Among all the cheeses that are used to make khachapuri, suluguni is one of the best options. It is moderately salty, it has an expressive taste and it melts well. I advise you to take suluguni in bars, and not with a pigtail.
Step-by-step cooking recipe
Mix the sifted flour and yeast.
Dissolve sugar and salt in warm water, add butter, pour everything into flour and knead the elastic dough.
Divide the dough into 2 parts and leave in the heat for 40 minutes.
Roll out each part into a thin layer, sprinkle with grated suluguni and assemble the dough into a bag.
Roll it out again to 1-1.5 cm and smear with beaten egg.
Sprinkle the khachapuri with the remaining suluguni and send it to the oven at 200 degrees for 20 minutes.
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