ХАЧАПУРИ на кефире (Бринджула). Очень быстрый рецепт хачапури

Ingredients

• 250 ml Kefir (room temperature)
• 100 ml Water (room temperature)
• 200 g All-Purpose Flour (for the dough, sifted)
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Granulated Sugar
• 200 g Cream Cheese (softened, room temperature)
• 150 g Mozzarella Cheese (shredded, firm)
• 100 g Imeretian Cheese (or feta, crumbled)
• 1.5 tbsp All-Purpose Flour (for the filling, helps absorb moisture)
• 2 large Eggs (beaten)
• 30 g Unsalted Butter (softened, for greasing pan and parchment)

Instructions

1. Mix dough base

   In a mixing bowl combine kefir and water, stir until fully blended. Add baking soda, salt and sugar, then gradually whisk in the flour until a thick, smooth batter forms.

   Time: PT5M

2. Rest the dough

   Cover the bowl with a clean kitchen towel and let the dough sit for about 15 minutes. The baking soda will react, creating a light, airy texture.

   Time: PT15M

3. Prepare the cheese filling

   In a separate bowl combine cream cheese, shredded mozzarella and crumbled Imeretian (or feta) cheese. Sprinkle the 1½ tbsp flour over the mixture, add a pinch of salt, then pour in the beaten eggs. Mix thoroughly with a spatula until the cheese is evenly coated and the mixture is cohesive.

   Time: PT10M

4. Preheat the oven

   Set the oven to 180 °C (350 °F) and allow it to fully preheat.

   Time: PT5M

   Temperature: 180°C

5. Grease the baking surface

   Lay a sheet of parchment paper on the baking sheet. Using a pastry brush, spread a thin layer of softened butter over the parchment and the edges of the sheet.

   Time: PT3M

6. Shape the dough

   Pour the rested dough onto the prepared parchment. With a spatula, spread it into a uniform rectangle about 1.5 cm (½ inch) thick, leaving a small border around the edges.

   Time: PT5M

7. Partial bake the crust

   Place the sheet in the preheated oven and bake for 10 minutes, or until the surface looks set but not yet golden.

   Time: PT10M

   Temperature: 180°C

8. Add the cheese filling and finish baking

   Remove the partially baked crust. Evenly spread the cheese filling over the surface, reaching the edges. Return the sheet to the oven and bake for an additional 12 minutes, until the cheese is bubbling and the top is golden brown.

   Time: PT12M

   Temperature: 180°C

9. Cool and serve

   Allow the Brindzhula to rest for 5 minutes before cutting into squares or wedges. Serve warm.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g