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!
- 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
Stages of cooking
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
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
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.
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.
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!