Open Khachapuri with an Adjarian egg - a wonderful recipe for a Georgian dish

Kitchen appliances and utensils:

• oven;
• a baking sheet;
• parchment;
• kitchen scales;
• sieve;
• teaspoon and tablespoon;
• 2 bowls;
• knife;
• grater;
• whisk;
• towel;
• large cutting board;
• rolling pin.

Ingredients

Step cooking

1. Pour 2 tsp into a deep bowl. dry yeast, add 1 tsp. granulated sugar, ½ tsp. salt and 250 ml of warm, but not hot water. Mix all ingredients thoroughly with a whisk to get rid of lumps and achieve uniformity.
   
2. Next to the yeast and water add 1 tbsp. l vegetable oil. It is not necessary to wait until the dough is brewed, as during the preparation of pies.
   
3. Next, add 500 g of sifted wheat flour and mix thoroughly. You can add flour gradually so that no lumps form, mix the dough thoroughly.
   
4. Knead a soft dough that will not stick to your hands, but do not overdo it, otherwise hammer it with flour. Cover with a paper or ordinary towel a bowl of dough and place it in a warm place for 30-40 minutes.
   
5. While the dough is “warming”, prepare the cheese filling for khachapuri. Grate 300 g suluguni cheese on a coarse grater.
   
6. Add to it a few tablespoons of water, 1 tbsp. l flour and protein 1 egg.
   
7. Stir the mixture thoroughly until smooth.
   
8. Take the dough and divide it into 2 identical parts. Roll one of the parts into a thin layer (about 5 mm), then roll each side into a tube.
   
9. Interlock the midpoints on the edges, and deploy the tubes themselves, so that a place forms inside and the dough resembles a boat.
   
10. Preheat the oven to 230-260 degrees. Cover the baking sheet with parchment, sprinkle it with flour a little and lay the boat out of the dough on paper.
    
11. Inside, pour the filling in a 1: 1 ratio. Bake khachapuri for 8-10 minutes.
    
12. Remove the baked goods from the oven, make a small depression and carefully pour in the whole yolk, put the dish in the oven for a few more minutes.
    
13. Next, between the cheese and the dough from 4 sides, insert a small piece of butter, and also grease the rim of the khachapuri with it. Remember that the Georgian dish should not be dry, and the filling should stretch, so do not spare cheese and butter. Stir the filling before serving.
    

Video recipe

If you still doubt that you can independently prepare a delicious Adjarian khachapuri that will delight you with its delicate taste, then pay attention to this video recipe. In the video, the author will demonstrate how to cook a favorite dish of many Georgians in a short time, as well as tell how to decorate a khachapuri with an egg in the middle.

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