Khachapuri with minced meat

Dissolve yeast and sugar in a container with warm water, mix and leave for 10-15 minutes for the reaction to take place and a small foam cap appears on the water. Next, we sift the flour, add salt, pour in yogurt and milk, a couple of tablespoons of vegetable oil. Knead the dough and knead it with your hands for 5-7 minutes so that it becomes soft and elastic. Then we roll it up into a ball, put it in a bowl, cover it with cling film and leave it at room temperature to double it.

At this time, we prepare the filling: pour a little vegetable oil into a hot pan and spread the minced meat. Fry it until half cooked, stirring constantly. Next, add the garlic and onion passed through a press to the minced meat, close the lid and cook for 5-7 minutes. We wash the tomatoes, pour boiling water and leave for a minute. Then take out and rinse with cold water. After that, remove the skin. Shred the tomatoes into small cubes and send them to the frying pan for the minced meat. Add tomato paste, coriander, chopped cilantro, pepper and salt there. Fry everything until tender for 8-10 minutes. Then put the filling on a plate to cool. Add cheese, grated on a coarse grater, and mix.

After the dough has grown, carefully spread it on a floured surface and divide it into three parts. We roll each part into an oval-shaped cake with a thickness of no more than 1 cm.

Put 1/3 of the filling in the center of the cake and distribute it so that free dough remains from the edge of the cake. We fold the edges of the cake, slightly overlaying them on the filling to make a boat.

We spread the khachapuri on a baking sheet covered with baking paper. In the center of each khachapuri we make a small depression and knock out an egg there. We put the khachapuri in the oven, preheated to 200 degrees, bake for 15-20 minutes, until the dough is covered with an appetizing golden crust.

We take out the finished khachapuri from the oven, put it on a dish, sprinkle with chopped cilantro and proceed to tasting. Bon Appetit!