Ingredients 👩🍳️
For the dough:
milk — 250 ml 🥛
dry yeast — 7 g
salt — 1 teaspoon
sugar — 2 teaspoons
vegetable oil — 1-2 tablespoons
egg — 1 piece
flour — 400 g 🍚
For the filling:
Suluguni cheese — 250 g🧀
Adyghe cheese — 250 g
butter — 100 g
eggs — 4-5 pieces🥚
Preparation 👩🍳️
Sift the flour into a deep container. In a glass of warm milk, dilute the high-speed yeast. Add 1 tablespoon of sugar and 1 teaspoon of salt.☝
add the yeast to the flour. Beat in 1 egg, knead the dough. When the dough comes together in a lump, pour in the vegetable oil. Knead the dough again. It will turn out to be a ball. 🍥 Let the dough rise for 1.5-2 hours⏱And meanwhile we prepare the filling 👌Three cheeses on a coarse grater 🧀Add melted butter for juiciness, knead. Divide the dough into 4-5 equal parts (depending on the desired size of the khachapuri). We roll out large thin ovals. From the upper and lower edges, we lay out small sides of the cheese mass and wrap them with tubes to the center, forming the sides of the "boats". We pinch the "boat" from the front and back, fill the center with filling 🤗Transfer the khachapuri to a baking sheet with parchment. The sides are smeared with whipped yolk. Bake khachapuri in Ajarian style in a preheated 200 degree oven for about 15-25 minutes. Then we extract the almost ready khachapuri, lightly tear the cheese filling with a spoon and pour a raw egg into each "boat". We put it in the oven for 2-4 minutes (the protein should "grab" slightly, and the yolk should remain liquid). Grease the sides of the finished khachapuri with butter, and also throw a small piece of butter into the filling.😍
Khachapuri in Adjarian style are ready 👍Bon appetit ❤
For the dough:
milk — 250 ml 🥛
dry yeast — 7 g
salt — 1 teaspoon
sugar — 2 teaspoons
vegetable oil — 1-2 tablespoons
egg — 1 piece
flour — 400 g 🍚
For the filling:
Suluguni cheese — 250 g🧀
Adyghe cheese — 250 g
butter — 100 g
eggs — 4-5 pieces🥚
Preparation 👩🍳️
Sift the flour into a deep container. In a glass of warm milk, dilute the high-speed yeast. Add 1 tablespoon of sugar and 1 teaspoon of salt.☝
add the yeast to the flour. Beat in 1 egg, knead the dough. When the dough comes together in a lump, pour in the vegetable oil. Knead the dough again. It will turn out to be a ball. 🍥 Let the dough rise for 1.5-2 hours⏱And meanwhile we prepare the filling 👌Three cheeses on a coarse grater 🧀Add melted butter for juiciness, knead. Divide the dough into 4-5 equal parts (depending on the desired size of the khachapuri). We roll out large thin ovals. From the upper and lower edges, we lay out small sides of the cheese mass and wrap them with tubes to the center, forming the sides of the "boats". We pinch the "boat" from the front and back, fill the center with filling 🤗Transfer the khachapuri to a baking sheet with parchment. The sides are smeared with whipped yolk. Bake khachapuri in Ajarian style in a preheated 200 degree oven for about 15-25 minutes. Then we extract the almost ready khachapuri, lightly tear the cheese filling with a spoon and pour a raw egg into each "boat". We put it in the oven for 2-4 minutes (the protein should "grab" slightly, and the yolk should remain liquid). Grease the sides of the finished khachapuri with butter, and also throw a small piece of butter into the filling.😍
Khachapuri in Adjarian style are ready 👍Bon appetit ❤
