Register

Log in

Log in Healthydish.club

With e-mail or username

Incorrect username or password. Please check the correctness of the username and password and try again.

Forgot your password? Create an account

Forgot your password?

Please type your Email and press "Send".
New password will be sent on your Email. Thanks.

Register

Your password has been reset.
Please cheсk your inbox.

It’s easy to become a part of Healthydish.club

or Register with e-mail

By clicking "Join to Healthydish.club", I agree to HealthyDish.Club's Terms and Сonditions and that I have read HealthyDish.Club' Data Policy and HealthyDish.Club' Cookie Use.

Already have an account?

Only authoriazed user can evaluate recipes and tips as well as leave their comments.
If you want to evaluate this recipe or tip, please authorize or register.

Log in Healthydish.club

With social media

With e-mail or username

Incorrect username or password. Please check the correctness of the username and password and try again.

Forgot your password? Create an account

Abkhazian Khachapuri

| Added by: | All author's recipes 494 | All author's tips 12 | Rating: likes 3, dislikes: 1
(0)

12 persons

0 calories

This Abkhazian Khachapuri cannot leave anyone indifferent – so delicious, unusual and aromatic it is! If you have never cooked it before, it is high time to do that now! The appetizer comes with cheese topping and is very easy to cook!

Ingredients
Ingredients
  • flour: 1000 g
  • Adygei cheese: 1500 g
  • milk: 400 ml
  • butter: 125 g (100 g for the dough and 25 g to cover the bottom of the baking form)
  • egg: 1 piece
  • sugar: 1 Tbsp
  • salt: 1 tsp
  • dry yeast: 10 g
Abkhazian Khachapuri
Stages of cooking
Stages of cooking
abkhazian khachapuri
1

Let’s prepare the brew first. Mix warm milk, dry yeast, sugar and 0.5 cup of flour well until the brew becomes smooth. Leave it on the table for about 10-15 minutes. Then melt the butter and sift the flour. Add one egg, salt, brew and start kneading the dough, gradually adding the butter you have just melted. As soon as the dough is ready, cover it with a towel and leave in a warm place for 1 hour

abkhazian khachapuri
2

When you notice that the dough has risen, knead it once again and leave for 2-3 hours. If you are pressed for time, though, you can omit this step and start cooking your Khachapuri right away

abkhazian khachapuri
3

To cook the topping for your Khachapuri, grate the cheese. You can also mash it using a fork. If the cheese is not that salty, you can add more salt. Although the traditional Abkhazian Khachapuri has cheese topping, some people also add eggs, garlic, parsley or fennel. It is up to you to decide, what option to go for. 

abkhazian khachapuri
4

Divide the dough into equal parts and form the "balls". Then press each ball to make a scone and put the topping inside. Pinch the edges and press the scones again with your palm to make them as flat as possible.   

abkhazian khachapuri
5

Dredge your Khachapuri with flour and bake in the hot oven (250 degrees) for about 10 – 15 minutes until the scones become golden. As soon as your Khachapuri are ready, cover them with butter and serve hot! Enjoy! 

How did you like this recipe?
0
0.00/5 from 0 reviews

Leave a comment

To leave a comment, please log in or register