Khachapuri from Guria
Baking and Desserts | Georgian cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
Enjoying the aroma of fresh baked goods, serve khachapuri from Guria with hot tea or coffee.
Ingredients
- Salt - 1 tablespoon
- Wheat Flour - 4 lbs
- Margarine - 6.3 oz
- Dry yeast - 2 teaspoons
- Safflower Oil - 1 fl oz
- Whole egg - 0 oz
- Water - to taste
- Chicken Egg - 1 piece
- Butter - 1 tablespoon
- Milk - 1 qt
- Sour Cream - 2 tablespoons
- Suluguni Cheese - 7.1 oz
Step by Step guide
Step 1
First, let's prepare the yeast dough. Let’s be clear — it’s not scary at all. The main thing is to buy quality yeast, be patient, and set your mind on a good result. There are several types of yeast (fresh and dry), in our case, we use dry active yeast, which can be added directly to the dough, but if you can't find that in the store, buy any kind, just be sure to read the instructions carefully and adjust the proportions. In slightly warmed milk and water (the temperature should not exceed 86°F, otherwise the yeast won’t work) add salt, eggs, sprinkle in the yeast, and mix well. Gradually add sifted flour and softened margarine. Knead the dough for about 20 minutes, so those lucky enough to have bread machines or mixers with dough hooks can be envied. Once the dough is kneaded, pour vegetable oil on top and mix a couple of times, just to make the dough more pleasant and pliable for further use. Now let the dough rise three full times — this is the longest and most exciting process. Place it (you can use the same container in which it was kneaded) in a warm place and cover it. The first rise takes the longest — 1.5 to 2 hours. When the dough noticeably increases in volume, gently deflate it and repeat the process two more times. The total time for preparing such dough will take about 4 hours! Therefore, we suggest kneading the dough in the evening, letting it rise twice, and then placing it in the refrigerator overnight (due to the cold, the third rise will take the whole night). And if your freezer has space, feel free to increase the amount of all ingredients and make dough “for future use.” Divide it into portions of 200 grams, wrap each in plastic wrap, and freeze. Take it out 2 hours before use.
Step 2
An essential component of true khachapuri is the mind-blowing golden crispy crust. To achieve this, you need to brush the still 'raw' khachapuri with a sour cream and egg sauce. For this, mix sour cream and yolk. If the mixture is too thick, add just a little water until you achieve a more viscous consistency.
Step 3
Preheat the oven to 230–455°F.
Step 4
Melt the butter.
Step 5
Now that all the preparatory steps are complete and the oven is preheated, we can start assembling the khachapuri.
Step 6
Roll out the dough into a round shape with an approximate diameter of 35–40 cm.
Step 7
Mentally divide the circle in half, and on one half, place the grated suluguni cheese.
Step 8
Slice the egg into rounds and place it on the cheese.
Step 9
Cover the 'cheese' half with the free half of the dough to form a semicircle.
Step 10
Pinch the edges and secure them so that the khachapuri does not open and the filling does not leak out.
Step 11
Evenly distribute the filling, stretching the khachapuri slightly to the sides, and shape it like a crescent.
Step 12
Generously brush the top with the sour cream and egg sauce.
Step 13
Place in the oven for 6–7 minutes.
Step 14
Once you take the finished khachapuri out of the oven, immediately brush it with melted butter and cut it into 6 pieces.
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