Khachapuri in Megrelian

Megrelian-style khachapuri is one of the varieties of a signature Georgian dish and is even considered a calling card and a national treasure of Georgia. At its core, Megrelian khachapuri is a baked flatbread made from yeast dough with a large amount of Suluguni, Imeretian or other pickled cheeses both inside and outside. This topic offers you simple Megrelian khachapuri recipes that you can prepare at home.

Real Georgian khachapuri in Megrelian style

Real Georgian khachapuri in Megrelian style is easy to bake at home, adhering to the correct proportion of dough and cheese (1:1). The dough is kneaded either with dry yeast or matsoni. The traditional cheese for real khachapuri is Imeretian or Suluguni cheese. In this recipe you are invited to prepare Megrelian khachapuri according to a simple but authentic recipe.

1. 
   Megrelian khachapuri is easy to prepare at home. Pour warm water into a bowl for kneading dough and dissolve dry yeast and sugar in it. Let the mixture sit in a warm place for 15-20 minutes to activate the yeast.
2. 
   Melt 40 gr. butter and heat the milk a little. Pour them into the yeast dough. Pour sifted flour in portions, add a pinch of salt and knead the dough with a spoon until the flour takes up all the liquid.
3. 
   Then transfer the dough to a floured countertop and finish kneading with your hands. Roll the dough into a log, transfer it to the same bowl and place in a warm place for 1.5 hours to rise.
4. 
   Grind the suluguni cheese on a coarse grater.
5. 
   Knead the dough well, divide into three pieces, roll each into a ball and roll into a thin flat cake with a rolling pin.
6. 
   Divide the grated suluguni into 3 equal portions for filling and leave some for sprinkling. Transfer the cheese to the rolled out flatbread and add 20 g. butter so that the filling is not dry.
7. 
   Gather the edges of each cake carefully and tightly into a bag.
8. 
   Then transfer the cakes to the other side, roll them out evenly with a rolling pin and make several punctures with a toothpick for air.
9. 
   Line a baking sheet with paper and carefully place the formed cakes onto it. Grease their surface with yolk and sprinkle generously with the rest of the suluguni.
10. 
    Turn on the oven at 200°C and bake the khachapuri for 15-20 minutes. Transfer the prepared authentic Georgian khachapuri in Megrelian style to portioned plates, cut into pieces and serve hot. Bon appetit!

Homemade Megrelian khachapuri in the oven

Homemade Megrelian khachapuri in the oven is not difficult to prepare, but it requires the housewife to have some experience working with dough.In this recipe, the dough for homemade khachapuri is kneaded using a bread machine on the “Pizza Dough” program and based on flour, milk, dry yeast, butter and vegetable oils. For the filling, we choose good suluguni cheese with a creamy and lightly salted taste, because sometimes it can be very salty and rubbery.

Cooking time: 1 hour 30 minutes.

Cooking time: 30 minutes.

Servings: 3.

Ingredients:

• Suluguni – 500 gr.
• Flour – 350 gr.
• Milk – 200 ml.
• Sour cream – 1 tsp.
• Dry yeast – 1 tsp.
• Sugar – 0.5 tsp.
• Butter – 30 gr.
• Vegetable oil – 1 tbsp.
• Egg – 2 pcs.
• Salt – 1/2 tsp.

Cooking process:

Step 1. In the bread machine bucket, according to the instructions, pour heated milk, vegetable oil and butter cut into pieces. Then add salt and sugar, sifted flour and dry yeast on top of the flour. Turn on the desired program for the default time.

Step 2. At the end of the program, remove the kneaded and risen dough from the bucket.

Step 3. Grind the Suluguni on a coarse grater and immediately place it in a separate bowl. Break one egg into the cheese and mix.

Step 4. On a floured countertop, cut the kneaded dough into 3 pieces and roll into balls.

Step 5. Then roll them out into thin flat cakes no more than half a centimeter thick. Prick the flatbreads with a fork or roller.

Step 6. Spread the grated cheese onto the tortillas, reserving a quarter of the cheese for sprinkling. Use a bag to tightly seal the edges of each cake.

Step 7. Turn the tortillas seam side down and make a small hole in the middle to allow steam to escape while baking.

Step 8. Sprinkle the surface of the flatbread with flour and, using a rolling pin or palm, form khachapuri up to 1 cm thick and up to 20 cm in diameter.

Step 9Carefully transfer the scones to a lined baking sheet or individual baking pans and prick them again with a fork.

