Khachapuri with Adyghe cheese
Description
Homemade baking for tea. Make Adjarian‑style khachapuri with Adyghe cheese according to the recipe, it’s a quick, tasty and very hearty dish. For the dough you can use not only milk, but a mixture of milk and water or a blend in equal parts of water, milk and kefir, the main thing is that the dough is very soft and fluffy. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Add yeast, salt, and sugar to warm milk.
- 3
Step 3
Crack one egg, pour in the vegetable oil.
- 4
Step 4
Mix all the ingredients until smooth.
- 5
Step 5
Sift the flour.
- 6
Step 6
Knead the dough; it should be very soft, cover it with plastic wrap and leave it in a warm place for an hour to an hour and a half to rise.
- 7
Step 7
While the dough is “rising,” work on the filling: crumble the Adyghe cheese with a fork or grate it.
- 8
Step 8
Grate the chilled butter into the cheese.
- 9
Step 9
Mix the filling.
- 10
Step 10
By this time the dough has significantly increased in volume, and it can be worked with. Dust the work surface of the table with flour and place the dough on it.
- 11
Step 11
Divide the dough into three equal parts, roll the dough into a ball.
- 12
Step 12
Roll the ball of dough into a flatbread, then lay cheese “paths” along the edges, leaving a small gap from the edge.
- 13
Step 13
Wrap the cheese strip with the edge of the dough, forming two rolls.
- 14
Step 14
Join the ends of the “boat,” slightly folding them upward.
- 15
Step 15
Place the “boats” on a baking mat and fill them with cheese filling.
- 16
Step 16
You can place the khachapuri on baking parchment, and then serve them at the table on the same parchment.
- 17
Step 17
Take one egg yolk, add one tablespoon of milk to it.
- 18
Step 18
Mix the milk with the yolk. This is the glaze for the khachapuri before baking.
- 19
Step 19
Brush the khachapuri with a pastry brush, let it proof for about 10 minutes, and meanwhile preheat the oven to 180–200 °C.
- 20
Step 20
Prepare the eggs for filling the khachapuri; you can crack the egg directly into the “boat,” but it turns out better this way.
- 21
Step 21
Bake the khachapuri for 25 minutes. About 5 minutes before the end, remove the pastry from the oven and gently press the cheese center.
- 22
Step 22
Carefully pour the egg into the indentation, trying to keep the yolk intact.
- 23
Step 23
Bake the khachapuri for another five minutes until it’s done, then place it on a serving dish.
- 24
Step 24
It can be served directly on the parchment on which the khachapuri was baked.
- 25
Step 25
Break off the edge of the dough and dip it in egg with cheese—it's extraordinarily tasty!