Adjarian Khachapuri
by Editorial Staff
For a long time I walked around the Adjarian khachapuri recipe, did not dare. I tried it today – I absolutely love it! The dough is wonderful, the cooking process is interesting, and the taste cannot be conveyed, just a fairy tale! Caucasus, forgive me for dragging out this recipe for so long.) I lost a lot. The whole family appreciated the Adjarian khachapuri 5 points! It’s easy to prepare, repeat to your health!
Ingredients
- Milk (warm) – 125 ml
- Water (warm) – 125 ml
- Egg – 1 pc.
- Vegetable oil – 2 tbsp
- Flour – 400 g
- Dry yeast – 7 g (1 small bag)
- Sugar – 2 teaspoon
- Salt – 1 teaspoon
For filling:
- Mozzarella cheese (hard) – 200 g
- Adyghe cheese – 250 g
- Eggs – 4-5 pcs.
- Butter – 100 g
Directions
- We prepare products for the dough. Be sure to sift the flour. Water and milk should be warm.
- Mix water and milk in a bowl. Add sugar, yeast and a couple of tablespoons of flour – this will be a dough. We put it in a warm place for 10 minutes.
- The yeast has become more active, took a good “cap”. Now we send the egg, vegetable oil, salt to the dough. We mix.
- Gradually add all the flour. The dough will be sticky at first. It’s okay, it should be so. We make an effort – knead the dough for 10 minutes.
- After 10 minutes, the dough gathered well into a ball. It is still sticky, but no longer sticks to your hands.
- Put the yeast dough into a bowl, cover with a lid (film), leave in a warm place and let it increase in volume. It will take 50-60 minutes.
- After an hour we take out the dough and knead well. Even if it beeps, don’t worry! He (the test) will only get better from this. Kneaded well – we remove for another hour in a warm place.
- While the Adjarian-style khachapuri dough is suitable, let’s start filling. Traditionally, Imeretian cheese is used for khachapuri, but today I took Adyghe cheese and hard mozzarella
- Rub all the cheese on a coarse grater. Add butter (soft) and mix well. Chicken eggs wash well.
- The dough fit perfectly. It smells airy and delicious! Crumple it slightly and weigh it to divide it into 5 equal parts.
- We round off the blanks. I got 138 g each.
- Roll out the balls into a thin round cake 3-4 mm thick.
- Grease the opposite edges of the cakes with the filling (half a tablespoon).
- Now carefully wrap the filled edges towards the center.
- We pinch the edges. It turned out a boat!
- We transfer the “boat” to a baking sheet, grease with an egg and put the filling in the middle.
- By this time, the oven was warmed up to 220 degrees. We send Adjarian khachapuri to the oven and bake until slightly golden brown.
- Five minutes before cooking (slightly golden color), we take it out of the oven. We make a depression in the center of the filling and pour in the raw egg
- Put the Adjarian khachapuri back in the oven for a few minutes, until the egg grabs (the protein should turn white).
- Adjarian Khachapuri ready! Better to have time to eat it hot before someone takes it away. :)) It turned out very tasty, I recommend everyone to cook
Bon appetit!
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