How to cook khachapuri in Imeretian style

Khachapuri in the Imeretian style are prepared according to a special recipe, which has been handed down in Georgia from generation to generation for many centuries. However, not only the inhabitants of this sunny country love such a delicious oriental dish. After all, citizens of our state also do not mind eating a cheese cake.

Khachapuri in Georgian. Necessary ingredients for the test:

• Wheat flour of the first grade - one kilogram;
• Sugar - one full large spoon;
• Warm drinking water - five hundred milliliters;
• Dry granulated yeast - ten grams;
• Sunflower oil - one hundred milliliters;
• Margarine creamy - fifty grams;
• Salt iodized - one small spoon.

Khachapuri in Imeretian style: mixing process of yeast dough

To prepare the base, you need to take enamelware, pour in half a liter of warm drinking water, add sugar and add dry granulated yeast. Mix the ingredients is not worth it, because you need to wait until the products completely dissolve. Then in the formed foam should be added one small spoonful of iodized salt.

Next, in a separate saucepan, you need to melt creamy margarine and mix it with sunflower oil. Slightly adulterated fats should also be poured into the yeast mass and added to it wheat flour. Thus, it is required to mix dough dough, which in the future should be put in a warm room and wait about an hour until it completely reaches.

Khachapuri in the Imeretian style. Necessary ingredients for filling:

• Imeretian cheese - one and a half kilograms (about 350 grams of product should be used for one khachapuri);
• Chicken eggs are two large pieces;
• Drinking water - three large spoons;
• Sunflower oil - two large spoons.

Khachapuri in the Imeretian style: the process of preparing the filling

It is worth noting that if you did not find the Imeretian cheese in the nearest stores, then you can easily use the Adyghe similar product instead. However, it should additionally be added mashed butter and a little salt.

Thus, the milk ingredient should be kneaded with a fork in a bowl, add a slightly whipped egg white from the two eggs, and then mix thoroughly. It is not necessary to throw out yolks, it is recommended to mix them with drinking water and sunflower oil and then use it for coating khachapuri.

Forming a dish

Ready yeast dough should be divided into four equal parts, each of which must be rolled into a flat cake and put on its middle filling. On top of the semi-finished product should be covered with a piece of the base and gently stretched so that the cheese is evenly distributed inside. By analogy, all the remaining yeast dough is processed.

Heat treatment

Before baking khachapuri in the oven, they should be abundantly greased with a prepared mass of egg yolk, and then put in a frying pan with one large spoon of sunflower oil and sent to an oven for further baking.

It is recommended to lay out the ready Georgian dish on wooden flatware and serve it to the table.