Dough for khachapuri

Khachapuri is the visiting card of Georgian cuisine. The dish is a cake or pie stuffed with cheese or curd with greens, sometimes supplemented with egg or other products. In different regions of Georgia, this dish is prepared in its own way. Somewhere make the cake open, somewhere - closed. Some housewives fry cakes in the pan, others bake them in the oven or oven. Khachapuri dough is made with or without yeast, some chefs prefer flaky. It is usually kneaded with yoghurt, which can be replaced with other fermented milk products. The appearance and taste of the pastry depends on what the flour base will be, so much attention should be paid to preparing the dough for the Georgian flatbread.

Cooking Features

A thick and rough flat cake with a small amount of filling is unlikely to be called khachapuri. The dough for this dish should be soft and thin, almost merging with the filling. This can be done only by knowing the appropriate recipes and precisely following the technology of kneading dough.

Often the dough for khachapuri is put on the lees. They will not work if they are diluted with too cold or hot liquid. The optimum temperature is 36-40 degrees.
When preparing yeast dough for khachapuri, you need to make sure that there are no drafts in the room. The temperature in it must be maintained not below 24 degrees. The higher the temperature in the kitchen, the faster the dough will rise. After the first lift, he is pummeled and waited for it to rise again. Only after this yeast dough is ready to use.
For unleavened dough on khachapuri, take high-quality flour containing a lot of gluten. Immediately after kneading, such dough is not used, it is allowed to rest for 20-30 minutes, covered with a bowl or placed in a plastic bag. During this time, the gluten contained in the flour has time to swell, making the dough more elastic.
Sifting flour for dough is a must. The purpose of this manipulation is not only the purification of flour from small litter, but also its saturation with oxygen. Sifted flour becomes light and friable, easily combines with liquid ingredients without forming lumps. Baking from it turns out tender and airy.
Khachapuri from yeast dough can be baked in the oven or fry in a pan. When frying, the khachapuri frying pan is left dry or smeared with a thin layer of butter, but the finished flatbread is generously covered with butter.

Ajarian khachapuri is made open, in the form of boats. They are baked with egg. Mingrelian cakes are not only stuffed with cheese, but also baked under a cheese crust. Imereti khachapuri is usually fried in a pan. Many Georgians prefer to make puff pastry cakes. The test recipe should be chosen taking into account the result you want to get.

Classical dough for khachapuri (on matsoni)

Composition:

wheat flour of the highest grade - 0, 3 kg;
matsoni (can be replaced by Greek yogurt or yogurt) - 0, 25 l;
sugar - 20 g;
salt - 2 g;
soda - 2 g;
butter - 100 g.

Method of preparation:

Pour matsoni into a bowl, add salt, sugar and soda to it, mix well.
Melt the butter, let it cool, pour in the fermented milk product. Stir them.
Sift flour.
Gradually pour the flour into a bowl with a liquid base and stir to prevent the formation of lumps.
When the dough becomes so thick that stirring it with a spoon becomes difficult, transfer it to the floured work surface of the table and continue the kneading process with your hands.
As soon as the dough stops sticking to the hands, form a ball out of it, wrap it with cling film and leave it for half an hour.

After this time has elapsed, the dough will be completely ready for use. It can be rolled out and start forming cheesecakes from it.

Puff pastry for khachapuri

Composition:

wheat flour of the highest grade - 0, 5 kg;
butter or margarine - 0, 35 kg;
water - 0, 2 l;
salt - 10 g.

Method of preparation:

From butter or margarine, cut a piece weighing 70-80 g. Melt it in a water bath or in a microwave oven, without allowing boiling. Leave the remaining fat in the fridge.
Wait for the melted butter to cool to room temperature.
Sift flour and mix it with salt.
In the center of the flour heap make a well, pour ice water and melted fat into it.
Stir the ingredients thoroughly with a spoon. When mixing the dough will be difficult, knead it with your hands and roll into a rectangular layer.
Rub the chilled butter directly on the dough (or margarine).
Roll the dough into an envelope, roll it.
Roll up the dough again and put in the refrigerator for half an hour.
The process of rolling out the dough with its subsequent cooling is repeated 4-5 times.

