Adjarian Khachapuri (master class)

Category: Yeast bread
Kitchen: georgian
Adjarian Khachapuri (master class)

Ingredients

Flour 500 gr.
Milk 400 gr.
Salt 1 tsp
Sugar 1 tsp
Butter 40 gr.
Vegetable oil 1 tbsp. l.
Sulguni cheese 500 gr.
Eggs 5 items
Dry yeast 0.5 bag

Cooking method

  • We need 500 gr. flour
  • Adjarian Khachapuri (master class)
  • Sift all the flour
  • Adjarian Khachapuri (master class)
  • Add a teaspoon of salt and sugar to the flour
  • Adjarian Khachapuri (master class)
  • Add 0.5 sachets of dry yeast
  • Adjarian Khachapuri (master class)
  • Adjarian Khachapuri (master class)
  • Add a spoonful of vegetable oil
  • Adjarian Khachapuri (master class)
  • Adjarian Khachapuri (master class)
  • and add 20 gr. butter
  • Adjarian Khachapuri (master class)
  • Next, we need 400 gr. warm milk
  • Adjarian Khachapuri (master class)
  • Add it to flour
  • Adjarian Khachapuri (master class)
  • Kneading the dough
  • Adjarian Khachapuri (master class)
  • Adjarian Khachapuri (master class)
  • Cover the dough with foil and let stand for 40 minutes
  • Adjarian Khachapuri (master class)
  • To prepare the filling, we need Suluguni
  • Adjarian Khachapuri (master class)
  • Adjarian Khachapuri (master class)
  • Three Suluguni on a grater
  • Adjarian Khachapuri (master class)
  • Adjarian Khachapuri (master class)
  • Add 1 egg and about 10-20 gr. butter.
  • Adjarian Khachapuri (master class)
  • Mix everything well
  • Adjarian Khachapuri (master class)
  • We take out the dough and knead it well
  • Adjarian Khachapuri (master class)
  • Adjarian Khachapuri (master class)
  • Divide the dough into 4 parts
  • Adjarian Khachapuri (master class)
  • Adjarian Khachapuri (master class)
  • Roll out one part of the dough with an oval
  • Adjarian Khachapuri (master class)
  • We form a "boat" by twisting the edges
  • Adjarian Khachapuri (master class)
  • Adjarian Khachapuri (master class)
  • We spread the "boats" on a baking sheet
  • Adjarian Khachapuri (master class)
  • We put the filling in the "boats"
  • Adjarian Khachapuri (master class)
  • We put the baking sheet in the oven preheated to 250 gr. for 7 minutes
  • Adjarian Khachapuri (master class)
  • Adjarian Khachapuri (master class)
  • We take out the baking sheet after 7 minutes
  • Adjarian Khachapuri (master class)
  • We drive 1 egg into each "boat" and put in the oven for 3 minutes
  • Adjarian Khachapuri (master class)
  • After 3 minutes, take out the baking sheet and insert a piece of butter into the "boat"
  • Adjarian Khachapuri (master class)
  • Adjarian Khachapuri (master class)
  • Adjarian Khachapuri (master class)
  • Adjarian Khachapuri (master class)
  • Before use, the filling in each "boat" is mixed with a knife
  • Adjarian Khachapuri (master class)
  • Adjarian Khachapuri (master class)
  • Adjarian Khachapuri (master class)
  • Bon Appetit

The dish is designed for

4 servings

Time for preparing:

1 hour

Note

As soon as the dough has become golden brown, it can be removed from the oven.

Creamy
Bravo! As always, the photo is top notch! Great recipe. I liked the boat shaping. By the way, following your example, I made myself a long rolling pin from a white polypropylene pipe.
Kirks
Wonderful master class! I will definitely prepare thanks.
annnushka27
Thanks for the recipe! Believe it or not, I thought about these khachapuri yesterday. We sell these, I wanted to look for a recipe on the Internet. And yesterday I made gwezeli with cheese and half a boiled egg inside, they are very similar to the Adjarian ones.
Ikra
August, incredibly delicious! And yes, I really liked the shape of the boat. I always wondered how such a beautiful shape is obtained. Thanks for revealing another secret!
Elena Tim
Stunningly beautiful and sooo delicious! So it pulls on "exploits". I'll bookmark it. Such beauty should not be overlooked.
August, please add yeast to the ingredients, since they are in the recipe.
Thanks for the great recipe!
Galleon-6
The recipe was presented in such a way that I already imagined that I was taking a bite. Bravo
kuzea
Hurrah! : yahoo: Finally I found a recipe for very tasty, my favorite khachapuri! : girl_claping: Bookmark I'll get a new stove, be sure to pamper myself and my loved ones! : drinks_milk: Thank you for such a detailed, clearly designed recipe!
skakrun
I cooked according to this recipe, took 300 ml of milk, the rest is as in the recipe. Khachapuri are gorgeous
Adjarian Khachapuri (master class)
SchuMakher
Quote: Elena Tim
I'll bookmark it. Such beauty should not be overlooked.

