Adjarian khachapuri in Batumi
- Wheat flour 550 g
- Milk 3,2% 400 ml
- Butter 45 g
- Dry yeast 5 g
- Sugar 10 g
- Vegetable oil 7 ml
- Coarse salt 11 g
- Suluguni cheese 510 g
- Imereti cheese 170 g
- Eggs 6 pieces
- Sift flour (530 g) in a deep bowl, add yeast, salt, sugar, room temperature milk, vegetable oil and 20 grams of softened butter. All mix thoroughly until smooth, if necessary, pour a little water (about 50 ml). Cover the bowl with dough, leave for thirty to forty minutes. Divide the dough into five servings – they should be used immediately or sent to the refrigerator.
- To make the filling, you need to grate the whole cheese coarsely, mix it with the egg and add 20 grams of butter – if the cheese is greasy, you can do without the butter: the filling should be fairly loose.
- Roll out the five servings of dough with a rolling pin so that you get quite large ovals 5 mm thick. Along the perimeter, make punctures with a toothpick or wooden skewer to release air.
- Put 150 grams of cheese filling (portions of Imeretinsky cheese, suluguni and one egg) into portions of rolled dough, connect the edges of the dough and pinch it – they should resemble boats in the form of khachapuri.
- In the middle of each cake, gently stretch the dough with your hands, make an incision about 4 cm long and tuck the edges of the dough inside the khachapuri so that the filling is visible.
- Once again pierce the cakes around the perimeter, arrange them into dry baking tins and put them in an oven preheated to the maximum temperature for fifteen minutes.
- 4-5 minutes before readiness, you need to get the dish out of the oven, put the egg and send “reach” again.
- Before serving, carefully place two small pieces of butter on the egg middle pies.