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Learn how to make Khachapuri, Georgian bread with cheese! We give you the keys to making this dough with yogurt and grated cheese, on which you can present different forms of presentation.

The Khachapuri is a traditional bread with cheese from the gastronomy of Georgia, whose original table It is made without yeast with yoghurt and is filled with different grated cheese. Hence its name: “khacha”, which means “cottage cheese” and “cigars”, which means “bread”. Although in their place of origin they use typical cottage cheese such as chkinti cheese – kweli to make this bread yourself at home, you can replace them with other similar types of cheese such as mozzarella, feta, ricotta or gouda.

Different types of khachapuri bread

The Bread with khachapuri cheese It has different versions depending on the region of Georgia, each variant has different shapes and ingredients. It is the most common dough round shape, which is why it is also known as Georgian pizza, can be filled with cheese (bread Imeretian Khachapuri) or covered with cheese (Megrelian khachapuri bread).

Megrelian round khachapuri bread covered with cheese

It is also very common gondola shape, the typical Italian rowing boat, as in Adjara khachapuri bread which is gondola-shaped and full of cheese and egg.

Gondola Adjara khachapuri bread full of cheese and egg

How to make Khachapuri bread

Composition:

250 g flour for strength
100 ml of warm milk
200 g of yogurt
1 teaspoon baking powder (or 10 grams of fresh yeast)
1 tablespoon olive oil
1 teaspoon sugar
½ teaspoon of salt
For the filling:
200 g grated feta cheese
150 g grated mozzarella
100 g grated ricotta or gouda cheese
Fresh herbs such as coriander or sage (optional)

Making Khachapuri bread

In a bowl Add all the dry ingredients and mix with a spoon. Then add the yogurt and oil while kneading and gradually turn on the milk. Form a ball with your hands and cover with cling film and let it rest for 30 minutes until it doubles in volume.

Mix the cheese grated for filling and reserving.

After rest time, on a floured surface roll out the dough with a roller until you get an inch thick.

Brush with olive oil the base of a baking sheet, place the stretched dough on top. Grate cheese on top. Upper part with a dry towel and let him rest 30 minutes.

Bake at maximum temperature (above 220ºC) for 15 minutes.

Each type of khachapuri bread in Georgia is different depending on the city or city in which it is produced.

How to make Adjara khachapuri bread

Once the dough is ready, you can make one of the most popular types of bread: Adjara khachapuri. For this you will need to divide the dough into portions and give them gondola shapeIn addition to adding a fresh egg at the end of baking and as a final touch a small cube of butter. We explain how this type of khachapuri bread is made!

1. Shape the dough

Divide the dough in 8 balls of similar size. Roll each of them, fold the ends inwards and roll the ends in the shape of a gondola.

2. Add the filling

Place the loaves on a baking sheet, with the base smeared with olive oil or covered with greaseproof paper.

Add the filling in the center of the loaves. You can add some fresh chopped herbs such as coriander and fresh sage to the grated cheese mixture.

3. Pint with egg beaten on the edges of each loaf.

4. Bake for 15 minutes in a preheated 230 ° C oven.

5. Add the egg and give it one last touch of the oven

Open the oven and break an egg in the center of each bun of cheese. Bake again for another 5 minutes until the egg is slightly firm (the yolk should be liquid) and remove from the oven.

6. Ready to serve!

In the original Khachapuri Adjara bread recipe, butter dice are usually added at the end, after being taken out of the oven, onto each loaf. Serve bread with Adjara khachapuri hot. All you have to do is enjoy this delicacy of Georgian cuisine.

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David from 55000 Recipes

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In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.