Khachapuri with Sulguni Cheese

Baking and Desserts | Georgian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Khachapuri with sulguni cheese

Ingredients

Wheat Flour - 2 lbs
Butter - 5.3 oz
Chicken Egg - 1 piece
Milk - 23 fl oz
Dry yeast - 0.4 oz
Sugar - 1 tablespoon
Suluguni Cheese - 24.7 oz

Step by Step guide

Step 1

Dissolve the yeast, adding 1 tablespoon of sugar and 2 tablespoons of milk. Make a well in the flour, pour in 1 egg and the dissolved yeast mixture. Add pieces of butter to the mixture and pour in the remaining milk. Knead the dough until it no longer sticks to your hands. Place it in a warm spot for 3 hours.

Step 2

For the filling, you must use fresh sulguni cheese; grate the cheese using a coarse grater.

Step 3

Cut off 250 grams of dough and roll it out into a round flatbread. The thickness of the dough after rolling should not exceed 0.5 cm. Place the cheese filling in the center: the filling on the flatbread should weigh approximately the same as the dough. Gather the edges of the flatbread towards the center and pinch them tightly (the filling should be enclosed in the middle of the flatbread). Turn the flatbread over so the seam is facing down and roll it out fairly thinly with a rolling pin. Make a small hole in the center: this is necessary to allow air to escape, so the khachapuri doesn't puff up during frying.

Step 4

Brush the khachapuri with a prepared mixture of egg yolk and sour cream. Sprinkle grated sulguni cheese on top and bake in the oven at 410°F for 6–7 minutes.

Step 5

Once the khachapuri are ready, generously brush both sides with butter. When the khachapuri have absorbed the butter, they can be confidently served at the table.