Double-Cheese Megrelian Khachapuri

Bright, tasty, fluffy, without yeast, a snack for the whole family! Real Megrelian khachapuri is prepared with matsoni, which you can replace with kefir. The cheese here is laid out in a double layer — inside and on top, which is why the flatbreads have a rich, creamy taste and look bright.
cook time: 2h
Elijah Stroud
Double-Cheese Megrelian Khachapuri

Nutrition Facts (per serving)

257
Calories
14g
Fat
19g
Carbs
13g
Protein

Ingredients (8 portions)

Dough:

Salt 0.5 tsp
Wheat flour 350 g
Eggs 1 pc
Vegetable oil 1 tbsp
Soda 0.5 tsp
Matsoni 250 g

Filling:

Eggs 1 pc
Suluguni 400 g

Spread:

Egg yolks 1 pc
Suluguni 100 g
Matsoni 2 tbsp

Lubrication:

Butter 20 g

Recipe instructions

Step 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.

Step 2

Step 2
Mix matsoni with egg, vegetable oil, soda and salt.

Step 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.

Step 4

Step 4
The finished dough should be elastic, soft, manageable and slightly sticky.

Step 5

Step 5
Cover the finished dough with film and place in the refrigerator for 30 minutes.

Step 6

Step 6
While the dough is chilling, prepare the filling.

Step 7

Step 7
Grate the cheese on a coarse grater.

Step 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.

Step 9

Step 9
Roll out the dough on a floured table into a round layer 1 cm thick and 35-45 cm in diameter.

Step 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.

Step 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.

Step 12

Step 12
The diameter of the flatbread should be approximately the same as it was without the filling — 35-45 cm.

Step 13

Step 13
Transfer the workpiece to a baking sheet lined with parchment and place the khachapuri in a preheated oven at 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.

Step 14

Step 14
While the khachapuri is baking, prepare the spread.

Step 15

Step 15
Grate the cheese on a coarse grater and combine with the yolk and matsoni.

Step 16

Step 16
Mix everything thoroughly.

Step 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.

Step 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.

Step 19

Step 19
Immediately brush the surface of the khachapuri with butter. Cut into pieces and serve. Bon appetit!

Additional rubrics

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