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Khachapuri on kefir

Khachapuri on kefir

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Ingredients for making khachapuri on kefir

  1. Wheat flour 3 cups
  2. Kefir fat content 3.2% 1 cup
  3. Baking soda 1 teaspoon
  4. Sugar 1 teaspoon
  5. Salt 2 teaspoons
  6. Refined vegetable oil 1 tablespoon + for greasing a baking sheet
  7. Butter 50 grams
  8. Curd 300 grams
  9. Chicken egg 2 pieces
  10. 3 cloves medium sized garlic
  11. Fresh dill 1 small bunch
  • Main ingredients: Kefir, Cottage cheese, Flour
  • Serving 10 Servings
  • World Cuisine


Cutting board, kitchen knife, large bowl, sieve, medium bowl, teaspoon, tablespoon, saucer, plate, small bowl, garlic squeezer, fork, hand whisk, glass, kitchen table, oven, wooden spatula, rolling pin, baking tray, large flat serving plate, kitchen potholders, refrigerator, cling film

Cooking khachapuri on kefir:

Step 1: prepare the cottage cheese.

We spread the cottage cheese in a small bowl and, using the fork, grind it well until smooth, so that there are no lumps. We need the baking filling to be beautiful and creamy in consistency.

Step 2: prepare the dill.

We wash the dill under running warm water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and immediately pour it into a clean plate.

Step 3: prepare the garlic.

We put the garlic on a cutting board and lightly press down with the edge of the knife. Then with clean hands we clean the cloves from the husk and rinse under running water.

Using a garlic squeezer, grind the garlic directly over a clean saucer and leave it aside for a while. Attention: if desired, the cloves can also be simply chopped finely with a knife on a cutting board.

Step 4: prepare the curd filling for khachapuri.

Using a knife, break the shell of one egg, and pour the yolk with protein into a bowl with cottage cheese. Add finely chopped dill, garlic, and 1 teaspoon salt. Using a tablespoon, mix everything thoroughly until we get a homogeneous mass. Everything, the curd filling is ready, so you can begin to prepare the dough. Important: so that the mass does not just stand idle, you can wrap the bowl with cling film and put it in the refrigerator for a little brew.

Step 5: prepare the flour mixture.

Pour into a sieve 2 cups flour and sift it over a medium bowl. This must be done so that the component is saturated with oxygen and gets rid of excess lumps, then the dough will turn out tender and very airy.
Next, pour baking soda into the container and, using a tablespoon, mix everything well until smooth.

Step 6: prepare the dough for khachapuri.

Using a knife, break the shell of the last egg, and pour the yolks with proteins into a clean large bowl. Add kefir, sugar, vegetable oil and the remaining salt to this. Using a hand whisk, thoroughly beat all the ingredients until a homogeneous mass is formed.

Now we begin to pour here the flour mixture in small portions, while continuing to mix everything with improvised equipment so that lumps do not appear. When the mass begins to become quite viscous in consistency, sift the remaining glass of flour onto the kitchen table and spread the dough here.

We continue to knead the mixture with clean hands until it becomes elastic, dense and stops sticking to the fingers. At the end, we form a ball from the dough and let it rest for 15 minutes.

Step 7: prepare khachapuri on kefir.

Cut the finished dough with a knife 3-4 parts and from each piece we form a “sausage” with clean hands. We chop it several times. Attention: The length of the piece depends on how big the khachapuri you want. I don’t like too huge pies, so I cut each “sausage” 3-4 parts.

From each piece we form a ball, which then we press lightly with our hands so that it becomes flattened. Using a rolling pin, we roll out a volumetric circle to the state of a thin cake approximately 3-4 millimeters maximum.

Next, we take out the curd filling from the refrigerator, free it from the cling film and spread it 1 tablespoon in the center of each dough sheet. Now the most crucial moment! It is necessary to make the khachapuri remain thin, but the filling does not go out through the seams. To do this, first collect the edges of the cake to the center, immediately pinching them. From the outside, we should get a bag.

Next, gently squeeze it with your hands and roll it slightly. Then we turn the pie on the other side and once again pass along it with a rolling pin. When all khachapuri are formed, turn on the oven and heat it to a temperature 160-170 degrees.

Immediately after that, grease the baking sheet with a small amount of vegetable oil and put the pies here at a small distance from each other (since soda is part of the test, during the preparation it will allow the khachapuri to significantly increase in size). We set the capacity to medium level and bake for 15-20 minutes until a golden crust appears on the surface. At the end we turn off the oven, and we take out the baking sheet with the help of kitchen gloves and set aside. We prick a piece of butter on a fork and grease them with pies while they are still hot.

Step 8: serve khachapuri with kefir.

When the khachapuri are slightly cooled, transfer them with a wooden spatula to a special flat plate and serve them with tea or other drinks at the dinner table.

In fact, these pies are so tasty and satisfying that they can treat friends and family even as breakfast, lunch or dinner.
Bon appetit to all!

Recipe Tips:

- for the preparation of delicious magnificent dough, it is best to take wheat flour of the highest grade, fine grinding and a proven brand. Also, such a component must be sieved. at least two times;

- to make the filling delicious and tender, try to add homemade cottage cheese to it. The only thing, if it is quite grainy, then it can be slightly crushed with a blender at low speed;

- In addition to the spices indicated in the recipe, you can add others to your taste to the filling.


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