Khachapuri - a fragrant tortilla with cheese, originally from Georgian cuisine.
Fast khachapuri in a pan is perfect for breakfast.
Cooking them is simple and fast, and they are eaten even faster.
Fast khachapuri in a pan - the basic principles of cooking
Of course, these are not exactly those khachapuri that are cooked in special ovens, but believe me, the taste of the dish does not lose the original at all. Tasty, crispy dough in combination with tender filling will not leave anyone indifferent.
Cakes made from unleavened or yeast dough. Fast khachapuri is prepared in two ways. Knead soft dough based on fermented milk products. Then divide it into several parts. Each is slightly rolled out and laid out in the middle of the filling. The edges of the dough are collected towards the center and rolled out over the diameter of the pan. Fried on both sides until golden brown. Ready khachapuri stacked in a pile. You can each grease with butter. When there is absolutely no time, khachapuri is prepared in the second way. For this, the filling is added directly to the dough and baked. Instead of dough, you can use thin pita bread.
The filling is prepared from various cheese products. It can be feta cheese, cottage cheese or various types of cheese. Add greens, butter, herbs and sour cream to the filling.
Khachapuri is served with drinks or instead of bread.
Recipe 1. Fast khachapuri in a pan with cheese
Ingredients
table salt;
flour - 100 g;
fresh greens;
two eggs;
slaked soda;
sour cream - 150 g;
cheese - 200 g.
Cooking method
1. Three on a fine grater. Rinse the greens, dry and finely chop.
2. Add eggs and slaked soda to the cheese. Mix.
3. Now pour the flour into the cheese mixture and put the sour cream. Mix the dough thoroughly. Add chopped greens, salt and mix again.
4. Lubricate the pan with oil and heat it well. We spread the dough, evenly distributing it along the bottom in the form of a cake. Fry until golden brown on both sides.
Recipe 2. Khachapuri on kefir in a pan
Ingredients
80 g of butter;
baking soda;
600 g mozzarella;
salt;
two eggs;
flour - 100 g;
half a liter of kefir.
Cooking method
1. All products for the test should be at room temperature, so we take the kefir and egg out of the refrigerator in advance. Pour kefir into a bowl and drive an egg into it. Add slaked soda and salt. Pour in flour a little and knead the dough until it stops sticking to your hands. Leave for half an hour, covering with a damp towel.
2. Grind mozzarella, transfer to a deep plate and add the egg to it. Mix.
3. The dough is divided into six equal parts. Roll each into a cake. Put in the middle a couple of spoons of the filling. We collect the edges of the dough to the center in the form of a bag. Then slightly roll into a cake, a thickness of not more than eight millimeters.
4. In a pan with a thick bottom, heat the oil and spread the khachapuri. Fry on both sides, three minutes on each. We stack the cakes in a stack, greasing with butter.
Recipe 3. Khachapuri in a pan with cottage cheese on kefir
Ingredients
ghee;
flour - kilogram;
salt;
eggs - two pcs.;
feta cheese - 150 g;
kefir - a glass;
cottage cheese - 150 g;
baking soda.
Cooking method
1. Sift flour into a bowl. In the middle we make a hole and drive two eggs into it. Salt and mix with a fork, adding flour a little. At the same time, we try to keep the recess. Now pour in the kefir, put baking soda and knead a soft, but not tough dough with a spoon. Cover it with a bowl and leave for half an hour.
2. Brynza take not too salty. Three it on a fine grater and mix with cottage cheese. Add soft butter. Stuffing well mixed.
3. Mix the dough. Lubricate the hands with vegetable oil and pluck a third of the dough. Sprinkle it with flour, put it on the table and knead with your hands in a thin cake.
4. We spread in the middle a third of the curd cheese filling. Wrap the edges to the center, forming a pouch. Turn over to the other side and slightly stretch the cake with your hands along the diameter of the pan. We do this very carefully so as not to squeeze the filling.
5. Spread on a preheated pan, greasing it with ghee. We fry for five minutes, then turn over, cover with a lid and cook for the same amount of time until golden. Serve khachapuri in a pan with kefir with hot drinks.
Recipe 4. Fast khachapuri in a pan on sour cream
Ingredients
250 g of flour;
ghee;
a glass of sour cream;
baking powder;
greenery;
two eggs;
table salt;
300 g of hard cheese.
Cooking method
1. Pour sour cream into a deep bowl, add two eggs, slightly salt and beat everything with a whisk until smooth.
2. Add the flour with baking powder gradually and mix until smooth. It should turn out the dough, the consistency of homemade sour cream.
