Khachapuri with cottage cheese

Cookinero 18 Apr 2025

The filling in khachapuri does not necessarily consist of cheese. The name of the dish combines two Georgian words: "khacho" (cottage cheese) and "puri" (bread). Therefore, the preparation of this dish can be diversified by adding cottage cheese to the recipe. Homemade khachapuri with cottage cheese is good both hot and cold. You can take it with you on the road or to work. Moreover, cooking khachapuri with cottage cheese in the oven is as easy as pie. You can take any cottage cheese to your taste. The fatter - the tastier.

How to cook Khachapuri with cottage cheese

Step 1

Khachapuri with cottage cheese

Prepare the dough. Heat the milk until it is slightly warm and dissolve the yeast in it. Pour 2.5 cups of flour into a deep bowl. You will need the remaining half cup later. Pour the milk into the flour. Add the egg and butter. Mix thoroughly. The dough should become smooth and soft. Cover with cling film and put in a warm place for 60 minutes.

Step 2

Khachapuri with cottage cheese

While the dough is rising, prepare the filling. In a bowl, mix the cottage cheese, egg, butter and salt. Leave it on the table.

Step 3

Khachapuri with cottage cheese

Prepare the khachapuri for baking. Mix the risen dough with the remaining flour, knead and divide into 3 parts. Roll each part with a rolling pin into round flat cakes about 0.5 cm thick.

Step 4

Khachapuri with cottage cheese

Place the filling in the center of each flatbread, dividing it into 3 equal parts. Wrap the filling in the dough, gathering it to the top. Compact with your hands, turn over and knead lightly. Roll out carefully with a rolling pin. Pierce with a fork in several places to allow air to escape during baking.

Step 5

Khachapuri with cottage cheese

Place on a baking tray and place in the oven preheated to 180°C for 20 minutes.

Step 6

Caucasian cuisine is always a lot of greenery. Therefore, decorate the dish before serving with an assortment of parsley, dill and cilantro. Cilantro is a must! It is one of the foundations of Georgian cuisine.

Khachapuri with cottage cheese - FAQ About Ingredients, Baking Time and Storage

Yes! You can substitute cottage cheese with feta, ricotta, or a mix of mozzarella and cream cheese for a different flavor and texture. Just ensure the filling isn't too wet.
Store cooled khachapuri in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster for best texture.
Absolutely! Use a gluten-free flour blend for the dough and ensure your yeast is gluten-free. The texture may be slightly different but still delicious.
Freeze baked or unbaked khachapuri on a tray first, then wrap tightly in plastic or foil. Thaw in the fridge before reheating or baking. Baked khachapuri can be frozen for up to 2 months.
Yes, adjust the size by dividing the dough into more or fewer pieces. Baking time may vary slightly—smaller ones cook faster, larger ones may need more time.
Try mint, basil, or green onions for a fresh twist. If you dislike cilantro, parsley or dill alone works well too.
Ensure your yeast is fresh and the milk is warm (not hot) to activate it. Let the dough rest in a warm, draft-free spot for the full hour.
Certainly! Sautéed spinach, caramelized onions, or chopped herbs like dill can add extra flavor to the filling. Just avoid making it too watery.

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