@emilyozerova
Difficulty: Easy
5 Serves
0.0
Cooking Time
2 h. 30 min.
Serves
5
Cuisine
Georgian
Difficulty
Categories
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About This Recipe
Discover the magic of Georgian cuisine by creating authentic Adjarian khachapuri at home. This recipe, with yeast dough and a juicy suluguni filling, will transport you to the heart of Georgia. The secret to perfect khachapuri is in the correct shaping and generous filling; don't forget the cheese even on the edges, so that the sides are tender and fragrant.
Ingredients List
Total Ingredients: 9
Serves:
Butter - 60 g
For sauce:
Sulguni cheese - 300 g
Eggs - 7 pcs.
Flour - 500 g
Milk - 250 ml
Sugar - 1 tsp.
Dry yeast - 7 g
Salt - 0.3 tsp.
Egg - 1 pcs.
Nutrition Facts
Serves:
🥓
Fat
147г
🍚
Carbohydrates
358г
🥩
Proteins
147г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Place the dough on a floured table, divide it into 6 equal parts, like the sun divides its rays. Knead each part into a flatbread with your hands, as if you are creating miniature canvases for a future culinary masterpiece. To prevent the dough from being capricious and sticking, lightly grease your hands with vegetable oil.
Step 2
Transfer the dough pieces to a baking sheet lined with parchment paper, as if sending them to sail on a sea of heat. Beat one egg and use a brush to glaze the edges of the dough so they acquire a golden hue. Bake the khachapuri for about 10–12 minutes at a high temperature, until they are golden brown and appetizing.
Step 3
Take the khachapuri out of the oven and crack an egg into the middle of each one, as if adding the final touch to a painting. Return the baking sheet to the oven for a couple more minutes so that the egg sets slightly, but the yolk remains runny and tempting. Before serving, place a piece of butter on each khachapuri to add tenderness and aroma. Serve immediately to fully enjoy this Georgian miracle!
For sauce:
Step 1
Start with the dough, as a true artist starts with a canvas. Sift the flour, like the first snow, into a spacious bowl. Heat the milk until it is warm, so that it becomes like the summer sun. Add sugar and yeast, let them wake up and activate for 15 minutes, so that the future dough is fluffy and airy.
Step 2
Pour salt and an egg into the yeast mixture, gently stir to combine the ingredients. Gradually add the flour, kneading the dough thoroughly until it becomes firm and elastic, like silk. Cover the dough with a towel, like a blanket, and leave it in a warm place for an hour, so that it gains strength and increases in volume.
Step 3
After the first hour, let the dough rest and rise again for about 30–40 minutes. This second rise will fill the dough with even more airiness and lightness.
Step 4
Sulguni, like a treasure, grate on a coarse grater and generously distribute over the flatbreads. Roll the edges of the flatbreads into rolls towards the middle, as if hugging the filling. Carefully pinch the tips so that the filling remains in captivity. Spread the edges apart, forming a boat ready to receive its precious cargo.
Enjoy your meal!
Follow the instructions step by step