Khachapuri with suluguni cheese
6 servings
30 minutes
Khachapuri with suluguni cheese is a true Georgian gastronomic treasure, embodying the warmth and coziness of home cooking. The cheesy aroma, crispy golden crust, and stretchy creamy suluguni make this pie a perfect treat for any table. Khachapuri originated in ancient times in the mountainous regions of Georgia, where shepherds used fresh milk suluguni to make hearty flatbreads. The secret to its flavor lies in the perfect balance of soft dough rich in creamy taste and aromatic cheese filling. It is eaten hot while the cheese inside remains stretchy and the dough airy and tender. It works great as a standalone dish or as an accompaniment to meat, vegetables, and fresh herbs. This classic recipe has maintained its popularity to this day, remaining a symbol of Georgian hospitality and culinary traditions.
1
Dissolve the yeast, add 1 spoon of sugar and 2 spoons of milk. Make a volcano from the flour, create a well in the center and pour in 1 egg, the previously dissolved yeast, add pieces of butter to the mixture, and add the remaining milk. Knead the dough until it no longer sticks to your hands. Place it in a warm place for 3 hours.
- Dry yeast: 11 g
- Sugar: 1 teaspoon
- Milk: 700 ml
- Wheat flour: 1 kg
- Chicken egg: 1 piece
- Butter: 150 g
- Milk: 700 ml
2
For the filling, fresh milk suluguni is essential; the cheese should be grated on a coarse grater.
- Suluguni cheese: 700 g
3
Cut 250 grams from the dough and roll it into a round flat shape. The thickness of the dough after rolling should not exceed 0.5 cm. Place the cheese filling in the center: the filling should weigh about the same as the dough. Gather the edges of the flatbread to the center and pinch them tightly (the filling should be in the middle of the flatbread). Turn the flatbread with the seam side down and roll it out thinly. Make a small hole in the center: this is necessary to let air escape so that the khachapuri does not puff up while frying.
- Wheat flour: 1 kg
- Suluguni cheese: 700 g
4
Grease the khachapuri with a pre-prepared mixture of yolk and sour cream. Sprinkle grated suluguni cheese on top and bake in the oven at 210 degrees for 6-7 minutes.
- Chicken egg: 1 piece
- Suluguni cheese: 700 g
5
After the khachapuri are ready, they should be generously brushed with butter on both sides. Once the khachapuri absorb the butter, they can be confidently served.
- Butter: 150 g