Adjarian khachapuri
The dough turns out very tender; the main thing is a good combination of cheeses.
Ingredients
For the dough
- wheat flour — 300 g
- dry yeast — 1 tsp
- salt — 1 tsp
- sugar — 1 tbsp
- warm water — 200 ml
- vegetable oil — 2 tbsp
For the filling
- suluguni or pizza mozzarella — 150 g
- semi-hard cheese (gouda) — 100 g
- Imeretian cheese or brined cheese — 50 g
- butter — 50 g
- egg — 1
Method
- In a deep bowl, whisk together the flour, salt, sugar and yeast.
- Pour in the water in stages and knead the dough. It will be very soft and slightly sticky; add a little flour if it is too sticky. Knock it back and shape into a ball. Cover the bowl with a towel and leave for 15 minutes.
- Take out the dough, add the vegetable oil a tablespoon at a time and knead for 10 minutes. At first the dough will not seem to take the oil, but after five minutes it should become very smooth and tender.
- Wash the bowl, oil the base, put the dough back, cover with cling film and a towel. Leave to prove in a warm place for 2 hours.
- Once the dough has risen, divide it in two.
- Stretch one piece into a circle by hand. Add the cheese and pinch the edges. Turn over, cut a slit and add more cheese. Brush the edges with egg.
- Bake in an oven preheated to 180°C for 15–20 minutes. Five minutes before the end, crack an egg into the centre.
- Put pieces of butter on the finished khachapuri.