Khachapuri with suluguni
Description
Khachapuri is a wonderful dish. The pastry will be even tastier if, after frying (or baking), the top crust is brushed with butter. Khachapuri with suluguni can be prepared and served both for personal enjoyment within the family circle and for holidays and events. It is easy to take on a trip. It is convenient and delicious. The butter in the filling gives the dish incredible juiciness. Serve cooled or slightly warm.
Instructions
- 1
Step 1
To make khachapuri with suluguni, first prepare the dough. For this, sift the flour into a deep bowl. Add a teaspoon of salt. Mix well.
- 2
Step 2
Pour in 1 cup of kefir. I used 2.5% fat kefir. Knead a stiff dough. Place it in a bag and let it rest for about 20 minutes. While the dough is resting, prepare the filling.
- 3
Step 3
Grate the suluguni on a coarse grater. Place the prepared cheese into a small bowl.
- 4
Step 4
I got a sulguni cheese that was salty on the outside and bland inside. First, grate the cheese, mix it, and only then add salt. Divide the rested dough into 4 parts. Roll each part into a ball. Roll out each ball separately on a floured surface. Place a portion of the cheese filling in the center of the dough. Add some ground black pepper and a piece of butter.
- 5
Step 5
Seal the edges of the dough. Release the air and check that there are no holes in the dough. Now carefully (first with your fingers, then with a rolling pin) roll out the dough into a small pancake.
- 6
Step 6
Drop a couple of drops of vegetable oil onto the skillet. Heat the skillet well and fry the khachapuri on both sides on an almost dry skillet until cooked.