Megrelian khachapuri by yeast

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients specified in the recipe for the dough. Preheat the filtered water. It should be warm (no higher than 40 degrees), and not scalding hot or cold, otherwise the yeast will die or not be activated.

2. Step 2:

   

   Be sure to sift the flour to enrich it with oxygen. Then the baking will turn out lush and airy. Pour the high-speed yeast into the flour. Just in case, sift more flour than indicated. We will need it to roll out the dough. It may also have to be added to the dough itself to achieve the desired elastic consistency.

3. Step 3:

   

   Pour warm boiled water into the flour, stirring the mixture. Add salt and sugar. Knead the viscous dough. When it sets a little, pour in the refined vegetable oil.

4. Step 4:

   

   Continue kneading the dough. If it turns out to be runny and sticky, add as much flour as necessary to achieve the desired consistency. The dough on khachapuri should be elastic, soft, smooth, plastic and not sticky to the hands. Cover the dough bowl with a kitchen towel. Put it in a warm place without drafts for proofing. Leave for 1.5 hours.

5. Step 5:

   

   During this time, the yeast will actively work and the dough will increase in volume by 1.5-2 times.

6. Step 6:

   

   While the dough is "resting", prepare the filling. Grate suluguni cheese on a coarse grater or scroll through a meat grinder, whichever is more convenient.

7. Step 7:

   

   Sprinkle the work surface with flour. Put the dough on it. Knead it again to expel carbon dioxide, which prevents the yeast from working. If desired, divide the dough into two parts to bake two khachapuri, but this is not necessary. I made one big one. Stretch the dough with your hands (or roll it out with a rolling pin) into a round layer about 5 mm thick.

8. Step 8:

   

   At this stage, turn on the oven to warm up (10-15 minutes before baking). Set the temperature to 190 degrees. Since everyone's ovens are baked differently, take this into account. You may need to change the temperature and baking time. Read more in the article, the link to which you will find at the end of the recipe. Put 2/3 of the grated cheese in the middle of a round tortilla.

10. Step 9:

    

    Gather the edges of the dough to the center and pinch them.

11. Step 10:

    

    Gently turn the workpiece seam down. Roll it out with a rolling pin or flatten it with your hands into a circle with a diameter of about 20-22 cm and a thickness of about 8-10 mm.

12. Step 11:

    

    Make a hole in the center with your finger or 2-3 small incisions with the tip of a knife (or pierce the workpiece along the perimeter with a toothpick). This is necessary so that during baking the resulting steam has an outlet and the khachapuri does not swell.

13. Step 12:

    

    Cover the baking sheet with parchment paper. Lightly lubricate it with vegetable oil so that the product does not stick to the bottom of the mold. Carefully transfer the workpiece to a baking sheet. Break the egg into a separate small container. Shake it a little with a fork. Lubricate the surface of the khachapuri with a silicone brush. Thanks to the egg grease, the pastries will get a beautiful golden color.

14. Step 13:

    

    Sprinkle the remaining grated cheese on top of the product. Send the khachapuri pan to the preheated oven. Bake for about 20 minutes. Remember that the baking time in your oven can be changed. How to check the readiness of baking? When you see that a ruddy crust has formed on top, pierce it with a wooden toothpick. If it came out dry, then it's done.

15. Step 14:

    

    Remove the khachapuri in Megrelian from the oven. You can serve it both hot and cold. In my opinion, baking with heat and heat will be much tastier.

16. Step 15:

    

    Before serving, cut the cheese tortilla into portions. Garnish with fresh herbs. Call your family to the table.

17. Step 16:

    

    Bon appetit!