Authentic Achma

1. 1

   Knead an elastic dough from flour, eggs, water, and salt. If kneading by hand, it will take about 20 minutes.

   20 min

2. 2

   Let the dough rest for 30 minutes.

   30 min

3. 3

   Divide the rested dough into 9 parts, make balls (2 balls should be slightly larger than the rest, for the first and last layers).

   10 min

4. 4

   Melt the butter and let it cool. Grate the cheese and add salt to taste.

   10 min

5. 5

   Roll out the first layer of achma (which is relatively large) and place it on a buttered form, so that the ends protrude by 1-2 cm. Spread butter well on top of the dough (the first layer of achma is not boiled).

   5 min

6. 6

   Roll out the second layer of achma as thinly as possible, place the rolled dough in a pot filled with boiling water (add salt and oil to the water), cook for about 15 seconds.

   2 min

7. 7

   Carefully remove the dough and place it in a bowl filled with cold water. Remove and gently squeeze. Place on the first layer that is in the form. Spread butter well and then place 1/4 of the cheese.

   5 min

8. 8

   Repeat all the remaining layers as the second layer, except for the last layer. After each layer, spread butter and place the cheese. Do not put cheese on the penultimate layer.

   15 min

9. 9

   Prepare the last layer like the first (roll out and cover directly). Fold the sides with a knife. Spread butter, cut into desired sizes.

   5 min

10. 10

    Optionally, store in the refrigerator overnight and bake the next day.

11. 11

    Bake at 200 degrees Celsius for about 1 hour, until golden brown. Place it down while baking (so that it doesn't brown quickly from above).

    60 min

    200°C

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.