Khachapuri from lavash with cheese insides

Khachapuri made from narrow lavash is a national Georgian dish, which is a flatbread with cheese. There are a huge number of variations of this dish, but one thing unites them all – ease of preparation. Even looking at a photo of this delicious dish makes you hungry. Any housewife can bake khachapuri from lavash with cheese.

Individual manufacturing

There are a number of types of this flour product:

Adjarian, shaped like a boat and filled with chicken eggs;
Gurian, similar to cheburek;
traditional ones, which contain young cheese made from fresh cow's milk;
Megrelian, having a round shape and covered with suluguni;
Racha khachapuri with reddish beans and bacon.

Almost all khachapuri are prepared using yeast-free dough. The function of yeast is performed by the smallest organisms found in the fermented milk drink matsoni. The method of making khachapuri depends on the type of dough: a matsoni-based pie is fried in a frying pan, a flour product made from puff pastry is baked in an oven.

Fact. Historians say that the first khachapuri arose in the Middle Ages.

Lavash khachapuri recipe in the oven

It doesn’t take much time to make hearty khachapuri. The original combination of smoked cheese and salted cottage cheese gives it an unusual taste. For 6 servings you will need the following products:

two pita breads;
two chicken eggs;
two hundred grams of smoked sausage cheese;
a glass of kefir;
a glass of cottage cheese;
butter;

The eggs and the drink are combined using a whisk or mixer. Smoked cheese is grated and added to cottage cheese. The resulting mixture is salted to taste. Place a sheet of lavash on a baking sheet. Only one part of the cake is placed on the baking sheet. The dishes themselves are greased with oil.

The third part of the pita bread torn into pieces and the remaining part of the cheese are again placed on the cheese layer. The finishing layer is lavash soaked in kefir. The sides of the cake are tucked in.

The layers are covered with the remaining part of the Armenian lavash, which is greased with a kefir-egg consistency. The dish is placed in an oven preheated to two hundred degrees for half an hour.

Khachapuri is served both hot and cold. The flour product is washed down with tea or eaten as an independent dish.

Khachapuri from lavash with cheese and cottage cheese in a frying pan

To prepare a dish of cheese and cottage cheese you will need:

four pita breads;
two hundred grams of Gouda cheese;
two hundred grams of cottage cheese;
one testicle;
one tablespoon of sour cream;
one bunch of dill;
vegetable oil.

The inside is prepared using cottage cheese with a small percentage of fat content. You should not take a liquid product with a huge amount of serum. It is mashed with a fork or masher to make mashed potatoes. The milk product is combined with sour cream, eggs and grated cheese. The filling does not need to be salted.

Dill is carefully washed and excess water is removed with cardboard towels. Finely chopped greens are combined with the acquired consistency of cottage cheese, cheese and sour cream.

Only fresh Armenian lavash should be prepared for baking. It is cut into pieces 20 cm long and 10 cm wide.

Fundamentally. In the traditional recipe, the dough without yeast was constantly prepared on the basis of matsoni. The drink is not sold in any store, so now they add yogurt or drink instead.

Lazy khachapuri from lavash

Making lazy khachapuri will take no more than half an hour. For the dish you will need:

one pita bread;
sour cream, Russian and Adyghe cheese are taken in similar proportions (150 grams).

The cake must be the size of a baking dish. The number of layers depends on how many pieces the pita bread is cut into. Both cheeses are grated. Sour cream mixed with “Russian” and Adyghe cheeses is placed on all sheets. Do not cover the outermost layer to form a golden brown crust. The dish is baked for about a quarter of an hour at a temperature of 200 degrees.

Adjarian khachapuri

Khachapuri from Adjara can be cooked using yeast. To make the dish you will need:

ready-made yeast dough;
sulguni cheese;
one chicken egg per flatbread.

The dough is cut and rolled out so that a centimeter round cake comes out. Grated cheese is placed in the middle of the flatbread. To prevent the product from spilling under the influence of high temperatures, the cakes should be pinched at the edges.

Conclusion

Dishes of Caucasian cuisine have long become commonplace for us. Cheese pie, which is easy to make, will decorate a festive table. It is better to find culinary recipes with photos, so that all stages of production are clearly demonstrated.

Culinary recipes and photo recipes

KHACHAPURI from LAVASH with cheese - a mystical yummy in a matter of minutes!

If you love khachapuri with cheese, but you don’t have the time or desire to knead the dough for a long time, we suggest preparing this Georgian dish using ordinary narrow lavash. The quickest way to cook it is to fry it in a frying pan. You can use any kind of cheese as the inside, but suluguni is ideal. Also, be sure to add granular cottage cheese; for a piquant taste, add crushed garlic and herbs.

Between 2 layers of interior, torn pieces of pita bread are laid out, previously soaked in kefir or matsoni. It is due to this layer that the khachapuri comes out slightly wet, soft and flaky. In appearance, khachapuri prepared according to this recipe is practically no different from the regular version.

