You do not know how or do not like to work with yeast dough? It does not matter, I will tell a simple recipe for unleavened dough for khachapuri.
I somehow-in-law sent a piece of cheese, the story began in Krylov's fable. In-law brought back from trips head Ossetian cheese. A head is not simple as much as 2 kg pull. In its raw form to eat that amount and his wife do not have time, so I decided to cook khachapuri.
The original recipe suggested the use of cheese suluguni, but the Ossetian cheese in terms of salinity and consistency of approach. Took as a basis the recipe Georgian khachapuri Imereti, but went to the Ossetian cheese, yogurt in the store was only Armenian, so we get khachapuri multinational.
All the ingredients necessary for the preparation of this dessert you will find in the end. Enjoy reading!
Flour with soda, I poured the in a large container for mixing, add yogurt and mix until uniform. I have the dough get too steep, and I added another 250 g yoghurt, received a total of 750 grams. First, knead the dough in a container, then continued knead on a table. I wanted to work with his hands, but it can be kneaded in a planetary mixer with hook attachment.
He formed from a dough ball and the first divided into 6 equal parts, each part then divided into 2 unequal, one slice will hachapuri the bottom and one on top. The dough is left to rest for 5-10 minutes.
Until the dough rested I cooked stuffing. For this cheese rubbed on a coarse grater, add the eggs and mix the filling is ready.
Pripylil work surface with flour, roll out a large part of the test, to the bottom of khachapuri, then repeated the procedure with the top.
I laid out the stuffing in the center, with the edges left little space. Top cover with dough and wrapped the edges "pigtail.
Skillet set over medium heat, and gave time to heat up. Oiled (originally offered to fry in butter, but I prefer vegetable) and laid out khachapuri seam down. Cover and fry for 6-7 minutes, turned it over and fry for another 5-6 minutes. While the first khachapuri roasted I prepared the rest of the blank and repeated frying them.
If you are going to fry in butter, after each khachapuri the pan wipe cloth as butter fast undercooked.
Serve khachapuri best immediately after baking, give just a little bit cool, so they are much tastier and juicier.
Khachapuri failed. First we ate in one sitting. Get Juicy filling and dough lush. After refrigerated storage, the cheese within the compacted but after heating in a microwave oven taste is still stunning.
Try to prepare such khachapuri and you must succeed, perhaps even tastier than me.
This recipe is designed to 6 portions hachapuri
1 kg of flour
750 grams of yogurt or sour milk 3.2% (in the original recipe was 500 grams, but I have the dough get too steep, it was necessary to add 250 grams of yoghurt in the cooking process)
1 kg of cheese suluguni (in my case slabosyulenny Vladikavkaz)
4 eggs C1
1 teaspoon baking soda
Cooking or frying butter
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