How to cook real khachapuri in Adjarian style

Georgian cuisine has gained popularity in the Soviet Union not only thanks to shish kebab, satsivi or tkemali sauce. A huge role in its promotion on the tables of residents of other republics and even far abroad played special bread - khachapuri. There are many kinds. It can be said that not only every region, but any village in sunny Georgia can boast of its own recipe for this dish. But we somehow have a special sympathy for the Ajarian cake. It happens In the form of a boat, inside of which are salted cheese and an egg. Let's figure it out, How to cook khachapuri in Adzharian.

Dough

The secret of these Georgian pies is the combination of a simple fresh yeast dough with a rich filling. Therefore, the basis is kneaded without much frills - only milk (or sour cream, diluted with water), vegetable oil, flour, eggs, yeast, sugar and salt. In order for the baking to come out airy and crispy, the base of it should be soft and elastic, not dense. Dough for khachapuri in Adjarian Is not an exception to the rules and is mixed according to general requirements. In a glass of warm milk, dissolve a spoonful of sugar, a quarter of a spoonful of salt, 500 g of flour, a bag of dry yeast, drive an egg. We knead a smooth dough. Lubricate the bottom and walls of the pan with two tablespoons of vegetable oil, put the buns in there, roll them to become fat, and cover with foil. We put in a warm place for an hour. During this time, the dough should double. We flood it and again put it in the heat for another half an hour.

Filling

Adjarian khachapuri, As already mentioned, is done with cheese and egg. Cheese will need grated and necessarily salty. Ideally, Ajara cheese is used, but since it is problematic to get such a problem, Suluguni, Adyghe, and even brynza will come down. As for the eggs, we will need half a dozen of them. In addition, one more will be required to lubricate the patties.

We collect khachapuri in Adjarian

The last time we knead the dough and divide it into six parts. Georgian housewives do not use a rolling pin with a rolling pin - a gentle and pliable dough crumples well with greased lubricated oil. So, we take one piece of dough, we form an oval cake from it. On its middle we spread, as for a cheese cake, grated cheese. The edges of the dough are lifted with "bumps" and we patch the ends to make a boat look like it. In this boat carefully, so as not to damage the yolk, drive the egg. It is necessary to salt it from above.

Bakery khachapuri in Adzharian

Seventh egg is broken into a separate bowl, shake with a fork and grease them with the edges of the boats to leave ruddy. The oven should already be heated to 200 degrees. There pies should be baked for about half an hour. When they are ready, they need to be put on a plate and put in a boat for a small piece of butter.

Khachapuri variant in Adjarian

For those who love eggs "poached", that is soft-boiled, there is such a departure from the old tradition. Boat from the dough is filled only with grated cheese. Only they are lubricated outside and inside with a shaken egg. Half an hour they are simply baked with cheese. When the boats zamumyanyatsya, we get a baking tray, drive in the egg and bake until the moment when the protein is ready. Then the pan is immediately removed from the oven - if you just turn it off, the yolk will still become hard, steep.