Achma

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Another type of Georgian khachapuri is Achma. The main difference from other versions is that the raw dough is slightly parboiled before assembling the khachapuri: a layer of dough is brushed with butter, sprinkled with cheese, covered with more dough, and so on. By the way, the dough for Achma is always unleavened, and the cheese must be very salty to create a harmonious blend. Due to its labor-intensive nature, Achma is considered a festive dish, and it's also difficult to prepare in small quantities. However, after the celebration, it can be enjoyed for several days by reheating it—this does not harm the Achma at all.

Ingredients

Wheat Flour - 2 lbs
Chicken Egg - 6 pieces
Water - 10 fl oz
Salt - 1 tablespoon
Suluguni Cheese - 2 lbs
Milk - 0 fl oz
Butter - 7.1 oz

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

In a large bowl, crack 5 eggs and add the white of the sixth egg, setting the yolk aside. Whisk the eggs with water and a teaspoon of salt, then gradually add flour to knead a stiff dough. Place the dough in a clean bowl, dust it with flour, cover it with plastic wrap, and refrigerate for 30 minutes.

Step 3

Cut the dough into 8 equal pieces, dust with flour, and cover with plastic wrap.

Step 4

Grate the cheese using a coarse grater. Melt the butter.

Step 5

Grease a deep baking tray with melted butter and line the bottom with parchment paper. Roll out one portion of the dough thinly and place it in the tray, allowing it to hang slightly over the edges. Brush it with butter.

Step 6

In a large pot, bring water to a boil and add salt. Roll out two more pieces of dough very thinly. Carefully lower a sheet of dough into the boiling water and cook for 1-2 minutes, then use a large slotted spoon or strainer to remove it and transfer it to cold water to stop the cooking process.

Step 7

Place the boiled sheet of dough onto a baking tray and spread it with butter. Do the same with the second sheet of dough. Sprinkle half of the grated cheese on top.

Step 8

Top with two more boiled sheets of dough, making sure to brush each layer with oil, and then add the remaining cheese on top. Cover with two more sheets of pre-cooked dough, remembering to brush them with oil as well.

Step 9

Cover the top with thinly rolled out raw dough, tucking the edges inward. Brush the dough with oil and cut the future achma into portion-sized squares. Use the remaining oil to grease the cuts. Place it in an oven preheated to 392°F (about 400 degrees Fahrenheit) for 40 to 50 minutes.