Delicious flatbreads with Adyghe cheese. Quick kefir flatbreads with Adyghe cheese (without yeast). Khychiny with cheese

Flatbread with cheese is prepared in almost every country. This pastry is a layer of dough with filling, which is baked in the oven or fried in a frying pan. To prepare the dough, premium wheat flour is usually used. But sometimes they use corn, rye, and rice flour. Additional ingredients are eggs, milk, water, fermented milk products, salt, sugar, yeast. Often butter or vegetable oil is mixed into the dough. For the filling, choose soft unsalted cheese, although any other variety will do. The cheese is grated and mixed with raw eggs, potatoes or other products. There are often recipes for cheese cakes with meat ingredients, such as ham, boiled chicken or sausage. To obtain a piquant taste, various spices and herbs, fresh herbs, and garlic are added.

Small cakes are formed from the dough, and the prepared filling is placed on top. The edges of the product are sealed and the cake is rolled out to obtain a thin cake. Bake in a dry frying pan or in the oven. The finished cakes are greased with butter. Baking works well as a complement to hot dishes. It’s a good idea to offer flatbreads with sour cream.

In Georgia, these flatbreads are called khachapuri and are made from unleavened curd cheese (Adyghe, feta cheese, suluguni) with egg. However, many housewives add ham, garlic, herbs, mushrooms, and fish, making the taste of the flatbread more varied. To prepare this dish, you can use ready-made puff pastry or even pita bread. But real khachapuri is made from yeast dough filled only with cheese and eggs; other ingredients, including herbs, are not added to the dish. From the specified amount of ingredients you will get four flatbreads, each will take about 350 g of cheese, so the dish will turn out to be quite high in calories. You can also cook khachapuri in the oven.

Ingredients:

• Flour - 1 kg;
• Water - 500 ml;
• Cheese - 1400 g (ideally - Adyghe, Ossetian, Imeretian);
• Sugar - 1 tbsp;
• Egg - 2 pcs.;
• Dry yeast - 1 tbsp;
• Butter - 150 g (50 g for dough);
• Salt - 1 tsp;
• Vegetable oil - 100 ml.

Cooking method:

1. Pour warm water into a deep bowl, add sugar and yeast. Leave for 15 minutes until foam appears.
2. Then add salt, melted butter (warm, not hot). Add flour and knead the dough. Leave for 60 minutes.
3. For the filling, grate the cheese. Cut the butter into cubes. Combine the ingredients, add two proteins, salt, mix well.
4. Divide the dough into 4 parts, roll into balls, which we roll into flat cakes.
5. Place the filling in the center of the flatbread, gather the edges of the dough towards the center (you will get a bag), and pinch it together. Roll out carefully so that the filling is evenly distributed over the thin pie. Then turn the cake over, seam side down, and roll it out again with a rolling pin.
6. Fry the flatbreads in a frying pan with a thick bottom under a closed lid. Cook in a dry frying pan (medium heat). Fry each side of the flatbread for about 5 minutes.
7. Grease the finished khachapuri with butter directly on the plate. Once the oil has been absorbed, the flatbreads are ready to serve.
8. If khachapuri is cooked in the oven, then the flatbreads are first greased with a mixture of yolks, water (3 tbsp) and vegetable oil (2 tbsp). Bake at 230 0 C for about 25 minutes.

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Cheese pie is the most popular baking option in North Ossetia. This dish is a must on any Alanya holiday table. Ossetian cheese can be replaced with unsalted feta cheese or Russian cheese. The given amount of ingredients is for three flatbreads.

Ingredients:

• Flour - 6 tbsp. (and 1 s. for kneading);
• Yeast - 2 tbsp;
• Milk - 3 tbsp;
• Sugar - 2 tsp;
• Salt - 1 tsp;
• Vegetable oil - 1 tbsp;
• Ossetian cheese - 1 kg;
• Butter - 100 g.

