This is a recipe for a wonderful Georgian dish - Adzhar-style khachapuri. At first glance, they are preparing quite difficult, but far from it. The main thing is to do everything consistently, but at the end of cooking, already during baking, you need a little skill. As a result, you get an incredibly tasty, original and very satisfying dish. The recipe lists the ingredients for making classic khachapuri, but you can replace them with more suitable ones for yourself - for example, replace yogurt with ordinary kefir.
List of ingredients:
for the test:
- chicken egg - 1 pc.,
- sugar - 0, 5 tsp.,
- salt - 0, 5 tsp.,
- matsoni - 100 ml,
- wheat flour - 300 g + for powder,
- baking soda - h. L .;
for the filling:
- Suluguni - 200 g,
- protein - 1 pc.,
- milk - 50 ml,
- chicken eggs - 2 pcs.,
- butter to taste.
1. First make the dough for khachapuri. In a deep bowl, mix the chicken egg, salt and sugar, whisk gently.
2. Then add to the bowl yogurt, if it is not possible to buy it - replace any fat content with kefir, stir with a whisk.
3. Start filling the sifted flour, add baking soda and stir the dough first with a spoon.
4. The dough will turn out sticky, slowly pour the flour until you get a piece of dough that can hold a shape. You may need a little more flour. Give it a ball shape and send it to a warm place for half an hour, covering the bowl with a towel.
5. In the meantime, make ajar khachapuri stuffing. Suluguni cheese rub on a fine grater. Separate the protein of one egg into a separate bowl and whip it with a fork for a little, add milk to it.
6. Add whipped protein with milk in a bowl with grated suluguni.
7. Mix everything thoroughly - the filling for khachapuri is ready.
8. Turn on the oven so that it warms up. In the meantime, start making dough pieces. Fill the table with flour, divide the dough into two parts and roll one of the parts into a thin cake of oval or rectangular shape.
9. Mentally divide the cake into three parts. Turn the side parts to the middle of the roll, fix the edges, you get an improvised “boat”.
10. Fill the blank with cheese filling, it should not go beyond the “boat”.
11. Cover the baking sheet with parchment and lightly grease it with butter or vegetable oil. Carefully transfer the two blanks of the khachapuri and send it to the oven warmed to 230 degrees.
12. After 15 minutes, begin to closely monitor the baking process. The dough should get a golden hue, and the suluguni should melt and begin to boil a little. This may happen a little later.
13. Now the most interesting. Gently open the oven and push the baking sheet; in the center of each khachapuri, make an indentation with an egg (or fork) and hammer an egg in there. Send the pan back, close the door and watch the process. When the squirrel grabs, remove the khachapuri from the oven. If you want the yolk to set, wait 2-3 minutes.
Adzhar-style Khachapuri is served hot, immediately from the oven. Before serving, place a few pieces of butter on top.