutes. Be sure to divide the dough into five or six portions.
- Let's do the stuffing. We take a clean grater and rub all the cheese coarsely. In a bowl, mix the egg and butter with the cheese.
- We take out the previously divided dough into 5-6 portions and roll out our portions of dough into thin circles no more than five millimeters thick.
- We take toothpicks in our hands and begin to pierce the “edges” of the dough through and through. This is necessary in order for the dough to release air.
- In the center of each serving, place the cheese mixed with other ingredients. Put about 150 grams of filling on the center of each product.
- We take the dough by the edges, connect and pinch so that the dough does not fall apart. Now we need to sprinkle the resulting products with flour and roll each with a rolling pin again. Roll out to 8-12 mm in thickness.
- Let's start the final step. First, preheat the oven to maximum. Then you need to put parchment paper on a baking sheet. We spread khachapuri on a baking sheet and pinch off a small piece from the very middle of our dough. This is necessary so that air does not come out of the khachapuri and bubbles do not form.
- Leave in the oven for 10 minutes. During this time, khachapuri should be browned. As soon as this happens, you can safely take out your Imeretian khachapuri and serve it on the table.
Imeretian khachapuri video recipe
To consolidate the knowledge gained, I suggest you watch a video that details the process of preparing such a dish as Imeretian khachapuri. After reviewing it, you will gather very useful information, and thereby supplement your knowledge gained from this recipe.
What is served with khachapuri
Since ancient times, khachapuri has been served with various sauces. It is worth paying attention to the fact that sauces should be spicy. This emphasizes the taste of the khachapuri itself and its filling. The tradition of serving khachapuri not only with sauces, but also with real Georgian wine is also very common.
Possible cooking options
One of the most popular cooking methods is . These methods of cooking khachapuri got their names from that region or region in Georgia where this particular way originated. The methods differ not only in different stages, methods and methods of preparation, but also in the use of various fillings and in the rules for taking khachapuri. There are types of khachapuri that can only be eaten with your hands, when the rest are usually eaten with cutlery.
Since khachapuri is popular dish in modern society, therefore, new methods and options for preparing this dish are being formed. One of the simplest, in addition to the recipe described above, is to use pans when preparing khachapuri. It is worth noting that it turns out very tasty!
In addition to khachapuri with the “original” filling, today you can find various variations of this dish. It is popular in some restaurants. Although it is unusual, it is still very tasty.
Also, in addition to the filling, many also change the basis of khachapuri - the dough. Today you can find an interesting recipe. It turns out not only tasty, but also useful! For those who are lovers of real Georgian lavash, I suggest that you familiarize yourself with the recipe. This unusual recipe will surprise any gourmet.
Imeretian khachapuri is cooked in hot ketsi, in a frying pan or in the oven, and a special kind of fatty pickled cheese is used as a filling. The dough can be yeast or yeast-free, kneaded on matsoni, kefir or water.
The Georgian recipe for Imeretian khachapuri in the oven is quite simple. Yeast dough on water and dry yeast, unpaired, therefore quick and without hassle - it is easy to form closed khachapuri from it. As for the filling, the Imeretian cheese (it is difficult to find it here) is replaced by Suluguni or Adyghe. The difference between these two types of cheese in khachapuri will be significant. Suluguni melts well, while Adyghe will turn out to be drier. In addition, Suluguni is more salty, has a pronounced cheesy taste, while Adygei is fresh, and it needs to be salted, or even better, add a piece of more salty cheese to it.
Ready khachapuri must be oiled on top to make them softer, so stock up on good butter, fresh, without impurities and third-party smell.
Total cooking time: 70 minutes
Cooking time: 20 minutes
Output: 1 piece
Ingredients
for the test
- wheat flour - 200-250 g
- water - 125 ml
- dry yeast - 1 tsp
- refined vegetable oil - 1 tbsp. l.
- salt - 1 chip.
- sugar - 1 chip. generous
For filling
- Imeretinsky, Adyghe or Suluguni cheese - 300 g
- chicken egg - 1 pc.
- wheat flour - 0.5 tbsp. l.
- salt - 1-2 chips.
- butter - 20 g for lubrication
Cooking
Large photos Small photos
Let's start with a test. In a large bowl, in which we will conveniently knead the dough, pour in warm water (about 30 degrees), add dry yeast, salt and sugar to it, pour in sunflower oil. Stir until the yeast is completely dissolved.
