Achma with Suluguni and Imeretian Cheese
Baking and Desserts | Georgian cuisine
⏳ Time
45 minutes + 2 hours
🥕 Ingredients
9
🍽️ Servings
12
Description
This is how achma is baked in a Georgian bakery called Baker's Delight.
Ingredients
- Wheat Flour - 12.3 oz
- Salt - 0.2 oz
- Sugar - 0.4 oz
- Chicken Egg - 2 pieces
- Vegetable Oil - 1 fl oz
- Suluguni Cheese - 26.5 oz
- Imeretian cheese - 8.8 oz
- Butter - 0.7 oz
- Matsoni - 1 fl oz
Step by Step guide
Step 1
Add salt, sugar, egg, flour, and water to the saucepan.
Step 2
Combine all the ingredients until a dough forms. At the end, add the vegetable oil. Let it rest for 2 hours.
Step 3
Divide the dough into eight equal pieces.
Step 4
Roll each flatbread out thinly, to a thickness of about 1.5 mm.
Step 5
Boil the dough in salted boiling water for about 5 minutes.
Step 6
Rinse under cold water.
Step 7
Use a mold to shape the dough into a round or square form.
Step 8
Grate the cheese and combine.
Step 9
Layer the achma. Place a layer of dough, spread a thin layer of butter on top, then add a layer of cheese, followed by another layer of dough. Again, brush with butter and add another layer of cheese.
Step 10
Bake the achma for about 20 minutes in the oven at 356°F.
Step 11
Remove from the oven and transfer to a plate.
Step 12
Serve with matsoni, especially in the summer.
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