Georgian Khachapuri with Suluguni cheese - a delicious recipe

Kitchen appliances and utensils: oven, baking tray, plates 2 pcs. knife, fork, teaspoon, tablespoon, measuring cup, flour sieve, silicone brush, rolling pin, grater, baking paper, cling film

Ingredients

Step cooking

1. Prepare the dough for dough. To do this, in a deep bowl, mix 150 ml of warm water, 11 g of dry yeast and 1 tbsp. l Sahara. Stir, cover with cling film and leave for 10-15 minutes in a warm place.
   
2. After the foam forms on the dough, you can begin to knead the dough. Add 100 ml of warm milk, 1 egg, 1 tsp to the dough. salt, melted butter at room temperature. Stir the mixture until smooth.
   
3. Add 350 g of pre-sifted flour to the liquid ingredients. Add flour in small portions, stirring well each time. The dough should turn out to be sufficiently fluid and viscous, but at the same time homogeneous.
   
4. Cover the dough with cling film and leave in a warm place for 1 hour to raise. The dough should work well. For the filling, grate 600 g of suluguni cheese on a coarse grater.
   
5. When the dough has come, sprinkle the surface on which you will form the khachapuri with flour.
   
6. Lay the dough on the surface and knead a soft, elastic and uniform dough. Add flour as necessary, but try not to beat the dough, otherwise the khachapuri will turn out tough. On average, 50-100 g of flour will be consumed per batch. Divide the dough into 3 parts.
   
7. Form a ball from each part and roll it into a small cake, approximately 12-14 cm in diameter and 0.7-0.8 cm thick.
   
8. In order for the dough not to tear further during the formation of khachapuri, roll it from the center to the edges, leaving the middle somewhat thicker than the edges. In the middle of each cake, put the grated Suluguni cheese, pressing it with your palm so that there is no excess air.
   
9. Connect the edges of the tortilla in the center, squeeze well and form a ball from the dough with the filling.
   
10. Roll out the resulting ball with a rolling pin to the desired thickness. Cover the baking sheet with baking paper or grease with vegetable oil. Take 1 egg and separate the protein from the yolk. Whisk the yolk with 1 tbsp. l milk. Put the khachapuri on a baking sheet, pierce them in several places with a fork and with a silicone brush, grease with whipped yolk. Sprinkle with grated cheese Suluguni. This will provide a crispy crust.
    
11. Place the baking tray with khachapuri in the oven preheated to 200 degrees for 10-15 minutes.
    
12. After 10-15 minutes, increase the temperature of the oven to 220 degrees and leave for another 5-10 minutes to form a cheese crust.
    
13. Serve the khachapuri hot. Enjoy your meal.
    

Cooking Tips

• In this recipe, one type of cheese is used - suluguni. You can try to cook the filling by mixing 2-4 types of different cheeses. For example, cottage cheese, feta, Russian or feta cheese.
• You can vary the filling by adding your favorite greens to the cheese, such as dill or cilantro and ground pepper.

Video recipe

A step-by-step video recipe will help you become even more familiar with the Georgian khachapuri recipe.

Other Khachapuri recipes