Khachapuri in Adjarian is real

Step-by-step cooking

1. Step 1:

   

   Dough. To prepare the khachapuri dough, we will need: flour, warm milk (37-40 degrees, no more, otherwise the yeast will cook and there will be no reaction), dry yeast, salt, sugar, vegetable oil.

2. Step 2:

   

   Add sugar, salt and dry yeast to warm milk.

3. Step 3:

   

   Stir and leave for 15 minutes until a foamy cap appears. In my photo, the lush air foam over the milk is clearly visible. This means that the yeast is fresh and active. If after 10-15 minutes the caps have not appeared, then there is no point in preparing the dough further - the yeast has died and the dough will not work with them. Therefore, it is necessary to replace it with other yeast, fresher.

4. Step 4:

   

   Sift flour with a slide, make a recess in the center.

5. Step 5:

   

   Pour the sourdough and vegetable oil into the recess.

6. Step 6:

   

   Knead smooth dough.

7. Step 7:

   

   Put the dough in a bowl, cover with a towel and leave to warm for 1-1.5 hours.

8. Step 8:

   

   Filling. To prepare the filling, we will need: suluguni cheese, Adyghe cheese, medium-sized eggs, butter and salt.

9. Step 9:

   

   Grate Suluguni on a medium grater.

10. Step 10:

    

    Adyghe cheese is also grated on a medium grater.

11. Step 11:

    

    Combine suluguni and Adyghe cheese in a bowl. Beat in 2 eggs and add a little salt.

13. Step 12:

    

    Mix the filling well until smooth.

14. Step 13:

    

    Knead the dough with your hands. It will retain elasticity.

15. Step 14:

    

    Split into 5 identical parts.

16. Step 15:

    

    Roll out each piece into a circle with a diameter of 18-20 cm. In the video, I show how you can easily form even circles of the same size using a cooking ring without a bottom for mousse cakes - take a look.

17. Step 16:

    

    Roll the dough from the edges to the middle.

18. Step 17:

    

    Expand the dough, pinch the edges, forming a boat. Form the rest of the boats in the same way.

19. Step 18:

    

    Transfer the khachapuri blanks to a parchment-lined baking sheet. Put the filling in each boat, grease the edges of the dough with yolk. Bake in preheated to 180 ° C for about 25 minutes.

20. Step 19:

    

    Then remove the khachapuri from the oven and drive 1 egg into the boats, trying not to damage the yolk. Return the khachapuri to the oven for another 2-3 minutes. Ideally, the protein should be slightly baked, but retain a delicate texture, and the yolk should remain liquid.

21. Step 20:

    

    Remove the khachapuri from the oven, put a piece of butter in each boat.

22. Step 21:

    

    Serve the pastries directly from the oven and enjoy the extraordinary taste. Enjoy your meal!