Khachapuri
Description
Delicious baked goods for the whole family. This recipe should appeal to anyone who loves hot cheese flatbreads cooked in a skillet. Even if you have never worked with dough before, these homemade khachapuri will turn out well for you. You can use sulguni plain or with various add-ins; the main thing is that it should not be too watery—in that case, after grating it, you will need to squeeze out any remaining whey. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients for making homemade khachapuri.
- 2
Step 2
Warm the kefir slightly, add baking soda, salt and sugar, and mix quickly with a fork.
- 3
Step 3
Crack in a chicken egg and beat it in quickly so the egg does not curdle in the acidic environment.
- 4
Step 4
Add the sifted flour and knead the dough lightly.
- 5
Step 5
Pour in the vegetable oil and knead the dough by hand, dusting the work surface with flour as needed. The dough should be elastic and slightly sticky to the touch.
- 6
Step 6
Divide the dough into 4–5 equal portions, roll each into a ball, and place on a cutting board dusted with flour. Cover the dough with a food bag or plastic wrap and set aside for 10–15 minutes.
- 7
Step 7
Meanwhile, grate the sulguni into a deep bowl, crack in an egg, season with pepper and lightly salt if needed. Mix the filling.
- 8
Step 8
Lightly dust a convenient surface with flour, flatten the dough slightly with your palm, and place the filling in the centre.
- 9
Step 9
Pinch the edges toward the top center.
- 10
Step 10
Roll out the dough to a thickness of 0.5 centimeters, shaping it into a round.
- 11
Step 11
Bake homemade khachapuri over moderate heat in a dry skillet. Turn them from time to time so they do not burn.
- 12
Step 12
Arrange the cooked khachapuri on a flat plate and brush each one with a pat of butter.
- 13
Step 13
Homemade khachapuri are ready! Serve hot.
- 14
Step 14
While the suluguni is still hot, homemade khachapuri will be especially delicious.