Composition / ingredients
Step-by-step cooking
Step 1:
1. Prepare all the necessary products. If desired, dry yeast can be replaced with pressed yeast. You can bake khachapuri on a baking sheet with or without paper. In any case, you need to lubricate the surface with vegetable oil so that the khachapuri easily lag behind.
Step 2:
2. Mix water with milk, heat over low heat or in a microwave oven. Pour sugar, a spoonful of flour and dry yeast into the liquid. Stir until smooth. Put the sourdough in the heat for 15-25 minutes.
Step 3:
3. Melt the butter, cool slightly. Add one chicken egg and melted butter to the sourdough, stir until smooth.
Step 4:
4. Add salt and sifted flour to the liquid mass. Knead a thick dough, cover with a lid and leave in the heat for 1.5 hours.
Step 5:
5. It is possible that the dough will rise in an hour. If the mass has risen to the lid, then you can safely start cooking khachapuri.
Step 6:
6. Knead the dough with your hands, then divide into 4-6 parts. Roll out each ball into a flat cake. Grate the cheese on a fine grater. Put the cheese filling on the cake.
Step 7:
7. Assemble the edges of the dough to make a bag. Pinch the edges well and turn the workpiece over.
Step 8:
8. Roll out the bag into a flat cake with a rolling pin. Make punctures with a knife or fork.
Step 9:
9. Put parchment paper on a baking sheet, grease it with oil. Spread the khachapuri over a small distance. Divide the egg into yolk and white. Grease all the tortillas with yolk and sprinkle with grated cheese.
Step 10:
10. Khachapuri is baked in the oven at 180 degrees for approximately 30 minutes until golden brown. You can serve tortillas hot to the table by greasing the surface with butter. Very fragrant and soft khachapuri are obtained. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Cheese "uglichsky" - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Dry yeast - 410 kcal/100g