Having rolled out the dough for the fifth time, it can already be used to form cakes. To do this, cut out of it circles, put the stuffing in the center, then lift and pinch the edges of the dough. Putting the bag stitched down, with its soft movements, roll it into a flat cake, which can only be fried on both sides in a hot frying pan or baked in a preheated oven.

Yeast dough for Adzhar khachapuri

Composition:

milk (can be mixed with water) - 0, 25 l;
dry high-speed yeast - 7 g;
refined vegetable oil - 50 ml;
chicken egg - 1 pc .;
wheat flour - 0, 4 kg;
salt - 2 g;
sugar - 10-15 g.

Method of preparation:

Heat the milk to 40 degrees. If you plan to dilute it with water, then you can not warm it up - just dissolve boiling water.
Pour sugar and yeast into warm milk, stir it. Leave for 10-15 minutes for the yeast to activate. This will be evidenced by the foam on the surface of the milk.
Break an egg into a bowl, shake it with a fork, pour the egg mass into a bowl of milk. There also pour the oil. Whisk all together.
Sift flour, mix it with salt. Two thirds of it in a bowl with a liquid base. Mix well.
Put the dough on the work surface of the table, add the remaining flour. Knead the dough with your hands. It should remain soft, but not sticky to hands.
Put the dough in a large saucepan, cover with a damp towel, put in a warm place.
Wait 1-1,5 hours, until the dough volume doubles, crush more. Wait for the second test raising, it will happen in 40-60 minutes.

It remains to form the boats from dough, fill them with stuffing and bake in the oven.

Megrelian dough for khachapuri

Composition:

wheat flour - 0, 6 kg;
water - 0, 2 l;
sugar - 20 g;
dry yeast - 5-6 g;
salt - 4 g;
sugar - 40 g;
margarine - 100 g.

Method of preparation:

Remove the margarine from the refrigerator beforehand so that it can soften by the time the dough is prepared.
Water boil and cool to 40 degrees.
Put sugar, salt and dry yeast in water. Stir. Leave on for 10-15 minutes to make sure the yeast is working.
Add half the sifted flour to the slurry. Stir the ingredients well.
In a container with the dough, put the softened margarine. Stir the dough so that the margarine is evenly distributed in it. At this stage, you can use a mixer with a special nozzle to mix the dough.
Pour the remaining flour and knead the dough with your hands. Leave in a warm place for proofing. An hour later, crush the dough and wait until it rises a second time.

Having formed a cake using the same technology as for the classic khachapuri, brush it with an egg and sprinkle with grated cheese. Bake in the oven until the cake is lightly browned. She may bulge - this is normal. This can be prevented by leaving a small hole on top of the cake for steam to escape.

Dough for khachapuri on kefir

Composition:

wheat flour - 0.5 kg;
chicken egg - 1 pc .;
kefir - 0, 2 l;
sugar - 5 g;
salt - 5 g;
refined vegetable oil - 40 ml;
soda - 2 g.

Method of preparation:

Put the food out of the fridge so that it warms to room temperature.
Break an egg into a bowl, shake it with salt and sugar.
Mix the kefir with soda, then pour it into a bowl with an egg. Whisk the products with a whisk.
Add vegetable oil, stir.
Gradually pouring the sifted flour, knead the dough, which is not sticky to the hands, but not too steep.
Form a ball from the dough, wrap it with cling film and leave it for half an hour at room temperature. After a specified time, the dough will become pliable enough to roll it into a thin layer and form a neat cake out of it.

This test is one of the easiest. Experienced cooks sometimes exclude an egg from its composition, respectively, reducing the amount of flour. With the egg, the dough turns out more delicious, but less soft and plastic.

Dough for khachapuri can be yeast and fresh, flaky and ordinary. It is important that it has a high elasticity, so that you can make it a thin cake, in which the main is the filling, and not the flour shell.