Achma two cheeses

8 servings
1 hour 40 min

Melt the butter.

Grate the cheeses on a coarse grater and mix.

Knead dough from flour, 2 glasses of warm water, eggs and salt. It should be cool, but not too much - so that it can be finely rolled.

Like this.

Divide the dough into 9 parts, (I got 6 layers, I didn't fit into the mold already) sprinkle flour on the working surface and roll the first part into a thin & quot; diaper & quot; - try not to tear. Lay the first layer on a greased baking dish - it should hang from the edges.

In a large pan with a wide bottom, boil the pastry cooking water. Add salt and a spoonful of vegetable oil to the boiling water. Put a bowl of cold water under the tap. Very carefully take the second layer of rolled dough and lower it into boiling water for 1-2 minutes.

After the dough has boiled, gently scoop it with a colander and lower it into a bowl of cold water. Remove and put on a clean towel - let dry.

Then lay on the tray whole and evenly distribute the folds. Brush the dough layer with melted oil. I did not roll the dough as thinly as I should. This is my gaffe.

Repeat the procedure with rolling, cooking, cooling, drying, laying and rinsing of dough. Sprinkle each layer with grated cheese. Do not forget to make folds from dough!

Roll the uppermost layer so that it is larger than the rest, and do not cook, just lay.

With a knife, cut the lower layer of dough along the edge of the mold, and carefully tuck the upper one inside with a knife so that it kind of seals the edges.

Cut the achma into equal square pieces, then pour over the remaining butter and grease the top layer of dough. Put the tin in the refrigerator for 30 minutes.

Bake the achma in an oven preheated to 180 gr. until a ruddy crust appears, 40 minutes. Serve hot.

Enjoy your meal!