Megrelian Khachapuri
⏳ Time
1 hour 20 minutes
🥕 Ingredients
11
🍽️ Servings
7
Description
When baking khachapuri, it's best to combine different oven settings: first, set it to preheat with both top and bottom heat, then do the same with convection, and finally, finish with top heat only with convection for a golden crust.
Ingredients
- Wheat Flour - 19.4 oz
- 3.2% Milk - 13 fl oz
- Butter - 4.1 oz
- Dry yeast - 0.2 oz
- Sugar - 0.4 oz
- Vegetable Oil - 0 fl oz
- Coarse Salt - 0.4 oz
- Suluguni Cheese - 20.5 oz
- Imeretian cheese - 6 oz
- Sour Cream - 0.4 oz
- Chicken Egg - 2 pieces
Step by Step guide
Step 1
Prepare the necessary ingredients.
Step 10
Before serving, brush the pies with melted butter for an even more appetizing appearance.
Step 2
Sift the flour (530 g) into a large bowl.
Step 3
Add the yeast, salt, sugar, room temperature milk, vegetable oil, and 20 grams of softened butter. Mix everything thoroughly until smooth, adding a little water (about 50 ml) if necessary.
Step 4
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 5
To make the filling, grate all the cheese coarsely, 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 6
Lightly dust each of the five portions of dough with flour and roll them out into circles about 5 mm thick using a rolling pin. Poke holes around the edge with a toothpick, wooden skewer, or the tip of a knife to release air.
Step 7
Place 150 grams of cheese filling — a mixture of Imeretian cheese, Sulguni (set aside 70 grams for now), and a regular egg — in the center of each circle. Bring the edges of the dough together and pinch to seal. Lightly dust the pies with flour, then roll them out again with a rolling pin to the diameter of the baking dish and a thickness of 8–10 mm.
Step 8
Pierce the khachapuri around the edges and place them in dry, ungreased molds. Distribute a mixture of 70 grams of sulguni cheese and the same amount of softened butter (if the cheese is fatty, you can use less butter), along with a farm-fresh egg and sour cream — this will make the crust particularly golden brown.
Step 9
Place the khachapuri in a preheated oven at the highest temperature for ten minutes.
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