Megrelian khachapuri
Unlike other types of khachapuri, preparing Megrelian khachapuri is simpler: you will need a large amount of cheese, an oven, and about one and a half hours of free time. The main difference of Megrelian khachapuri from others is that it has cheese not only inside but also outside
Unlike other types of khachapuri, preparing Megrelian khachapuri is simpler: you will need a large amount of cheese, an oven, and about one and a half hours of free time. The main difference of Megrelian khachapuri from others is that it has cheese not only inside but also outside
Use
Use
Ingredients
Water
200 ml
Milk with 3,2% fat content
150 ml
Dry yeast
2 teaspoons
Butter
80 g (50 for dough,
30 for filling)
Eggs
2 egg yolks
Sulguni cheese
550 g
Sugar
2 teaspoons
Method of preparation
1
First, prepare the yeast dough
2
In lukewarm water, add sugar and dry yeast. The water should be warm, not hot. Stir and let it sit in a warm place for 20-30 minutes
3
Pour slightly warm milk and melted butter (make sure to melt it to avoid lumps) into the yeast mixture. Slowly add sifted flour. Knead the dough. Add flour gradually to ensure the dough doesn’t become too stiff
4
Transfer the prepared dough to a container and let it rest for about 1.5-2 hours in a warm place
5
Grate Sulguni cheese on a coarse grater
6
Divide the risen dough into 3-4 portions. Roll out each piece into a circle about 8-10 mm thick
7
Place cheese and 10 grams of butter (it will make the filling juicy) in the center of each circle
8
Fold and seal the edges of the dough to create a knot shape, ensuring the cheese is inside. Flip it with the seam side down and roll it out into a flatbread again. (If there’s air trapped inside, you can release it with a toothpick)
9
Place the khachapuri on a baking sheet lined with parchment paper. Brush with egg yolk and generously sprinkle with cheese. Bake in a preheated oven at 200 degrees Celsius for about 15 minutes
Cooking tips
1
When baking khachapuri, it’s better to combine different oven settings: start with both bottom and top heating elements, then switch to the same settings with convection, and towards the end, use only top heating with convection for a golden crust
2
Immediately after taking the hot khachapuri out of the oven, brush them with melted butter and enjoy them while they’re piping hot
The dish is ready! Enjoy your meal! With care for you, UE “Borisovskiy kombinat hleboproduktov”
