Potato khachapuri
Description
Khachapuri should be fried in a thick skillet. They cook quite quickly. The only thing you'll have to wait for is the dough, i.e. you need to allow time for the dough to rise.
Instructions
- 1
Step 1
1. Slightly warm 300 ml of water or milk, add the yeast to it and mix.
- 2
Step 2
2. Place 600 g of flour into another bowl, make a depression in the center, and pour the yeast mixture into it. Add the egg and a spoonful of sugar. Mix well.
- 3
Step 3
3. Knead the dough and let it rise for two hours in a warm place.
- 4
Step 4
4. Peel, wash, and cut the potatoes. Boil them in salted water until cooked.
- 5
Step 5
5. Drain the potatoes in a colander, transfer to a bowl, add the butter, and beat.
- 6
Step 6
6. Add salt and pepper to the potatoes, gradually pour in the milk while stirring.
- 7
Step 7
7. Mix the potato filling until smooth.
- 8
Step 8
8. After two hours, add another 150-200 g of flour to the dough, knead it until the dough is fluffy and no longer sticks to your hands. Divide the dough into four parts.
- 9
Step 9
9. Cover the balls with plastic wrap and let them sit for 10 minutes.
- 10
Step 10
10. Sprinkle the table with flour and stretch one of the balls with your hands.
- 11
Step 11
11. Place a quarter of the filling onto the resulting crepe.
- 12
Step 12
12. Securely fasten the ends of the crepe.
- 13
Step 13
13. There should be no holes left.
- 14
Step 14
14. Place the khachapuri on the pan and flatten it.
- 15
Step 15
15. Fry the khachapuri over medium heat for 5-7 minutes on one side, then flip and fry for another 5 minutes on the other side. Brush the ready potato khachapuri with butter and serve immediately.