Khachapuri in Megrelian

Khachapuri is a traditional Georgian dish that has many ramifications. People in different parts of Georgia have adapted the aromatic flatbreads to suit themselves, and today we are talking about Megrelian Khachapuri. Crispy dough filled with cheese and herbs is very tasty and simple, and there are many cooking options.

Khachapuri in Megrelian style - a real Georgian recipe

We present to your attention a classic recipe for preparing a traditional Georgian dish - khachapuri. As a rule, the filling is made from cottage cheese or young cheese, however, you can use absolutely any type of cheese that you like.

1. 
   How to cook Megrelian khachapuri according to a real Georgian recipe at home? Let's start with the test. Sift half a kilogram of flour into a deep plate and add soft margarine.
2. 
   Grind the mixture with your hands until it becomes crumbly.
3. 
   In a separate bowl, combine warm water, yeast, salt and sugar and add to the flour.
4. 
   To the same mixture add sunflower oil, warm milk and knead the elastic dough.
5. 
   Cover the workpiece with a cloth or cling film and put it in a warm place to activate the yeast and increase in volume for about an hour.
6. 
   Divide the risen dough into 4 parts: 2 x 200 grams and 2 x 250 – this amount is enough for two Megrelian khachapuri and two Gurian khachapuri.
7. 
   Grate the cheese on a large or medium grater.
8. 
   Use a rolling pin to turn a ball of soft dough, weighing 250 grams, into a round cake.
9. 
   Place at least 200 grams of chopped cheese in the center of the workpiece.
10. 
    Carefully bring the edges of the cake together, pinch them tightly and place them seam side down. Roll out again with a rolling pin to the diameter of your baking dish, preferably no more than 20-22 centimeters.
11. 
    Pierce the top several times with a fork or cut with a knife. Mix sour cream with raw egg and stir.
12. 
    Lubricate the workpiece with the egg-sour cream mixture and sprinkle the remaining 50 grams of suluguni on top.
13. 
    Bake in the oven at 220 degrees for 15-20 minutes until a beautiful golden color. Bon appetit!

Khachapuri with Megrelian cheese at home

There are a great many recipes and types of khachapuri, however, the advantage of Megrelian flatbread is the huge amount of cheese, which is not only in the middle, but also on the outside!

Cooking time – 2 hours 40 minutes

Cooking time - 30 min.

Portions – 8.

Ingredients:

• Flour – 500-600 gr.
• Suluguni – 200 gr.
• Milk – 150 ml.
• Yeast (fast-acting) – 5 g.
• Egg – 1 pc.
• Salt – ½ tsp.
• Butter – 70 gr.
• Vegetable oil – 50 ml.

Cooking process:

1. Let's prepare the dough. In a deep plate, combine warm milk, 5 grams of quick-acting yeast and salt.

2. Drive one egg, 50 milliliters of sunflower oil and melted butter into the same container - mix everything.

3. Sift about half a kilogram of flour into a separate bowl.

4. Gradually, in a thin stream, begin to introduce the dough into the flour.

5. Transfer the resulting mass to a work surface sprinkled with flour, and begin to knead the soft pliable dough with your hands, adding flour if necessary.

6. Form the dough into a ball, cover with cling film or cloth and put in a warm place for at least an hour and a half.

7. After time, the dough increases several times - the yeast has worked perfectly.

8. For the filling, grate the cheese on a large or medium grater.

9. Divide the fluffy dough into two equal parts and roll out each piece into a flat cake, about half a centimeter thick.

10. Place about ¼ of the grated suluguni in the center.

11. Carefully gather the edges of the flatbread and pinch them tightly so that the cheese remains inside.

12. Using a rolling pin, roll out the dough a little again, but this time a little thicker than the first time.

13. Place the cheese pieces on a baking sheet previously covered with a sheet of parchment paper. Prick it a little with a fork and sprinkle with suluguni, about 50 grams.

14. Send to bake for 15 minutes at a temperature of 200 degrees.

15. Ready-made Megrelian khachapuri, if desired, can be lightly greased with butter before serving.

16. Cut into portions and serve with semi-dry red wine. Enjoy!

Delicious Megrelian khachapuri with kefir dough

Flatbread stuffed with a large amount of cheese, cooked on a fluffy, tender dough based on kefir - this is an excellent snack that goes well with both barbecue and wine. This version of khachapuri differs from the original recipe in that the dough is prepared without adding yeast and eggs.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• For the test:
• Kefir – 150 ml.
• Sour cream – 50 ml.
• Butter – 100 gr.
• Salt – ½ tsp.
• Soda – 1 tsp.
• Flour – 3 tbsp.
• For filling:
• Suluguni cheese – 200 gr.

Cooking process:

1. We prepare all the necessary products. We measure the required amount of bulk ingredients using a kitchen gram scale.

2. Let's do the dough. In a deep bowl, mix warm kefir (any fat content), salt, soda, sour cream and melted butter.

3. We begin to gradually introduce the sifted wheat flour into the kefir mass and knead the soft elastic dough. Flour should be added until the workpiece no longer sticks to your hands (you may need a little less or more flour than indicated in the ingredients).

4. Form a ball and put it in the refrigerator for half an hour to “rest.”

5. Grate the suluguni on a coarse grater (if desired, you can add fresh chopped herbs).

6. After 30 minutes, remove the dough from the refrigerator and use a rolling pin, roll it into a thin flat cake, and place 2/3 of the cheese in the middle.

7. Gather the edges of the dough into a “knot” and secure tightly with wet fingers.

8. The second time we go through it with a rolling pin and make a small hole in the center (to allow steam to escape during cooking) or pierce it with a fork.

