Adjarian khachapuri


Servings: 5-6
for dough
• flour – 700 g
• water – 300 ml
• milk – 100 ml
• vegetable oil – 3-5 tablespoons
• egg – 1 PC
• yeast – 25 g fresh or 1 tsp dry
• sugar – 1 tbsp
• salt – 1/2 tsp
for the filling
• Imeretian cheese (or a mixture of Adygei cheese (350 g) and Suluguni cheese (150 g) – 500 g
• eggs – 5-6 pieces
• butter – 100 g
• boiled water – to desired consistency
Firstly, prepare the yeast for the dough. Dissolve a tablespoon of sugar in a glass of milk, cut back the yeast and mix. Place a container in a warm place so the yeast has foamed up. If not, your yeast is bad quality, change on the other. Once the yeast is reached, proceed with the preparation of the test. To do this, sift the flour with the salt. Should get a slide flour, make a deepening of the chicken, add milk and water, prepared the yeast with the egg. Wooden spatula mix the ingredients until the viscosity of the dough, then just put it on the table, covered with flour. Knead the dough, liberally sprinkling it with flour. If it sticks, lubricate your hands and table oil. This will facilitate mixing and give a special taste and smell test. Kneaded for about 20 minutes until you feel that the dough became manageable and flexible. Put the dough in a container, cover with a cloth and leave in a warm place to “rest”. It will increase three times. Once the dough has come again remember his hands and return to warm place to increase in volume. “Rested” divide the dough into six parts, each part roll into a ball, place on a Board and cover with a towel. While dough rises, prepare the filling. Grate the cheese on a coarse grater, mix with boiled water to the consistency of sour cream. If not available Imeretian cheese, replace it with Adygei cheese (350 g) + Suluguni or mozzarella cheese (150 g), salt a little and get the desired cheese mixture. Or the second option of replacing this or feta cheese (soaked, unsalted) (350 g) + Suluguni or mozzarella cheese (150 g). Once the filling and dough ready, proceed to the formation of khachapuri. Put the ball and form a cake, the centerpiece make thicker, and the bottom as thin as possible. The size of future boats choose. Wrap the edges of the pellet tubes, and the tips well desipite. Parchment line a baking sheet and place scones on it. Carefully, without tearing the dough, spread the edges to the sides, that was, to put the stuffing. Boats fill with stuffing. Keep the proportions of dough and cheese (1:1). Bake khachapuri until Browning, about 20 minutes in the oven at 250 degrees. Once the sides of the dough becomes browned, and the inside is fully baked, remove the pan and with a fork pull out a little stuffing from the middle of the khachapuri. Type in the deepening of the egg and return the baking sheet back in the oven for a minute. The egg should be delayed, and the yolks remain liquid. Baked khachapuri grease liberally with butter, put on top piece over the filling and allow to melt and impregnate the dough.