Khachapuri is known as sulguni from the Samegrelo region of Georgia.
Made of unaged cow's milk cheese that has a slightly sour, moderately salty flavor and an elastic consistency similar to mozzarella or halloumi. It can be fresh or smoked and used in many dishes besides cheese bread.
Khachapuri (хачапури) is considered one of Georgia's national dishes and when Georgia was a Soviet republic, Russians adopted the dish as their own and you will find it at pubs and restaurants.
For the dough
For the filling
Step 1: Make the dough. Add your buttermilk into a bowl with sour cream. Then add sugar and salt and mix everything together. Then add melted butter and mix again.
Step 2: Add plain flour a little bit at a time, keep mixing and keep adding flour until its all incorporated. Once the dough has come together, set it aside.
Step 3: Make the cheese filling. Add all your cheeses ( grated) into a bowl. Then add butter and sour cream with salt. Mix everything well and set aside.
Step 4: This recipe makes 4 khachapuri, so divide the dough into 4 balls. Add flour to your surface and stretch the dough with your hands to get a nice round shape. Keep adding flour, because the dough will be very sticky.
Step 5: Add 1 large tbsp of your cheese mixture in the middle of each dough and pinch the dough from all sides, to form a ball. Press gently and even the bean filling around the bread, don’t press too hard, or the filling will pop out.
Step 6: Once all of them are done, you can either freeze them or cook straight away.
Step 7: Preheat your frying pan until it's piping hot, do not add any butter or oil and add your khachapuri inside. Cover it with lid and cook for 5 min on each side, until its golden.
Step 8: Once it's cooked, add butter on top and spread it around, cut into 4 slices and enjoy hot or cold!
Text, photo, video and recipes: Alla Driksne