Khachapuri is a Georgian flatbread known to many for its unique flavor and cheese filling. In different regions of Georgia khachapuri is cooked differently. Each family has its own secrets of making flavorful khachapuri.
The most recognizable in the world khachapuri is Adjarian or Acharuli. It is prepared in most Georgian restaurants in Europe, Asia and America. It is a boat-shaped khachapuri with suluguni cheese in the center.
Imereti khachapuri is also popular. It looks like a round flatbread with cheese filling inside. Many people know about Megrelian khachapuri. It is similar to Imereti khachapuri, but it also has a cheese top.
In Georgia you can also find Gurian and Ossetian Svan khachapuri. All these flatbreads have a rich history, interesting taste and unique ways of cooking.
Let’s tell you how to cook khachapuri on kefir
Ingredients:
- Flour – 600 g;
- Eggs – 2 pcs;
- Kefir – 300 ml;
- Vegetable oil – 3 tbsp;
- Salt – 1 tsp;
- Soda – 1 tsp.
Ingredients for stuffing:
- Curd – 300 g;
- Suluguni – 200 g;
- Hard cheese – 100 g;
- Butter – 50 g;
- Italian herbs – 1 tsp;
- Dried garlic – ½ tsp;
- Salt.
Ingredients for the spread:
- Egg yolk – 1 pc;
- Milk – 1 tbsp.
Preparation of khachapuri:
Mix eggs with salt and vegetable oil. Separately in a cup to kefir pour baking soda, mix and pour into eggs.
Mix eggs with kefir, pour flour and knead soft and not sticky dough with hands. Leave the dough under cellophane for 20 minutes.
For the filling, grate cheese and mix with cottage cheese. Pour melted butter, Italian herbs, garlic powder and salt into the mixture and mix.
Sprinkle flour on the table, knead the dough and divide it into 4 equal parts
.
Shape the dough
into
balls and leave for another 20 minutes under a towel
. Roll out the dough into 1 cm thick tortillas
.
Divide the filling into 4 equal balls and put one on each flatbread.
As if in a pouch, pack the filling into the dough, sealing the cottage cheese balls inside. Knead the balls of filling and dough with your hands and shape into a thick flatbread with a diameter of 20 cm.
Place the khachapuri on a baking tray lined with parchment. Poke each khachapuri in several places with a fork.
Brush the khachapuri with a mixture of egg yolk and milk.
Bake the dish at 180 degrees for 25-30 minutes.
A couple of minutes before the
dish
is ready, brush the khachapuri with butter.
You will get ruddy soft khachapuri on kefir with suluguni and cottage cheese.
