Recipe: Khachapuri in Hadjari step by step with pictures | Handy.Recipes

Khachapuri in Hadjari

Cooked khachapuri in sajari

Time to cook: 60 minutes

Total Servings: 8

Nutritional Value

You can never have too much khachapuri! Each region of Georgia has its own recipes and peculiarities. This recipe is from the Kakheti region of Georgia. It has a few nuances that I could not find in the recipes on the site.

Author of the recipe

Ingredients for khachapuri in Hadjari:


  • Wheat flour / Flour - 1 kg
  • Yeast (pressed) - 50 g
  • Water (boiled, warm) - 450 ml
  • Salt - 1 teaspoon
  • Vegetable oil - 2 tablespoon


  • Soft cheese (Imereti, suluguni, adygei) - 600 g
  • Cheese (fat, soft, homemade) - 200 g
  • Salt - to taste
  • Chicken egg - 8 pcs
  • Butter - 200 g

Cheese cheese -

  • Milk - 2 l
  • Sourdough starter (from Oursson) - 2 sachet.

How to cook khachapuri step by step with photos

There are 2 main ingredients in khachapuri: cheese and dough. About the Cheese. It is best to choose a non-salted cheese from Imereti. You can also cook with suluguni or mix suluguni and Imereti cheese. Today my khachapuri are not only made with cheese but also with homemade cottage cheese. If you take good fat milk and Oursson cottage cheese sourdough, you'll get an excellent soft, creamy cottage cheese, which is very similar to fresh cheese and can decorate any dish. Grate the cheese and mix it with the cottage cheese, and season with salt to taste. The filling is ready.

About the dough. Most connoisseurs stick to "Orphan" dough, that is. е. on water with a minimum of vegetable oil, or you can do without it at all. If we add confectionery, such as sour cream, kefir or butter, the dough will be similar to ordinary pastry, but we need elastic dough, which is similar to pita bread. Dissolve the yeast in a little water and mix with the rest of the ingredients. Make a dough that is elastic and not clogged with flour. Pay attention to the moisture content of the flour! It's different for everyone, so you may need a little more or less of it. Let the dough double in size - this will take about half an hour - and start making khachapuri.

Now for the nuances. Khachapuri come in 4 basic sizes: small, medium, large and huge, which are popularly called "Titanic". It depends on the size you choose, how much dough you will take. The main rule of the dough to cheese ratio is 2 to 1, i.e. е. if we take 200g of dough, we'll take 100g of cheese.

Roll out the dough into a circle. Spread the cheese all over.

Roll up one side of the dough so that the cheese is inside the rim.

Do the same on the other side.

Then pinch the edges.

Now for the baking. Bake the khachapuri one by one in an oven preheated to 300 degrees. Bake on a stone. I don't have a stone. So I bake as usual pies, using a spatula (in my case, a plastic plate).

We transfer the piece to the baking tray and put it in the oven for 10-12 minutes.

Take out. Vastly grease with butter and again in the oven for 3-5 minutes until browned.

There are two ways to proceed. 1. Our khachapuri is ready. We crack it with an egg and put a piece of butter and serve it. 2. If you don't like raw egg, then send the khachapuri in the oven for 1-2 minutes and bake until the whites and yolk are just right. About the egg. Some connoisseurs put only the yolk in khachapuri because. к. Egg yolk tastes too bright and spoils the dish. About the degree of frying of the egg I have already written above.

Cheese in every bite.

The recipe was shot on a cloudy fall evening on the phone, so please excuse the quality of the photos.

Nutritional Value:

Whole Dish:
8576.5 Calories
316.3 g
403.4 g
926.8 g
Per Serving:
1072.1 Calories
39.5 g
50.4 g
115.9 g
149.4 Calories
5.5 g
7 g
16.1 g

Chicken Egg, Salt, Vegetable Oil, Flour, Butter, Water, Salty, Milk, Sourdough, Cheese, Yeast, Soft Cheese, Cakes, Dough, Bakeries, Tumato

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