Step 10. In a bowl, mix sour cream with the second egg and brush the flatbread with this mixture.

Step 11. Sprinkle the remaining grated cheese evenly over the khachapuri. Turn on the oven at 220°C and bake them for 15-20 minutes.

Step 12. Prepare homemade Megrelian khachapuri in the oven, serve hot to the table so that the cheese filling does not harden. Bon appetit!

Megrelian khachapuri with kefir dough

Megrelian-style khachapuri with kefir dough will give you a simpler and faster version of this famous dish of Georgian cuisine, because kefir is an excellent substitute for matsoni. Kefir dough is mixed with the addition of sour cream, butter and soda. The formation of khachapuri on kefir dough and the filling do not differ from traditional Megrelian ones, on yeast dough. In this recipe we form one large khachapuri for 4 servings.

Cooking time: 1 hour.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Flour – 400 gr.
• Kefir – 180 ml.
• Sour cream – 120 gr.
• Butter – 70 gr.
• Soda – ½ tsp.
• Sugar – 1 tbsp.
• Salt – 1 pinch.
• Suluguni cheese – 300 gr.
• Egg – 1 pc.
• Vegetable oil - for greasing the baking sheet.

Cooking process:

Step 1. First of all, measure out all the ingredients for khachapuri, according to the proportions of the recipe.

Step 2. Pour slightly warmed kefir into a bowl for kneading dough, add sour cream to it and add soda, salt and sugar. Mix these ingredients and leave for 5 minutes so that the soda reacts with kefir.

Step 3. Melt the butter, pour into the kefir mass and mix again.

Step 4.Sift the flour into a sieve, pour portions into the liquid base and first use a spoon and then knead the dough with your hands.

Step 5: The texture of the kneaded dough should be soft, oily and a little sticky. It is important not to make this dough heavier with flour.

Step 6. For the filling, grind the suluguni cheese on any grater.

Step 7. Roll out the kneaded kefir dough on a floured countertop into a large, thin flat cake.

Step 8. Place two thirds of the grated cheese evenly in the middle of the flatbread.

Step 9. Carefully and tightly fasten the edges of the cake and remove as much air as possible so as not to spoil the appearance of the khachapuri. Excess dough from the bonding areas can be removed with a knife. Turn on the oven at 190°C.

Step 10. Then carefully roll out the cake with a rolling pin. If bubbles form in the filling, pierce them, remove air and carefully seal the dough.

Step 11. Cover a baking sheet with paper and grease with vegetable oil. Carefully place a large khachapuri onto it and brush the surface with beaten egg.

Step 12. Sprinkle the khachapuri evenly with the remaining grated cheese and place in the oven for 20 minutes.

Step 13. Cool the prepared Megrelian khachapuri with kefir dough a little and serve hot. Bon appetit!

Megrelian khachapuri in a frying pan

Megrelian-style khachapuri in a frying pan cooks a little faster, but the taste does not differ from those baked in the oven. For this option, the dough is kneaded with matsoni or kefir with the addition of soda, and the technology and filling do not differ from traditional ones. In this recipe, we add cottage cheese to the kefir dough, which will make the baked goods more fluffy.

Cooking time: 1 hour.

Cooking time: 40 minutes.

Servings: 4.

Ingredients:

• Flour – 600 gr.
• Kefir 3.2% – 300 ml.
• Cottage cheese 9% – 100 gr.
• Soda – 1 tsp.
• Salt – 1 tsp.
• Suluguni cheese – 600 gr.
• Egg – 1 pc.
• Greens - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Transfer the cottage cheese into a bowl for kneading the dough, pour kefir into it and beat with an immersion blender into a homogeneous mass. Then add baking soda and salt and just mix.

Step 2. Pour sifted flour into the kefir mass and knead the dough thoroughly with your hands. Roll it into a bun, cover with film and place in the refrigerator for 1 hour to proof. During this time, the dough will become comfortable to work with.

Step 3. For the filling, chop the suluguni cheese on a coarse grater. Take a third part for sprinkling. Break an egg into the rest of the cheese, add finely chopped herbs and mix.

Step 4. After an hour, divide the kneaded kefir-curd dough into 4 equal parts and roll each into a thin flat cake. Place the prepared filling in the middle of each flatbread.

Step 5. Seal the edges of the cakes carefully and tightly. Then turn the tortillas over, seam side down, and press into a flat shape with the palm of your hand.

