Cooking fast and simple Adjarian khachapuri
There are quite a few recipes for making Adjarian khachapuri, as well as advice on the products that are needed for the filling. Traditionally, the following ingredients are used for 2 servings of juicy khachapuri:
- dry yeast - 1 tsp. (no slide);
- hard salted cheese (suluguni) - 1 small head;
- soft cheese (mozzarella) - 300 g;
- garlic - 4-5 teeth;
- greens (dill) - 1 bunch;
- quail eggs - 4-6 pcs.;
- butter (butter) - 80-100 g;
- milk and water - 0.5 tbsp each;
- flour - 310 g;
- salt and sugar - half a teaspoon each
Dough preparation
Pour yeast, sugar and salt into flour, mix. Sift. Pour milk, water into the dry mixture and start kneading the dough. The main secret of the khachapuri recipe is that the dough should be soft, so it is important not to overdo it with flour. As soon as the dough acquires a thick shape, but will still stick, form a ball out of it and make a depression in its center and pour in 1 tbsp. l. olive or sunflower oil. Stir well again using force. Lubricate with oil on top, cover with a plastic bag and leave to rise in a warm place for 4 hours. During this time, the dough must be "stretched" 2 times - pulling the corners and again forming a ball.
Sunflower oil in the dough is necessary to give the khachapuri a beautiful crispy crust.
Adjarian-style khachapuri filling
Experienced cooks do not recommend using ordinary hard cheese of one type for the filling of khachapuri - this will make the filling tough. To make the melted cheese mass stretch, it is better to add soft varieties.
Grate hard cheese on a fine grater, soft cheese - cut with a knife. Mix both varieties with a little milk and butter to make a soft paste. Garlic can be added if desired.
How to form a khachapuri correctly?
Knead the dough a little with your hands and divide into two parts. No more kneading dough! Stretch the dough with your fingers, forming a thin long rectangle. Now roll the edges of the dough into a flagellum, pinch two opposite edges, forming a boat. Place the cheese filling in the middle of the “boat”, evenly distributing it. Put the khachapuri in a mold on the parchment. Grease the sides of the boat with whipped yolk - so during baking they will acquire a golden color.
Bake in an oven preheated to 240 degrees for 15 minutes. 1-2 minutes before being ready, add quail eggs to the middle of the filling. They only need to grasp a little. Immediately before using the khachapuri, put butter in the filling and mix everything with a fork.