Khachapuri in Adjarian

Step-by-step cooking

1. Step 1:

   

   Prepare everything you need for the test. Melt butter and cool slightly. Warm up the milk and water.

2. Step 2:

   

   Pour dry yeast into 30 ml of water and leave for 10 minutes.

3. Step 3:

   

   Sift flour into a large bowl. In another bowl, mix the milk and the remaining water, add sugar and salt, mix.

4. Step 4:

   

   Pour the liquid mixture into the flour, add yeast, melted butter and knead the dough.

5. Step 5:

   

   Cover the finished dough with a film and leave in a warm place for 1.5 hours for the approach. When the dough rises and increases in volume by 2 times, you need to knead it and leave it for another 30-40 minutes to let it rise again.

6. Step 6:

   

   While the dough is on the way, grate the cheese on a fine grater. Knead with your hand and add half a cup of boiled chilled water (or a little more).

7. Step 7:

   

   Mix until you get a thick cheese gruel.

9. Step 8:

   

   Preheat the oven to 250 degrees. The resulting finished dough is divided into 6 parts, roll up the balls and cover with a towel.

10. Step 9:

    

    Roll out the dough ball into a small circle, roll the edges of the circle into rolls from both sides to the center. Pinch the tips and spread the sides to the sides to get a recess like a boat.

11. Step 10:

    

    Put the boats on a baking sheet. Put the cheese filling inside the boats and put it in a hot oven for 15 minutes.

12. Step 11:

    

    When the sides of the boats are browned, take out the baking sheet and drive one raw egg into each boat. Put it back in the oven for 3-5 minutes. The protein should seize, and the yolk should remain liquid.

13. Step 12:

    

    In ready-made khachapuri, you can add (as anyone likes) a piece of butter.

14. Step 13:

    

    Pierce the yolk and mix with the cheese. Eat by breaking off the edges of the boat and dipping them into the filling.

15. Step 14:

    

    Bon appetit!