Achma
12 servings
90 minutes
Another type of Georgian khachapuri is achma. The main difference from other options is that the raw dough for it is slightly boiled, and only after that the khachapuri is assembled: a layer of dough is greased with butter, sprinkled with cheese, covered with dough, and so on. By the way , the dough for achma is always unleavened, and the cheese must be very salty so that everything fits together in harmony. Due to its labor intensity, achma is considered a festive dish, and it is also difficult to prepare in small quantities. But after the holiday, you can eat it over the course of several days, warming it up - this does not harm achma at all.
1
Prepare the necessary ingredients.
2
Break 5 eggs into a large bowl, add the white of the sixth egg and set aside the yolk. Whisk the eggs with water and a teaspoon of salt, then gradually add flour to knead a stiff dough. Place it in a clean bowl, sprinkle with flour, cover with plastic wrap and refrigerate for 30 minutes.
- Chicken egg: 6 pieces
- Water: 300 ml
- Salt: 1 teaspoon
- Wheat flour: 1 kg
3
Cut the dough into 8 equal parts, sprinkle with flour, and cover with plastic wrap.
- Wheat flour: 1 kg
4
Grate the cheese on a coarse grater. Melt the butter.
- Suluguni cheese: 1 kg
- Butter: 200 g
5
Grease a deep baking tray with melted butter and line the bottom with parchment paper. Roll out one part of the dough thinly and place it in the tray so that it slightly overhangs the edges. Grease it with butter.
- Butter: 200 g
6
In a large pot, bring water to a boil and add salt. Roll out two more pieces of dough thinly. Dip the sheet of dough into the boiling water and cook for 1-2 minutes, then use a large slotted spoon or sieve to remove it and transfer it to cold water to stop the cooking.
- Salt: 1 teaspoon
7
Place the boiled dough sheet in the baking tray and grease it with butter. Do the same with the second dough sheet. Add half of the grated cheese.
- Butter: 200 g
- Suluguni cheese: 1 kg
8
On top, place two more boiled sheets of dough, also greasing each layer with oil, and add the remaining cheese on them. Cover with two more boiled sheets of dough, remembering to grease them with oil.
- Butter: 200 g
- Suluguni cheese: 1 kg
9
Cover with thinly rolled raw dough on top, folding the edges inward. Grease the dough with oil and cut the future achma into portioned squares. Grease the cuts with the remaining oil. Place in an oven preheated to 200 degrees for 40-50 minutes.
- Butter: 200 g
10
Mix the yolk with milk, brush it on the achma, and bake for another 5-7 minutes until a golden crust forms.
- Chicken egg: 6 pieces
- Milk: 20 ml