Achma with suluguni and Imeretian cheese
12 servings
45 minutes
This is how they bake achma in the Georgian bakery Tsomi.
1
Add salt, sugar, egg, flour, and water to the saucepan.
- Salt: 5 g
- Sugar: 10 g
- Chicken egg: 2 pieces
- Wheat flour: 350 g
2
Mix all ingredients until a dough forms. Add vegetable oil at the end. Let it rest for 2 hours.
- Vegetable oil: 30 ml
3
Divide the dough into eight equal flatbreads.
4
Roll each flatbread thin - about 1.5 mm thick.
5
Boil the dough in salted boiling water for 5 minutes.
- Salt: 5 g
6
Rinse under cold water.
7
Use the form to give the test a round or square shape.
8
Grate the cheese and combine.
- Suluguni cheese: 750 g
- Imeretian cheese: 250 g
9
Assemble the achma. Lay out a layer of dough, spread a thin layer of butter, place a layer of cheese on top, then add more dough. Spread butter again and add cheese once more.
- Butter: 20 g
- Suluguni cheese: 750 g
- Imeretian cheese: 250 g
10
Bake the achma for about 20 minutes in the oven at 180 degrees.
11
Remove from the oven and transfer to a plate.
12
Serve with matsoni, especially in summer.
- Matsoni (yoghurt): 50 ml