Cooking method:

1. Pour the flour into a deep bowl, make a well in the center, pour in warm milk, add yeast, sugar, and salt. Knead the stiff dough. Leave for 2 hours, when it comes up, knead well again, leave for half an hour.
2. For the filling, grate or knead the cheese. If you are using an insufficiently fatty variety, then add a couple of tablespoons of butter.
3. Divide the dough into three parts. Roll each into flat cakes (1 cm thick).
4. We distribute the cheese filling evenly over the surface of the flatbread, not reaching its edges by 1 cm.
5. We gather the ends of the cake towards the center and fasten it tightly. Gently level the surface of the pie (you can use a rolling pin) until it takes the shape of a flat cake 1.5 cm thick.
6. Place the flatbread on a lightly greased baking sheet. Bake in the oven (200 0 C) for 15 minutes.
7. Grease the surface of the finished cake generously with butter.

A very simple and surprisingly tasty dish. Delicate potato and cheese filling harmoniously combines with airy kefir dough. You can choose any cheese, but it is better to give preference to soft, unsalted varieties. To make the flatbreads tastier, add finely chopped parsley, dill, and basil to the filling.

Ingredients:

• Flour - 5 tbsp;
• Kefir - 500 ml;
• Salt - 1 tsp.

• Cheese - 400 g;
• Potatoes - 4 pcs.;
• Garlic - 3 cloves;
• Black pepper, paprika.

• Butter.

Cooking method:

1. Pour kefir into a separate bowl, add flour and salt. Knead soft dough. Roll into a ball, wrap in cling film, and leave for half an hour.
2. For the filling, grate the cheese. Chop the garlic.
3. Boil the potatoes until tender, drain the liquid, make a puree, and cool.
4. Combine all the filling ingredients, add spices, mix well.
5. Divide the dough into pieces and roll into balls.
6. Roll each ball into a small flat cake, place the filling on top, and seal the edges.
7. Carefully roll each piece into a thin cake 0.5 cm thick.
8. Heat the frying pan well. Quickly fry the flatbreads in a dry frying pan until tender.
9. Grease the finished flatbreads with oil and place them in a heap on a dish. Serve hot with sour cream or as a tasty addition to lunch or dinner.

Now you know how to make flatbreads with cheese according to a recipe with a photo. Bon appetit!

Fragrant and tasty flatbreads with cheese are easy to prepare. There are a huge number of recipes for this baking and each national cuisine offers its own version. To ensure that your dishes are always a success, pay attention to the advice of experienced chefs who know how to deliciously prepare flatbreads with cheese.

• The flatbreads should be baked in a cast iron frying pan or a frying pan with a thick bottom.
• The flour must first be sifted so that the ingredient is saturated with oxygen, so the dough will be softer and more tender.
• Milk, kefir or water should be added to the dough slightly warmed up, and butter should be softened.
• The finished flatbreads are greased with butter - this will make them more appetizing and soft.
• Unleavened dough after kneading must be left for half an hour for the gluten to swell.
• In addition to cheese, you can add finely chopped ham, sausage, herbs, fried champignons, garlic, cottage cheese, boiled eggs, and spices to taste.
• You can speed up the process of making flatbreads. To do this, take ready-made puff pastry, roll it into flat cakes of the desired size and fill with cheese or any other filling.

If you like easy recipes, then today’s recipe should definitely appeal to you - let’s prepare simple and tasty flatbreads with Adyghe cheese in a frying pan. These flatbreads are perfect for soups or broths, they can also be used as a snack - it would be very good with a glass of milk. Adyghe cheese can be supplemented with spices if desired, I decided to add sweet ground paprika, a little dry garlic and ground black pepper, but you can use any spices to your taste.

Prepare all products according to the list.

Pour room temperature kefir into a bowl. Add salt, sugar and soda to kefir. Mix kefir with soda and leave for a couple of minutes alone. Add a little vegetable oil if desired.

Add wheat flour and knead the dough.

Leave the dough to rest for 10-15 minutes in a warm place, covering the container with the dough with a damp towel.

Grate Adyghe cheese on a fine grater.

Season the cheese shavings with paprika, ground black pepper, and dry garlic. If necessary, add salt to the cheese. Mix everything. You can also add greens here.

