Imeretian Khachapuri
5 servings
60 minutes
Khacho means "cottage cheese", puri means "bread". But inside khachapuri there is always some kind of cheese. Maybe at one time they really did put cottage cheese in khachapuri, but apart from the name we have no evidence of this.
1
First, we prepare a simple dough — we pour matsoni into the flour. We usually add a bit of Borjomi to the dough. But since Borjomi is now very dangerous, we can do without it or use some other sparkling mineral water. We add salt. The dough should be soft but not tear and be pliable enough to shape something. We make a ball from the dough and roll it into a flatbread.
- Matsoni: 500 ml
- Wheat flour: 3 glasss
- Salt: 0.3 teaspoon
2
We crumble the cheese with our hands if it's soft, or grate it if it's a bit hard, and mix in 1-2 eggs. If the cheese is not fatty enough, we can add a piece of melted butter to the filling.
- Imeretian cheese: 0.5 kg
- Chicken egg: 2 pieces
- Melted butter: 3 tablespoons
3
Place cheese in the center of the dough and put it on a frying pan greased with odorless vegetable oil. Raise the edges, seal them, and press down to keep the filling inside. This results in a completely closed pie with cheese inside.
- Imeretian cheese: 0.5 kg
4
First, fry on medium heat with a lid on one side until a golden crust forms, then on the other side — but without the lid. You can brush the finished khachapuri with melted butter on top. It's best to eat them right away — they taste a thousand times better. But if by some miracle you didn't finish the khachapuri right away, you can reheat it in the pan in the morning and eat it with tea for breakfast.
- Melted butter: 3 tablespoons