Save this recipe, incomparable khachapuri pastries in Georgian, the best khachapuri recipe of all khachapuri recipes that Georgian cuisine has. It is easy to prepare, and the result will exceed all your expectations. Khachapuri, where there are more fillings than dough, we have two types of cheese in the filling, preferably Georgian or Caucasian lightly salted cheeses. And the dough for khachapuri in Georgian is the simplest yeast dough, it is very soft. It leaves the dough to fit twice, this makes the baking incomparable, and we distribute the filling evenly as inside, do not lubricate the khachapuri with anything on top. Kneading yeast dough, the longer the kneading, the better the khachapuri, after the second approach of the dough, we transfer the dough to the table and work liberally sprinkling the table with flour, divide the dough into 3 parts, roll into a bun and leave for another 10 minutes, prepare the filling, pre-grate two types of cheese we have suluguni and cheese, mix and the filling is ready, roll out the dough with your hands in the middle place 1/3 of the filling and assemble in a bag, evenly distribute the filling inside pressing and shaping tortillas. We put it in the oven at a temperature of 250 - 300 degrees for 10 - 15 minutes.
Ingredients:
Flour - 500 g
Water - 350 ml
Vegetable oil - 70 ml
Yeast - 1 h l with a slide
sugar -1 st l
salt - 0.5 h l
Filling:
Cheeses - 850 - 900 g
