Translated from Georgian, "khachapuri" means "bread with cheese." That is, this flatbread is made only with cheese — at least in Georgia. Other fillings go by their own names.
The five most commonly used ingredients in khachapuri dough recipes:
Knead the best khachapuri dough? Easy!
The classic khachapuri dough recipe is made with matsoni and baking soda. The other ingredients are standard: wheat flour, eggs, salt, and vegetable oil. If you don't have matsoni, use kefir or soured milk. Plain natural yogurt without additives works too. In Georgia, yeast usually isn't added to the dough, since this pastry is served quite often. The ideal cheese is Imeretian. You can replace it with another brine cheese — for example, Adyghe cheese or a not-too-salty feta. Suluguni isn't suited to this on its own, though many add exactly that to their baking. It's a good idea to draw the excess salt out of the cheese before cooking by soaking it in boiling water for a few minutes. Suluguni can be blended with feta in a 1:1 ratio.
The five lowest-calorie khachapuri dough recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Ajarian khachapuri dough | 3 h 30 min | 213 | +25 |
| Georgian Khachapuri dough | 50 min | 223 | +26 |
| Yeast dough for khachapuri | 1 hour 20 min | 272 | +30 |
| Classic khachapuri dough | 3 h 35 min | 281 | +22 |
| Khachapuri dough on kefir | 1 hour | 288 | +44 |
You can also make khachapuri dough with an easier, more accessible recipe: flour, salt, any fermented milk product, and baking soda — no oil. This is the Georgian khachapuri dough recipe. Everything is mixed until smooth, and the flatbreads are rolled out right away, with grated cheese placed in the center of each. They're pan-fried in an ungreased skillet under a lid over moderate heat. The finished khachapuri are stacked on top of one another. You can brush the tops with butter or vegetable oil. Instead of soured milk, you can add plain or mineral water to khachapuri dough (you'll find the recipe on the site).