In these khachapuri, the filling goes inside, as in Imereti. Instead of hard cheese or suluguni, I add cheese and more greens here. It turns out to be a very tender and juicy dish, and also not at all greasy. Be sure to try it!
Ingredients
For the test:
For filling:
- Cheese - 400 g
- Spices and seasonings - 1 tsp.
- Greenery - 0.5 beam
- Chicken eggs - 1 piece
Step-by-step cooking recipe
Dilute the yeast in warm water and leave for 15 minutes.
Add the remaining ingredients, knead the elastic dough and leave for an hour in the heat.
Crumble the cheese and mix it with chopped herbs, spices and egg.
Divide the dough into 4 tortillas, roll out each layer and lay out the filling.
Collect the layers in bags and roll them out again. If desired, brush with egg or butter.
Bake khachapuri in the oven for 20 minutes at 200 degrees.
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