Khachapuri with suluguni cheese
Khachapuri with suluguni cheese is one of the many varieties of traditional Georgian flatbread. Megrelian, Adjarian, Imereti... Attempts to find the "most correct", the only true way to prepare them are doomed to failure, because every housewife has her own recipe. Even with the choice of cheese, not everything is so simple: many consider the classic Imeretian dish indispensable for cooking, however, both vats and suluguni have exactly the same right to exist. If you definitely want to achieve some zen in this matter, try to find the exact balance between dough and soft filling. And in order not to display it by trial and error, just use our proven khachapuri with suluguni cheese and enjoy the result.
Ingredients
Servings 4- flour - 250 g + a little more for rolling out the dough
- dry yeast 1.5 g
- milk - 50 ml
- matzoni 125 ml
- salt - 2 g
- sugar - 2 g
- butter - 60 g
- vegetable oil for lubricating the container and palms - 1-2 tbsp. l.
- suluguni cheese - 300 g
- chanakh or Adyghe cheese - 100 g
- large eggs - 2 pcs.
Cooking
Step 1
Prepare dough for khachapuri with suluguni cheese. Make a brew first. To do this, separate 85 g of flour, mix with yeast, milk, yoghurt, salt and sugar. Cover with a clean towel and leave in a warm place until doubled in size.
Step 2
Pour the remaining flour into the risen dough for khachapuri and knead the dough for 5 minutes. Add melted butter (25 g). Knead for another 5 minutes.
Step 3
Place the dough for khachapuri with cheese in a clean bowl, greased with vegetable oil. Cover with a clean towel and leave in a warm place to rise for 1 hour.
Step 4
Prepare the filling for khachapuri with cheese. Divide the eggs into whites and yolks. Grate Suluguni and vats (or Adyghe) on a coarse grater. Add egg whites and stir.
Step 5
Divide the prepared filling for khachapuri into portions of 100 g, form a ball from each. Heat the oven to 220°C. Line a baking sheet with baking paper.
Step 6
Separate the fourth part of the dough for khachapuri. Sprinkle the desktop lightly with flour, grease your palms with vegetable oil. Knead the dough into a thin cake, place a ball of filling in the center.
Step 7
Gather the edges of the dough over the filling, connect and fasten. Gently knead the resulting ball into a cake 1.5-2 cm thick. Transfer to a baking sheet. Also prepare khachapuri from the remaining dough.
Step 8
Beat the yolks with a whisk and use a brush to brush the resulting mixture on a cake with cheese filling. Bake for 10-12 minutes. Grease hot khachapuri with the remaining butter.