Khachapuri with Sour Cream Dough

1. 1

   In a large bowl, combine the flour and cold butter, rub together with your fingers until the mixture resembles breadcrumbs.

   10 min

2. 2

   Make a well in the center of the flour mixture, add the sour cream, baking soda, beaten egg, sugar, and salt.

   5 min

3. 3

   Knead into a soft dough. Do not over-knead.

   10 min

4. 4

   Wrap in plastic wrap and refrigerate for 2 hours.

   120 min

5. 5

   While the dough is resting, grate the Imeruli and Suluguni cheeses and mix together.

   5 min

6. 6

   Preheat the oven to 250°C (482°F).

   10 min

   250°C

7. 7

   Divide the dough into 4 equal parts. Roll each part into a round shape.

   10 min

8. 8

   Place the cheese filling in the center of each dough round, seal the edges, and then carefully roll out.

   10 min

9. 9

   Whisk the egg yolk with a little sour cream and brush over the top of the khachapuri.

   5 min

10. 10

    Bake in the preheated oven for 15-20 minutes, or until golden brown.

    20 min

    250°C

1 serving ≈ 390 g

Nutrition values are estimates. - means data is unavailable.