Divide the dough into small parts. Press each piece of dough with your palm or roll it out a little. Place a ball of cheese in the center of each piece.

Now you need to gather the dough over the filling, pinch the dough, and give the dough a rounded shape.

Then roll each piece into a thin cake.

Fry the flatbreads with Adyghe cheese in a dry frying pan under the lid for 2-3 minutes on each side, heat is minimal.

Prepare ingredients for flatbreads with Adyghe cheese and nettles.

Sift the flour into a mixing bowl, add baking soda and a pinch of fine salt. Mix. Make a small “well” in the center, pour in warm kefir (it must first be heated to body temperature in the microwave or on the stove) and a spoonful of vegetable oil.

Knead a soft dough that does not stick to your hands. Since in each individual case the thickness of kefir may differ, we adjust the thickness of the dough with flour. Cover the bowl with a plate, film or towel and set aside for 5-10 minutes.

Wash young nettles thoroughly, place in a sieve/colander and pour over boiling water (after treatment with boiling water, the nettle will stop burning). If you have large nettles, then you should use only the top leaves (they are the most tender), which must first be cut from the stem.

Let the nettles cool, squeeze out excess water and chop the leaves with a knife.

Crumble the Adyghe cheese into a bowl with your hands, add nettles, finely chopped green onions (we take only the green part, as it is more tender, we use the remaining white parts for other dishes) and salt (to taste). Knead with your hands until smooth.

Divide the dough into equal portions (the number of portions may vary depending on the desired diameter of the cakes; I divided it into 6 parts and the cakes turned out to be about 18-20 cm in diameter). Roll out each piece of dough with a rolling pin or knead it with your hands into a layer, place a portion of the filling in the center (for ease of shaping, the filling can also be divided into equal portions in accordance with the number of portions of dough).

Bring the edges together and press them together well to form a ball.

Gently knead/roll it into a thin (about 5 mm) cake. You need to work slowly so that the dough does not tear at the edges.

Fry the formed flatbread in a dry frying pan until golden brown on both sides (about 3 minutes on each).

Transfer the finished tortilla to a plate and, while it is still hot, grease with butter (for convenience, prick a piece of butter on a fork and move it over the tortilla). Prepare all other tortillas in this manner.

Flatbreads with Adyghe cheese and nettles are delicious both straight from the pan and after cooling. These flatbreads can be served with first and main courses, as an alternative to bread; they are tasty and simply served with fresh vegetables as a snack.

Bon appetit!

Flatbread is the oldest type of bread on earth. Traditionally, they are cooked in ovens and contain only water, flour and salt. However, modern cuisine offers many recipe options, supplemented with other ingredients and cooked in a regular frying pan. One of the most popular options is cheese flatbreads. Find out how to bake flatbreads in a frying pan with cheese in the material below.

For the first time, cheese flatbreads began to be prepared in the Caucasus. Each nationality has its own version of the dish. For the traditional method, wheat or corn flour is used, but flatbreads with cheese are also prepared from rye, oatmeal, and buckwheat flour.

The dough for flatbreads can be unleavened or rich. The latter is prepared using yeast.

You only need to knead the dough for flatbreads by hand. There is an important nuance in preparing dough for flatbreads: it must be allowed to mature.

It can arrive within 2-3 hours, and not on the table, but in the refrigerator. Such manipulation significantly improves the quality of the dough, and products made from it will be more fluffy. Not only yeast-free dough, but also yeast dough is left in the refrigerator. Slow fermentation makes it airy and manageable.

In addition to the ingredients, you will need the following utensils to bake cheese flatbreads:

• deep bowl for dough;
• sieve:
• rolling pin;
• two hundred gram glass;
• pan.

Making flatbreads with cheese is not difficult; any novice housewife can do it.

Recipe for flatbread with cheese in a frying pan

This basic recipe is extremely simple.

• take 2 cups of grated cheese, combine with a teaspoon of salt, the same volume of soda and sugar to taste;
• add 2 glasses of sour milk or water;
• with continuous stirring, add 800-900 grams of sifted flour in parts;
• The product is placed in the cold for two hours.

