Tbilisi-style khachapuri
Description
Our good neighbor across the landing is a real Georgian. True, not from Tbilisi, but from Kutaisi, but still :) He has invited us over for khachapuri more than once, and one day I finally managed to talk him into telling me how he manages to cook khachapuri so deliciously. Then I tried to make Tbilisi-style khachapuri at home following his recipe — of course, it turned out a little worse than the real Georgian's version, but still very tasty :) I'm sharing the recipe with you. Good luck. It can be served with tea or coffee.
Instructions
- 1
Step 1
Take a large bowl, pour our kefir into it, sift in the flour and baking soda, add the eggs.
- 2
Step 2
Mix.
- 3
Step 3
Knead the dough from the resulting mixture. The dough should be quite soft and should not stick to your hands.
- 4
Step 4
Make the filling: coarsely grate suluguni and mix it with one egg. Season with salt.
- 5
Step 5
Divide the finished dough into 4 portions and halve each portion. Shape them into fairly thin flatbreads.
- 6
Step 6
Place some of the filling on the flatbread.
- 7
Step 7
On top, place the second flatbread, pinch the edges together, to shape something like a pie—as in the photo.
- 8
Step 8
Pour a little vegetable oil into the pan. Put the pie in seam side down. Cover with a lid and cook over low heat for about 7–8 minutes.
- 9
Step 9
Carefully flip and cook on the other side for 3–4 minutes more. Let cool slightly and serve. Tbilisi-style khachapuri are ready –