Adjarian khachapuri
Description
The recipe won't take much time. In the classic version, the dough is usually made with matsoni, and the filling is traditionally made from Imeretian cheese. I didn't have this cheese at hand, so I substituted it with Caucasian cheeses—Adyghe and suluguni—adding some hard cheese as well. Try preparing it using this step-by-step recipe; you'll fall in love at first bite. The amazing dough, whose taste is beyond words, combined with the buttery, juicy cheese and yolk, is incredibly delicious! You and your loved ones will be delighted! I highly recommend it. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. The total amount of cheese should be 340-350 grams; you can use 2 or 3 different types. You can replace the milk in the filling with cream. The butter for the dough should be soft.
- 2
Step 2
In a bowl, pour warm water and warm milk, add sugar and dry yeast. Mix well.
- 3
Step 3
Let it stand for 10-15 minutes.
- 4
Step 4
Then add salt, soft butter, and egg.
- 5
Step 5
Mix.
- 6
Step 6
Add flour.
- 7
Step 7
I recommend adding it in parts, as the dough should be very soft. Even for me, the amount of flour needed may be slightly more or less.
- 8
Step 8
When the dough comes together into a single mass, transfer it to the work surface. Sprinkle the surface with flour and knead the dough thoroughly. By the way, this dough is also perfect for buns with non-sweet fillings. The finished dough should be soft, elastic, smooth, and not sticky to the hands. Place the dough ball into a bowl, cover it with a towel, and set it in a warm place to rise. I put it in an electric oven turned on to 40 degrees Celsius, then close the door. This method makes the dough rise much faster, so it won't overproof and won't have a strong yeasty smell.
- 9
Step 9
Meanwhile, let's prepare the filling. Grate the cheeses on a coarse grater.
- 10
Step 10
Add milk and salt to taste if necessary. Mix well.
- 11
Step 11
We return to the dough; mine rose for 50 minutes.
- 12
Step 12
The risen dough needs to be kneaded down.
- 13
Step 13
Divide the dough into three equal parts. Roll each piece into a ball, cover with plastic wrap, and let rest for 10 minutes.
- 14
Step 14
Divide the filling into equal portions; I use a scale. Roll out each piece of dough into an oval. Place the cheese filling along the edges.
- 15
Step 15
Pinch them neatly or press well with your hands.
- 16
Step 16
Next, pinch the edges to form a boat shape.
- 17
Step 17
Transfer the preparations to a baking sheet lined with parchment paper.
- 18
Step 18
Place the remaining filling in the center of each boat. Bake the khachapuri in a preheated oven at 200°C for 15–20 minutes. Preheat the oven together with a small metal pan. Once the oven is heated, pour a glass of boiling water into the pan and place the khachapuri inside.
- 19
Step 19
Bake for 15-20 minutes with steam.
- 20
Step 20
Meanwhile, separate the egg whites from the yolks; we will need only the yolks. The delicious khachapuri are almost ready. Make a small indentation in the center of each boat using a fork and pour the yolk into it. Return the khachapuri to the oven for another 2-3 minutes.
- 21
Step 21
That's it! Adjarian khachapuri "Boat" are ready. Serve them immediately, hot, straight from the oven. Be sure to add 1-2 pieces of butter. It will melt quickly and impart its rich flavor to the khachapuri.
- 22
Step 22
Ready. Serve at the table.