This recipe for the famous Georgian flatbread is presented not in the classic version, but in its next variation. Here, instead of yogurt, kefir (2.5%) will be used, and Imeretian cheese will replace suluguni. The cooking process will take place not in the oven or oven, as is customary, but in an ordinary frying pan.
It is necessary
- • 250 ml 2.5% kefir;
- • 350 g suluguni (cheese);
- • 150 g a piece of butter;
- • 50 g 15% sour cream;
- • 2 glasses of wheat flour;
- • 1 chicken egg;
- • 1 tablespoon of sugar;
- • Half a teaspoon of salt and baking soda.
Instructions
Step 1
Pour the specified amount of kefir into a deep container. Drive in a raw egg, add sugar, salt. Beat with a mixer on low speed or with a whisk until smooth.
Step 2
For the dough, take 100 grams of butter, leave 50 grams for now, then you will need it for the filling. A piece of butter should be very soft, put it in a kefir mixture, add baking soda here. Mix again with a mixer until smooth.
Step 3
Then add wheat flour, it is better to add it in parts, knead the dough. The dough should be elastic and soft to the touch. As soon as the dough is ready, set it aside, let's start filling for the tortillas.
Step 4
A piece of cheese must be grated on a coarse grater. Then add sour cream to the cheese, mix the filling thoroughly so that the products are evenly distributed among themselves.
Step 5
Divide the dough into five equal parts, do the same with the filling. For a more accurate measurement of ingredients, you can use a kitchen scale, so it will be more accurate and easier to distribute the dough and filling. Divide the butter (the remaining 50 grams) into 5 approximately equal pieces.
Step 6
Roll each piece of dough into a thin round layer, put part of the cheese filling in the middle and put a small piece of butter on top of it. Roll each layer of filled dough into a "bag". Roll out such a "bag" with a rolling pin into a flat cake one centimeter thick.
Step 7
Fry each cheese cake on both sides in a hot skillet (no oil added) until a beautiful crust is formed. For aroma and softness, grease the still hot khachapuri with a piece of butter. Serve right off the heat, hot.
