Megrelian khachapuri with sulguni
Description
Homemade baked goods for tea. This recipe describes how to make Megrelian khachapuri. Unlike the Imeretian kind, they have cheese not only in the filling but also on top of the flatbread. The filling uses sulguni cheese. However, any other brined cheese will work. Because sulguni is quite salty, you do not need to add extra salt. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
To prepare Megrelian khachapuri, prepare the necessary ingredients: milk, flour, water, vegetable oil, salt, sugar, egg, brined cheese, butter, yeast.
- 2
Step 2
First of all, prepare the sponge for the dough. Warm the water to a temperature comfortable for activating the yeast (34–35 degrees). Stir the sugar into the warm water and add the yeast. Leave the sponge at room temperature until the yeast activates and a “foamy cap” forms on top of the sponge.
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Step 3
Combine the flour with fine salt and sift through a sieve into a container of a suitable size.
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Step 4
Add the butter to the milk and heat the mixture in the microwave for 1 minute. Make a well in the center of the flour and pour in the milk with the melted butter, the risen sponge, and the egg.
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Step 5
Mix the dough, gradually working the flour from the edges of the well into the liquid mixture.
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Step 6
Knead the dough in a bowl until all the flour has absorbed the moisture.
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Step 7
Transfer the semi-finished dough to the work surface and continue kneading. The longer you knead, the better the gluten develops. The dough should be soft and slightly tacky. Shape the piece into a ball and place it in an oiled bowl. Cover the dough with a clean kitchen towel and leave it in a warm place to rise.
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Step 8
While the dough is rising, grate suluguni cheese on a grater. You can add salt to taste.
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Step 9
Divide the risen dough into three portions of 280 grams each.
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Step 10
Round each piece of dough. It is easier to roll out the dough on a silicone mat on which the khachapuri will be baked. While you work with one portion of dough, cover the rest with a kitchen towel so the dough does not dry out.
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Step 11
Roll out each ball of dough into a flat round.
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Step 12
On the rolled-out flatbread, spread one third of the grated sulguni cheese in the centre. Keep some of the cheese aside to sprinkle on top of the khachapuri.
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Step 13
Lift the edges of the flatbread and secure them with a small knot on top of the cheese filling.
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Step 14
Turn the ball seam side down and roll out the cheese-filled dough ball into a flat round again, about 1–1.5 cm thick. The khachapuri should be 21–23 cm in diameter.
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Step 15
Brush the finished flatbread with beaten egg yolk and sprinkle with cheese.
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Step 16
Bake the khachapuri in an oven preheated to 200°C for 10–12 minutes.
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Step 17
Megrelian khachapuri are ready!
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Step 18
Georgian pastries are good in any form; you can serve them hot or cold.