Khachapuri from Georgian comes from the words "bread" and "cottage cheese". This dish happens in different shapes - square, triangular, round and even in the form of a boat. The recipe depends not only on the region, but also on the person who prepares it. We will cook ordinary khachapuri with egg and cheese on yeast-free dough.
It is necessary
- - soda, salt, sugar - to taste;
- - butter - if necessary;
- - vegetable oil - if necessary;
- - egg - 1 piece;
- - flour - as needed;
- - yogurt (sour milk, "sourdough", kefir) - 1 glass;
- - Adyghe or Imeretian cheese - 300 g.
Instructions
Step 1
It is difficult to find a real yogurt, which is used in the Caucasus, so you will have to use what is at hand. Suitable for these purposes, for example, kefir. If you can find a fermented milk product called "sourdough" in the store, use it - it works.
Step 2
Mix in a large and deep bowl 0.5 tsp. baking soda, 0.5 tsp. salt and 3 tsp. Sahara. Add fermented milk product to the mixture and mix thoroughly until the ingredients are completely dissolved. Add 4 tablespoons of vegetable oil and mix again.
Step 3
While continuing to stir, add flour in small portions. It is important to gradually make the dough elastic and soft. It should practically not stick to your hands.
Step 4
Roll the dough into a ball, place it in a bowl, and cover with a clean cloth. Refrigerate for 1 hour, preferably overnight. During this time, the dough will "fit" and become soft and homogeneous.
Step 5
Next, prepare the filling. Mash the cheese with your hands or grate with a grater. Add egg and salt. Mash thoroughly with a fork until smooth. Add 2 tablespoons. butter. Mash again with a fork. The mass should be homogeneous.
Step 6
Remove the dough from the refrigerator, divide into pieces similar in size to a small apple. Remember that khachapuri is first of all bread. Roll each piece with a rolling pin on a floured table into a thin tortilla. The thickness should be no more than 0.5 centimeters.
Step 7
Place the filling in the middle of the tortilla. Smooth out the filling to cover the center of the tortilla. Wrap the dough in an envelope, thus covering the filling. You can either wrap the dough in a square or make a circle by tucking the edges of the dough inward.
Step 8
Roll the wrapped khachapuri out with a rolling pin until a thin, stuffed tortilla comes out. Sprinkle the khachapuri with flour and place on a plate.
Step 9
You can bake khachapuri in the oven or oven. It is easier and faster to fry them in a pan. Since the process of frying in a pan is quite individual, while one product is fried, you can prepare another.
Step 10
You can fry in a hot frying pan without oil, but since the khachapuri is still coated with it, it is better to immediately sprinkle a little into the pan, for example, 25 grams.
Step 11
After melting the butter, put the khachapuri in a skillet and fry until browning, setting on medium heat. Then turn the product over, reduce the heat, cover and continue to fry until tender. Since the dough is quite thin, the frying time will take somewhere around 20 minutes.
Step 12
Put the finished khachapuri on a large plate, put softened pieces of butter on top. Be sure to lubricate each finished product with oil. You can stack them in a pile. Having prepared all the khachapuri, sit down at the table.