Step 6. Heat vegetable oil in a non-stick frying pan. Place the formed khachapuri on it, fry until golden brown on one side, turn over to the other side, sprinkle with cheese and fry over low heat under a lid until the cheese is completely melted. Fry all the cakes in this manner.

Step 7. Transfer the Megrelian-style khachapuri cooked in a frying pan to a plate, brush with melted butter and keep in a warm place until serving. Bon appetit!

Megrelian khachapuri on matsoni

Megrelian khachapuri made with matsoni, a traditional yeast-free version of the dough, turns out less fluffy and cooks faster.Matsoni is somewhat similar to kefir, but differs in both the method of fermentation and texture, and the dough is soft and tender. In this recipe, mix the dough with matsoni, soda, egg and vegetable oil. For filling and spreading we use classic suluguni.

Cooking time: 1 hour 10 minutes.

Cooking time: 20 minutes.

Servings: 3.

Ingredients:

• Flour – 500 gr.
• Matsoni – 300 gr.
• Egg – 1 pc.
• Soda – 1/2 tsp.
• Salt – 1/2 tsp.
• Vegetable oil – 1 tbsp.

For spreading:

• Suluguni cheese – 600 gr.
• Yolk – 1 pc.

Cooking process:

Step 1. Place matsoni in a bowl for kneading dough, add soda and salt, break an egg and pour a spoonful of vegetable oil. Mix these ingredients well.

Step 2. Add sifted flour to this mixture and knead the dough with your hands, roll it into a bun and put it in the refrigerator for half an hour to proof.

Step 3. Grind the suluguni on a coarse grater, remove a quarter for sprinkling, and roll the rest of the cheese into a ball.

Step 4. Roll out the chilled matsoni dough on a floured countertop into a thin flat cake. Place a cheese ball in the middle of the flatbread.

Step 5. Gather the edges of the tortilla around the cheese.

Step 6. Then fasten them tightly, forming a bag like a large khinkali.

Step 7 Use your palm to shape it into a flatter shape.

Step 8. Then, using a rolling pin, carefully roll it into a flat cake at least 1 cm thick.

Step 9. Place the formed khachapuri on a baking sheet sprinkled with semolina. Grease the surface with yolk and sprinkle evenly with the rest of the suluguni. Turn on the oven at 200°C and place the khachapuri in it for 25-30 minutes.

Step 10. Serve the prepared Megrelian khachapuri on matsoni hot. Bon appetit!

Megrelian Khachapuri with cottage cheese

Megrelian khachapuri with cottage cheese will be a less calorie, more tender and aromatic version of this pastry. Cottage cheese is added to the filling along with cheese in a 3:1 ratio, and the khachapuri is sprinkled only with cheese. In this recipe we use hard cheese. Knead the dough for curd khachapuri with milk and dry yeast.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 4.

Ingredients:

• Flour – 500-550 gr.
• Milk – 300 ml.
• Dry yeast – 1 tsp.
• Sugar – 1 tsp.
• Salt – 1/2 tsp.
• Vegetable oil – 1 tbsp.
• Butter – 1 tbsp.
• Cottage cheese – 300 gr.
• Egg – 1 pc.
• Hard cheese – 100 gr.

Cooking process:

Step 1. First of all, measure out all the ingredients for the khachapuri according to the recipe proportions. Grind hard cheese on a coarse grater.

Step 2. Sift the wheat flour through a thick sieve.

Step 3. Pour the sifted flour into a bowl for kneading dough, add salt and sugar, yeast and a spoonful of vegetable oil, mix everything well.

Step 4. Heat the milk a little, pour into the flour mixture and knead the dough with your hands.

Step 5. Knead the dough for at least 5-7 minutes until it has a smooth, elastic texture. Then roll it into a bun, cover it with film and put it in a warm place for half an hour to an hour to rise.

Step 6. During this time, the dough will double in volume. Knead him.

Step 7. For the filling, mix cottage cheese with chopped cheese, egg and butter. Divide the risen dough and curd mass into 4 parts and roll into balls.

Step 8. On a floured countertop, roll out the dough into thin flat cakes and place the curd filling in the middle of each.

Step 9. Gather the edges of the cakes and seal tightly. Then turn them over to the other side and use your hands or a rolling pin to shape them flat.

Step 10. Turn on the oven at 200°C.Cover a baking tray with baking paper and place the formed khachapuri on it. Sprinkle them with grated hard cheese and place in the oven for 10 minutes.

