Khachapuri with Suluguni
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
7
Description
It is recommended to serve khachapuri on a wooden board (the khachapuri will stay hot longer and be easier to cut).
Ingredients
- Wheat Flour - 2 lbs
- Butter - 5.3 oz
- Chicken Egg - 2 pieces
- 3.2% Milk - 23 fl oz
- Sugar - 1 tablespoon
- Milk - 2 spoons
- Dry yeast - 0.4 oz
- Salt - 0.2 oz
- Suluguni Cheese - 2 lbs
- 20% Sour Cream - 1 can
Step by Step guide
Step 1
Dissolve the yeast, then add 1 tablespoon of sugar and 2 tablespoons of milk.
Step 10
Flip the flatbread over so the sealed edge is facing down and roll it out with a rolling pin until it's fairly thin.
Step 11
Make a small hole in the center: this is necessary to allow the air to escape, preventing the khachapuri from puffing up while frying.
Step 12
Brush the khachapuri with a pre-prepared mixture of egg yolk and sour cream.
Step 13
Sprinkle grated suluguni cheese on top.
Step 14
Dust a baking sheet with flour, place the khachapuri on it, and bake in a preheated oven (210°C) for 6 to 7 minutes.
Step 2
Pour the flour onto a large flat surface, make a well in the center, and add 1 egg, the dissolved yeast, melted butter, and milk into it.
Step 3
Knead the dough until it no longer sticks to your hands.
Step 4
Place in a warm spot for 3 hours.
Step 5
For the filling, grate the suluguni cheese on a coarse grater.
Step 6
Cut off a piece of dough (about 250 grams) and roll it out into a round shape.
Step 7
The thickness of the dough after rolling should not exceed 0.5 cm.
Step 8
Place the sulguni cheese in the center of the flatbread (the filling should weigh approximately the same as the dough, which is 250g).
Step 9
Gather the edges of the dough to the center and pinch them tightly (the filling should be in the middle).
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