Gradually, in several stages, add the sifted flour, mixing the dough with a spatula, and then with your hands. The amount of flour may fluctuate depending on its moisture content and quality, therefore it is added in small portions, according to the principle “how much dough will take”.
Knead the dough for khachapuri well - at least 10 minutes, until it becomes soft and stops sticking to your hands. Sprinkle the finished bun with flour and cover with a cloth. Leave warm to approach for 40 minutes.
Meanwhile, prepare the filling for khachapuri. We rub the cheese (I used Adyghe) on a fine grater, drive an egg into it, a little salt and half a tablespoon of flour.
Thoroughly mix the filling and collect into a tight ball. Leave on the table, covering the bowl with cling film. Do not refrigerate, otherwise the filling will harden and it will be difficult for you to form cakes. By volume, the cheese filling should turn out to be a lot, about the same as the dough.
During this time, the dough will rise and rise about twice. We spread it on a sheet of parchment sprinkled with flour and crush it. It is convenient to roll out and form a cake on parchment paper, and most importantly, it can be transferred to a baking sheet along with the paper without deforming.
Flatten the dough with your hands into a round cake with a diameter of about 15 cm so that it can wrap around the filling. Place a cheese ball in the center.
We lift the edges of the dough, collecting it into a knot.
We pinch so that there are no holes and the filling does not flow out. Dust lightly with flour and flip down.
Gently flatten the workpiece into a flat and round cake - it should turn out to be large, about 30 cm in diameter, up to 2 cm thick. It is most convenient to work with your hands, gradually distributing the soft cheese inside the khachapuri. At the end, you can help yourself a little with a rolling pin to make the cake even on top.
We transfer khachapuri along with parchment to a baking sheet - I turn the baking sheet upside down so that the sides do not interfere. In the center I pinch off a little dough, thus making a hole through which hot steam will escape during baking.
We send the baking sheet to the oven, heated to 200-220 degrees. Bake for 15-20 minutes depending on the capacity of your oven. Readiness is determined by the appearance of the cake - as soon as the Imeretian khachapuri with cheese in the oven is reddened, it can be considered ready.
Grease the hot cake generously with butter and serve immediately. Serve with herbs, fresh vegetables and wine. Khachapuri in Imeretian style is hearty, full of fillings, with a soft and long-lasting dough. They are best served hot, although they are also very good cold. Try it yourself!
Georgian khachapuri is a popular Caucasian dish that appeared many centuries ago. In our time, it is known and loved not only in its homeland, but throughout the world. As you know, there are many options for its preparation, but today we want to tell you in more detail about Imeretian khachapuri. And of course, we cannot fail to mention other types of this wonderful dish.
Imeretian khachapuri with cheese
This method of making cheese cakes is considered the simplest. Perhaps that is why Imeretian khachapuri is the most common and well-known. To begin with, we suggest you cook this pastry according to the classic recipe from yeast-free dough. The secret of the softness of khachapuri lies in the fact that matsoni is present in its composition. This special fermented milk product, thanks to the natural fermentation process, provides the dough with friability and splendor. To give the dish a national flavor and a special Georgian taste, we will fry it in a dry frying pan without adding oil. During the preparatory process, do not forget about choosing the right filling. Connoisseurs say that only Imeretian cheese is suitable for khachapuri, and not suluguni, popular in Russia.
Recipe
So let's get started:
- Pour 500 grams of matsoni into a deep bowl (you can use tan instead). Add to it three chicken eggs, 800 grams of sifted flour and a pinch of salt.
- Knead the dough well and leave it alone for 30 minutes, previously covered with a napkin.
- After that, divide the dough into four parts, and then cut each blank into two more, so that one is larger and the second is smaller.
- Mash 600 grams of Imereti cheese with a fork, add a raw egg to it, pepper, salt and mix well.
Cake Forming Method
- Roll out a large piece of dough, pour a layer of cheese on it, not reaching the edges by one centimeter. Roll out the second part of the dough, cover the first cake with it and pinch the edges.
- Heat up a large dry frying pan, place the khachapuri seam side down on it, cover with a lid and cook over low heat for eight or ten minutes. When the cake increases in size and becomes covered with bubbles, it should be turned over and fry for the same amount.
When the dish is ready, immediately serve it on the table and, if desired, brush with butter.
