Yeast dough for khachapuri

Traditionally, the dough for khachapuri is prepared without yeast and with the addition of matsoni, a Caucasian fermented milk product. But today there are many options for making dough, including with yeast. Today we will cook the dough with fresh yeast, and instead of matzoni we will add warm milk and butter to the dough.

Pour a little warm milk into a small bowl. We also add salt, sugar, crumble yeast and mix everything together. Leave to stand for ten minutes.

Sift wheat flour into a deep container. In a container with flour, pour the remaining warm milk, then a mixture with diluted yeast. Then pour the melted butter into it. It can be melted on the stove or in the microwave, and then be sure to cool to room temperature.

Knead the dough, combining all the ingredients. Knead the dough well until it becomes soft, fluffy, airy and very obedient. It should stop sticking to your hands and become pleasant to the touch and homogeneous.

We remove the dough into a deep container, which we cover on top with a clean towel made of natural fabric. We put the container with the dough in a warm place and leave it to walk for thirty to forty minutes. At this time, you can prepare the filling for khachapuri, which you can choose any - to your taste.

When the necessary time has passed, the dough is kneaded again. Now it is completely ready to start cooking delicious khachapuri from it. At this stage, the dough should be divided into identical parts, from which to form koloboks. Put them on the work surface, sprinkled with flour and leave to come up again for 7-10 minutes. After the kolobok can be rolled out and filled with stuffing.

Successful cooking!