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 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).
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.
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