Adjarian Khachapuri

Category: Culinary recipes
Adjarian Khachapuri

Ingredients

Flour 500gr
milk 1st
salt 1h l not complete
eggs 2 pcs 1 in dough, one for grease
sugar 2 h l
vegetable oil 2 tbsp
yeast 7gr
cheese
butter 20g per cake

Cooking method

  • Pour warm milk into a bowl, egg, salt, yeast, vegetable oil, mix it all and knead the dough, it should be smooth, and not a lot elastic, but like on bread. We put the dough on the broth for an hour ...
  • Next, we form our khchapuri like a tandoor bread, a flat cake only with sides, grease the edges of the cake with an egg, and grate the cheese in the middle through a grater, and bake for 30 minutes, as the egg is browned and the butter is poured in as the egg is ready. I hope she explained))
  • PS. bake at 170g. preheated oven.

The dish is designed for

depends on the size

Note

You can also add suluguni .. but not goladsik

Painting
Nara, thanks for the recipe. I love khachapuri very much. And tell me, please, is the yeast fresh or dry and what glass? 200 or 250ml?
Nara
Quote: Painting

Nara, thanks for the recipe. I love khachapuri very much. And tell me, please, is the yeast fresh or dry and what glass? 200 or 250ml?
n
dry yeast .. st 250ml

delicious
OlgaGera
Oh, what a deliciousness! I love khachapuri
Nara
Quote: OlgaGera

Oh, what a deliciousness! I love khachapuri

Yes very. I often bake them)) I love flour
Olga VB
Nara, It is not clear how many eggs are needed as a result: 1 egg into the dough, then grease the edges with an egg somewhere else, then another egg into the almost finished khachapur ..., but the recipe indicates only 1 egg for everything.
And how much butter, what size is this "slice"?
When proofing, should the dough increase by how many times?
After molding, do you need more proofing or baking right away?
What is the best temperature for baking? Put in a preheated oven? Do you need steam?
And one more thing: a recipe for 500 g of flour is all for 1 khachapuri?
Nara
Quote: Olga VB

Nara, It is not clear how many eggs are needed as a result: 1 egg into the dough, then grease the edges with an egg somewhere else, then another egg into the almost finished khachapur ..., but the recipe indicates only 1 egg for everything.
And how much butter, what size is this "slice"?
When proofing, should the dough increase by how many times?
After molding, do you need more proofing or baking right away?
What is the best temperature for baking? Put in a preheated oven? Do you need steam?
And one more thing: a recipe for 500 g of flour is all for 1 khachapuri?
well, it is clear that with 500 grams how much will come out)) an experienced hostess will understand)) I don’t judge the first days here ..
bake at 170 g. 1 egg per dough, one per grease. size oil on request approx. 20 g per one khachapuri
Olga VB
Quote: Nara

well, it is clear that with 500 grams how much will come out)) an experienced hostess will understand)) ... 1 egg per dough, one per grease. size oil on request approx. 20 g per one khachapuri
Well, here on the forum are not only experienced. In addition, not everyone who is experienced in some dishes is as experienced in others.
How many khachapuri do you get from so much dough?
Eggs: 1 in the dough, 1 for the grease of each khachapuri, and then break 1 more in the middle of each 30 minutes after baking? Then how much is it already?
And how much cheese do you need for this amount of dough?
Nara
Quote: Olga VB

Well, here on the forum are not only experienced. In addition, not everyone who is experienced in some dishes is as experienced in others.
How many khachapuri do you get from so much dough?
Eggs: 1 in the dough, 1 for greasing each khachapuri, and then break 1 more in the middle of each 30 minutes after baking? Then how much is it already?
And how much cheese do you need for this amount of dough?
for 1 egg khachapuri .. you get about 3 pieces
please
Must be delicious!
Florichka
It seems to me that if you make 3 pieces from this test, they will be huge. I have 16 medium patties. I would make 8 khachapur, which means 8 eggs in the dough, after 30 minutes, 1 immediately into the dough, 1 for lubrication. And fresh Yeast, I would put 25 grams. Thanks for the recipe, just questions, I want to know everything for sure.

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