Adjarian khachapuri
Description
The recipe won't take much time. These delicious cheese and egg khachapuri immediately reminded us of summer, sunshine, and warm days, and my husband also recalled how rich and tasty Eastern cuisine is. And you? Meanwhile, I'll explain and show you in detail. Serve with tea or coffee.
Instructions
- 1
Step 1
Sift the flour into a deep container.
- 2
Step 2
Dissolve fast-acting yeast in a glass of warm milk. Add 1 tablespoon of sugar and 1 teaspoon of salt.
- 3
Step 3
Dissolve the yeast in milk until completely dissolved, then add it to the flour. Add 1 egg and knead the dough. When the dough comes together into a ball, pour in the vegetable oil. Knead the dough again. You'll end up with a smooth ball like this.
- 4
Step 4
Cover the bowl with plastic wrap and let the dough rise. Rising time — 1.5 to 2 hours. The dough will triple in size.
- 5
Step 5
The finished dough should be kneaded and divided into 6 parts.
- 6
Step 6
On a floured surface, roll out one ball of dough into a flat sheet.
- 7
Step 7
Grate the hard cheese on a grater. I use "Adyghe" or "Caucasian" suluguni.
- 8
Step 8
Place 3-4 tablespoons of grated cheese on each layer of dough.
- 9
Step 9
Fold the edges, shaping them into a boat. Twist the edges of the dough toward the center.
- 10
Step 10
Place the prepared khachapuri on a baking sheet. Brush the edges of the dough with beaten egg.
- 11
Step 11
Preheat the oven to 170-180 degrees. Bake the khachapuri in the oven for 10 minutes. Remove the baking sheet with khachapuri from the oven. Place 1 chicken egg on each khachapuri, being careful not to break the yolk. Return the khachapuri to the oven and bake for another 15 minutes.