Step 11. Grease the prepared Megrelian khachapuri with cottage cheese with butter and serve hot. Bon appetit!

Megrelian khachapuri with cottage cheese

Megrelian khachapuri with cottage cheese in this recipe is prepared only with cottage cheese and without cheese, which is not quite a Megrelian version with cheese topping, but it can be a tasty and satisfying breakfast for you, because the name “khachapuri” essentially means “khacho” - cottage cheese , "puri" - bread. In this recipe, mix the dough with kefir, egg and soda.

Cooking time: 1 hour 20 minutes.

Cooking time: 10 minutes.

Servings: 3.

Ingredients:

• Flour – 3 tbsp.
• Kefir – 1 tbsp.
• Egg – 2 pcs.
• Egg white – 1 pc.
• Soda – ½ tsp.
• Salt – 1 pinch.
• Cottage cheese – 1.5 tbsp.
• Greenery - for decoration.

Cooking process:

Step 1. Break one chicken egg into a separate bowl.

Step 2. Pour a glass of slightly warmed kefir into it, add baking soda with a pinch of salt and whisk well.

Step 3. Then add about 3 cups of sifted flour and knead the dough until it is smooth, soft and not too “clogged” with flour.

Step 4. Cover the kneaded dough with film and leave for half an hour to proof at room temperature.

Step 5. During this time, prepare the filling. Mash the cottage cheese well with a fork, add one egg, finely chopped herbs with a pinch of salt and mix.

Step 6. Roll out the kneaded dough into a thin flat cake and place the curd filling in the middle of it.

Step 7. Fold the edges of the cake towards the center and seal tightly. Then carefully use a rolling pin to shape the cake into a flatter shape and place it on a baking sheet lined with paper.Prick the flatbread in several places with a fork and brush with egg white. For the Megrelian version, you can sprinkle it with grated cheese.

Step 8. Turn on the oven at 200°C. Bake Megrelian khachapuri with cottage cheese for 30-40 minutes until the crust color is your desired. Sprinkle the prepared khachapuri with fresh herbs and can be served for breakfast. Bon appetit!

Megrelian khachapuri on yeast dough

Megrelian khachapuri on yeast dough will give you a deliciously tasty cheese flatbread, which combines delicate yeast dough with melted suluguni cheese. This cheese can be replaced with any available pickled cheese. In this recipe, we knead the yeast dough using flour, milk, eggs, butter and dry yeast using a straight method. For the filling we take suluguni cheese with feta cheese.

Cooking time: 1 hour 20 minutes.

Cooking time: 20 minutes.

Servings: 5.

Ingredients:

• Flour – 550 gr.
• Milk – 400 ml.
• Egg – 2 pcs.
• Dry yeast – 5 gr.
• Butter – 120 gr.
• Vegetable oil – 10 ml.
• Sugar – 10 gr.
• Salt – 10 gr.
• Suluguni cheese – 600 gr.
• Cheese cheese – 170 gr.
• Sour cream 15% – 10 gr.

Cooking process:

Step 1. Measure all ingredients for khachapuri according to the recipe proportions.

Step 2. Sift wheat flour into a bowl for kneading dough, add sugar and salt and yeast, add 20 grams. softened butter with vegetable oil and pour milk at room temperature.

Step 3. Knead the dough first with a spoon and then knead well on a floured countertop until it has a smooth, uniform texture. Roll the dough into a ball, cover with a napkin and place in a warm place for 40 minutes to rise.

Step 4. During this time, chop two types of cheese and approximately 70 grams on a coarse grater. leave for sprinkling.Mix the rest of the cheese well with one egg and 20 g. butter.

Step 5. Knead the risen dough a little, divide it into 5 equal pieces and roll them into balls.

Step 6. On any work surface sprinkled with flour, roll out the dough into round flat cakes no more than 5 mm thick and prick them with a toothpick or fork. Place cheese filling in the middle of each tortilla.

Step 7. Seal the edges of the cakes tightly in the shape of bags.

Step 8. Then turn the cakes over and roll them out a little to give them a flat and round shape.

Step 9. In a bowl, mix the reserved grated cheese with the second egg, the remaining butter and sour cream.

Step 10. Place the formed khachapuri on a baking sheet lined with paper. Turn on the oven at 200°C. Apply the prepared cheese spread evenly onto the khachapuri and place them in the oven for 10-15 minutes.

Step 11. Serve the prepared Megrelian khachapuri on yeast dough hot so that the melted cheese does not have time to harden. Bon appetit!