How do you make khachapuri at home?
Imeretian in a pan and Adjarian in the oven.
Short answer
The easiest home khachapuri is Imeretian: make a dough of matsoni or kefir with flour, egg and baking soda, fill it with grated cheese, flatten it and fry in a pan or bake. For Adjarian khachapuri, use a yeast dough, shape a cheese-filled boat and bake at 220-250°C for about 10-15 minutes. Finish it with a raw egg yolk and a knob of butter.
Why
- A blend of cheeses makes the filling stretchy and pleasantly salty.
- Megrelian khachapuri is made like Imeretian but with cheese on top too.
- Khachapuri is best eaten hot, straight from the oven.
Details
If the cheese is too salty, soak it in cold water for an hour. Adjarian khachapuri is eaten by stirring the yolk into the cheese and dipping pieces of crust.
Tip
Bake Adjarian khachapuri in the hottest oven you can, so the dough browns without drying the cheese.
What may differ
Each Georgian region has its own versions of dishes, so the same dish can taste quite different.
People also ask
- How to make khachapuri at home?
Times and proportions are approximate; go by the size of your khinkali and the packaging.
Imeretian khachapuriRelated questions
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How do khinkali differ from manti?
Khinkali are a Georgian dish boiled in water, while manti come from Central Asian and Turkic cuisines and are steamed.
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Khinkali and khachapuri: whose dishes are they?
Both khinkali and khachapuri are Georgian dishes.
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Which cheese do you need for khachapuri?
In Georgia, khachapuri uses Imeretian cheese, a young brined cheese with a mild tang, and sulguni, which stretches well.
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How to make khinkali at home: dough, filling and shaping
For khinkali, knead a stiff dough of flour, water and salt and let it rest for 30-40 minutes.