Mingrelian khachapuri ingredients
- Wheat flour 500-600 grams
- Milk 150 milliliters
- High-speed dry yeast 5 grams
- 1/2 teaspoon salt
- Chicken egg 1 piece
- Butter 70 grams + for lubricating flat cakes
- Suluguni cheese 200 grams
- Refined vegetable oil 50 milliliters + for greasing a baking sheet
- Main IngredientsCheese, Yeast Dough
- Serving 7 servings
- World Cuisine
A teaspoon, a tablespoon, a cutting board, a kitchen knife, a deep bowl, a Turk - 2 pieces, a stove, kitchen potholders, a serving dish, a middle bowl, a kitchen table, a cloth towel, a coarse grater, a plate, a rolling pin, baking paper, baking tray, oven, wooden or kitchen spatula, hand whisk, fork, pastry brush
Making megrelian khachapuri:
Step 1: prepare the butter.
We lay out a piece of butter on a cutting board and use a knife to chop into several parts. Then we move the pieces into a clean Turk and put on medium heat. Constantly stirring with a tablespoon, bring the component to a liquid state, and then immediately turn off the burner. Set the container aside and let the melted butter reach the warm temperature on its own.
Step 2: prepare the milk.
Pour milk into another Turk and put on a small fire. We warm it up just a couple of minutes, and then turn off the burner. Attention: fluid temperature should not exceed 38-40 degrees (if you dip your finger in milk, then it will be comfortable for him).
Step 3: prepare the yeast.
Pour warm milk into a medium bowl and immediately add salt and dry yeast. Using a tablespoon, mix everything thoroughly until smooth. Attention: milk should be a soft beige color. It should be so!
Then, using a knife, break the egg shell, and pour the yolk with protein into a common container. To this we add vegetable and warm melted butter and again we thoroughly mix everything, but with a hand whisk.
Step 4: prepare the wheat flour.
Pour into a sieve 500 grams (no longer needed) flour and sift it over a deep bowl. This is a very important procedure, because it depends on how tasty the khachapuri will turn out. During sifting, the component will be saturated with oxygen and get rid of excess lumps. This is what will contribute to the preparation of soft tender dough.
Step 5: prepare the dough for khachapuri.
In a slide of flour with clean hands, make a small depression and pour the yeast mixture here. We begin to knead the dough using a tablespoon or a hand whisk.
When the mass becomes dense and very sticky, move it to the kitchen table, crushed with a little flour. We continue to knead the dough with clean hands. Attention: Now, add a little bit of the remaining flour. At the exit, we should get a beautiful elastic dough that will not stick to our hands.
We roll the ball out of it, transfer it back to the bowl and cover it with a cloth towel. Let it stand in a warm place for 1.5-2 hours. Meanwhile, we will prepare the remaining components.
Step 6: prepare the Suluguni cheese.
Using a coarse grater, we rub Suluguni cheese directly on the cutting board. Then pour the chips into a free plate and leave them aside for a while.
Step 7: Cooking Megrelian Khachapuri
When the dough is standing, it will increase in size by approximately 2-3 times. This is what we need! We put it back on the kitchen table, sprinkled with flour. Using a knife, cut the dough into two parts and each form a ball.
Now, in turn, we crush them on both sides in a small amount of flour and, using a rolling pin, roll them into thick cakes no more than 0.5 centimeters.
We spread on each circle 50 grams each grated Suluguni cheese. Next, with clean hands, collect the edges of the tortilla so that from the side we get a bag with a filling inside. We pinch it well and then gently roll it again. Attention: circle thickness this time should not exceed 0.5-0.8 centimeters.
Cover the baking sheet with baking paper and grease with a small amount of vegetable oil. To do this, it is best to use a pastry brush. Then we spread the cake here and prick its surface with a fork (this must be done so that the khachapuri do not rise during baking). Sprinkle the dish at the end 50 grams cheese and turn on the oven.
When it warms up to temperature 200 degrees, put the pan on a medium level and bake khachapuri for 15 minutes. During this time, the cake should be covered with a golden crust, and the cheese should melt. Next, we get it from there with the help of kitchen tacks and put it on a flat plate, using a wooden or kitchen spatula. And while the khachapuri has not cooled down, do not forget to grease its surface with a piece of butter, chopping the component on a fork. We also prepare a second cake and after that we can invite everyone to the dining table.
Step 8: serve Megrelian khachapuri.
Still well, warm Megrelian khachapuri with a knife, cut into portions and serve at the dinner table with tea, coffee or red wine.
Bon appetit to all!
- To prepare a good air dough, be sure to use premium wheat flour, fine grinding and a proven brand. You can also sift the component several times to saturate it well with oxygen;
- Do not overdo it with flour, otherwise khachapuri will turn out very tough after baking. It is best to pour the components in small portions in a bowl with the dough and constantly monitor the consistency of the mass;
- the surface of the tortilla can be decorated not only with Suluguni, but also with other hard cheese. For example, Russian, Kostroma or Dutch. Most of all I like the first one, as it is moderately salty and quickly becomes golden and crispy.