Then the rested dough is taken out, rolled into a thick sausage and divided into equal “koloboks” with a knife. Each of them is flattened, taking the shape of a flat cake. Everything is fried on both sides without adding oil.

The flatbreads removed from the frying pan are poured with hot oil. Using this technology, you get the fastest flatbreads with cheese in a frying pan.

Flatbread with cheese on kefir

Flatbread in a frying pan with kefir and cheese is prepared as follows:

• A small amount of salt and sugar (to taste) is dissolved there;
• 2 eggs are beaten in, the mixture is shaken with a whisk with vegetable oil;
• add 1 kilogram of flour in small parts;
• The dough is placed in the cold.

After two hours, the rested dough is laid out on the table, kneaded, rolled into a sausage and divided into koloboks. Each one is rolled out into a centimeter-thick cake.

The cheese is cut into small cubes, laid out on flatbreads and pressed into their surface. Then the products are fried and poured with hot butter.

Flatbread with cheese and herbs

This recipe is a variation on the previous one. The same ingredients are needed and in the same quantities, only instead of hard cheese they take soft cheese, such as suluguni. Additionally, the set of products includes a bunch of various greens - cilantro, dill, basil, parsley.

The dough is prepared using the same technology as for regular kefir cakes. Then proceed like this:

• cheese is crushed with herbs;
• form lumps from the cheese mass;
• Place a lump of cheese in the middle of each rolled out flatbread;
• collect the edges of the flatbread with a ball and glue it together;
• Turn the products over to the other side and lightly roll them over with a rolling pin.

Flatbreads in a frying pan with cheese and herbs are also fried without oil. They are served piping hot, not allowing them to cool, with hot oil.

Flatbread with cheese and ham

The technological scheme for preparing flatbreads looks like this:

• in 2 glasses of kefir, quench 1 teaspoon of soda, dissolve sugar and salt (to taste);
• add 2 cups of grated cheese;
• 4 cups of wheat flour are added in small parts;
• A little bit of ham is placed in the middle of each, the edges are gathered into a ball and glued together;

Fried flatbreads are served with hot oil.

Flatbread with cheese in Georgian style

The most famous cheese flatbread in the world is khachapuri. For the classic recipe, use Georgian imeruli cheese. But since it’s not easy to find it on sale, you can experiment with cheese combinations:

• feta cheese and suluguni;
• Adyghe cheese and feta cheese;
• Adyghe cheese and mozzarella;
• fatty non-acidic cottage cheese and mozzarella.

Another necessary but hard-to-find product for khachapuri is matsoni. However, it can be well replaced with a mixture of sour cream and kefir in equal proportions.

Before kneading the dough, some preparatory manipulations are performed. 100 grams of butter are kept warm. It should become soft, but not spread. Then 2 tablespoons are put aside for the filling, and the rest is melted.

Heavily salted cheese is soaked in cold water for several hours.

The further course of action is as follows:

• add half a teaspoon of soda to 250 ml of kefir-sour cream mixture (or the same amount of matsoni);
• salt and sugar dissolve there;
• melted butter is poured in;
• slowly, in small parts, add 300 grams of flour;
• The dough matures in the cold.

The filling is prepared in a couple of minutes: 350 grams of cheese are ground with 2 tablespoons of sour cream and soft butter.

The dough is divided into quarters. A flatbread is made from each, and a quarter of the filling is placed in the middle. The edges are gathered into a ball. The product is flattened by hand and slightly smoothed with a rolling pin. The final thickness is about 1.5 centimeters.

Khachapuri is fried without fat and served with butter.

Flatbread with cheese in Abkhazian style in a frying pan

Incredibly delicious cheese flatbread in a frying pan comes out according to an Abkhazian recipe. In Abkhazia itself this dish is called “achash”.

The first step is to prepare the starter:

• 1 teaspoon of quick-acting yeast, a little sugar and flour are dissolved in a small volume of heated water;
• stir and leave for 20 minutes.

