Flaky Khachapuri with Vodka and Vinegar by Vazha Tsulukidze

1. 1

   In a bowl, combine the egg, vinegar, vodka, oil, citric acid, and salt. Whisk well and add the cold water.

   5 min

2. 2

   Divide the flour into three parts and gradually add it to the mixture in the bowl. Once the first part is well combined, add the second, and then similarly mix in the third part of the flour.

   10 min

3. 3

   Transfer the resulting dough to a work surface and knead for 5 minutes.

   5 min

4. 4

   Divide the dough into 5 parts, round them separately, and let them rest for 10 minutes.

   10 min

5. 5

   Take a rested dough, sprinkle flour on the surface and roll it out. Spread 100g of "Oda" on it and wrap it like a khinkali. Seal it well and press it, then let it rest for at least 20 minutes.

   20 min

6. 6

   Roll out the rested dough and fold it into 4 layers. Thin it well with a rolling pin and fold it into 4 layers again.

   10 min

7. 7

   Place the resulting dough in cellophane and let it rest in the refrigerator for at least half an hour.

   30 min

8. 8

   Repeat the layering process for all five parts of the dough. This process should be repeated three times.

9. 9

   Roll out the dough that has been layered three times and rested in the refrigerator, and divide it into 4 parts.

   5 min

10. 10

    Roll it out, place the grated cheese and wrap it like an envelope.

    10 min

11. 11

    Preheat the oven to 180 degrees Celsius and bake the khachapuri on the top-bottom heating mode for 35 minutes.

    35 min

    180°C

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.