Why khachapuri
I first became acquainted with this pastry while lying on the seashore. Sellers of all sorts of goodies, passing by, shout “Corn”, “Chebureki”, “Honey Baklava” and of course “Khachapuri”. Well, why not try. Yes, it was delicious.
Since it is not at all difficult to repeat baking khachapuri with kefir in a frying pan, upon arrival it was decided to master the simple technology. I liked the dish so much that it has become traditional in our family and is prepared often.
My homemade khachapuri always turns out different. It depends on how thinly I roll the dough. If so, as shown in the photo below, then you need 3-4, or even five pieces per serving. They come out thin, tender, and very appetizing. If you roll out the dough less thinly, the product will turn out larger.
Well, what should I surprise you with today? What to tell, what new to tell? I can offer a Georgian recipe. Well, everyone should try khachapuri. author unknown
Khachapuri recipe with kefir
Khachapuri, translated from Georgian, means cheese bread. To prepare the dish I will need:
- kefir - 1 tbsp. I take homemade sour milk (yogurt);
- flour - 2-2.5 cups;
- salt - 0.5 teaspoon;
- sugar - 0.5 teaspoon;
- soda - 0.5 teaspoon;
- vegetable oil - 1 tbsp. spoon;
- cottage cheese (fermented milk cheese) - 250-300 g. I make homemade according to this recipe. You can replace Feta cheese prepared according to this recipe;
- garlic - 5-6 cloves;
- parsley - 1 bunch. If desired, you can add a few sprigs of green cilantro;
- butter for greasing finished baked goods - 50-80 g.
Unlike the dough for dumplings, khachapuri does not have any special requirements for the temperature of the products.
Khachapuri on kefir with cheese
Real khachapuri is cooked on matsoni. If you do not live in Georgia, then real authentic matsoni is difficult to get. In this case, it will be successfully replaced by kefir, a widely known fermented milk product.
You need to buy only real high-quality kefir. The expiration date indicated on the packaging will help you distinguish it. For kefir it will last from 7 to 10 days. A product whose shelf life is a month or two, even two weeks, is a surrogate and is not worth buying.
Kefir will give the necessary sour note, the dough with it will not be so bland. With the addition of soda, the dough will rise and be fluffy. Like any dairy product, kefir will add softness to the finished product.
For the dish you need:
- 2 cups of flour;
- 1 glass of kefir;
- 400 g cheese;
- 2 eggs (1 for the dough, 1 for the filling);
- 1 tablespoon vegetable oil;
- 1 teaspoon sugar;
- 1 teaspoon salt;
- 0.5 teaspoon of soda;
- flour for sprinkling.
Preparation:
- Mix a glass of kefir and 1 egg.
- Add a spoonful of vegetable oil, sugar and salt to the mixture.
- Mix soda with flour, sift.
- Now you need to mix the flour and egg-kefir mixture and knead the dough.
- Place the dough on the table, add flour and knead until the dough stops sticking to your hands and becomes smooth. The main thing is not to overdo it with flour, try to knead the dough more, and add flour as needed. If you add a lot of flour, the dough will be tough and the khachapuri will be “rubbery.”
- Cover the finished dough with a napkin and leave on the table for 20 minutes.
- During this time, you need to prepare the filling: grate the cheese on a coarse grater and mix it with the egg.
- To get identical khachapuri, you need to roll the dough into a “sausage” and divide it into parts. From this amount of dough you will get 6 pieces, which you can roll out or stretch into flat cakes with a diameter of approximately 20-22 cm.
- Place the filling in the center of each flatbread; it should not reach the edge by approximately 3 cm.
- Pinch the top of each flatbread, making a “pouch.” The main thing in this procedure is not to leave holes, so that later when rolling out the filling does not come out.
- The “bags” must be turned seam side down and apply a little pressure on each of them.
- Using a rolling pin, roll out each cake to the same size, 20-22 cm. This must be done carefully so as not to tear the dough.
- Such khachapuri needs to be baked in a frying pan on both sides. You don't have to add oil.
Sometimes such khachapuri is prepared from yeast dough, without matsoni and kefir, in water. Khachapuri filling is usually filled with suluguni.
How to make filling for khachapuri with kefir
A lot depends on the filling. If you follow the recipe and take fresh, non-sour, fatty homemade cottage cheese, the filling will turn out juicy and very tasty. To prepare, do this:
- I put the cottage cheese in a deep bowl;
- Finely chop the parsley and cilantro and add to the cheese;
- I grate the garlic cloves and put them in a bowl;
- I add salt;
- stir with a fork.
This filling itself is already an excellent product. You can spread it on bread and make a vitamin sandwich.
How to prepare dough for khachapuri with kefir
This dough may seem familiar to many. It makes excellent steamed dumplings. We'll prepare khachapuri. The step by step path is:
- Pour flour onto the work surface of the table.
- We make a hole and put kefir, vegetable oil, soda, salt and sugar there.
- Knead the dough until it begins to stick to your hands. If necessary, add a little flour.
I don’t divide the dough into portions in advance. I tear it off from a common piece and roll it out with a rolling pin.
I cover it with a plate the size of the frying pan and circle it with a knife.
I put the filling on the surface of the thin dough and cover it with another rolled out circle.
I press the edges and roll them with a rolling pin.
I put it in a hot, dry frying pan.
Khachapuri is fried very quickly. As soon as I turn it over, I put a piece of butter on a fork and grease the baking surface with it.
I remove it from the pan, turning it onto a plate with the already coated side. I lubricate the other side. This is how I bake all the dough. The pastries are delicious both hot and cold. If you don’t want to “play” with the dough for a long time, then I do it differently.
How to cook “Khachapuri with cheese on kefir”
Prepare the dough. Sift the flour, add salt and sugar.
Add kefir to the flour and mix everything well. The final dough should look something like this.
Let's prepare the filling. Grate the mozzarella into a separate container, crumble the feta into it and add cottage cheese.
We form balls from the cheese mass.
Form the dough into an oblong sausage and cut it into 8 pieces.
Roll out the dough into small circles. Place a cheese ball on one circle and cover with a second similar circle on top.
Roll out into small cakes.
Fry our flatbreads in a preheated frying pan for 3 minutes on each side.
Bon appetit!
Khachapuri snail
My khachapuri recipe has remained unchanged for years. But to prepare snails you should do this:
- Divide the dough into 6 parts (everyone will get 2 snails);
- rolls out a thin sheet so that your fingers are visible;
- Place the curd filling on the edge of the dough and roll it into a tube;
- roll the tube into a snail;
- place in a hot and dry frying pan and fry on both sides;
- grease with butter.
This snail is no less tasty, and cooking it is faster and easier.
Some housewives, after rolling out the dough in a circle, place the filling in the center, lift the edges of the dough and pinch it. Roll with a rolling pin. Probably this can also be shaped, but that’s another story, because the dish will be called not khachapuri, but khachin.
How to cook “Khachapuri with kefir in a frying pan”
1. Dissolve salt and soda in kefir. We wait until the reaction begins, and then add flour. Knead into a homogeneous dough.
2. Roll out a small flat cake, in the center of which we place the filling - grated cottage cheese, suluguni or feta.
3. Pinch the edges of the dough, forming a ball with filling inside. And then we’ll use a rolling pin on top to turn the resulting “bomb” into a flat cake.
4. Fry the flatbread in butter for 10 minutes on each side over low heat. It should have a beautiful golden brown crust. Ready!
