Khachapuri with cheese is loved and cooked not only in Georgia. They are round and triangular, in the form of a boat and an envelope. From yeast, unleavened, puff and curd dough. Open khachapuri are baked in the oven. Fried covered in a large flat skillet.
Khachapuri is a Georgian pie or flatbread with cheese. A simple and very tasty dish that you can prepare for breakfast.
There are many khachapuri recipes. At first glance, it seems that they are all alike. However, each has its own secret, its own zest.
Imeretian khachapuri is a flat cake, the size of a plate, with cheese inside. They take it with them on the road and eat it cold.
Megrelian khachapuri will appeal to cheese lovers. It is also placed on top. But it is better to eat this cake immediately after cooking. It is not so tasty when cold. In addition, it is not stored for long.
Gurian khachapuri tastes like Mingrelian, but is shaped like a flat bagel.
It is completely different from other Adjarian khachapuri in the form of a boat or an eye. A depression is made in a large dough cake. A mixture of cheese, flour and water is put into it. Khachapuri is baked in the oven.
When it's baked, it is greased with butter. An egg is broken in the center. In restaurants, a fork is served with this dish. Georgians eat it with their hands.
The boat has two ears. They are broken off and dipped in cheese. Then they eat the sides of the "boat" and the bottom, soaked in the cheese mixture. For convenience, it is folded into a roll.
It is good to drink khachapuri with beer or red wine. They are combined with tea and coffee.
It is better to knead yeast-free dough for khachapuri in the evening. In Georgia, it is traditionally prepared with yogurt (Caucasian fermented milk drink). Instead, you can use kefir, yogurt, natural yogurt, sour cream.
To make yogurt, you need to heat 3 liters of milk. Put 1-2 tbsp in it. l. sour cream. Cover and keep warm for 2 hours. Then put it in the refrigerator. The finished yogurt is thick.
Sift 5 cups of wheat flour and add 1 tbsp. l. baking powder. Collect the flour with a slide, make a depression in it. Pour in 500 ml of kefir, 2 tbsp. l. vegetable oil, one egg. Add a teaspoon each of salt and sugar.
Knead a light dough. It shouldn't stick to your hands. Wrap the dough in cellophane and refrigerate.
For khachapuri, unleavened dough is also prepared according to the Adjarian recipe. Mix 3 cups flour with 50 g butter. It needs to be crumbled. Pour in half a teaspoon of baking soda and 1 tsp. salt. Pour in sour cream (one glass). Knead for 15 minutes. Leave the dough in the refrigerator overnight.
Khachapuri with cheese for breakfast can be made from pita bread. They replace yeast-free dough. These cheese tortillas cook very quickly.
Georgian chefs use Imeretian cheese as a filling. However, they make khachapuri with feta cheese, suluguni, and Adyghe cheese, and even cottage cheese.
If the brine cheese is very salty, it is soaked in milk for 2-5 hours. A large piece is cut into several pieces so that the cheese gets rid of excess salt faster.
You can chop parsley, cilantro, dill into the filling.
Fresh herbs are good for breakfast. Especially in winter, when the body is sorely lacking vitamins. In addition, herbs reduce the level of bad cholesterol in the blood.
Cut the dough into small pieces. Roll them into balls. Use a rolling pin to roll the balls into thin cakes.
Grate the cheese and put 5 tbsp on each tortilla. l. Collect the edges of the cake in a "bag". Turn gently: cheese may spill out. Roll out lightly with a rolling pin.
Closed cheese pies made from yeast-free dough are fried on both sides in a large flat skillet. If the khachapuri is thick, cover the pan with a lid to melt the cheese inside the cake.
Open cheese pies are baked in the oven at a temperature of 180-200 degrees. Fast khachapuri is also cooked in the oven. Cut large squares from the pita bread with scissors. Place the filling in the middle. Roll the pita bread blanks into an envelope. Grease the top of the khachapuri with an egg to brown.
Khachapuri is eaten "hot, hot", enjoying a crispy crust and an amazing taste of cheese filling. Home-cooked people will definitely not refuse such a hot breakfast.
