Khachapuri with cheese on kefir in the oven

Step-by-step cooking

1. Step 1:

   

   How to make khachapuri in the oven? Take the flour of the highest grade, the egg is small (it will only be needed for lubrication). Instead of kefir, you can use sour milk or any other fermented milk drink. Take the sour cream fatter. It is better to take several different types of cheese. It tastes better this way. Kefir, sour cream and egg 1-1.5 hours before cooking, remove from the refrigerator. For the most successful baking, the ingredients should be at room temperature.

2. Step 2:

   

   Melt the butter and cool to room temperature.

3. Step 3:

   

   Mix flour with baking soda. this is necessary so that the soda spreads over the flour and the dough rises evenly during the baking process. Sift the flour so that it is saturated with oxygen and the dough is fluffy.

4. Step 4:

   

   In a separate container, mix the melted butter, kefir, sour cream, salt and sugar. Stir until the salt and sugar are completely dissolved.

5. Step 5:

   

   For the filling, grate the cheese on a coarse grater. It's good when one of the cheeses has a salty taste. If the cheeses you use are slightly salty, add a little salt to the filling. But everyone's tastes are different, so it's up to you to add salt or not.

6. Step 6:

   

   Immediately prepare the spread for khachapuri. To do this, simply beat the egg with a pinch of salt. Before that, do not forget to wash the egg using a special soap and a food brush. It is not necessary to beat up to a lush foam. Turn on the oven to preheat at 190 degrees. The dough on kefir should not stand idle for a long time and immediately after the formation of khachapuri, they must be put in an already preheated oven.

7. Step 7:

   

   Take a deep bowl with a rounded bottom, in which it is convenient to mix dry and liquid ingredients and knead the dough. Pour a large half of the flour into it. Add the liquid part to the same place. To make the dough successful, add liquid to dry, and not vice versa. Knead the dough.

9. Step 8:

   

   Add the remaining flour in small portions. When it becomes difficult to knead with a spoon, start doing it with your hands. Knead the dough thoroughly. It is important that it turns out to be very gentle. Otherwise, the taste of khachapuri will be spoiled.

10. Step 9:

    

    From this amount, 2 khachapuri with a diameter of about 20 cm are obtained. Therefore, divide the dough into 2 pieces and form balls from each. Also divide the filling in half.

11. Step 10:

    

    Roll out one ball of dough on a floured work surface into a round layer with a diameter of about 20 cm. Put 3/4 of half of the filling in the middle, leaving a little for the top. Sprinkle your hands, knife and rolling pin with flour so that the dough does not stick.

12. Step 11:

    

    Lift the edges of the dough and pinch it well on top so that there are no holes left. Turn the seam down.

13. Step 12:

    

    And again carefully, so as not to tear the dough, roll out, forming a cake 1.5-2 cm thick .

14. Step 13:

    

    Form a second khachapuri and transfer them to a large baking sheet, greased with oil or covered with parchment. If you are not sure that it is non-stick, lubricate it with oil. Pierce the khachapuri with a fork in several places to form holes for steam to escape. Spread the top evenly with egg and sprinkle with cheese. Bake on the middle shelf of the preheated oven for 20-25 minutes. The exact cooking time depends on the capabilities of your oven.