Khachapuri from yeast dough
Perhaps many women will think about the benefits of Imeretian khachapuri. The calorie content of a classic tortilla cooked without oil is about 270 kcal per 100 grams. At the same time, the product is rich in protein with a relatively low fat content. If you cook the same pastry, but with yeast and butter, then the nutritional value will be slightly higher. But you can try cakes with a new taste and treat yourself a little. Khachapuri recipe in Imereti style:
- Sift 500 grams of flour into a deep bowl, make a depression in the center of the resulting slide, pour 150 grams of warm water into it and put a teaspoon of sugar.
- Gently mix the flour and water in the well and add a teaspoon of dry yeast to them. Leave the food for five minutes so that the yeast can soak in moisture. Then mix them again and leave the dough until a foam cap appears on its surface.
- Pour 150 grams of milk into the center and, if necessary, more water. Add salt and 20 grams of vegetable oil. Knead a soft dough, cover it with a towel and place in a warm place for half an hour.
- For the filling, it is best to use Imeretian cheese, but it is rarely seen on the shelves of our stores. Therefore, you can take 700 grams of suluguni and grate it. Add three chicken eggs, 60 grams of butter to the cheese and mix everything well. You can put a little salt, but remember that too salty stuffing will only spoil the Imeretian khachapuri.
- Divide the dough into 5 balls, sprinkle each of them with flour and let stand for a while at rest.
- After 20 minutes, take one blank, stretch it, and put a cheese circle in the middle. It is believed that the amount of filling should correspond to the amount of dough. Carefully gather the edges of the workpiece into a knot and pinch in the center. Mash the tortilla with your hands and stretch it to the size of a frying pan.
- Take khachapuri, shake off excess flour and put on a frying pan heated without oil. When one side is browned, turn the tortilla over and fry until done. Grease the top with butter.
While one cake is frying, quickly cook the second and so on. Serve the dish hot.
Cheese cakes in the oven
As we said earlier, khachapuri dough can be prepared with the addition of yogurt or yeast. In both cases, it will turn out very tasty. However, yeast-free cakes are only good when hot, and when they cool down, they lose their attractiveness. Imeretian khachapuri can be made from yeast dough in the oven or in a pan. Such pastries on the second day will be lush and soft, as in the very beginning. How to make khachapuri in the oven in Imeretian style?
- In a suitable bowl, mix 5 grams of dry yeast, 550 grams of flour, 10 grams of sugar and salt to taste.
- Pour 400 ml of milk, 20 ml of melted butter and 10 ml of vegetable oil into the dry mixture. Mix ingredients thoroughly.
- Put the finished dough to rise in a warm place, previously covered with a clean cloth.
- Grate 500 grams of suluguni on a fine grater and mash 200 grams of Imereti cheese with a fork. Combine the components, add one chicken egg and 20 grams of room temperature butter to them.
- Divide the dough into five equal parts and roll each with a rolling pin into a round shape. Put the cheese in the center of the cakes, gather the edges of each to the center and pinch. Gently roll out the resulting bags with a rolling pin.
- Preheat the oven, cover a baking sheet with parchment paper and bake the cakes until cooked, after brushing them with egg yolk.
Lubricate the finished pastries with butter, cut and serve hot.
Quick khachapuri
If you want to quickly prepare a delicious treat for breakfast or evening tea, then pay attention to this recipe. How to cook Imeretian khachapuri? Very simple:
- In a large bowl, combine 200 grams of grated hard cheese, 100 grams of grated dill, two eggs, 200 grams of sour cream and two tablespoons (heaped) of flour.
- Stir, without beating, the ingredients with a spoon.
- Heat up the pan, pour some vegetable oil into it and lay out the finished dough. Cook the first side with the lid closed, then carefully turn the tortilla over and fry the second side until done, uncovered.
Put the cake on a dish, brush with butter if desired, and serve immediately.
Khachapuri with cheese in a slow cooker
You may be surprised, but a traditional Georgian dish can be easily prepared with a modern appliance. We will make the dough for Imeretian khachapuri, as in the classic version, and fry the cakes in a slow cooker. The recipe is the following:
- Pour a glass of warm milk into a deep bowl, add a tablespoon of dry yeast, a little sugar and two tablespoons of flour to it. Mix the ingredients and leave to rise for a quarter of an hour.
