Khachapuri in Adjarian style
The pearl of Georgian pastry, a perfect combination of airy dough and cheese filling - the famous Adjarski khachapuri.
Khachapuri in Adjarian style
The pearl of Georgian pastry, a perfect combination of airy dough and cheese filling - the famous Adjarski khachapuri.
Ingredients
| pie batter (800 g): |
| wheat flour 440 g |
| milk 125 ml |
| eggs 2 pcs |
| water 125 ml |
| dry yeast 7 g |
| salt 5 g |
| sugar 10 g |
| vegetable oil 20 ml |
| HACHACHAPURI PO-AJARSKI (1 piece): |
| dough 260 g |
| suluguni cheese 75 g |
| Adygean cheese (suluguni is also possible) 75 g |
| melted butter 30 g |
| egg 1 pc |
| yolk 1 pc |
| wheat flour 30 g |
Instructions
Step 1
Pie batter (800 g). Prepare the paste. Combine the milk and water in a saucepan, add the sugar and heat slightly. Pour the mixture into a bowl, add the yeast, 4 tablespoons of flour and mix well. Leave in a warm place for half an hour. After the time has passed, add the eggs, vegetable oil, salt and the remaining sifted flour. Knead the dough, cover it with a towel and leave it in a warm place for 1.5-2 hours. Then knead the dough and leave it for another 1 hour. Then knead again and start making the pies.
Step 2
HACHACHAPURI PO-ADJARSKI (1 pc). Grate all the cheese on a coarse grater. Add the melted butter and mix well. Roll out the dough and spread the cheese over it, reducing the amount of filling towards the edges. Form the pie into a boat shape and brush the edges with egg yolk. Bake at 220 degrees for 15-20 minutes. After the time, beat an egg into the center of the khachapuri and bake for another 3-4 minutes. Serve to the table hot. Bon appetit!
