Khachapuri belongs to the national Georgian cuisine. There are many varieties of khachapuri. But it is precisely the Imeretian khachapuri that requires minimal time and turns out to be tasty and tender. The ingredients described in the recipe are enough for 5-6 servings.
It is necessary
- For the test:
- - wheat flour - 1 kg
- - a glass of water or milk - 1-1, 5 tbsp.
- - sugar - 1 tablespoon
- - dry yeast - 40 g
- For filling:
- - cheese (suluguni, feta cheese or Imeretian) - 700 g
- - chicken eggs - 2 pcs.
- To grease the frying pan and the khachapuri itself:
- melted butter - 3 tablespoons
Instructions
Step 1
Dilute dry yeast for dough in 0.5 cups of milk or warm water, so that the yeast does not clump into a lump, add sugar and beat slightly. Leave on for 20-30 minutes at room temperature.
Step 2
Put the sifted flour in a slide, and make a depression in the center and pour in the prepared yeast. Knead a not steep dough. Cover the dough with a napkin and leave for proofing in a place with room temperature for 1, 5-2 hours. During fermentation, make 2 kneading steps.
Step 3
Grate cheese and mix with eggs.
Step 4
Make 5-6 balls of dough, and then roll out flat cakes about 7-8 millimeters thick.
Step 5
Put the filling in the middle of each of our tortillas. Connect the edges of the cake together in the center so that the filling of the khachapuri is completely covered and roll out flat cakes about 2-3 millimeters thick from each product along the diameter of the brazier.
Step 6
Place items on a greased roasting pan with the seam at the bottom. Let it stand for another 10-15 minutes and then bake for 30-35 minutes at a temperature of 220.
Step 7
Oil the surface of the finished product immediately. Serve garnished with herbs.
