Khachapuri in Kolkh






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



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.


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.


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


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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