Khachapuri - an aromatic tortilla with cheese, originally from Georgian cuisine.
Fast khachapuri in the pan are perfect for breakfast.
Cook them quickly and easily, and they are eaten even faster.
Fast khachapuri in a pan - the basic principles of cooking
Of course, these are not exactly those khachapuri, which are cooked in special ovens, but believe me, the taste of the dish does not lose the original. Tasty, crunchy dough in combination with a delicate filling will not leave anyone indifferent.
Bake cakes from unleavened or yeast dough. Fast khachapuri is prepared in two ways. Knead soft dough based on dairy products. Then divide it into several parts. Each slightly rolled out and spread in the middle of the stuffing. The edges of the dough are collected to the center and rolled across the diameter of the pan. Fry from two sides to ruddy. Ready-made khachapuri stack a stack. You can grease each with butter. When there is no time at all, khachapuri is prepared in the second way. To do this, add the filling directly to the dough and bake. You can use thin pita instead of dough.
The filling is made from various cheese products. It can be cheese, cottage cheese or different varieties of cheese. Greens, butter, herbs and sour cream are added to the filling.
Khachapuri is served with drinks or instead of bread.
Recipe 1. Fast khachapuri in a pan with cheese
Ingredients
- kitchen salt;
- flour - 100 g;
- fresh greens;
- two eggs;
- Soda Slaked;
- sour cream - 150 g;
- cheese - 200 g.
Method of preparation
1. Three on a fine grater. Rinse the greens, dry and chop finely.
2. Add eggs to the cheese and hydrated soda. Stir.
3. Now pour the flour into the cheese mixture and put the sour cream. Stir the dough thoroughly. Add chopped greens, salt and mix again.
4. Lubricate the pan with oil and heat well. We spread the dough, evenly distributing it along the bottom in the form of cakes. Fry until ruddy on both sides.
Recipe 2. Khachapuri on kefir in a frying pan
Ingredients
- 80 g butter;
- baking soda;
- 600 g of mozzarella;
- salt;
- two eggs;
- flour - 100 g;
- half a liter of kefir.
Method of preparation
1. All products for the test should be at room temperature, so take the kefir and the egg out of the refrigerator beforehand. Pour kefir in a bowl and drive an egg into it. Add slaked soda and salt. Gradually add flour and knead the dough until it stops sticking to your hands. Leave for half an hour, covered with a wet towel.
2. Grind mozzarella on a grater, transfer it to a deep plate and add an egg to it. Stir.
3. Divide the dough into six equal parts. Roll out each into a cake. Put in the middle of a couple of spoons of filling. We collect the edges of the test to the center in the form of a bag. Then we roll it out into a flat cake, no more than eight millimeters thick.
4. Heat oil in a frying pan with a thick bottom and spread khachapuri. Fry on both sides, three minutes each. Fold the cakes in a pile, greasing with butter.
Recipe 3. Khachapuri in a pan with cottage cheese on kefir
Ingredients
- butter;
- flour - a kilogram;
- table salt;
- eggs - two pcs .;
- white cheese - 150 g;
- kefir - glass;
- cottage cheese - 150 g;
- baking soda.
Method of preparation
1. Sift flour into the bowl. In the middle we make a hole and drive two eggs into it. We salt and mix with a fork, gradually adding flour. At the same time we try to keep the deepening. Now pour in kefir, put baking soda and knead with a spoon soft, but not stiff dough. Cover it with a bowl and leave for half an hour.
2. Cheese take not too salty. Shake it on a fine grater and mix with cottage cheese. Add soft butter. The filling is well mixed.
3. Stir the dough. Grease your hands with vegetable oil and pinch off a third of the dough. Sprinkle it with flour, spread it on the table and knead it with hands into a thin flat cake.
4. We spread on the middle third of cottage cheese and cheese stuffing. We wrap the edges to the center, forming a bag. Turn over to the other side and slightly stretch the cake with your hands along the diameter of the pan. We do it very carefully so as not to squeeze out the stuffing. 5. We spread on a heated pan, brushing it with melted butter. Fry for about five minutes, then turn over, cover with lid and cook another same time until rosy. Serve khachapuri in a pan on kefir with hot drinks.
