Khachapuri is a popular (and even patented and certified) Georgian bakery, a dough-type dough with a filling of soft pickle cheese. Dough for khachapuri, as a rule, is prepared on the basis of matsoni (tana, kefir or other local sour-milk drinks) and wheat flour with the addition of eggs, salt, sometimes, baking soda as a baking powder.
There are many different local variants of khachapuri recipes (Megrelian, Imeretian and others).
Tell you how to make khachapuri Megrelian.
Usually Megrelian khachapuri with cheese make a round shape, in a way, they resemble the famous cheesecake .
Dough for khachapuri in Megrelian style, most often, yeast.
Khachapuri with Megrelian cheese - recipe
Ingredients:
- Milk - 0.5 liters;
- sugar - 1 teaspoon;
- salt - 1 pinch;
- dry yeast - 1 sachet (6-7 g);
- flour - 600-700 g;
- egg chicken - 2 pcs. + 1 yolk;
- butter melted creamy - 50 g + another slice.
For filling:
- A young suluguni cheese or Imeretian cheese is about 500-600 g.
Preparation
Unprepared dough: a little heated milk with sugar and butter in a scoop. We pour into the bowl, add the yeast, mix everything. Add the sifted flour and eggs. We knead the dough carefully (it is possible to mix with a spiral nozzle) and leave it for about half an hour - to come and go. We knead the dough and lightly stir, leave for another 20 minutes, then knead and you can do khachapuri.
Prepare the yeast dough can and on the sponge. In this case, we grow sugar and yeast in milk, add a little flour and leave in the heat for half an hour. In the approaching spit add salt, melted butter flour and eggs. We knead the dough and leave it to go, after which we knead and leave for another 20 minutes, once again we knead and can be sculpted.
One 250 g of dough is needed per khachapuri.
Grind the cheese in any convenient way.
Roll the dough into a flat cake, abundantly grease it with melted butter (using a brush, for example). A little waiting, until absorbed and grease the cake with the yolk of a chicken egg. Sprinkle with chopped cheese, leaving the edges free. We connect and densely splinter the edges so that the khachapuri turned round (as when modeling whites, only without a hole). We turn over the khachapuri and take it.
Spread khachapuri on a baking tray (of course, pre-lubricated with oil) or in a mold. Lubricate the product with butter and yolk or yolk with sour cream and sprinkle with chopped cheese.
We send khachapuri to the preheated oven for about 25 minutes, the temperature is about 200 degrees.
To the table khachapuri we serve warm (usually the product is cut into segments), it is possible with tea, and it is possible with wine.
It should be noted: ideally, the filling for khachapuri in Megrelian is made from young Imereti cheese, on top of each item sprinkle suluguni.
Sometimes you want to make khachapuri quickly, in this case, you can cook the dough instead of yeast, using matzoni, tan, ayran, kefir or unsweetened yogurt.
Dough for khachapuri on yogurt
Ingredients:
- matzoni, tan or other sour-milk drink - 1 glass;
- wheat flour - about 2 cups;
- Chicken egg - 2 pcs .;
- butter creamy melted - 50 g;
- salt - 2 pinch;
- baking soda.
Preparation
Sift flour into a working bowl, add salt, soda, eggs, melted (but non-flammable) butter and matzoni (or drizzle sour-milk liquid ingredient). Mix with a fork or mixer. We knead the dough, let's stand for about 15 minutes, while the oven is warming up and we are busy with the filling. Next we make khachapuri and bake it in the oven.