Khachapuri with Cheese (the easy way)
Usually I cook khachapuri a different way, for example “Adjarian khachapuri“. This time I decided to simplify the recipe a bit and it still turned out great. Instead of using a special cheese called “suluguni” or “imeretian” cheese, I used “bryndza” (a sheep milk cheese made in Poland, Slovakia and Ukraine). It’s sort of like cotija cheese that’s fairly easy to find in America.
Also I added basil which goes really good with salty cheese. Be sure to put a piece of butter in the filling. Serve hachapuri with fresh vegetables and herbs.
Khachapuri with Cheese (the easy way) Recipe
By Published: May 14, 2018
- Yield: 4
- Prep: 10 mins
- Cook: 15 mins
- Ready In: 25 mins
Usually I cook khachapuri a different way, for example "Adjarian khachapuri". This time I decided to simplify the recipe a bit and it …
Ingredients
- 1 cup milk
- 2 pinches of salt
- 2 eggs
- 380 g flour or more
- 250 g bryndza
- 1 tbsp sour cream
- basil
- 2 tbsp butter
- butter for coat the khachapuri
Instructions
- Mix in large bowl the milk, 2 pinches of salt, eggs and flour, and knead the dough.
- In a small bowl, mix the grated cheese, finely chopped basil, and sour cream.
- Divide the dough into 4 parts. On a floured cutting board roll out each piece of dough into a round (not thin) pancake. Put the cheese with the basil in the middle, a piece of butter on top, and pull together the dough onto the filling, sealing the edges, then gently flattening the ends with your hands.
- Fry each khachapuri on both sides until golden brown. Coat the hot khachapuri with butter. Set on a plate and cover with a lid before serving.
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