Semi-Flaky Khachapuri
This is a delicious Khachapuri made with a yeast dough and using a technique similar to puff pastry. The dough is soft and fluffy, while the filling is tender and flavorful.
Ingredients
- Warm Water250 ml
- Sunflower oil20 ml
- Egg yolk1 piece
Instructions
8 steps- 1
In a bowl, combine flour, warm water, yeast, sugar, salt, and oil. Knead into a smooth, soft dough.
- 2
Cover the dough and let it rise in a warm place for about 1 hour until doubled in size, punching it down twice.
- 3
Roll out the dough and spread the room - temperature margarine evenly over the entire surface.
- 4
Fold like an envelope, wrap, and chill in the refrigerator for 30 minutes. Repeat the folding and chilling process 3 - 4 times.
- 5
Roll the finished dough into a log and cut it into 4 equal pieces.
- 6
Roll out each piece, distribute grated Imeruli cheese over one half, fold the other half over the filling, and seal the edges firmly.
- 7
Brush the tops with a mixture of egg yolk and sour cream.
- 8
Bake in a preheated oven at 180°C (350°F) for 40 - 45 minutes until golden brown and flaky.
Nutrition
1 serving ≈ 592 g
Nutrition values are estimates. - means data is unavailable.
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