Imeruli Khachapuri
This is a recipe for Imeruli Khachapuri, prepared in a pan. The dough is fluffy and airy, while the filling is tender Imeruli cheese. Allow about 2 hours 35 minutes, including 10 minutes for yeast activation, approximately 1 hour of rising, 45 minutes of preparation and shaping, and 40 minutes to cook four khachapuri in one pan.
Ingredients
- Warm Water250 ml
- Egg1 piece
Instructions
9 steps- 1
Make a small well in the sifted flour, add yeast, salt and a little warm water.
- 2
With a fork, mix the yeast, salt, a little flour and cover with a cloth to activate the yeast.
- 3
After about 10 minutes, add the beaten egg and water, then knead the dough.
- 4
Finally, knead with softened butter.
- 5
Cover the dough and leave in a warm place for about 1 hour until doubled in volume.
- 6
Divide the dough into 4 parts. Roll out each part and place grated Imeruli cheese in the middle.
- 7
Gather the edges of the dough and secure them well, then carefully roll out the Khachapuri to the desired size.
- 8
Heat a heavy frying pan over medium - low heat. Cook the four khachapuri one at a time for about 4 - 5 minutes per side, until both sides are golden and cooked through.
- 9
Brush the hot khachapuri with butter and serve.
Nutrition
1 serving ≈ 351 g
Nutrition values are estimates. - means data is unavailable.
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