Khachapuri Megrelian

Category: Bakery products
Kitchen: georgian
Khachapuri Megrelian

Ingredients

flour 500g
egg 1 PC
milk 100 ml
water 150 ml
sugar 2 tsp
salt 1 tsp
dry yeast 2 tsp
suluguni (or Imeretian cheese) 1 kg
butter 30 g

Cooking method

  • There are many khachapuri recipes ... as well as varieties. There is with cheese inside, there is with double, there is a boat-shaped ... khachapuri is baked in the oven and in a pan. Traditionally, they are cooked with yogurt, most often with soda. Recently I came across an option with yeast and milk. I share it because it's delicious, and the smell was such that the wasp-bees could not even resist
  • Khachapuri Megrelian
  • Heat the water a little, add sugar to it and stir. Add yeast, cover the bowl with a towel. Let stand 15 minutes.
  • Heat the milk. Melt the butter and let cool. Sift flour and salt into a bowl, beat in an egg, add milk and butter. Pour in the prepared dough and knead the dough. Knead it until the dough is elastic. It takes me about 10 minutes (I don't add more flour).
  • When the dough is ready, brush it with sunflower oil, put it in a bowl and cover with a towel.
  • Here is the dough. softest and most elastic
  • Khachapuri Megrelian
  • Leave for about 1.5-2 hours for the dough to rise. I leave it in the oven for this. It becomes insanely airy. It is very pleasant to squeeze him.
  • Khachapuri Megrelian
  • Divide the dough into 4 equal portions. Roll each piece into a round cake, place 200 g of grated suluguni in the middle of each.
  • Khachapuri Megrelian
  • Gather the edges of the flat cake in the center like on khinkali and mold them well so that the cheese stays inside.
  • Khachapuri Megrelian
  • Turn the dough over and roll again.
  • Khachapuri Megrelian
  • If air bubbles have formed inside, pierce the khachapuri with a skewer in several places while rolling. Lubricate the cakes with yolk (1 yolk is enough for 4 khachapuri). Thanks to this, the finished yummy will acquire a beautiful and ruddy crust. Preheat oven to 200 degrees. Place the khachapuri on a baking sheet with baking paper. Sprinkle with the remaining cheese. I have 2 pieces on a baking sheet.
  • Khachapuri Megrelian
  • Bake for up to 10 minutes. Increase the oven temperature to 230 degrees. Bake until golden brown for 3 minutes with convection. Pierce the finished khachapuri with a skewer again and press lightly to release the air (they rise during the baking process)

The dish is designed for

4 things

Time for preparing:

3 h 6 min

Note

this time it was too lazy to go for the suluguni - I did it with Cypriot halloumi and mozzarella. yummy aromatic, but the cheese does not last as with suluguni

Tatyana1103
Maro, very cute khachapuri took away in the tabs
Irishk @
Maroshka, very beautiful khachapuriki, no wonder the bees - the wasps sat down
Chef
Maro, the text in the Cooking Method must be exclusively Yours. Correct.

Maroshka
Quote: Chef

Maro, the text in the Cooking Method must be exclusively Yours. Correct.
here is just my text, except that it gives a crust)))




Quote: Irishk @

Maroshka, very beautiful khachapuriki, no wonder the bees - the wasps sat down
I was afraid that either me or my son would be stung when photographing, he did not understand who it was and waved his hands
Chef
Quote: Maroshka
with the exception of

Quote: Chef
exclusively

There are cognate words.
Maroshka
Quote: Chef

There are cognate words.
fixed about the surface)) is that better? you are clearly not indifferent to me.
Chef
Quote: Maroshka
you are clearly not indifferent to me
You messed up
I am partial to Prescription rules.
Anna Kucherova
Cool recipe. Can you make this dough in a bread maker?
eye
Anna Kucherovaof course you can, you even need to
Maroshka
of course you can, if the volume of the bread machine allows the dough to rise and not crawl out of it.
Anna Kucherova
Thank you very much. Probably I'll try tomorrow. Terrible fan of everything cheesy !!!
solmazalla
Thanks for the recipe, I made khachapurki. Since I have a problem with the formation of Ossetian pies when kneading a flat cake, I was afraid that it would not work out here either, and I cheated. I formed the Gurian khachapuri in the form of a crescent. The dough is pleasant to work with, and the khachapuri are tasty and juicy even the next day. Bookmark recipe, I will train in molding.

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