Adjarian Khachapuri

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

It is believed that khachapuri was invented in the mountains of the northwest, where shepherds lived who did not have the opportunity to have a more elaborate meal. Adjarian khachapuri is beautiful: its dough is golden brown and pairs wonderfully with a shining yolk. Before serving, a couple of pieces of butter are placed in the hot khachapuri, after which the cheese, butter, and egg are mixed together.

Ingredients

Wheat Flour - 20 oz
3.2% Milk - 15 fl oz
Butter - 0 oz
Dry yeast - 0 oz
Sugar - 0 oz
Vegetable Oil - 0 fl oz
Coarse Salt - 0 oz
Suluguni Cheese - 20 oz
Imeretian cheese - 5 oz
Chicken Egg - 6 pieces
Salt - 0 oz

Step by Step guide

Step 1

Sift the flour (530 g) into a large bowl, then add the yeast, salt, sugar, room temperature milk, vegetable oil, and 20 grams of softened butter. Mix everything thoroughly until well combined, and if necessary, add a little water (about 50 ml).

Step 2

Cover the bowl with the dough and let it rest for thirty to forty minutes. Divide the dough into five portions — they should be used immediately or stored in the refrigerator.

Step 3

To prepare the filling, grate all the cheese coarsely.

Step 4

Mix it with the egg and add 20 grams of butter – if the cheese is fatty, you can skip the butter: the filling should be quite loose.

Step 5

Roll out five portions of dough with a rolling pin until you have fairly large ovals about 5 mm thick. Poke holes around the perimeter with a toothpick or wooden skewer to release air.

Step 6

Place 150 grams of cheese filling (a mixture of Imeretian cheese, Sulguni, and one egg) onto portions of rolled-out dough, then fold the edges of the dough together and pinch them — the shape of the khachapuri should resemble boats.

Step 7

Gently stretch the dough by hand in the center of each pie, make a cut, and fold the edges of the dough inward so that the filling is visible.

Step 8

Poke the pies around the perimeter once more, place them in dry baking molds, and put them in a preheated oven at the maximum temperature for fifteen minutes.