Adjarian khachapuri with suluguni cheese in the oven

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Adjarian khachapuri with suluguni cheese in the oven? Prepare your food. Milk of any fat content is suitable. Choose natural, high-quality cheese, without vegetable fats. Vegetable oil - refined, odorless.

2. STEP 2

   

   Take a large bowl and sift the flour into it. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking. Pour sugar, salt and dry yeast into it. Stir. Heat the milk until warm, temperature 37-38 degrees. It will become pleasant to the touch. Start pouring the milk into the flour, kneading the dough with a fork. Then pour in vegetable oil.

3. STEP 3

   

   Continue kneading with your hands. To prevent the dough from sticking to your hands, you can grease them with vegetable oil. The dough will quickly become homogeneous and come together into a ball. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. I added a little more milk during the kneading process, as the dough turned out to be too steep.

4. STEP 4

   

   The dough should be soft, do not fill it with flour, otherwise the khachapuri may turn out tough. Cover the bowl with the dough and place it in a warm place to rise for 1 hour. I put the bowl in the oven that is not working. During this time, the dough will increase in volume. Punch it down and leave for another 30 minutes.

5. STEP 5

   

   While the dough is finally rising, prepare the filling. To do this, grate the cheese on a coarse grater.

6. STEP 6

   

   Divide the cheese into two parts for two khachapuri.

7. STEP 7

   

   Meanwhile, the dough will rise a little more. Divide it into two parts.

8. STEP 8

   

   Dust your work surface with flour. Place one piece of dough on it and roll it into an oblong layer 5-7 mm thick.

9. STEP 9

   

   Place strips of cheese on long edges.

10. STEP 10

    

    Curl the edges to enclose the cheese on both sides. Pinch the ends of the strands and straighten the middle, forming a boat. Make khachapuri from the second part in the same way.

11. STEP 11

    

    Line a baking tray with baking paper. Place the dough pieces at a distance from each other, as they will grow in size during baking.

12. STEP 12

    

    Place cheese in the middle of the boats.

13. STEP 13

    

    Melt a small piece of butter in the microwave or on the stove. Brush the edges of the boats with it.

14. STEP 14

    

    Place the baking sheet in the oven, preheated to 180°C. Bake khachapuri until golden brown, 15-20 minutes. The exact time will depend on the features of your oven.

15. STEP 15

    

    Remove the finished khachapuri. Make a small hole in the center with a fork and pour the yolk into it (in some recipes a whole egg is poured in, but then you will need to finish baking the khachapuri for another 5 minutes in the oven). Place pieces of butter along the edges of the yolk. Serve the khachapuri to the table immediately.

16. STEP 16

    

    One khachapuri is enough for two servings. They eat it with their hands, breaking off pieces of dough and dipping them into melted cheese and yolk. Bon appetit!

Comments on the recipe

Sasha Bananova

11.08.2023

4.9

I prepared the dough strictly according to the recipe. It turned out really soft. I didn’t have Suluguni on hand, but I had supplies of mozzarella (I heard that they are interchangeable). It turned out well, but there wasn’t enough saltiness. Therefore, if you suddenly find yourself in the same situation, you can add a little salt to the dough or filling. I broke the egg completely, sprinkled it with salt and pepper on top - it didn’t spoil the taste at all) I added a little more green stuff. In short, it’s a blast, thanks to the author for the recipe)

Dronchello

11.08.2023

4.9

It turned out just like in a restaurant! Delicious, cheesy, the dough is very soft :) A large boat for two people is very filling! I prepared it exactly as per the recipe, I only changed the cheese (and I recommend soft cheese to your taste), because... suluguni is too salty for me. And at the end I added two yolks so that there was enough for two people. I highly recommend making this recipe!

Valeria

11.08.2023

4.5

I made everything according to the recipe It turned out very tasty))) Like real Georgians Don’t be afraid Cook, experiment)

Alena163

11.08.2023

5

I made khachapuri for the first time. I really liked the recipe, the only thing was that I added a little more sugar and added a whole egg.

Albina

11.08.2023

4.6

It turned out very tasty, I used suluguni cheese, be sure to check the yeast, this is important👍

Yana

11.08.2023

4.7

Wonderful recipe! This was my first time making khachapuri, and it immediately turned out so wonderful! I cooked it strictly following the recipe, the dough turned out to be two huge khachapuri. The dough is very easy to work with, easy to knead, elastic. I melted it in the switched off oven, preheated to 40 degrees - it rose very well. I separated the cheese into fibers, did not grate or cut it - I think it tastes better this way. The dough turned out pleasantly crispy, light and not clogged. The filling turned out to be quite salty because I used real Armenian suluguni. I feel like I would also add a little Adyghe cheese so that the filling is more liquid and you can dip the pieces of dough (my cheese turned out to be very stretchy, but not liquid enough). My husband really liked it, we happily ate the khachapuri together and almost burst. I thank the author for such a wonderful recipe! :)

Varvara

11.08.2023

4.7

Did you like the recipe? I recommend looking at other Adjarian Khachapuri recipes