It is the shape of this pastry that differs from our usual envelope with cheese. Basically, the secret of cooking is a fresh egg, driven into the center of the boat on the readiness of the dish.
Adzhar-style Khachapuri - the basic principles of cooking
For khachapuri prepare yeast dough. The flour is mixed with the egg, add the brew, salt and knead the dough. They give it to rise, then roll it up with thin plates.
Cheese for the filling, you can use the most diverse - to taste and desire. It is ground on a coarse grater.
Each cake is placed filling, pinch the edges and shape the boat. Bake in the oven. When ready, they put a raw egg or one yolk in the middle, you can also put a piece of butter and hold it in the oven for a few more minutes. Adjara khachapuri are ready!
Khachapuri Adzhar-style boats
Ingredients:
• Half a liter of milk;
• Kilogram (wheat) flour;
• A bag of dry yeast;
• Granulated sugar (one bed table);
• Salt (two tea boxes);
• Two hundred grams of cheese;
• One and a half tablespoons of vegetable oil;
• Egg by the number of boats;
• Fresh greens.
Cooking Method:
To obtain brew, dry yeast is mixed with warmed milk, pour sugar, two spoons of wheat flour. Mix well and leave for half an hour. Salt, add vegetable oil and pour the rest of the flour. It should make a soft puffy dough. Give it a go.
Then divide the dough into six equal portions.
Each portion is rolled out with a wooden rolling pin into a thin flat cake. Each sprinkled with grated cheese.
The edges of the cakes from both sides roll to the middle and pinch.
The baking sheet is covered with baking paper and the resulting boats are laid out on it. Center open, pushing the dough around the edges, and sprinkled with grated cheese. Give a little stand, grease with beaten egg mixture and bake. As soon as the boats are baked, they are taken out of the oven and each egg is smashed into the egg. Leave still in the oven until roasting yolk.
Before serving, sprinkle with fresh herbs. Enjoy your meal!
Ajarian khachapuri - boats
Ingredients:
• Two and a half cups of flour;
• Two glasses of water;
• One and a half tea lies salt;
• Half the tea of dry yeast;
• Half a pack of butter;
• Four eggs + one for greasing boats;
• Sulguni cheese.
Cooking Method:
Salt and granulated sugar are dissolved in warm water. Add flour and half a teaspoon of dry yeast, lightly beat with a whisk.
Gradually add the remaining flour and knead non-sticky dough. Let it stand warm.
While the dough fits, make the filling. Cheese is crushed on a coarse grater (can be mixed with a small amount of butter).
Divide the dough into several identical cakes and roll out each thin layer.
Fill the whole square and fill the dough at the edges. They give the shape of khachapuri boats.
In the center of each khachapuri, spread the dough and add more stuffing.
Every boat is smeared with a beaten egg. Put in the oven and bake.
When ready, you can put a yolk in the middle of each boat and let it stand in the oven.
Khachapuri-boats on “Ajarian” kefir
Ingredients:
• Half a liter of kefir or 0.5 kilogram of sour cream;
• Half tea leaves of soda;
• One teaspoon of sugar;
• Two table eggs;
• 150 grams of melted butter;
• Suluguni or white cheese;
• Three or three and a half cups of flour.
Cooking Method:
Suluguni or cheese cut into pieces and soaked for two hours. Then squeeze and mix with one egg. Half a liter of kefir poured into a bowl, add a little soda. When kefir is fermented, break one egg, add a teaspoon of granulated sugar and melted butter.
Mix everything and add sifted flour to make a soft dough. Make a cake from it, put a filling on it. The edges are tipped, leaving a small hole in the center (like a cheesecake). They give the khachapuri a boat shape and bake for about half an hour. Instead of kefir, you can take sour cream. In this case, do not add butter and egg to the dough.
Khachapuri Adzhar-style boat
Ingredients:
• One table spoon of yeast (dry);
• One liter of milk;
• One egg;
• Fifty grams of butter;
• Half a glass of water;
• 15 grams of sugar;
• Salt;
• Two tables of sour cream (non-fat);
• Cheese.
Cooking Method:
Half a cup of warm water is mixed with sugar and yeast. Stir and wait for the yeast to ferment.
Then pour in warm milk, drive in an egg, add butter and flour, and salt. Knead the soft dough and let it stand in a warm place. As soon as the dough rises, they pound it and leave it still to approach.
Then the dough is divided into equal parts, thinly rolled. In the middle lay out the filling, fix the edges and shape the boat.
Bake in the oven. In the center of the finished khachapuri, you can hammer an egg or just the yolk, let it stand still in the oven for several minutes.
Served to the table with sour cream, herbs, butter.
Khachapuri Adzhar-style boats
Ingredients:
• A pound of flour (wheat);
• Yeast bag;
• Three and a half cups of milk;
• Piece of butter;
• Twenty grams of vegetable oil;
• 15 grams of granulated sugar;
• Salt;
• Four eggs;
• A pound of suluguni cheese.
Cooking Method:
Sift flour and mix with yeast, add salt and sugar. Stir until a homogeneous mixture and pour in the butter and warm milk.
Knead the soft dough and let it stand warm for about half an hour.
