VEGETARIAN

Megrelian Khachapuri

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

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 - 20 oz
3.2% Milk - 15 fl oz
Butter - 5 oz
Dry yeast - 0 oz
Sugar - 0 oz
Vegetable Oil - 0 fl oz
Coarse Salt - 0 oz
Suluguni Cheese - 20 oz
Imeretian cheese - 5 oz
Sour Cream - 0 oz
Chicken Egg - 2 pieces

Step by Step guide

Step 1

Prepare the necessary ingredients.

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.