Adjarian Khachapuri
6 servings
90 minutes
It is believed that khachapuri was invented in the mountains in the northwest: there lived shepherds who did not have the opportunity to dine in a more substantial way. Adjarian khachapuri in Batumi style is beautiful: its dough is ruddy and goes well with the shining yolk. Before serving, a couple of pieces of butter are added to the hot khachapuri, after which the cheese, butter and egg are mixed together.
1
Sift the flour (530 g) into a deep bowl, add yeast, salt, sugar, room temperature milk, vegetable oil, and 20 grams of softened butter. Mix everything thoroughly until homogeneous, adding a little water (about 50 ml) if needed.
- Wheat flour: 550 g
- Dry yeast: 5 g
- Salt: 10 g
- Sugar: 10 g
- Whole milk (3.2%): 400 ml
- Vegetable oil: 7 ml
- Butter: 45 g
- Whole milk (3.2%): 400 ml
2
Cover the dough bowl and let it sit for thirty to forty minutes. Divide the dough into five portions — they should be used immediately or sent to the fridge.
3
To make the filling, you need to grate all the cheese coarsely.
- Suluguni cheese: 510 g
- Imeretian cheese: 170 g
4
Mix it with an egg and add 20 grams of butter - if the cheese is fatty, you can do without butter: the filling should be soft enough.
- Chicken egg: 6 pieces
- Butter: 45 g
5
Roll out five portions of dough into fairly large ovals, 5 mm thick. Poke holes around the perimeter with a toothpick or wooden skewer to release air.
6
Place 150 grams of cheese filling (a mixture of Imeretian cheese, Suluguni, and one egg) on portions of rolled dough, connect the edges of the dough and pinch - the shape of the khachapuri should resemble boats.
- Imeretian cheese: 170 g
- Suluguni cheese: 510 g
- Chicken egg: 6 pieces
7
In the middle of each pie, carefully stretch the dough by hand, make a cut, and fold the edges of the dough inward to reveal the filling.
8
Puncture the pies around the perimeter again, place them in dry baking molds, and put them in a preheated oven at maximum temperature for fifteen minutes.
9
4-5 minutes before it's ready, take the dish out of the oven, add an egg, and put it back to finish cooking.
- Chicken egg: 6 pieces
10
Carefully place two small pieces of butter on the egg centers of the pies before serving.
- Butter: 45 g
11
Submit.
