Khachapuri (Author milena).

Category: Bakery products

Ingredients
Flour
Kefir or yogurt	1 l
Salt	1/2 tsp
Sugar	1 tbsp. l.
Rast. oil	3-4 tbsp. l
Soda	1 tsp
Cheese
Potatoes
Egg

Cooking method

I made the dough with yogurt and the filling of suluguni + feta + egg.
I quote in full the recipe.
So - first, let's quickly prepare the FIRST and leave it for a while to achieve complete harmony of the ingredients included in it
To do this, we take cheese - it should be barely salty, tender and soft in taste. We use young Imeretian cheese, which is so soft that you can crush it with your hands. At the same time, you need to choose fatty cheese, not white, but creamy. This will make the filling tastier.
Behavior with too salty cheese:
a) soak for a while in boiling water (then squeeze). This option is bad because the filling turns out to be too wet, despite the spin. Although, if you have patience and let him lie down well in a colander, and then squeeze it out with your hands, then quite. You can add a spoonful of flour to remove moisture.
b) I mix it with unsalted sulguni. Outside Georgia, you can probably take feta cheese for the filling and mix it in equal proportions with sulguni or mozzarella - wherever you get it. The main thing is that the taste of the filling should be soft, not salty, otherwise it will turn out to be completely different!
c) I boil the potatoes, rub them on a grater and add them to the cheese. Don't overdo it - try it and stop when you realize that the filling is to your liking. I usually add potatoes in about a 1: 1 ratio. Ossetian khachapuri have such filling. The main thing is to ensure that there are no potato lumps in the filling.
You can cook the filling either by rubbing the cheese on a coarse grater, or by scrolling it through a meat grinder. You can probably still grind it in a chopper, which I have never done. In general, by scrolling or rubbing all those cheeses that you picked up, mix everything well and add raw eggs there. You can take two eggs per kilogram of cheese. They stirred everything and put it in the refrigerator, or left it in the room.
Let's go do the TEST.
Option 1: quick dough with kefir or yogurt. The photo shows exactly such a khachapuri. It turns out to be the most delicate and melts in your mouth. If you still have an old jar of sour yogurt - very good. But with the new one, too, it will turn out well. Better yet, take a combination of yogurt and sour cream. Pour 1 liter of yogurt into a bowl, add a teaspoon of soda without top and stir. Matsoni will bubble. Add half a teaspoon of salt, a tablespoon of no top sugar, and 3-4 tablespoons of sunflower or any other odorless vegetable oil. You can, of course, add butter or margarine, but vegetable oil makes the dough very elastic and flexible in cooking, and very tender at the exit. Then we just add a little flour and knead the dough - soft and tender, much softer than dumplings. It will stick a little to your fingers, but you can easily deal with it just by dipping your fingers in flour and working with it exclusively through flour. It's a good idea to let this dough stand for a while. It is even better to cook it in advance - at night ... then it will rise slightly and become very homogeneous and even more elastic and tender.
Option 2: yeast dough. Usually we make it on water, but I like to add a little milk - 1: 1 - it turns out a little richer and tastier. First we make a dough: add a teaspoon of dry yeast, salt and sugar to the entire amount of warm liquid (1 liter), mix. Pour flour and make dough like for pancakes. We leave for a while. It will rise pretty quickly.When it has already risen so much that it is about to fall off, add the rest of the flour and knead an elastic dough. At the last stage of kneading, add a couple of tablespoons of vegetable oil and knead them into the dough. Let me remind you that the dough should be elastic, but not tough. Let's leave it up again. You can knead it a couple of times. The more times we "process" it with our fists, the more it will be enriched with oxygen and will rise faster and faster.
That's it - we now have both the filling and the dough.
We put the pan over medium heat. Better cast iron and better on a divider, so that the fire evenly heats the bottom. The pan should heat up very well - do not put the khachapuri on a warm one! Yes, the pan should be about the size of a plate - not very large. While it heats up, we make khachapurks.
We sculpt:
We divide the dough into lumps, about the size of our fist. We work, of course, on a table sprinkled with flour. With our hands we flatten the lump to the size of a small (tea) saucer. When doing this, try to make the edges of this saucer thinner than the middle. Then take the filling and place it in the center of the flattened dough. The rule for calculating the filling: it should be the same in volume as the dough. Now you just need to collect the edges of your dough over the filling, and mold them together nicely. You will get such a bag with cheese inside. Place the pouch upside down on the board (i.e. the stuck edges should be at the bottom). First flatten the bag with your hand, and then go over it once with a rolling pin. But do not overdo it, at this stage you are not yet rolling it to its final size.
The final size of your khachapuri is determined by the size of the pan. You just need to transfer the khachapuri to a hot frying pan and gently flatten it with your hand on top until it takes up the entire frying pan. Do not burn yourself on the sides of the pan!
Baking:
So - put the khachapuri. Do not cover! Wait 3-4 minutes and gently lift it with a spatula. If you see that the khachapuri is browned, then turn it over - boldly lift it with a spatula, holding it from above with your left hand, and then, without removing the spatula and hand, turn it over and put it back in the pan. After another 3-4 minutes, lift it up again and if it is ready, put it on a prepared wooden board. Actually, to prevent the khachapuri from sweating, I put it on a trellised surface - for example, on a sieve. It will lie down a little, then you can transfer it to a plate, and put the next khachapuri on a sieve. Etc. Usually, 6-7 pieces are obtained from a kilogram of cheese. As soon as you remove the khachapuri, brush it liberally with butter while it is hot. (Take a piece of butter with a fork and simply spread it over the surface of the khachapuri). It is enough to lubricate it on one side. Then the next khachapuri is placed on top of the first one and is also smeared, then the third is placed on top, etc. Thus, all sides are smeared.

Note

Khachapuri according to the milena recipe with HA.
Vkuuuusno, awesome.

And we eat!
Eat it hot, hot, but if you have khachapuri left, then in the morning it can be warmed up and it will be sooo tasty. You can use the ultra-wave, or you can just lay the pieces of khachapuri on a divider and a net over a slow fire - it's even tastier! You can also put pieces of khachapuri in a frying pan, drip a little water there, cover with a lid and put on a small fire.