Real Megrelian khachapuri

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make khachapuri in Megrelian? First, prepare the dough. A distinctive feature of Mingrelian khachapuri is that they are made mainly with matsoni. This is a Georgian fermented milk product, similar in taste to our yogurt. Therefore, if you can’t get hold of matsoni, replace it with yogurt or thick, low-fat sour cream.

2. STEP 2

   

   Mix matsoni with egg, vegetable oil, soda and salt.

3. STEP 3

   

   Sift the flour. Knead a soft elastic dough, adding flour little by little. You shouldn’t add all the flour at once, otherwise you risk filling the dough with flour.

4. STEP 4

   

   The finished dough should be elastic, soft, manageable and slightly sticky.

5. STEP 5

   

   Cover the finished dough with film and place in the refrigerator for 30 minutes.

6. STEP 6

   

   While the dough is chilling, prepare the filling.

7. STEP 7

   

   Grate the cheese on a coarse grater.

8. STEP 8

   

   Combine cheese and egg and mix. If the filling turns out to be very salty, you can dilute it with cottage cheese.

9. STEP 9

   

   Roll out the dough on a floured table into a round layer 1 cm thick and 35-45 cm in diameter.

10. STEP 10

    

    Place the cheese filling in the center and spread it over the dough with your fingers, not reaching 3 cm from the edges.

11. STEP 11

    

    Gather the edges of the dough over the filling into a bun. Turn the dough over and roll it out carefully, being careful not to damage the dough.

12. STEP 12

    

    The diameter of the flatbread should be approximately the same as it was without the filling - 35-45 cm.

13. STEP 13

    

    Transfer the workpiece to a baking sheet lined with parchment and place the khachapuri in preheated to 170-180°C for 15-20 minutes. The top part of the dough may rise a lot, it’s okay, it will fall as soon as you remove the khachapuri from the oven.

14. STEP 14

    

    While the khachapuri is baking, prepare the spread.

15. STEP 15

    

    Grate the cheese on a coarse grater and combine with the yolk and matsoni.

16. STEP 16

    

    Mix everything thoroughly.

17. STEP 17

    

    Remove the khachapuri from the oven and spread the spread evenly over the surface of the flatbread. Then return the khachapuri to the oven for about another 10-15 minutes until the top is lightly browned. If you have a top grill setting, turn it on.

18. STEP 18

    

    Remove the finished khachapuri from the oven. This is how it should turn out - golden brown on the outside and baked on the inside.

19. STEP 19

    

    Immediately brush the surface of the khachapuri with butter. Cut into pieces and serve. Bon appetit!

Comments on the recipe

777

05.08.2023

4.5

I really like baking with suluguni. I recommend another option for preparing khachapuri with this cheese.

Lotus

05.08.2023

4.5

I had previously only tried real Megrelian khachapuri in a Georgian restaurant, but it was the first time I had cooked it myself. I wanted to bake it for a long time, but I couldn’t find matsoni, and I didn’t want to replace it with something else. And oh, miracle! - I found the matsoni, which means it’s time for khachapuri. I used more flour for the dough than according to the recipe, about 420 grams instead of 350, because the dough continued to be too sticky to my hands. So I followed the recommendation for the required consistency. As a filling, I diluted the suluguni with Adyghe cheese. The dough turned out great when working. Delicate, soft, elastic. I rolled out a large circle without any problems. But when I sealed the edges over the filling, quite a lot of dough came out in the center. Therefore, after turning over and rolling out the khachapuri with filling, inevitably there was a lot in the center of the dough. Well, this was my first time making such a big Megrelian khachapuri. The aroma when baking was simply amazing. And when I greased the finished one with oil, it was just like that. It turned out so beautiful and tasty! Excellent dough, soft, tasty, lots of filling, not too salty, perfect! Thank you very much for this completely simple recipe, the khachapuri turns out wonderful!

Maria

05.08.2023

4.7

I love khachapuri! I have already tried several recipes for these wonderful flatbreads! I baked it both in the oven and in a dry frying pan - all options were highly appreciated by my family! Your khachapuri recipe is a little different from mine, and I will definitely try this version too! For the filling, I used a mixture of different types of cheese - Dutch, feta cheese with the addition of homemade cottage cheese. This time I’ll try to use only suluguni cheese, the taste should be more piquant! Angel, thank you very much for the great recipe!

Narita

05.08.2023

5

Yummy!!!! Thanks a lot!!! Instead, my option.

AlexandraBreath

05.08.2023

5

I made it, I liked it)) Delicious!

Ira

05.08.2023

4.5

Beauty!!! I just can’t figure out how to pinch it... I’ll collect them towards the center, and then what? Maybe just crush it? Thanks for the recipe!

Svetlana G

05.08.2023

4.8

Wonderful recipe! Fragrant, soft and juicy khachapuri! I experimented with different cheeses and homemade cottage cheese. Taste sensations depend on the texture of the filling...