Kitchen appliances and utensils: measuring cup, whisk, rolling pin, pastry brush, parchment paper, baking tray, oven, grater, measuring cup.
Ingredients
| Premium wheat flour | 300 g |
| Common salt | ½ tsp |
| Sugar | ½ tsp |
| Dry yeast | 1 tsp |
| Vegetable oil | 2 tbsp. l |
| Sulguni cheese | 150 g |
| Feta cheese | 150 g |
| Purified water | 200 ml |
| Cream | 70 ml |
| Butter | 30 g |
| Chicken Yolk | 1 PC. |
Step cooking
Test preparation
- Sift 300 grams of wheat flour into a deep container, add half a teaspoon of sugar and the same amount of salt to it.
- Pour there a teaspoon of dry yeast and thoroughly mix the ingredients with a whisk.
- We form a small hole in the flour, where we pour 200 ml of heated water, two tablespoons of vegetable oil.
- We begin to thoroughly knead the mass. The dough should be firm and elastic.
- Transfer the mixed mass to a clean, deep container and leave for 50 minutes in a warm place. During this time, the dough should be infused and fit well.
- After a while, we take out the dough and lay it on a surface strewn with wheat flour. We divide the mass into two parts. We take one part and roll it with a rolling pin, forming an even oval 3-4 mm thick.
- We begin to twist the edges of the oval layer from both sides to the middle, we fix its edges on both sides. Next, we breed twisted sides, thereby forming a boat.
Preparing the filling
Grate 150 grams of suluguni cheese on a fine grater. Knead 150 g of feta cheese and add it to the suluguni. Pour all 70 ml of cream, salt to taste and mix thoroughly, forming a uniform consistency.
Baking preparation
- In the boat formed from the dough, we spread the resulting filling, evenly distributing it over the entire surface.
- We spread the product on a baking sheet with parchment paper. Preheat the oven to 200 degrees and place the baking tray with khachapuri there for 15 minutes. While the dish is baking, melt in a water bath or in the microwave 30 g of butter. After this time, we take out the khachapuri and grease its sides with melted butter with a pastry brush. Part of the oil is also applied on top of the filling. In the middle of the khachapuri we make a small hole where we place the yolk from the chicken egg. Sent to the oven for another 10 minutes.
The dish is better and tastier to eat hot and fresh.
Video recipe
In this video you will see how the whole process of creating Georgian khachapuri should take place. Using this video, you can very quickly cook such pastries at home.
Filling and Decorating Options
The classic recipe for Georgian khachapuri can be supplemented and varied ingredients, this dish will not be different. Traditional suluguni and feta cheese can be replaced with other hard and brine cheeses, such as parmesan and feta. Khachapuri will acquire a new shade without losing its zest.
In addition, baking can be supplemented with various herbs, seasonings and spices. Georgian families like to add chopped green onions and parsley to an already prepared hot khachapuri. This will not only add spicy taste and aroma, but also change the appearance of the dish.
Other Khachapuri recipes
Khachapuri with cottage cheese and cheese
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