Classic khachapuri in Adjarian style for those who like as much cheese as possible. I will tell you how to make the dough correctly, when to add the filling, how to bake khachapuri, and what else you need to add later. Bon appetit!
Ingredients
- Egg yolks - 4 pieces
- Mozzarella - 160 g
- Suluguni - 160 g
- Adyghe cheese - 80 g
- Butter - 20 g
- Water - 60 ml
Step-by-step cooking recipe
Mix the dry ingredients for the dough, pour in warm water with milk, and knead the elastic dough.
In the process, add the butter and leave the dough in the heat for 40 minutes. Mash and leave for another 20 minutes.
Divide the dough into 3 parts and leave again for another 20.
Rub all the cheese for the filling and mix with water into a homogeneous mass.
Roll out the dough into rectangles, pinch the edges and form boats.
Put the filling in each boat and leave it for 15 minutes.
Brush the dough with yolk and bake khachapuri for 15 minutes at 200 degrees.
Make a recess in each boat and add a yolk. Bake for another 1-2 minutes.
Add a piece of butter and serve the khachapuri.