To prepare khachapuri from lavash with cheese you need:

narrow Armenian lavash – 2 pcs.
suluguni cheese – 200 g
granular cottage cheese – 150 g
egg – 1 pc.
drink or matsoni – 100 ml
garlic – 2-3 cloves
parsley or cilantro - a bunch
vegetable oil – 1 tbsp.
salt pepper

Lavash khachapuri with cheese in a frying pan – recipe with photo:

Tear one sheet of lavash into pieces of random size and shape, place in a deep bowl, fill with kefir, set aside for 2 minutes so that the lavash absorbs the fermented milk product and softens a little.

Meanwhile, prepare the khachapuri filling. Place the required amount of granular cottage cheese in a deep bowl, add cheese, crushed on a large grater.

Afterwards, beat in one egg, stir so that it envelops any element.

Rinse the parsley, tear the leaves from the branches, chop finely, add to the main mixture.

Finally, throw the garlic, crushed under a special press, into the pulp, add salt and other spices to taste.

Grease the pan with a thin layer of vegetable oil using a silicone brush. Place the pita bread on top so that the edges protrude outward (as shown in the photo). Place ½ of the prepared cheese inside into the resulting basket.

The next layer of khachapuri will be pieces of lavash soaked in kefir.

Place the full amount of cheese filling on the pita bread again, distributing it moderately around the entire perimeter.

Cover the filling with the sides of the pita bread. Set the pan to medium heat.

When one side of the pita bread is perfectly browned, carefully turn it over to the other with a spatula. Reduce the heat to low until the cheese inside melts one hundred percent. Frying time for frying khachapuri from lavash in a frying pan is approximately 10 minutes.

After removing from heat, leave the khachapuri in the pan, covered, for another 10 minutes.

Savory and frisky khachapuri made from pita bread with cheese is ready!

How to cook khachapuri from lavash in a frying pan and in the oven?

Adjarian khachapuri with egg and suluguni

There are a huge number of varieties of khachapuri: Georgian, Megrelian, Racha, Adjarian and others. But my favorite is khachapuri with egg and suluguni. I love the salty, milky, slightly harsh taste of the cheese, which mixes amazingly with unleavened pita bread!

To prepare real khachapuri you will have to tinker with the dough. But when you don’t have time for that, a lighter version of pita bread with cheese is completely suitable!

Try this recipe and you will see that it is a beautiful alternative to Georgian pie!

200 gr. suluguni cheese;
200 gr. hard cheese;
2-3 eggs (at the rate of 1 piece per 1 pie);
little vegetable oil.

Grate Suluguni on a large grater. It can be replaced, for example, with cheese. Cut out a rectangle from the pita bread. Place a huge handful of grated cheese in the middle. We make a depression in the middle.

Carefully release the testicle into this depression. It is very important not to destroy the yolk. Salt and pepper the egg.

Now we wrap the cake in the form of an envelope. First, we bend the edges inward, and then we fold the pita bread into an envelope.

Grease a perfectly heated frying pan with a small amount of vegetable oil. Place the envelopes and cover with a lid so that the eggs are fried.

Fry for 4-5 minutes on each side.

Khachapuri from lavash in a frying pan

Almost all people do not like it when there is a watery, spreading yolk inside the pie. In this case, you can prepare khachapuri differently. Here is a good recipe in which “nothing leaks out anywhere.”

300 gr. feta cheese or suluguni;
200 gr. hard cheese;
3-4 testicles;
greens (cilantro, dill, parsley);
80 gr. butter;
salt pepper.

Grate the cheese and mix with chopped herbs. Season with pepper and add a little salt if necessary. Mix well.

Cut the pita bread into strips 20 cm wide. Place cheese and herbs on each strip and roll it into a triangle.

Beat the eggs, lightly add salt and pepper. Dip any triangle into the egg mixture and place it on a frying pan heated with oil.

Fry on both sides until golden brown. 3-4 minutes before readiness, cover the pies with a lid.

Lavash khachapuri in the oven

Khachapuri comes out very tasty in the oven. The layers are saturated with a stunning cheese smell, and the taste of the dish is simply divine.

400 g cottage cheese;
200 g of any pickled cheese such as “Adygei”, “Suluguni”;
150 g hard cheese;
4 testicles;
200 g of watery sour cream or 2 parts sour cream + 1 part milk;
15 g butter for the frying pan.

Grate the cheese and mix it with cottage cheese. Add two eggs.

Mix the other two eggs with sour cream. Sour cream must be watery. If it is thick, then it can be diluted with a little milk.

Grease the frying pan generously with butter. You can even throw in a few more pieces. Place a sheet of lavash on top and generously coat it with the prepared sour cream-egg mixture.

Divide the filling into three parts. Place one part on greased pita bread.

Cover with the next sheet and also generously grease with sour cream consistency. Lay out the second part of the inside. Do the same with the third layer.

Cut the fourth lavash into eight pieces. You will get small triangles. They cover the outermost layer of the inside. This is done so that after baking the khachapuri can be simply cut into portions.

Coat the triangles with sour cream sauce and sprinkle with grated cheese.

Place the khachapuri in the oven and bake for 20 minutes at 175-180 degrees.

Look how beautiful it came out! And what a divine taste, you can’t even imagine! Be sure to prepare this khachpuri to amuse yourself and your family!

