Khachapuri with Milk and Cheese
Description
For the filling you can use any hard cheese; you can also add any fresh herbs. My pan is 18 cm in diameter, and it made only 6 khachapuri. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Lay out all the ingredients on the table right away for convenience. Rinse the fresh herbs under running water.
- 2
Step 2
Sift the flour into a large bowl, add baking powder and salt. Stir to combine.
- 3
Step 3
Pour in the milk, beat in one egg.
- 4
Step 4
Pour in the vegetable oil.
- 5
Step 5
Knead a soft dough that does not stick to your hands. Wrap it in a food-grade plastic bag and leave it on the kitchen counter to rest for 20 minutes.
- 6
Step 6
In a large bowl, grate hard cheese, add finely chopped dill, and crack in an egg.
- 7
Step 7
Mix these ingredients with a spoon.
- 8
Step 8
Divide the dough into 6 equal parts.
- 9
Step 9
Roll out one portion of the dough into a flat round and place one sixth of the total cheese filling in the center.
- 10
Step 10
Pinch the edges of the dough at the top, forming a dough pouch with the filling inside.
- 11
Step 11
Roll out the dough pouch very carefully with a rolling pin into a thin flatbread, place it on a dry, well-heated skillet, and fry over medium heat on both sides until lightly browned.
- 12
Step 12
Brush all the khachapuri with a pat of butter and arrange them on a plate. Serve hot at the table.