Imeretian-style classic khachapuri
Description
This delicious stuffed bread with a gooey melted cheese filling is baked in an oven or stove and served hot. And let inexperienced cooks not be afraid of the yeast dough—it's actually quite simple! All the details are here. Serve warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Dissolve yeast and sugar in warm water (temperature no higher than 40°C), let stand for 15 minutes until a foamy layer forms. Sift the flour, make a depression in the center, and add the activated yeast mixture, salt, and oil.
- 3
Step 3
Knead a soft dough that does not stick to your hands. Place it in a greased bowl, cover with plastic wrap, and let rise in a warm place for 40 minutes.
- 4
Step 4
The dough should double in size.
- 5
Step 5
Preheat the oven to 200-220 °C. Knead the dough by hand into a thin, round flatbread. You can also use a rolling pin. Grate the suluguni cheese on a coarse grater, mix with 1 egg and 1 tablespoon of flour. Knead thoroughly until smooth, then spread the filling over the flatbread, leaving a small border around the edges.
- 6
Step 6
Gather the dough into a pouch, securing it tightly in the center.
- 7
Step 7
Turn the dough seam-side down and roll it into a round, as thin as possible, flatbread. Make a small hole in the center to allow steam to escape during baking.
- 8
Step 8
Place the flatbread in a preheated oven and bake for 18–20 minutes. While still hot, brush the khachapuri with a piece of butter and serve.
- 9
Step 9
Ready. Serve at the table.