Adjarian khachapuri with milk and water

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Mix milk with water and heat until warm. Add sugar and yeast. Mix. Cover the bowl with a towel and leave in a warm place for 10 minutes.

2. STEP 2

   

   A foam cap formed on the surface of the mixture.

3. STEP 3

   

   Add salt and 250 g of sifted flour in parts. Mix the dough.

4. STEP 4

   

   Add some flour and mix. They added more and mixed again.

5. STEP 5

   

   The result should be a sticky dough.

6. STEP 6

   

   Add vegetable oil to the dough and mix it into the dough. Transfer the resulting sticky dough to a floured table. Knead the dough well on the table. Add flour as needed.

7. STEP 7

   

   The result should be a dough that is soft and slightly sticky to your hands.

8. STEP 8

   

   Round the dough and place it in a bowl greased with vegetable oil. Cover the top with cling film and make a small cut in it to prevent condensation from accumulating. Wrap in a towel and place in a warm place for 1 hour.

9. STEP 9

   

   The dough should double in volume.

10. STEP 10

    

    After an hour, knead the dough, transfer it to the table, and divide it into two parts.

11. STEP 11

    

    Round each one and cover with a towel. Leave it alone for 5-7 minutes.

12. STEP 12

    

    While the dough is resting, prepare the filling. Add milk to grated cheese and mix. If the cheese is not salty, add some salt.

13. STEP 13

    

    The buns became plump. Turn on the oven at 220 degrees.

14. STEP 14

    

    From each dough ball we form a round cake with a diameter of 25 cm and a thickness of 0.5 cm.

15. STEP 15

    

    We place part of the filling on the flatbread in the form of two crescents, stepping back from the edge of the flatbread so that the dough can be wrapped towards the center and pinched, forming the sides of the boat. The cheese should be inside each side.

16. STEP 16

    

    We pinch the edges and adjust the shape with our hands.

17. STEP 17

    

    Place the boats on a baking tray lined with baking paper. Fill the center of each boat with the remaining cheese.

18. STEP 18

    

    Brush the sides of the boats with beaten egg.

19. STEP 19

    

    Place the baking sheet in a well-heated oven. Bake at 220 degrees, top/bottom mode, 12-15 minutes until golden brown.

20. STEP 20

    

    We take the baking sheet out of the oven.

21. STEP 21

    

    Make a small hole in the center of the filling and place the egg in this hole.

22. STEP 22

    

    At the same time, we remove part of the protein.

23. STEP 23

    

    Place the pan back into the oven for 2 minutes. The yolk should remain liquid and the white should turn white, but not become dense.

24. STEP 24

    

    We take the hot khachapuri out of the oven. Place a piece of butter on both sides of the egg and grease the sides of the boats with butter. When serving, mix the cheese filling with melted butter and egg.

Comments on the recipe

Neujelia

14.10.2023

4.6

Thanks for the recipe! Really real Adjarian khachapuri with milk and water, this was my first time cooking it. After I treated myself to this masterpiece, they asked me to make the same ones for my birthday 🥳 They say it’s like from a restaurant) I added pressed yeast instead of dry yeast - I like to work with it more, it turned out to be a lot of dough, enough for as many as four boats! The dough can be safely rolled out thinner; it has risen very well. It’s very easy and pleasant to prepare, and it’s eaten quickly and super filling, one of these for breakfast was enough for the whole day! Delicious!!