When the starter starts to bubble, you can start preparing the dough:

• 1 kilogram of flour is sifted in a heap directly into a bowl;
• a hole is made at the top;
• leaven is poured into the hole;
• everything is salted;
• 2 eggs are beaten;
• add 500 milliliters of full-fat kefir and 200 grams of melted butter in small portions;
• The dough is placed in the cold to mature.

In the meantime, the filling is being prepared: 800-900 grams of Adyghe cheese are crushed and added with salt if necessary. Identical balls are formed from the dough and separately from the cheese. The dough balls are rolled out and lumps of filling are placed on them. The edges are lifted up and pinched. Roll out again to a thickness of 1-3 centimeters.

Achash is fried covered in oil. The product turns out very lush.

Tomato cheese cakes with herbs in a frying pan

Original, tasty and bright flatbreads are made from choux pastry prepared with tomato juice.

The dough for tomato-cheese flatbread is made as follows:

• 400 ml of tomato juice, 400 ml of water and a little salt are brought to a boil with 8 tablespoons of vegetable oil;
• the mixture is removed from the heat;
• 800 grams of flour are gradually poured into the hot liquid;
• everything is well mixed and cooled.

The dough is divided and small cakes are formed. In the middle of each is placed a portion of filling made from 600 grams of grated cheese and a bunch of any chopped herbs. The edges are raised and pinched. The product is flattened by hand. After frying, pour hot oil over it.

Italian flatbread with cheese and herbs in a frying pan without oil

The Italian flatbread is called focaccia. This traditional Mediterranean dish is easy to prepare, and the ingredients for it are very affordable.

Focaccia is prepared using the following technology:

• 2 teaspoons of fast-acting yeast are dissolved in 1 glass of heated water, salt and sugar are added in an arbitrary amount;
• add 200 grams of flour, cover and leave in a warm place for a short time;
• add another 200 grams of flour and 4 tablespoons of olive oil;
• everything is kneaded until smooth, covered with a napkin and kept warm for a little longer;
• the risen dough is kneaded one last time;
• flatbreads are rolled out.

Next, they are fried on one side and turned over. A filling made from 300 grams of grated cheese mixed with chopped herbs and marjoram is placed on the toasted upper side. The focaccia comes to readiness under the lid.

Spicy flatbreads with smoked cheese and herbs

This is another version of flatbreads in which cheese is added directly during frying. The consistency of the dough for them is more like pancake dough.

It is prepared by simply mixing 6 cups of wheat flour, 900 ml of kefir, 2 eggs, salt and sugar. In kefir, 2 teaspoons of soda are preliminarily dissolved.

While the dough is standing in the cold, grate 600 grams of smoked cheese and mix with a bunch of chopped herbs. An arbitrary amount of hot pepper is added to the mixture - to taste.

Vegetable oil is poured into the frying pan and heated well. The dough is placed in it. When it is slightly browned and bubbly, the cheese mixture is placed on top. Then a few more spoons of dough are added and the flatbread is turned over.

This product can be served with sour cream.

Curd and cheese flatbreads

The combination of cottage cheese and cheese in the flatbread filling is unlikely to leave you indifferent, and the dough for this product is prepared very quickly:

• 450 grams of wheat flour mixed with salt and 1 teaspoon of soda;
• pour 2 tablespoons of melted butter and 300 milliliters of kefir into the flour and knead;
• kneading is done by adding flour;
• the dough is sent to rest for 15 minutes.

Meanwhile, the filling is being prepared. 150-200 grams of cheese are removed from the brine and kneaded together with 1 pack of cottage cheese. A bunch of greens and a few feathers of green onions are chopped and added to the cheese and curd mixture.

Flatbreads are formed from the dough. A little filling is placed on each one. The edges are pinched with a bag. The flatbread is rolled out with a rolling pin and placed in a frying pan.

After frying, serve with hot oil.

Cheese flatbread with meat in a frying pan

Flatbread fried with cheese and meat is a very satisfying dish that can replace dinner. To implement the recipe, you will need 2 cups of finely chopped boiled beef or pork.

