Achma from lavash
8 servings
75 minutes
Achma made from lavash is a simple yet incredibly delicious variation of Georgian pie that combines the lightness of the dough and the tenderness of cheese. Unlike traditional achma, this recipe uses thin Armenian lavash, making preparation even easier and quicker. Kefir adds softness to the dough, while Adyghe cheese provides a pleasant creamy flavor. Baked in the oven until golden brown, achma acquires an appetizing aroma and texture with a crispy top and tender layers inside. This dish is perfect for breakfast, cozy family dinners, or festive tables, especially when paired with a cup of hot tea.
1
Grease the baking dish with butter, then place a sheet of lavash on top so that the edges hang over.
- Butter: 80 g
- Armenian lavash: 3 pieces
2
Tear the lavash into small pieces and dip them in kefir mixed with sugar, then place these pieces in a mold. Arrange half of the lavash this way.
- Armenian lavash: 3 pieces
- Kefir: 1 l
- Sugar: 3 tablespoons
3
Spread half of the Adyghe cheese, grated on a coarse grater, on the lavash and place 40 g of butter in pieces over the cheese.
- Armenian lavash: 3 pieces
- Adyghe cheese: 500 g
- Butter: 80 g
4
Finally, layer the lavash in kefir, cheese, and butter again. Tuck the edges of the lavash that stick out of the mold inside, and cover with lavash cut to shape.
- Armenian lavash: 3 pieces
- Kefir: 1 l
- Adyghe cheese: 500 g
- Butter: 80 g
5
Brush with egg and place in a preheated oven at 180 degrees. Bake for about an hour - it should be slightly browned.
