Khachapuri megrelsky on yeast

6 servings
2 hours

Prepare the recipe ingredients for the dough. Heat the filtered water. It should be warm (not above 40 degrees), and not scorching hot or cold, otherwise the yeast will die or do not activate.

Be sure to sift flour to enrich it with oxygen. Then the pastries will be lush and airy. Pour fast-acting yeast into the flour. Just in case, sift the flour more than indicated. We will need her to roll out the dough. You may also have to add to the dough itself in order to achieve the desired elastic consistency.

Pour warm boiled water into the flour, stirring the mixture. Add the salt and sugar. Knead the viscous dough. When it grabs a little, pour in the vegetable refined oil.

Keep kneading the dough. If it is liquid and sticky, add the flour as much as you need to achieve the desired consistency. The khachapuri dough should be resilient, soft, smooth, plastic and not sticky to the hands. Cover a bowl of dough with a tea towel. Place in a warm place without drafts on the proofing. Leave for 1. 5 hours.

During this time, yeast will actively work and the dough will increase in volume by 1. 5-2 times.

While the dough is "resting, " prepare the filling. Grate the suluguni cheese over a coarse grater or scroll through the meat grinder to whom it is more convenient.

Sprinkle the working surface with flour. Put the dough on it. One more time, remember it to expel carbon dioxide that prevents yeast from working. Divide the dough into two parts if desired to bake the two khachapuri, but this is not necessary. I made one big one. Stretch the dough with your hands (or roll it out with a rolling pin) into a round formation about 5mm thick.

At this stage, turn on the oven for heating (10-15 minutes before baking). Set the temperature to 190 degrees. Since everyone's ovens are baked differently, consider this. You may need to change the temperature and baking time. Read more in the article, a link to which you will find at the end of the recipe. Put 2/3 of the grated cheese on the middle of the round tortilla.

Gather the edges of the dough to the center and pinch them.

Gently turn the workpiece down with the seam. Roll it out with a rolling pin or flatten it with your hands into a circle with a diameter of about 20-22 cm and a thickness of about 8-10 mm.

In the center, make a hole with the finger of your hand or 2-3 small incisions with the tip of a knife (or pierce the workpiece around the perimeter with a toothpick). This is necessary so that during baking the resulting steam has an outlet and does not swell.

Line a baking sheet with parchment paper. Lightly grease it with vegetable oil to prevent the product from sticking to the bottom of the mold. Carefully transfer the workpiece to the tray. Break the egg into a separate small container. Shake it a little with a fork. Brush the surface of the khachapuri with a silicone brush. Thanks to the egg grease, the pastry will acquire a beautiful golden color.

Top with the remaining grated cheese. Send the khachapuri tray to the preheated oven. Bake for about 20 minutes. Remember, baking times in your oven can be changed. How to check the readiness of baking? When you see that a ruddy crust has formed on top, pierce it with a wooden toothpick. If it came out dry, then it's ready.

Remove the khachapuri megrelski from the oven. You can serve both hot and cold. In my opinion, baking with heat and heat will taste much better.

Cut the cheese cake into portions before serving. Garnish with fresh greens. Call your pets to the table.

Enjoy your meal!