If you like the recipes, share them on social networks! I will be very grateful to you!

With respect, Valentina Kolesnikova

https://www.youtube.com/watch?v=HExm6wnfZcE
https://www.youtube.com/watch?v=cs34ZOc86gk
https://www.youtube.com/watch?v=XOjyOjK7L-A

Did you like the article? Share it on social networks!

Cooking khachapuri with lavash cheese: 2 recipes (in a frying pan and in the oven)

Perhaps the most famous Georgian dish, served for breakfast, lunch and dinner, is khachapuri. In fact, it's a flatbread with cheese. The history of its appearance is as old as the world, and goes back to ancient times, when farmers went to distant pastures with a flock of rams and goats. They took with them something that could be quickly baked in the evening over a fire and have a hearty dinner - flatbread made from flour and water with a piece of cheese inserted inside. Baked over hot coals, it gave satiety and strength. The name “khachapuri” comes from two words: cottage cheese and bread.

Khachapuri has long been the hallmark of Georgia, where the recipe for this dish is even patented. The popularity is explained simply - it contains only 3 ingredients that are constantly available in the house of a Georgian housewife - flour, eggs, cheese. The hostess always has suluguni, mozzarella, Adyghe cheese, and feta cheese in stock. But real khachapuri is prepared with Imeretian brine.

Imeretian style - made from yeast-free dough, cooked on matsoni with insides made from Imeretian cheese;
Megrelian - with cheese inside and outside;
Tbilisi style - suluguni, spinach and fried onions;
Penovani – square, made from puff pastry without yeast;
Adjarian-style - from yeast dough in the shape of a boat with sides with melted cheese and a watery egg.

Khachapuri from lavash with cheese in a frying pan

What we will need for khachapuri:

narrow pita bread – 2 pcs.;
suluguni – 200 g;
cottage cheese – 100 g;
Dutch cheese – 150 g;
butter – 20 g;
testicle – 1 pc.;
drink – 150 ml;
salt, pepper - to taste.

How to fry khachapuri from lavash in a frying pan

Grate the suluguni on a medium grater. You can replace it with soft pickled cheese.
Let's rub some hard cheese. I speak Dutch.
Place both cheeses and cottage cheese into a bowl. If it is grainy, mash it a little with a fork. Add salt to taste and mix into a single crumbly mass.
Pour the drink into a separate bowl and add a pinch of salt.
Break a medium sized egg.
Mix the drink with the egg until the mixture is homogeneous.
Divide a piece of butter into two parts. Place one in a greased frying pan and heat it up. Quickly cover with one sheet of lavash so that the edges hang out. The frying pan must be smaller than the pita bread. See photo.
Divide the cheese filling into two parts. Place one on the pita bread and smooth it out with a spoon.
Let's pour a drink.
Cut the second sheet into squares or strips of medium size. Let's arrange them for the filling.
Place the second part of the cheese on the pieces of pita bread and fold the overhanging edges. Cover with a lid and fry until golden brown. Using a spatula, carefully turn the khachapuri over, lift the edge and place the second piece of butter on the bottom of the pan.

We prepared such wonderful khachapuri in a frying pan. The inside came out very tasty, moderately salty, chewy and warm.

Lavash khachapuri with cheese in the oven

Ingredients:

lavash – 300 g;
feta cheese – 150 g;
Dutch cheese – 150 g;
drink – 1 glass;
chicken eggs – 2 pcs.;
salt - a pinch.

Quantity: 4 khachapuri

How to bake khachapuri with cheese in the oven

Break two large chicken eggs into a bowl.
Add a glass of kefir and a pinch of salt to the eggs. Please note that pickled cheeses are salty in themselves. But if you use it with a bland taste, then the amount of salt can be increased.
Whisk everything until the mixture becomes homogeneous.
Divide the pita bread into three equal parts, put one aside, and cut out even circles from two. Their size should be equal to the diameter of the mold in which the khachapuri will be baked. My uniform is 26 cm.
We divide the docked pita bread into several parts and place it in a bowl with kefir and eggs.
First, place the whole pita bread in the baking dish. If its edges extend far beyond the boundaries of the form, they can be trimmed a little. Add the trimmings to the kefir-egg mixture so that they soften a little.
Grate a little hard cheese on top.
Cover the top with one of the cut out circles.
Sprinkle the next layer with cheese and cheese cut into small pieces. Often, pickled cheese does not melt, so it should not be crushed very coarsely.
We catch pieces of lavash from the kefir-egg consistency and place them on top.
The next layer is again followed by hard and soft cheeses.
Fold the edges of the bottom pita bread inward, and place the 2nd circle on top.
Pour the remaining kefir-egg mixture over the khachapuri so that there are no dry areas left.
Sprinkle cheese on top.
Bake the khachapuri in an oven preheated to 175 degrees for about 25 minutes until golden brown.

Juicy and tasty khachapuri is ready in the oven. This is a completely healthy and filling breakfast food, a real lifesaver. It can be served either warm or cooled - it is equally good.

Save recipe in “Cookbook” 7