Delicious dough and filling – it turns out a pie! And if it’s a cheese filling, then it’s khachapuri! Well, when the cheese is inside and outside, you get the most cheese Megrelian khachapuri! Everything turned out very tasty!

Summary

Ingredients

• Flour – 500 g
• Dry yeast – 2 teaspoon
• Sugar – 2 teaspoon
• Salt – 1 teaspoon
• Milk (warm) – 250 ml
• Butter (soft) – 30 g
• Cheese (two types) – 500 g
• Eggs – 1 pc.
• Yolk – 1 pc.
• Cherry tomatoes to taste
• Vegetable oil – for greasing tomatoes

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Instructions

1. Activate the yeast: Add 2 teaspoons sugar, roughly 2 tablespoons flour, and 2 teaspoons dry yeast to 250 ml warm milk. Mix well and let stand for 5 minutes until foamy.
2. In a deep bowl, combine 500 g flour, 1 teaspoon salt, 30 g soft butter, 1 egg, and the yeast mixture. Mix until combined.
3. Knead the dough for 10 minutes until soft and elastic.
4. Cover and let the dough rise in a warm place for 40 minutes until it doubles in size.
5. Divide the dough into 5 equal portions and roll each into a ball. Cover with foil for 5 minutes.
6. While dough rests, grate 500 g cheese (using both types) on a coarse grater.
7. Roll out each dough ball into a thin cake and place a large amount of cheese (roughly the volume of the dough ball) in the center.
8. Gather the dough edges upward to enclose the cheese and seal the seam firmly.
9. Gently stretch the filled dough with your hands and then roll flat with a rolling pin into a round cake.
10. Transfer each khachapuri to a baking sheet and brush the top with egg yolk.
11. Preheat the oven to 200 °C (392 °F).
12. Sprinkle additional grated cheese over the top of each khachapuri. Toss cherry tomatoes in vegetable oil and place a few on top of each khachapuri.
13. Bake for 15-20 minutes until golden and puffed.

Bon appetit!