Megrelian Khachapuri

Hello!

Long time we did not have baking and today we will make a classic dish of Georgian cuisine.

Difficulty: 5/10
Cooking time: 20 minutes. + 40 min. on the dough
Number of servings: 2-3

Ingredients:

• Flour, 200 gr.
• Milk, 160 ml
• Suluguni cheese, 300 gr.
• Yeast, 12 gr. fresh or 4 gr. dry
• Salt, 5 gr.
• Sugar, 5 gr.
• Vegetable oil, 5 ml.
• Sour cream, 1 tbsp.
• Butter, 40 gr.
• Egg, 1 pc.

Heat the milk, dissolve the yeast and sugar in it.

After three minutes, add salt, vegetable oil and sift the flour. Thoroughly knead the dough to keep up with your hands (if liquid, add flour, if dry, add water or milk).

Cover the dough and remove for 40 minutes in a warm place.

Preheat oven to maximum temperature.

Roll out the dough with a thickness of 5-7 mm.

Rub cheese on a large grater, 2/3 mix with half of melted butter and spread in the center of the dough.

Raise the edges and pinch the top.

We pierce the dough along the perimeter with a toothpick or fork, so that the air can escape during the rolling process.

Turn the dough over and roll out to a thickness of 8-10 mm.

Mix egg with sour cream.

We spread khachapuri on a dry baking sheet, grease with egg-sour cream mixture, sprinkle cheese on top and send to the oven on the top shelf for ten minutes (if the oven is heated 250°C) or fifteen (if 220-230°C).

Time individually - the main thing is that the khachapuri is not burnt from the bottom. The top can (and even should) be grilled, if available.

We take out khachapuri from the oven, grease with the remaining butter and quickly eat it :-).

Bon appetit!

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This recipe is on my website