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Khachapuri classic recipe

0
5935
Kitchen Georgian
Calorie content 169.1 kcal
Portions 4 port.
Cooking time 100 minutes
Proteins * 8.7 g
Fats * 9.8 g
Carbohydrates* 26.7 g
* per 100 gr. product
Khachapuri classic recipe
Content

There are quite a lot of khachapuri recipes, each differing in the composition and shape of the product. The fillings and the methods of heat treatment vary. In this recipe, we suggest making a classic khachapuri from yeast dough stuffed with suluguni. This option is familiar to many, it is easy to prepare and rich in taste and aroma.

Ingredients

Cooking process

step 1 out of 13
Sift half of the specified amount of flour into a volumetric bowl, add sugar, salt and dry yeast. We mix everything with a whisk.
step 2 out of 13
In a separate container, heat the milk to a boil and dip a piece of butter into it. Dissolve the oil and let the mixture cool until warm.
step 3 out of 13
Pour the liquid into the flour, stirring the resulting mass with a whisk. Pour in odorless vegetable oil, stir. Pour the remaining 200 grams of flour in portions. If the dough is not thick enough, add more flour.
step 4 out of 13
Roll the resulting dough into a ball, place in a bowl, tighten with cling film and put in a warm place for proofing. When the dough has increased by one and a half to two times, it is ready for further cutting. On average, it will take about an hour to lift.
step 5 out of 13
While the dough is coming up, let's start filling. Suluguni is rubbed on a coarse grater. Set aside a few tablespoons of grated cheese separately for sprinkling khachapuri before baking.
step 6 out of 13
Mix the main cheese mass with sour cream - it turns out a slightly wet, viscous cheese filling.
step 7 out of 13
Divide the matched dough into four equal parts and roll each into a cake, adding a little flour, if necessary.
step 8 out of 13
Place the cheese filling in the center of each cake, collect the edges of the cake up over the cheese mass and pinch tightly.
step 9 out of 13
We put the resulting bag on the surface of the table with a pinch down and gently roll it out with a rolling pin into a circle one and one and a half centimeters thick. We transfer the resulting khachapuri to a greased baking sheet.
step 10 out of 13
Break the egg into a separate container and shake with a fork until the yolk is completely mixed with the protein.
step 11 out of 13
We generously grease each khachapuri with an egg mixture using a silicone brush. Sprinkle the surface of the cakes with the grated cheese that had been set aside earlier.
step 12 out of 13
Preheat the oven to 200 degrees. We put a baking sheet with khachapuri in a hot oven on a medium level and bake for twenty minutes.
step 13 out of 13
Khachapuri will rise when baked and covered with a golden crust. We take out the finished khachapuri from the oven, transfer it to serving plates and serve hot.

Bon Appetit!

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