Khachapuri in Adjara

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   Prepare everything needed for the test. Melt the butter and cool slightly. Heat milk and water.

2. STEP 2

   

   Pour dry yeast into 30 ml of water and leave for 10 minutes.

3. STEP 3

   

   Sift flour into a large bowl. In another bowl, mix the milk and remaining water, add sugar and salt, stir.

4. STEP 4

   

   Pour the liquid mixture into the flour, add yeast, melted butter and knead the dough.

5. STEP 5

   

   Cover the finished dough with film and leave in a warm place for 1.5 hours to rise. When the dough has risen and doubled in volume, you need to knead it and leave it for another 30-40 minutes and let it rise again.

6. STEP 6

   

   While the dough is rising, grate the cheese on a fine grater. Knead with your hand and add half a glass of boiled chilled water (or a little more).

7. STEP 7

   

   Stir until you get a thick cheese slurry.

8. STEP 8

   

   Preheat the oven to 250 degrees. Divide the resulting finished dough into 6 parts, roll into balls and cover with a towel.

9. STEP 9

   

   Roll out the ball of dough into a small circle, roll the edges of the circle into rolls on both sides towards the center. Pinch the ends and move the sides apart to create a boat-like indentation.

10. STEP 10

    

    Place the boats on a baking sheet. Place the cheese filling inside the boats and place in a hot oven for 15 minutes.

11. STEP 11

    

    When the sides of the boats are browned, take out the baking sheet and crack one raw egg into each boat. Place back in the oven for 3-5 minutes. The white should set, but the yolk should remain runny.

12. STEP 12

    

    You can add (as you like) a piece of butter to the finished khachapuri.

13. STEP 13

    

    Pierce the yolk and mix with cheese. Eat by breaking off the edges of the boat and dipping them into the filling.

14. STEP 14

    

    Bon appetit!