PP khachapuri in the oven

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make PP khachapuri in the oven? Measure out the ingredients for the dough. Use natural cottage cheese with a fat content of 2-5%. The proportions of flour types can be changed at your discretion. For me it’s whole grain and 1st grade wheat. You can take only whole grain flour, use rice or oatmeal. Although the baking will not be exactly the same as mine.

2. STEP 2

   

   Divide the eggs into whites and yolks. Place the yolks one at a time and cover them, they will go into the filling. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria.

3. STEP 3

   

   Cottage cheese is better suited not too soft, but also without hard grains. It is better if it has minimal humidity. Increased humidity of the cottage cheese will necessitate the addition of additional flour, which will affect the quality and taste of the dough. Combine cottage cheese with salt and egg whites, mix well. For greater homogeneity, you can mash the mass with a fork.

4. STEP 4

   

   Combine two types of flour and sift in parts into the curd mass, mix. The amount of flour will depend on the moisture content of the cottage cheese.

5. STEP 5

   

   Knead soft curd dough, divide it into two equal parts.

6. STEP 6

   

   Cover a baking sheet with parchment. Form each part into a “boat” with low sides.

7. STEP 7

   

   Brush the sides of the boats with yolk. Place the dough in an oven preheated to 180 C for about 20 minutes until it bakes and browns a little. Cooking time and mode may differ from those indicated. Be sure to consider the operating features of your oven.

8. STEP 8

   

   Meanwhile, prepare the filling. I have suluguni cheese, but any cheese will do - hard, semi-hard, soft. The main thing is that it is tasty, of high quality, without milk fat substitutes and melts well. Grate the cheese on a coarse grater.

9. STEP 9

   

   Combine cottage cheese and grated cheese. Add dried basil to flavor the filling (optional). Mix well.

10. STEP 10

    

    When the “boats” are slightly browned, remove the baking sheet from the oven without turning off the heat.

11. STEP 11

    

    Visually divide the filling in half and fill the “boats”. Place the khachapuri back in the oven for 10 minutes until the filling bakes and the cheese melts.

12. STEP 12

    

    Remove the khachapuri from the oven again. In the center of the boats, lightly move the filling. Place a yolk in the middle. If desired, you can add a whole egg.

13. STEP 13

    

    Place the khachapuri in the oven for 5 minutes until the yolk sets slightly but remains liquid. If adding a whole egg, wait until the white has thickened and the yolk is still runny.

14. STEP 14

    

    Serve the finished khachapuri hot. Bon appetit!

Comments on the recipe

Maria

24.11.2023

4.8

Hello! I wanted to bake something new... The recipe for PP khachapuri in the oven caught my attention. I didn’t have whole grain wheat flour, so I replaced it with oatmeal, grinding oatmeal in a coffee grinder. I had homemade cottage cheese, soft, grainy, kneaded it with a fork, but next time I’ll definitely try it with a blender, because... you can feel the grains of cottage cheese. The dough turned out to be a strange consistency, it seemed to be formed into two balls, but it was difficult for me to form it into boats and at the same time I didn’t want to fill it with flour. For some reason, my khachapuri stuck to the cooking Teflon mat, maybe you need to put it on greased with vegetable oil... Or maybe add a couple of tablespoons of butter to the dough, but this will already affect the calorie content... The taste of the finished khachapuri is neutral, you can feel the cottage cheese and cheese, slightly moist inside. Although it was nicely browned. How my family reacted to the new product: - The eldest daughter liked it. - The younger ones didn’t like it... - My husband said that this option would be good for breakfast. - I quite liked it with tomato sauce. Of course, it doesn’t taste like classic khachapuri, it’s somewhat reminiscent of cheesecakes. And so, it turns out very satisfying, you can probably form portioned mini-khachapuri so that you don’t have to cut it. Because for one person this is a fairly large portion, a quarter was enough for me. Probably, if you change the proportions towards 1st grade flour, it will be better and maybe add a spoon or two of corn starch, it will absorb the excess moisture of the cottage cheese. I think that the oatmeal that I used is not very suitable for this recipe. I’ll have to find whole grain wheat and try baking it again. I’ll definitely take note! Many thanks to the author for the detailed and useful recipe!!!