3. We heat a frying pan with a thick bottom and grease it with ghee. Pour dough into it. Sprinkle with grated cheese. Lightly salt and crush with chopped herbs.
4. Cover the pan with a lid and fry until the cheese is melted. Raise the pie with a spatula. If he is browned, you can remove from the fire.
5. Transfer the finished khachapuri to a flat dish, cut into slices and serve with drinks or instead of bread.
Recipe 5. Quick khachapuri in a lavash pan with cheese
Ingredients
five sheets of thin pita bread;
butter;
400 g of suluguni cheese;
two bunches of fresh herbs;
eggs - two pcs.
Cooking method
1. Finely three Suluguni. We sort out the greens, rinse, slightly dry and finely chop.
2. Combine cheese with herbs. Add ghee and mix.
3. Expand pita bread. In the middle we put the cheese filling and wrap it in the form of an envelope.
4. Beat eggs with melted butter. Dip the envelopes in the egg mixture and fry until golden brown on both sides.
Recipe 6. Khachapuri in a pan on yogurt with minced meat
Ingredients
300 g of cheese;
four glasses of flour;
two potatoes;
one and a half glasses of kefir;
four onions;
80 ml of vegetable oil;
half a kilogram of minced meat;
sea salt.
Cooking method
1. Sift the flour into a bowl. We make a deepening in the middle and pour kefir into it. Salt and knead the soft dough. Cover it with a damp cloth and leave to rest for ten minutes. Then divide the dough into 12 identical parts. Roll into balls, cover and leave.
2. Peel and chop the onion and potato. We pass the vegetables through a meat grinder and add them to the minced meat. Mix and fry, salt and season with spices.
3. Put on a plate, cool and divide into six, approximately the same parts.
4. Three cheese and spread into six identical piles.
5. Each ball is rolled into a cake, two millimeters thick. Put minced meat in the middle and sprinkle with grated cheese. We roll out another cake and cover it with the filling. Pinch the edges tightly.
6. Fry khachapuri in a hot frying pan on both sides until golden brown. We put the finished cakes in a stack, greasing each with ghee.
Recipe 7. Khachapuri in a pan on kefir with herbs
Ingredients
80 ml of vegetable oil;
flour - three glasses;
eggs - three pcs.;
70 g margarine;
soft cheese - 200 g;
a glass of kefir;
baking soda;
150 g of dill and parsley;
kitchen salt.
Cooking method
1. Separate the yolks from the proteins. Melt margarine. Dissolve salt in kefir and add melted margarine. Beat the whites and gently inject into the kefir mixture. Mix flour with soda. Gradually pour it into kefir and knead soft dough. It should not be too cool! Place the dough in a bag and leave for half an hour.
2. Grate the cheese on a medium grater. Wash greens, dry and chop. Combine cheese with herbs and yolks. Shuffle.
3. Divide the dough into identical pieces. Roll a thin cake the size of the bottom of the pan. Lay on it a filling of cheese and herbs. Cover with a second cake and close the edges tightly.
4. Preheat a frying pan with a thick bottom, grease it with oil and put khachapuri on it. Fry for six minutes, then turn over, cover and fry for another three minutes over medium heat.
Recipe 8. Khachapuri in a pan on kefir with potatoes and cheese
Ingredients
flour - 300 g;
salt;
sunflower oil - 30 ml;
kefir - a glass;
baking soda;
150 g of suluguni;
egg;
three large potatoes;
200 g Adyghe cheese;
freshly ground pepper;
a slice of butter.
Cooking method
1. Peel the potatoes and boil it until soft. Drain and let the vegetable cool.
2. Sift the flour with a slide and mix it with soda and salt. Make a depression in the middle and pour kefir and sunflower oil into it. Knead a very soft dough and leave for half an hour, covering with a towel.
3. Finely grate both types of cheese. Crush boiled potatoes in mashed potatoes and combine with cheese. Salt, add the egg, pepper and mix well.
4. Roll the dough into a thick tourniquet and cut into large pieces. Roll one into a thin cake. Put a couple of spoons of the filling in the middle. Gather the edges to the center and pinch. Roll out with a rolling pin without pressing on the cake along the diameter of the pan.
5. Fry khachapuri under the lid, for three minutes on each side over medium heat. Fold the khachapuri in a pile, greasing each with ghee.
Fast khachapuri in a pan - tips and tricks
Fry khachapuri with melted butter. So the dough will turn out soft and soft.
If you have added butter to the dough, you can fry the tortillas in a dry pan.
Try not to roll the khachapuri with the filling, but knead it with your palms to the desired size.
The ratio of the filling to the test should be 1: 1.
The filling will turn out tastier if you make it immediately from several varieties of cheese.
