Cooking khachapuri is simple, the main thing is not to save on the filling.
Khachapuri is a traditional Georgian pastry dish filled with cheese. There are many varieties of khachapuri, but the most popular is Adjarian. Adjarian khachapuri is made in the shape of a boat with eggs and butter.
Focus I will tell you how to cook delicious khachapuri.
Khachapuri
Contents:
- 500 g of flour;
- 10 g of dry yeast;
- 250 ml of warm milk;
- 1 teaspoon of sahara;
- 1 teaspoon of salt
- 50 ml of vegetable oil;
- 400 g of suluguni cheese or mozzarella;
- Two eggs;
- 50 g butter
To prepare the Khachapuri dough, heat the water and dissolve the yeast in it. The water should not be too hot, it should be quite warm.
In another bowl, sift the flour, make a pool and add the dissolved yeast, butter, milk and raw egg. If you want the dough to be more golden, add a teaspoon of sugar.
Knead the dough from the center to the edges until all ingredients are mixed. Knead the dough until you get a dense elastic mass.
Cover the bowl with the dough with a towel and leave for several hours in a warm place. During this time, the dough will rise and double in size. Add the remaining 150 grams of flour to the dough. Knead the dough with your hands again.
Divide the dough into three equal parts. You can use this dough for different types of khachapuri like Adjarian, Imeretian or Achma.
Prepare the filling – grate the cheese on a coarse grater, beat the egg, add the butter, add a little salt and mix well.
Roll out a round with a 15 cm and above diameter roller and add 3 tablespoons of the inner mortar. After that you need to collect the edges and close them. Turn the cake over and slowly open it again.
Preheat the pan and fry the khachapuri on both sides. It can be closed with a lid.
You can also cook lean khachapuri with herbs.
Source: Focus
Mary Moore is an accomplished author and journalist known for her engaging and informative writing on trending topics. She currently works as a writer at 24 news breaker. With a keen interest in current events and a talent for finding the human angle in stories, Mary’s writing is always engaging, insightful and informative.