Imereti-style Khachapuri with Suluguni - very tasty and simple

Kitchen appliances and utensils:

• oven;
• stewpan;
• a baking sheet;
• deep bowl;
• culinary spatula;
• sieve;
• grater;
• silicone kitchen mat;
• kitchen scales;
• beaker;
• parchment paper.

Ingredients

Step cooking

How to knead the dough

1. Sift wheat flour of the highest grade (160 grams) in a deep bowl. From air-enriched flour, softer and lush baked goods are obtained.
   
2. Add 2 grams of dry yeast, a pinch of salt and sugar. Using a spatula, mix dry ingredients to distribute the yeast throughout.
   
3. In a small saucepan, melt 50 grams of butter over medium heat. It is not necessary to bring the oil to a boil. Add 120 ml of milk, heat everything together to a temperature of 35-36 ° C. Stir the mixture while heating.
   
4. Pour in the warm flour milk-butter mixture, knead the uncooked dough. Knead for about 8-10 minutes.
   
5. Form a ball from the dough, grease its surface with vegetable oil (1 tablespoon). Cover the bowl with a towel. Leave in a warm place for 1 hour so that the mass comes up.
   

Cooking toppings

1. Take 1 chicken egg, separate the protein from the yolk.
   
2. In a deep bowl of protein, add 50 grams of soft butter. Just let the butter stand at room temperature while you make the dough.
   
3. Pour 360 grams of khachapuri suluguni cheese into a mixture of oil and protein, mix well. If you have hard cheese, grate it on a coarse grater or cut into small cubes. Professionals advise mixing the filling with your hand to get a more homogeneous mass.
   

How to make and bake khachapuri

1. Put the dough on a work surface (silicone mat), powdered with flour. Divide the ball into 2 parts. Roll each piece of dough into a cake with a diameter of about 30-34 cm.
   
2. Spread half the filling on the resulting workpiece. Lift the free edges up and pinch, make a bag. Close the dough thoroughly at the place of assembly so that there are no places through which cheese can flow out during baking.
   
3. Place the workpiece on a baking sheet lined with parchment. Gently crush it with your hands, give the workpiece the shape of a thick cake. Repeat all steps with the second part of the test.
   
4. Using a cooking brush, grease the top of the khachapuri with yolk. We still have the yolk, the protein was used for filling.
   
5. Bake in an oven heated to 250 ° C for 10 minutes. Pour the finished khachapuri with melted butter (50 grams), serve hot.
   

Did you know? Khachapuri - Georgian cheese cake, there is no single recipe for its preparation. Each nationality prepares it in its own way. In Adjara, it is baked in the form of an open boat with cheese, egg-filled, Megrelian khachapuri sprinkled with cheese on top. In traditional Georgian cooking, yeast-free dough is used, khachapuri is baked in a pan.

However, baking on puff or yeast dough is done in the oven. This recipe is adapted to Slavic cuisine, since it is very difficult to find katsoni or chkinti kveli (traditional products for Imereti khachapuri) in our stores with matsoni and cheese.

Video recipe

See how to make khachapuri in Imereti. One of the options for baking this famous Georgian dish from yeast dough is demonstrated in detail.

Other Khachapuri recipes