- When the dough is ready, pour 500 ml of yogurt into it, add 700 grams of flour and put one egg. Also add salt and 100 grams of soft butter to the bowl. Knead the dough, adding flour if necessary, and then make a ball out of it and place it in the multicooker bowl. At the same time, put the device in the "Dough" mode for one hour.
- Take one kilogram of Imereti cheese (you can use a mixture of cheese and mozzarella instead), grate it on a coarse grater, and then mix it with two eggs and 50 grams of butter.
- Divide the finished dough into ten parts, roll each one, lay out the filling and cook the cakes as we told earlier.
- Lubricate the bowl of the appliance with vegetable oil, put a cake on the bottom and set the multicooker to the “Baking” mode. Cook each side for 15 or 20 minutes.
When the khachapuri has cooled slightly, cut them into portions and call your relatives to the table.
Flatbreads with ham and cheese
This recipe is far from the classic, but the pastries prepared according to it turn out to be very tasty and fragrant. Prepare Imeretian khachapuri for breakfast and please your loved ones:
- Make 500 grams of dough according to one of the above recipes.
- Cut 150 grams of ham into cubes, and then fry it with one chopped onion and chopped herbs. Remove the mixture from the heat, add 150 grams of suluguni and spices to taste to it. Mix the filling ingredients.
- Roll out the dough, cut it into squares, make cuts on each blank from the center to the edges. Put the filling in the center, gather the edges together and pinch. In this case, the cakes do not need to be rolled out, leave the slots open.
Bake the envelopes until ready in a preheated oven.
Khachapuri from puff pastry
If you do not have the time or desire to put the dough, then use the finished puff. Thus, you can make khachapuri in Megrelian, Imeretian and even Adjarian. This time we offer you a simple recipe:
- Grate 250 grams of hard cheese on a coarse grater and mash 250 grams of cottage cheese. Add four eggs to them, salt and mix.
- Roll out the defrosted dough thinly with a rolling pin and cut into small squares. Put the filling in the middle of each piece, fold them into triangles and carefully pinch the edges.
- Brush the patties with the beaten egg and prick in several places with a fork.
Bake khachapuri in a preheated oven for 20 minutes.
Khachapuri with potatoes
Prepare hearty pastries for your family or guests. Such cakes are fried in a pan, and quite quickly. Therefore, you can easily make khachapuri with potatoes for breakfast or evening tea. Read their recipe below:
- Heat 300 ml of water or milk, pour the liquid into a deep bowl and add a tablespoon of dry yeast to it.
- Sift 600 grams of flour into a separate bowl, make a well in the center and pour the liquid into it. Add a beaten egg and a spoonful of sugar there.
- Knead the dough and let it rise.
- 6 medium sized potatoes, peeled and boiled until tender. Drain the water, crush the tubers and add 70 ml of milk, salt and pepper to them.
- When the dough has risen, add more flour to it and divide it into four parts.
- Give the blanks the shape of cakes, put the filling in the center, pinch the edges and roll out the resulting bags with a rolling pin.
Fry khachapuri until tender and brush with butter.
Georgian flatbread with cheese
We present you another Imeretian khachapuri recipe:
- Prepare yeast dough according to one of our recipes.
- Mash 200 grams of cheese with a fork, add one raw egg to it and mix.
- Divide the dough into several equal parts, roll each with a rolling pin and put the filling in the middle of each circle. Gather the edges of the cake in the center, pinch them and stretch with your hands.
Bake in the oven and brush with oil before serving.
Lavash Khachapuri
If you are going to relax in nature, then you will need the ability to cook simple and delicious grilled dishes. Therefore, carefully read our recipe and try a simple dish prepared according to it:
- Grate 150 grams of Adyghe and Dutch cheese, add three chopped garlic cloves, 50 grams of grated butter, chopped greens and one egg to them. Mix food.
- Spread half of the filling on a sheet of pita bread, wrap the edges towards the center and fry the impromptu flatbread on the grill. Do the same with the other sheet.
Get an original picnic treat. Let it cool down a bit, cut the stuffed pita bread into pieces and serve to guests on disposable plates.
Conclusion
Imeretian khachapuri is very popular in our country. The price of one cake without delivery starts from 200 rubles. Our recipes will help you learn how to prepare these wonderful pastries at home, and you can prepare this treat while saving your own money.
