An uncomplicated recipe for khachapuri with cheese - the most popular Georgian pastry. The word “khachapuri” itself comes from “khacho” - cottage cheese and “puri” - bread (remember, there are such Indian flatbreads - puri?). If you haven't tried these delicious cheese-filled tortillas yet, I suggest you cook them!
Traditionally, young Imeretian (“imeruli”) cheese is used in the filling of khachapuri, in addition to which nothing else can be added. But if you do not live in Georgia, then finding it will be problematic. Therefore, I offer several options for how it can be replaced. Cheese filling options: it is best to take equally Adyghe cheese (feta cheese, good homemade cottage cheese) and suluguni (mozzarella), if there is no suluguni or mozzarella, then Adyghe + feta cheese or only Adyghe cheese can be used. And also add a little oil, sour cream and, if necessary, salt. Usually yeast-free dough for khachapuri is kneaded on yogurt (there is such a fermented milk product), instead of it in this recipe I will take equal parts kefir and sour cream.
Yogurt without additives - 500 g
Egg - 2 pieces
Butter - 50 g
Salt - 1 teaspoon
Flour - 700 g
Soda - 2 teaspoons
Feta - 450 g
Mozzarella (grated) - 450 g
Egg - 1 piece
For the test:
Combine yogurt, eggs, butter and salt. Add a little flour, stirring with your hands. The dough is soft and elastic. Add soda.
Knead the dough on a floured board for 5-10 minutes. Put the dough in a bowl, cover with cling film and refrigerate for 20 minutes.
For the filling, mix 2 types of cheese, add the egg and mix until smooth.
Divide the dough and filling into 6 equal parts. Knead the dough with our hands and form a cake with a diameter of 20 cm. Put the filling and close the cake, holding the edges together. We bake at 220 C for 10-15 minutes.