Composition / ingredients
Step-by-step cooking
Step 1:
How to make khachapuri on kefir? Prepare the products for the test first. Take wheat flour of the highest or 1st grade. You can pre-sift it through a fine sieve to saturate it with oxygen.
Step 2:
Pour the flour into a deep bowl and mix with sugar and salt.
Step 3:
Pour soda into the kefir and mix. The reaction will begin, and kefir may begin to increase in size, so pour it into a tall glass or jar.
Step 4:
Beat the raw egg into a separate bowl and beat it with a fork.
Step 5:
Make a recess in the flour and pour kefir, beaten egg and vegetable oil into it.
Step 6:
Knead a homogeneous plastic dough. Keep in mind that you may take more or less flour than me. Leave the dough to rest for 20 minutes.
Step 7:
Prepare the ingredients for the filling. You can take any hard or semi-hard cheese: Russian, Kostroma, Dutch, etc.
Step 8:
Grate the Azhyghe cheese and hard cheese on a medium grater.
Step 9:
In a bowl, combine both types of cheese and a raw egg.
Step 10:
Mix everything well. If desired, you can add a little cottage cheese to the cheese mass.
Step 11:
Divide the dough into 5-6 pieces of the same size.
Step 12:
Roll out each piece of dough on a floured surface into a small flat cake.
Step 13:
Put some filling in the center of the tortilla.
Step 14:
Gather the edges of the dough to the center above the filling.
Step 15:
Turn the blank seam down and gently roll the dough into a circle so that the filling is evenly distributed inside the dough. You can help yourself with your hands. You need to try not to break the dough. But even if this happens, it's okay - the filling will not leak into the pan.
Step 16:
Fry the khachapuri in a dry hot pan for about 5-7 minutes on each side.
Step 17:
Transfer the finished khachapuri to a flat dish and brush with butter.
Step 18:
Serve the khachapuri hot. But they are also delicious when cooled down. Bon appetit!
If you plan to take khachapuri on the road, you can not lubricate them with oil so as not to get your hands dirty. But make sure that the cakes do not stick together.
It is very convenient, simple and quick to make khachapuri on kefir. Homemade khachapuri can be served for breakfast and dinner, taken with you to work or on a picnic.
Any cheese will fit into the filling: suluguni, cheese, Adyghe, tofu, any semi-hard (for example, gouda, Russian, Dutch). I saw Ossetian cheese on sale. It is similar in structure to the Adyghe, but very salty (or maybe I got one). It is very tasty to mix several varieties, add cottage cheese.
Khachapuri can be cooked not only in a frying pan, but also baked tortillas in the oven.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Caloric content of products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking soda - 0 kcal/100g
- Adyghe cheese - 240 kcal/100g