Meanwhile, they prepare the filling: the cheese is ground on a coarse grater.
When the dough is infused, it is cut into four equal portions. Each roll with a rolling pin in the cake. Flapjack is shaped boat and spread inside the filling. Pinch the edges and spread on a baking sheet, covered with baking paper.
Bake in the oven, making sure that the filling is not burnt. Take the boat out of the oven and in the center of each hammered egg. Send another sweat a few minutes. Served to the table.
Ajarian khachapuri boats
Ingredients:
• Two hundred grams of butter;
• One glass of yogurt;
• Half tea of soda;
• Flour;
• Two table eggs;
• A pound of cheese.
Cooking Method:
Butter is heated and mixed with yogurt, salt. Then beat well, add flour and add soda. Stir the soft dough thoroughly, preferably with your hands.
Divide the dough into several parts and roll into thin layers. They fix the edges, put the stuffing (grated cheese) in the middle and give the khachapuri the shape of boats.
Each boat is smeared with beaten egg and baked in the oven.
Adjar Khachapuri (boats)
Ingredients:
• Four cups of flour:
• Pollitra kefir;
• Two hundred grams of margarine;
• One tea of acetic acid;
• One soda box tea;
• Salt;
• One egg (table C2);
• A pound of Ossetian cheese.
Cooking Method:
Baking soda is repaid with vinegar and poured it into kefir, salt. Mix well, add flour and whisk.
Stir the soft dough thoroughly, then roll it into a thin layer and roll it into a roll. He is sent for sixty minutes in the refrigerator.
Meanwhile, prepare the stuffing. Cheese is grated, an egg is added and gently mixed with a fork.
The cooled roll is cut into several pieces, rolled out with each rolling pin and made into a boat-shaped dough. The center is filled with filling, spread on a baking sheet and baked.
Adjara khachapuri boats
Ingredients:
• Two hundred grams of wheat flour;
• Yeast bag (dry);
• Half a cup of milk;
• Two tables of water;
• One table of granulated sugar;
• Salt;
• One hundred and fifty grams of Adyghe and Suluguni cheese;
• Two eggs;
• One table of sunflower oil lies;
• Pepper.
Cooking Method:
Sifted flour is mixed with yeast, salt and sugar is added. Water is mixed with milk, slightly warmed. Add flour, butter and knead soft dough. Then let it stand warm. When the dough fits, it is lowered and left to rise. For the filling Adygei cheese is ground on a coarse grater and milk is added to it. Suluguni is also grated and added to the cheese-milk mixture.
The dough is divided into two large tortillas and thinly rolled. Lay out the stuffing, pinch the edges of the dough and give the khachapuri the shape of the boats. Bake in the oven.
Then they take out khachapuri, smear an egg (or break an egg into each) and leave it in the oven for a few more minutes.
Ajarian khachapuri boats
Ingredients:
• Five hundred seven hundred grams of flour;
• Two glasses of water;
• A glass of milk;
• 150 ml of vegetable oil;
• Six eggs;
• Yeast;
• Salt, granulated sugar;
• A pound of cheese;
• A pound of butter.
Cooking Method:
Sugar and yeast are added to warm milk. Make a brew.
Sifted flour is made a hill, a little salt is poured into the middle, water is poured, half a cup of milk, sponge and hammered eggs. Gently knead the dough on the table, sprinkled with flour. Let him stand for about two hours.
Meanwhile, prepare the stuffing. Cheese is grated and mixed with warm water to make the filling have the consistency of gruel.
The approached dough is crushed and divided into several parts. Roll into balls, and then roll out a flat cake with a rolling pin. They put stuffing in the middle of each flat cake, pinch the edges and make khachapuri “boat” shape.
Put khachapuri on a baking sheet and bake in the oven. Upon readiness, you can drive an egg into the center of the khachapuri and let it stand in the oven for a few more minutes.
Adzhar-style Khachapuri in the shape of a boat
Ingredients:
• Eight hundred grams of flour;
• One and a half cups of milk;
• Two tables of oil lies;
• Three table eggs;
• One tea lies dry yeast;
• Salt, granulated sugar;
• A pound of cheese (cheese);
• Half a pack of butter.
Cooking Method:
For the filling, grated cheese is mixed with butter, hammered eggs. Stir until smooth. To prepare the dough, sugar and yeast are added to the warmed milk. Let them stand for a few minutes.
When the yeast “starts to play,” add butter, drive in an egg, salt it and mix everything. Pour wheat flour in portions.
Hands knead a soft dough, then cover it and allow to stand.
When the dough rises, it is lowered and allowed to stand still. Then rolled into thin plates.
In the center lay out the stuffing, pinch along the edges. They make the cake in the shape of a boat and bake in the oven.
When khachapuri is baked, a small piece of butter is placed in the center of each and served to the table. Enjoy your meal.
Adzhar-style Khachapuri - tricks and useful tips
• To check the readiness of the test, press it with your finger - if it immediately returns to its original form, it means that it is done.
• Khachapuri is served hot, otherwise the cheese will cool and the dish will change its taste.
• When kneading dough, hands and table can be greased with vegetable oil.
