Adjarian khachapuri with champignons

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients. For the dough, use premium flour, fast-acting dry yeast, sugar (1 tsp. without a slide), lukewarm water, finely ground salt (extra) and odorless vegetable oil. For the filling, take fresh champignons, if desired, they can be replaced, for example, with oyster mushrooms or chanterelles, as well as onions, garlic, spices and herbs.

2. Step 2:

   

   Preheat the water to a warm state (approximately 30oC) and pour it into a bowl for kneading the dough. To activate the yeast, the water must necessarily be warm, but not hot, otherwise the yeast will die. Next, pour dry high-speed yeast and sugar into a bowl, and, stirring, dissolve the bulk ingredients in water. Note that there should be no grains or lumps left in the water. Set the bowl aside for 10-15 minutes to ferment.

3. Step 3:

   

   After the time has elapsed, add salt to the bowl and pour in the odorless vegetable oil, which will give the dough elasticity. Whisk the contents of the bowl with a whisk.

4. Step 4:

   

   Sift the flour through a sieve. Due to this, the flour will be filled with oxygen, which will make the dough more tender and soft, and it will also remove unnecessary impurities that may be in the flour. Begin to introduce the sifted flour in parts into the prepared part of the batter.

5. Step 5:

   

   First, knead the dough with a spoon in a bowl, and when the mass is compacted and assembled, with your hands on the desktop for 7 minutes, adding flour. But do not clog the dough with flour. The dough should become soft and not stick to your hands. Depending on the quality and grinding of flour, you may need a little less or a little more flour than indicated in the recipe. Assemble the dough into a ball, return to the bowl, cover with a clean towel and put in a warm place without drafts for 40-60 minutes.

6. Step 6:

   

   At this time, take care of the mushroom filling. Rinse the champignons under water, remove the "skirt" if desired and cut the mushrooms into plates. Peel the onion and garlic cloves, rinse under water and cut the onion into thin half rings, garlic into small cubes.

8. Step 7:

   

   Pour vegetable oil into a frying pan and let it warm up, and then fry the onion half rings in the heated oil until soft for about 5 minutes. Add the chopped garlic and fry it until a delicious garlic flavor appears. After that, add the chopped mushrooms and fry them until all the moisture evaporates. Season the vegetables to taste with salt and pepper and fry a little more.

9. Step 8:

   

   During this time, the dough should have grown. Knead the rested dough and leave it aside for another 15 minutes. At this time, put the oven to heat up at 200oC.

10. Step 9:

    

    After 15 minutes, knead the dough again, take 1/3 of it, roll it into a ball and roll this ball of dough into an oblong tortilla. Do the same with the rest of the dough. Put the mushroom filling on each tortilla.

11. Step 10:

    

    Wrap each edge in a couple of turns towards the center. Thus, khachapuri will be formed in the form of "boats".

12. Step 11:

    

    Khachapuri is baked in Adjarian style with champignons in a preheated oven for 15 minutes. The duration and temperature of baking may vary depending on the temperature and design of the oven. Put the finished khachapuri immediately on a platter, sprinkle with chopped herbs and serve hot on the table. If desired, the crust of the dough can be smeared with a piece of butter.