Mingrelian Khachapuri with Suluguni and Imeretian Cheese
7 servings
45 minutes
Recipe from the Moscow Georgian Cuisine Restaurant "Ojakhuri.
1
Grate 550 grams of suluguni and Imeretian cheese, mix by hand.
- Suluguni cheese: 650 g
- Imeretian cheese: 350 g
2
Prepare the dough: combine flour (better to add 2/3 of the flour first and then add more if needed), yeast, sugar, salt, vegetable oil, and milk. Let it sit for about an hour.
- Premium-grade wheat flour: 700 g
- Dry yeast: 6 g
- Sugar: 10 g
- Salt: 10 g
- Vegetable oil: 75 ml
- Milk: 220 ml
3
Roll out a ball of dough.
4
Put a mixture of cheeses inside the ball.
5
Then wrap the cheese in the dough, flip it over, and roll it out again so that the cheese stays inside the dough.
6
Flip and roll out to get a round thin flatbread. But not too thin, so the dough doesn't tear.
7
Bake in the oven at 180–200 degrees until a crust forms.
8
Grate the remaining suluguni.
- Suluguni cheese: 650 g
9
A few minutes before it's ready, take the khachapuri out of the oven and sprinkle it with suluguni.
- Suluguni cheese: 650 g
10
Return to the oven for another 3-4 minutes. Brush with butter on top when serving.
- Butter: 50 g