Fragrant cheese bread is one of the most famous dishes of Georgian cuisine, called khachapuri. In different regions of Georgia, khachapuri is prepared according to slightly different recipes:
- The classic version of this wonderful pastry consists of “khach” (cheese) and “puri” (bread).
- In the Adjarian version, a chicken egg is added to them.
- The dough can be puff or soda.
- The shape of the “pie” can be round or elongated.
- Khachapuri can be closed or open.
The dough for khachapuri is used puff, yeast or unleavened, kneaded on a milk drink – matsoni. True, not in all regions it can be found on sale, so khachapuri recipes are often adapted and replaced with kefir, curdled milk or sour cream.
The most ancient recipes for making khachapuri include simple closed cakes made from soda dough, fried in a pan.
Step by step method
Chop half of the butter and mix with sour cream. Place the other half in the refrigerator to cool.
It is better to pour the flour into this mixture through a sieve. It will help break up the lumps, saturate the future dough with air.
Together with flour, you need to put the whole portion of soda and a little sugar.
It's time to add the fermented milk product to the resulting mixture. The original Georgian recipe uses matsoni for this purpose. But, instead of it, you can use kefir.
Gradually adding and mixing flour, you need to knead the dough. It should turn out to be dense enough so that it can be molded into cakes.
While the dough is resting, let's prepare the filling. Thin cheese chips can be obtained by rubbing the head of suluguni on a grater. It bakes well inside the cake, it is more convenient to dose it.
When rubbing chilled butter, soft chips are also obtained.
It is best to mix cheese and butter. It is more convenient to lay such a mixture inside the cakes.
The dough must be immediately divided into several equal portions. Round cake - the workpiece is easiest to form with your hands, without any devices.
In the middle of the resulting circle you need to put a portion of the filling.
So that the cheese and butter do not leak out during baking, they must be inside the closed cake. You need to lift the edges of the dough and cover the filling with them. You will get something like a rounded kolobok.
Now you need to turn the spherical bun into a flat cake. Its diameter should correspond to the size of the selected pan. For this, it is also better not to use a rolling pin. Tender dough may tear when rolled out, revealing the filling. Fry the cakes in a pan without adding oil.
Khachapuri must be well baked, fried on both sides. A golden crust should form on the cake. To make the delicious khachapuri crust even brighter and prettier, you can melt a little butter on its hot surface.
Eating ready-made khachapuri should certainly be hot. Cooled cakes are not so tasty. You can serve them with milk.
Tips & variations
Khachapuri can also be made from puff pastry. For large feasts, this is really the way out. A layer of dough is laid out on the entire baking sheet, sprinkled with cheese, on top - another layer of dough and baked. The finished puff khachapuri is cut into small pieces and served at the table.
Ready-made dough can be bought at any supermarket, but it’s better to cook it yourself, because a dish that is completely prepared by one’s own hands becomes a hundred times tastier.
In addition to suluguni, you can add cottage cheese and chopped greens to the filling: parsley, dill, cilantro.