Are you cheating on a barberry? Oh well...
Ivanovna5
August, thanks, gorgeous boats! : Until now, my friend and I specially went to a cafe, where they are deliciously cooked, and now I will certainly cook them myself and invite my friend to taste. I took it to the bookmarks.
Elena Tim
Quote: ShuMakher
Are you cheating on a barberry?
And who is it?
SchuMakher
Tell you later....
Ikra
SchuMakher, Manya, do not evade! Tell us the whole truth!

... I am now baking similar ones. With bynza and without an egg on top. I practiced making a boat. Not so easy! We need to work on the beauty of the product.
Sens
August, thanks for the master class!

since such khachapuri have long lost their ethnic identity, and spread throughout the cities and villages in just seconds. Caucasus, we call them simply "boat". and they say: "will we order a boat ?!"
Zhanik
August, Very nice and appetizing! I love Adjarian khachapuri! Thank you! I will try your dough recipe too.
And if you grate the cheese at the stage immediately after rolling out the dough, distribute it over the entire surface, and then form a boat, then the cheese will be everywhere. I was taught this trick in a Georgian restaurant.
There are, of course, a lot of recipes and methods! My son doesn't like empty dough. We like to have some cheese in the "sides" of the boat
MariV
Quote: ShuMakher

Tell you later....
And I'll tell you chicha:

Adjarian khachapuri (barbariscka)

Adjarian Khachapuri (master class)
Elena Tim
Ahhh, so this is our Barberry!
Thank you, MariVanna druh!
So I did not change, I finally did not know about these khachapurs ... I heard, of course, but was not interested.
MariV
These khachapuri are delicious to the point of impossibility! But odYn, but a big minus - if you can have a pile of ordinary ones, and the next day you can eat them, then these should be eaten only hot. Then cold scrambled eggs in the dough? - for a big fan.
Ikra
MariV, Duc, you can heat it up. I have a simple toaster roaster with two heating lamps. I love her, it's impossible, and precisely because any baked goods are perfectly heated in it - after 3-4 minutes it becomes like again from the oven. True, the egg will boil completely, but everything will be hot and ruddy, with a crispy crust.
Elena Tim
Quote: Ikra
everything will be hot and ruddy, with a crispy crust.
I wanna eat!
SchuMakher
Come, I'll stick it on! Children ask, and they will get it ... Bush to dunk a crust in yolk with butter and muslyak it ...
Elena Tim
Quote: ShuMakher
Bush a crust in the yolk and dunk it ...
Are you kidding me? Here is a zhezh contagion, knows what I love most, and a tease!
Give Masya the phone, I'll tell him about the helicopter right now!

And what are you, really baking khachapurki?
SchuMakher
These? Constantly and with pleasure, for many years
Elena Tim
Nifigase! And why are you treating me to all kinds of bullshit then?
Gyyy, lan, I'm joking, I'm joking, niar! Give the boy!
SchuMakher
I am testing those other types of khachapuri ... these are the following
alinenok032
Tell me how much yeast is needed in grams, I just use other bags, which are larger? Thank you.
irina_diva
Thanks for the recipe, I tried it today, but I had to add flour to the trail. once I add less milk, the second couple before baking I smeared with a beaten egg + a little water, it's even more appetizing, just do not tear it by the ears. And so, everything is fine. Thanks again.
lettohka ttt
Thanks for the recipe. And Happy New Year !!! Happiness !! Wellbeing !! Good luck !!! And Siberian health !!!
Wild cat
Never stir the filling with a knife or cut it with knives or forks.
* Boats * have very long pointed edges on purpose.
Form a boat, put the filling in them, bake. Take out, lay down a piece of butter and then an egg.
Bake quickly.
Tear off a piece of dough (long edge), stirring the filling with it, and only then eat.
That is, the dough will serve you as knives and forks.

In Georgia, it is eaten by hand.
I hope you will not be offended by such advice.
In general, your recipe is very correct.

Happy New Year!
Lagri
Delicious! I will definitely try.
melrin
Adjarian Khachapuri (master class)

I report, it turned out very tasty and satisfying, thank you very much for the recipe
Scarlett
Girls, but what do you think - what behavior will this very egg demonstrate to me when warmed up in a micr? I want to make myself to a cafe for the market, I bake in the evening, and there I just warm it up, I already had no eggs, now I'm in thought - do not have to wash the micra and the whole kiosk later?
Tanagris
you can pierce the yolk, or close the plate of khachapuri with a bag to avoid
melrin
By the way, girls, when I was making khachapuri, I got 5 pieces, the sizes impressed me, so I decided 3 pieces. to freeze. Now I am reporting.After several weeks in the freezer, I took them out and put them in the refrigerator overnight, by the way, I frozen them baked, but without an egg. In the morning I took out, broke the egg and put it in the oven for 10-15 minutes. Very tasty, they were like freshly baked.

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