Khachapuri in Kolkh

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im30_36908

 

Ingredients:

 

For the dough:

yoghurt 500 grams
eggs 2 pieces
baking soda 1 h. a spoon
vinegar 3% 1 drop
wheat flour 4 cups
sugar 1/2 Art. spoons
salt 1 pinch

 

For filling:

Cheese 600 grams
yolk 2 pieces
melted butter 2 Art. spoons
yolk 2 pieces

 

For lubricating:

butter 8 hours. spoons

 

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To test the eggs with sugar and salt, pour the yoghurt, stir, add soda, slaked with vinegar, stir again. Gradually podsypaya sifted flour, knead the soft, smooth dough. Divide it into 8 pieces. For the filling to take brine-salted cheese, mash with a fork, add the butter and egg yolks, knead well. Roll the mass into a ball and leave for 2-3 hours at room temperature. For lubrication khachapuri cheese before baking carefully grind with zheltkami.Ostavit bit to lubricate khachapuri.

 

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Every piece of dough roll into a circle with a diameter of about 15 cm. In the middle put the filling juicy, succulent tight edge to connect over the stuffing, simultaneously squeezing out the air from the product.

 

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Then, without turning, roll up khachapuri diameter of 12-15 cm. In the center make a small hole with a diameter of 1 cm.

 

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Oven heated to 200-210 ° C. On a baking sheet, greased with ghee (3-4 tablespoons) and carefully move the khachapuri and bake them about 10-15 minutes. Khachapuri remove from oven, brush with the remaining mixture of egg yolks and cheese and bake for another 5-7 minutes. Ready khachapuri Serve immediately , brushing with melted butter.

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