Imeretian-style khachapuri
Description
The distinctive feature of Imeretian-style khachapuri is the thinness of the dough. Traditionally, it is made with matsoni. In principle, you can use yeast dough, but it won't be as tender and thin. You can prepare the dough in advance: pour sunflower oil into the matsoni, add salt and baking soda, then gradually knead while adding flour. The dough should turn out smooth and slightly sticky. For authentic Imeretian khachapuri, I recommend using Imeretian cheese—it's juicy and not overly salty. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Now prepare the filling: mash the cheese with a fork to remove any lumps. Add the egg and butter, mix well, and let it sit.
- 2
Step 2
Now we make flatbreads from the dough and place the filling in the center.
- 3
Step 3
Pinch the ends together, carefully forming a little pouch.
- 4
Step 4
Then like this.
- 5
Step 5
In the end, it should look like in the photo.
- 6
Step 6
Now this bag needs to be flattened.
- 7
Step 7
Grease the pan with butter and then roll out the dough carefully to the edges.
- 8
Step 8
During the frying process, flipping Imeretian-style khachapuri is very important. If you're using a large pan and making large khachapuri, I recommend using a towel: transfer the khachapuri from the pan onto the towel, then flip the towel over and return it back to the pan.
- 9
Step 9
Imeretian khachapuri are ready! Let them cool down and serve; optionally, you can brush them with butter. )