Recipe 4. Fast khachapuri in a frying pan on sour cream
Ingredients
- 250 g of flour;
- butter;
- a glass of sour cream;
- baking powder;
- greens;
- two eggs;
- kitchen salt;
- 300 g of hard cheese.
Method of preparation
1. Pour sour cream into deep dishes, add two eggs, lightly salt and whisk everything with a whisk until smooth.
2. Gradually add flour with baking powder and mix until smooth. It should turn out the dough, the consistency of homemade sour cream.
3. Heat the frying pan with a thick bottom and grease it with melted butter. Pour the 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 spatula pie. If he has browned, you can remove from the fire.
5. We shift the finished khachapuri to a flat dish, cut into pieces and serve with drinks or instead of bread.
Recipe 5. Fast khachapuri in a pita pan with cheese
Ingredients
- five sheets of thin pita;
- butter;
- 400 g of suluguni cheese;
- two bunches of fresh greens;
- eggs - two pieces.
Method of preparation
1. Finely three suluguni. Greens are sorted, washed, slightly dried and finely crumbled.
2. Combine cheese with greens. Add ghee and mix.
3. Expand pita bread. Put the cheese stuffing in the middle and wrap it in an envelope.
4. Beat the eggs with ghee. Dip the envelopes in the egg mixture and fry until golden brown on both sides.
Recipe 6. Khachapuri in a pan on kefir 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 pound of ground beef;
- sea salt.
Method of preparation
1. Replace the flour in a bowl. Make a depression in the middle and pour kefir into it. Salt and knead soft dough. We cover it with a damp napkin and leave to rest for ten minutes. Then divide the dough into 12 equal pieces. Roll into balls, cover and leave.
2. Peel and chop the onions and potatoes. Skip the vegetables through a meat grinder and add them to the stuffing. Stir and fry, salt and seasoning with spices.
3. Put on a plate, cool and divide into six, approximately equal parts.
4. Cheese three and lay out on six identical piles.
5. Each ball roll into a cake, two millimeters thick. Put the mince in the middle and sprinkle with grated cheese. Roll out another cake and cover it with the filling. Edge tight pinch.
6. Fry khachapuri in a hot frying pan on both sides until rosy. We put the finished cakes in a pile, smearing each with melted butter.
Recipe 7. Khachapuri in a pan on kefir with greens
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;
- salt kitchen.
Method of preparation
1. Separate the yolks from the whites. Margarine melt. Dissolve the salt in kefir and add the baked margarine. Beat the whites and carefully add to the kefir mixture. Mix flour with soda. Gradually pour it into the kefir and knead the soft dough. It should not be too cool! Put the dough in the bag and leave for half an hour.
2. Grate the cheese on a medium grater. Wash, dry and chop greens. Combine cheese with greens and yolks. Stir.
3. Divide the dough into equal pieces. Roll out a thin cake the size of the bottom of the pan. Spread cheese and green stuffing on it. Cover the second flat cake and close the edges tightly.
4. Heat a frying pan with a thick bottom, brush 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 - glass;
- baking soda;
- 150 g Suluguni;
- an egg;
- three large potatoes;
- 200 g of Adyghe cheese;
- freshly ground pepper;
- a piece of butter.
Method of preparation
1. Peel the potatoes and boil them until soft. Drain and leave the vegetable to cool.
2. Sift the flour in a heap 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, covered with a towel.
3. Finely grate both types of cheese. Cook mashed boiled potatoes and combine with cheese. Salt, add the egg, pepper and mix well.
4. Roll the dough into a thick rope and cut into large pieces. Roll out one thinly. Put a couple of spoons of filling in the middle. Assemble the edges to the center and fasten. Roll out with a rolling pin, without pressing down on the cake on the diameter of the pan.
5. Fry the khachapuri under a lid, for three minutes on each side over medium heat. Put the khachapuri in a pile, lubricating each with melted butter.
Fast khachapuri in a pan - tips and tricks
- Fry khachapuri in melted butter. So the dough will be tender and soft.
- If you add butter to the dough, you can fry the tortillas in a dry frying pan.
- Try not to roll khachapuri with a filling, but to knead with your palms to the desired size.
- The ratio of the filling to the dough should be 1: 1.
- The filling will be more tasty if you make it from several sorts of cheese at once.
