Khachapuri made from layered yeast dough
Description
There are many variations of khachapuri: made with different types of dough and various fillings (although the traditional one consists of cheese and egg), for example, with potatoes, meat, or vegetables. I use ready-made puff yeast dough because I like its texture. Of course, you can make the dough from scratch, but I didn't have much time. You'll love the result, I promise. Serve it cooled down or slightly warm.
Instructions
- 1
Step 1
1. I immediately set the dough aside to let it rise. Grate the suluguni on a coarse grater.
- 2
Step 2
2. I break the egg into a bowl, beat it, and pour half of it into the cheese.
- 3
Step 3
3. I also add a tablespoon of regular wheat flour, a spoonful of water, and salt.
- 4
Step 4
4. I mash the filling with my hands, not a fork, because only this way can I mash it well.
- 5
Step 5
5. Make a patty from the cheese and leave it in a bowl.
- 6
Step 6
6. I knead the dough with my hands, then place it on a floured surface. Roll it out into a flat sheet.
- 7
Step 7
7. Place a crumpled ball of cheese filling in the center.
- 8
Step 8
8. Gather the edges of the dough toward the center, it should resemble a large hinkali.
- 9
Step 9
9. Turn the dumpling with the sealed side down onto the table, then roll it out into a flat sheet and make a small hole in the center so the baked item can "breathe."
- 10
Step 10
10. Line a baking sheet with parchment paper, transfer the flatbread onto it, and brush it with the remaining half of the egg.
- 11
Step 11
11. Place in a preheated oven at 220-240 degrees Celsius for 15-25 minutes, depending on the oven. After the allotted time, remove the khachapuri, brush it with butter, and serve immediately while hot, so that the cheese is stretchy.