9. Carefully transfer the khachapuri to a baking sheet, previously greased with oil, and sprinkle the top with the remaining cheese.

10.Place in the oven for 20-25 minutes at 200 degrees.

11. Cut the hot flatbreads into pieces and serve. Bon appetit!

How to bake Megrelian-style khachapuri from puff pastry?

A very simple and quick way to prepare a traditional dish of Georgian cuisine - Megrelian khachapuri. The recipe uses ready-made dough, which greatly reduces the cooking time and greatly simplifies the process, however, as a result, we get a very aromatic and crispy cheese cake.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 2.

Ingredients:

• Ready puff pastry – 450 gr.
• Eggs – 2 pcs.
• Cheese – 500 gr.

Cooking process:

1. Roll out the previously defrosted dough into a thin round layer using a rolling pin. It is recommended to lightly sprinkle the working surface with flour.

2. Grate half a kilogram of cheese on a coarse grater. We leave 1/3 of the part, and put most of it into a deep bowl and combine with one egg.

3. Place the cheese and egg filling in the middle of the round cake, leaving only a little empty space at the edges.

4. We also roll out the second layer of dough into a flat cake.

5. Carefully place the second part of the dough on top of the cheese and, with fingers dipped in water, tightly pinch the edges around the entire perimeter.

6. We cut the top layer a little like a pizza or simply make several punctures with a fork so that during the baking process the khachapuri does not inflate due to excess steam inside.

7. Beat the remaining egg and generously brush the top of the flatbread with it, sprinkle with the remaining cheese.

8. Bake at 190 degrees for 15 minutes. Bon appetit!

Megrelian khachapuri on yeast dough in the oven

The original recipe for Georgian flatbreads with cheese - khachapuri.The dish is baked in the oven rather than fried in oil, which makes it less high in calories, but no less tasty! Thin crispy dough with a lot of cheese will not leave anyone indifferent.

Cooking time – 1 hour 25 minutes

Cooking time – 25 min.

Portions – 3.

Ingredients:

• Flour – 350 gr.
• Yeast (dry fast-acting) – 1 tsp.
• Granulated sugar – 1/2 tsp.
• Salt – 1/4 tsp.
• Milk – 250 ml.
• Cheese – 450 gr.
• Eggs – 1 pc.
• Olive oil – 1 tbsp.
• Yolk – 1 pc.

Cooking process:

1. We prepare all the necessary ingredients and measure out the required grams of bulk products.

2. In a deep bowl, combine the sifted flour and one teaspoon of quick-acting yeast.

3. Add slightly warmed milk, egg, salt and granulated sugar to the flour mixture and mix.

4. Pour in a little olive oil and knead into a soft, elastic dough with your hands.

5. Knead the dough until the dough stops sticking to your hands; you may need a little more flour than indicated in the ingredients.

6. Form a ball from the pliable dough, cover with a damp towel and place in the refrigerator for 25-35 minutes.

7. While the base of the flatbread is “resting”, grate suluguni or any other cheese you have on a coarse grater.

8. After half an hour, take out the dough and roll it into a flat cake of small diameter.

9. We arrange 350 grams of cheese into a ball and place it on the center of a round piece of dough.

10. We pinch the edges, like a bag. We cut off the excess dough; all the cheese should be covered with the flatbread.

11. Turn the seam side down and roll it out again using a rolling pin.

12. Brush the top generously with beaten egg yolk.

13. Distribute the remaining grated cheese in an even layer around the entire perimeter of the flatbread.

14.Carefully transfer the khachapuri to a baking sheet previously lined with a sheet of parchment paper for baking.

15. Bake at 180 degrees for 20-25 minutes until a beautiful golden color. Bon appetit!

A quick and simple recipe for Megrelian khachapuri in a frying pan

A simple and quick way to prepare cheese flatbreads originally from Georgia - khachapuri. The dish is fried in a frying pan, which significantly saves time compared to baking. The dough made according to this recipe turns out thin and crispy, and the cheese filling is stretchy and very aromatic.

Cooking time – 1 hour 45 minutes

Cooking time - 30 min.

Portions – 8-10.

Ingredients:

• Flour – 1 kg.
• Salt – 2 tsp.
• Vegetable oil – 2 tsp.
• Cheese – 700-800 gr.
• Water – 500 ml.
• Granulated sugar – 2 tsp.
• Yeast (dry) – 2 tsp.
• Eggs – 2 pcs.
• Butter – 20 gr.

Cooking process:

1. For the filling, it is very important to choose the “right” cheese; varieties such as Adyghe, Suluguni and feta cheese are excellent.

2. Knead the dough in a deep bowl. Combine sifted flour, yeast, salt, granulated sugar, half a liter of warm water and sunflower oil. Knead the dough into a soft pliable dough with your hands and form a ball, cover with a cloth and put in a warm place for an hour.

3. While the khachapuri base is “growing,” grate the cheese on a coarse grater and mix with the eggs.

4. Divide the risen dough into two equal parts and roll into fairly thick flat cakes, placing a ball of shredded cheese in the center of each.

5. Using wet fingers, bring the edges of the dough together and pinch them tightly. Turn the knot down and roll it out again and leave for 10-15 minutes.

6. After time has passed, use the rolling pin again and make the cake thinner.Lightly sprinkle flour on both sides to prevent the dough from sticking to your hands and surfaces.

7. Carefully transfer the khachapuri to a flat frying pan and fry in hot vegetable oil. Cook over high heat, making sure to cover with a lid.

8. When the flatbread is golden on both sides, remove from the stove, coat with butter and serve. Bon appetit!