Composition / ingredients
Cooking method
1. Prepare the dough:
- pour yeast into a bowl, add salt and sugar, pour in warm water, mix;
- pour vegetable oil and sift a little flour (100 grams);
- stir so that there are no lumps;
- leave in a warm place for 40 minutes.
2. In the meantime, prepare the filling:
- three on a fine grater both types of cheese.
3. Knead the dough:
- sift flour into a bowl with sourdough, knead a soft and elastic dough (it may stick to your hands a little - this is normal);
- roll the dough into a ball and leave for 15 minutes, covered with a towel.
4. Form khachapuri:
- crumble the dough on a floured surface and divide into 7 equal parts;
- roll out each part as thinly as possible;
- we spread a small part of the cheese from two edges and wrap each edge in a couple of turns towards the middle. We get a blank khachapuri, which looks like a boat.
5. We line the baking sheet with parchment, lay out the blanks and place the cheese filling in the center of each.
6. We send the baking sheet to the oven, preheated to 200 degrees, for exactly 15 minutes.
7. When the dough is slightly browned, lubricate it (around the filling) with butter, and in the center, pushing the filling apart, place the raw egg yolk.
8. Return the baking sheet to the oven for another 1-2 minutes, bringing the yolk to the desired degree of readiness.
Serve khachapuri hot on the table.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
- Uglich cheese - 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
- Pickled cheese - 355 kcal/100g
- Dry yeast - 410 kcal/100g
