Ajarian Khachapuri dough

So, we begin to prepare the dough. You need to take warm water and milk for it - no higher than 40 degrees Celsius. Mix them together in a suitable container, then add dry yeast to the mixture. We also add granulated sugar, salt, pour in vegetable oil and mix everything.

Sift flour into a separate container. After that, we begin to add it in parts to the yeast mixture, kneading the dough. It should be soft, pliable, obedient. Knead it until it stops sticking strongly to your hands, it becomes pleasant to the touch. Flour may need a little more or a little less - it depends on its quality. The main thing is that the dough should not be too steep, it should remain soft and slightly sticky.

We form a bun from the dough, put it on the bottom of a deep container, which we cover with a clean cotton towel on top. We put the container with the dough in a warm place for an hour and a half. During this time, it should increase in volume by about three times. If this has not happened (it can happen, for example, when the room is cool), you can keep the dough warm for half an hour longer.

Knead the dough again. Then we form a bun out of it again, put it on the bottom of the container, cover it with a towel and put it in the heat for the same time (an hour and a half). When the specified time has passed, the dough will be completely ready for use. It remains only to divide it into buns (the size can be any), which need to be rolled out, form boats from them and fill with stuffing. Khachapuri is baked from this dough for 15-20 minutes at 250 degrees Celsius.

Delicious pastries!