In some recipe options, it is proposed to replace chopped boiled meat with raw minced meat. However, it does not cook well in the filling, so it should be fried first.

The cheese and meat flatbread is prepared in the same way as the flatbread with cheese and ham.

• 1 teaspoon of soda is quenched in 2 glasses of kefir;
• sugar and salt dissolve in kefir (to taste);

A flatbread with cheese and chicken is a little less high in calories, but no less filling.

The dough is kneaded using the same technology, and for variety and an additional reduction in calories, you can use rye flour instead of part of the wheat flour:

• 2 teaspoons of soda are quenched in 4 glasses of kefir;
• Sugar and salt dissolve there (to taste);
• add 4 cups of grated cheese;
• 4 cups of rye flour are added in small parts;
• during the kneading process, gradually add wheat flour in such a volume that the dough comes away well from your hands;
• the dough is sent to ripen in the cold;
• after 2 hours, cakes are formed;
• in the middle of each is placed a filling made from chopped boiled chicken (about 3 cups will be required) and chopped dill;
• the edges are gathered into a ball and pinched;
• The product is once again slightly flattened with a rolling pin.

The flatbreads are sprinkled with sesame seeds and, after frying, served with hot oil.

Summary

Flatbread with cheese in a frying pan is a great way to diversify your daily menu. They are good on their own, and in addition to hot dishes instead of bread. There are only two downsides to cheese scones. First, they need to be eaten hot or at least warm. The second is “if they exist, then they are immediately gone.”

Adyghe cheese is a soft whey cheese that has a sour milk taste and a curdled consistency. It is rich in proteins and calcium. The aroma and taste of this cheese resembles the taste of baked milk. Any unpleasant taste or smell is unacceptable.

Often, Adyghe cheese is sold wrapped in parchment or in vacuum packaging. Its shelf life and sale is short; it can be stored in the refrigerator for no longer than a week at temperatures up to +6 degrees. Do not put it in the freezer! Adyghe cheese instantly absorbs foreign odors, so store it separately from other products. Best of all, place the cheese in a glass container with a tight-fitting lid.

Adyghe cheese belongs to a number of relatively inexpensive cheeses. But this has nothing to do with its quality. This cheese is rarely consumed in its pure form, simply by cutting off a piece with a slice of bread. Many people may find it bland and simple in taste. Another thing is sandwiches with Adyghe cheese, herbs (dill, parsley or cilantro) and garlic. This combination can’t help but cause profuse salivation; moreover, it’s tasty, healthy and quite economical.

Adyghe cheese can also be used to prepare various salads, dishes (khachapuri, dumplings with cheese, pies), soups, cheese masses, cheesecakes, and various casseroles. This type of cheese goes well not only with herbs and vegetables, but also with pasta and fruits. Adyghe cheese will be even tastier if its slices are fried on both sides in butter.

I suggest making flatbreads with Adyghe cheese today - very easy to prepare and delicious!

To prepare flatbreads with Adyghe cheese, you will need:

flour – 500 g
water – 1 tbsp.
dry yeast – 15 g
salt – 0.5 tsp.
For filling:
Adyghe cheese – 300 g
eggs – 2 pcs.
sour cream - 3 tbsp.
salt

How to prepare flatbreads with Adyghe cheese:

1. In a large bowl of warm water, dilute the yeast and let it sit for a while. Then add flour and salt.
2. Knead the dough until smooth, then cover with a kitchen towel and place in a warm place. Let it sit for about an hour.
3. Then knead the dough again and divide it into 12-14 pieces, cover with a towel and let stand.
4. Meanwhile, let's start preparing the filling. Mash the cheese with a fork, add 1 egg and 1 white, sour cream, add a little salt and mix thoroughly.
5. Now from each piece of dough we form a flat cake with sides, then lay out the filling. Place in a warm place for 20 minutes.
6. Combine the yolk with a small amount of water. Grease the top of the flatbreads.
7. Bake the cakes in the oven, preheated to 200 degrees, until golden brown.