Tomatoes are one of the most common fillings for closed khachapuri. And it's not just the Georgian traditions, but also the fact that such a juicy vegetable makes a tortilla of dough at times more tender. For a change, add some green onions and cook everything on sour cream.
Ingredients
- Sour cream - 500 g
- Flour - 700-750 g
- Sugar - 1 tsp.
- Salt - 1 tsp.
- Baking soda - 1 tsp.
- Chicken eggs - 1 piece
- Vegetable oil - 2 art.l.
- Tomatoes - 2-3 pieces
- Green onion - 0.5 beam
- Adyghe cheese - 150 g
- Suluguni - 400 g
Step-by-step cooking recipe
Beat the egg with salt, sugar and soda. Add sour cream, butter and mix.
Gradually add the sifted flour, knead the dough and leave for half an hour.
Grate both types of cheese, set aside a third. Mix the rest with chopped tomatoes and green onions.
Divide the dough into pieces and roll out in a layer.
Put the filling on each layer, assemble the dough with a bag and roll it out again.
Sprinkle the remaining cheese on the khachapuri and bake for 20 minutes in the oven at 200 degrees.
