To diversify the filling for khachapuri is much easier than it seems. In fact, you can add anything to cheese – meat, herbs, vegetables. I really like this juicy and fragrant version with tomatoes, and then I'll tell you how to cook it on kefir.
Ingredients
- Flour - 3 glasses
- Kefir - 1 glass
- Chicken eggs - 1 piece
- Baking soda - 0.5 tsp.
- Sugar - 1 tsp.
- Salt - 1 tsp.
- Vegetable oil - 1 art.l.
- Tomatoes - 200 g
- Suluguni - 200 g
- Butter - 50 g
- Spices and seasonings - 1 tsp.
- Parsley - 4 twigs
- Chicken eggs - 1 piece
Step-by-step cooking recipe
Mix kefir, egg, sugar, salt and butter. Add the soda and leave for 2 minutes.
Add the sifted flour and knead the elastic dough. Leave it warm for half an hour.
Finely chop the tomatoes, chop the greens and mix them with spices, egg and half of the grated suluguni.
Divide the dough into pieces, roll out into layers and lay out the filling.
Roll the layers into bags and roll them out again.
Brush the khachapuri with melted butter, sprinkle with the remaining suluguni and bake in the oven for 20 minutes at 200 degrees.
