Name: Khachapuri in Oajarian style
Yield: 3
Ingredients: Flour - 300 gram; Salt - 1/2 Tsp; Sugar - 1/2 Tsp; Dry yeast - 1/2 Tsp; Water - 200 Ml; Vegetable oil - 40 gram; Sulguni cheese - 100 gram; Adyghe cheese - 100 gram; Brynza - 50 gram; Salt - 50 gram; Flour - 1/2 tbsp; Water - 100 Ml; Chicken egg - 3 PC.; Butter - 30 gram

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Ingredients for - Khachapuri in Oajarian style

Dough

1. Flour 300 gram

2. Salt 1/2 Tsp

3. Sugar 1/2 Tsp

4. Dry yeast 1/2 Tsp

5. Water 200 Ml

6. Vegetable oil 40 gram

Filling

1. Sulguni cheese 100 gram

2. Adyghe cheese 100 gram

3. Brynza 50 gram

4. Salt 50 gram

5. Flour 1/2 tbsp

6. Water 100 Ml

7. Chicken egg 3 PC.

8. Butter 30 gram

How to cook deliciously - Khachapuri in Oajarian style

1. Stage

Pour some warm water and a pinch of sugar into a cup, add the dry yeast. Stir thoroughly. Leave in a warm place for about 15 minutes (I have it on the radiator) until bubbles appear.

2. Stage

While our yeast is finishing, sift the flour, add sugar and salt, and mix thoroughly.

3. Stage

Make a small depression in the flour mixture, pour in our yeast mixture and water.

4. Stage

Mix thoroughly with your hands, without pressing down hard on the dough.

5. Stage

The dough should come off the walls of the bowl, there should not be any clumpy bits of flour. I.e., it should not be liquid, it may stick to your hands a little, but you can adjust all this later.

1. Stage. Khachapuri in Oajarian style: The dough should come off the walls of the bowl, there should not be any clumpy bits of flour. I.e., it should not be liquid, it may stick to your hands a little, but you can adjust all this later.

6. Stage

Cover the dough and let it stand for about 15 minutes

7. Stage

Now we start adding vegetable oil to the dough (odorless). at first it seems that it is too much, and that the dough will be greasy, but it just needs to be kneaded very well. I do this: I add the oil in about 4 steps. First I pour some into a bowl, start kneading there, very gently, gently. Then, when the dough slowly absorbs the oil. I put it on the table and knead it on the table. and so on until the oil runs out. this is the density of the dough we should get. it is incredibly soft, plastic, and not sticky to the hands even a little bit.

1. Stage. Khachapuri in Oajarian style: Now we start adding vegetable oil to the dough (odorless). at first it seems that it is too much, and that the dough will be greasy, but it just needs to be kneaded very well. I do this: I add the oil in about 4 steps. First I pour some into a bowl, start kneading there, very gently, gently. Then, when the dough slowly absorbs the oil. I put it on the table and knead it on the table. and so on until the oil runs out. this is the density of the dough we should get. it is incredibly soft, plastic, and not sticky to the hands even a little bit.

8. Stage

Let's start the proofing process. We cover the bowl with clingfilm (or whatever you like), and put it in a warm place (I usually heat the oven without convection, up to 60 degrees and put the bowl with the dough next to it). it takes about an hour and a half. during this time, 2 or better yet 3 times to make the broaching. Do not confuse with skimming! You do it this way: take the dough by one end and pull it to the opposite edge. And so - in a circle. It reminds me of the shape of folds for khinkali. Pull very carefully, we need to keep all the airiness of the dough.

1. Stage. Khachapuri in Oajarian style: Let's start the proofing process. We cover the bowl with clingfilm (or whatever you like), and put it in a warm place (I usually heat the oven without convection, up to 60 degrees and put the bowl with the dough next to it). it takes about an hour and a half. during this time, 2 or better yet 3 times to make the broaching. Do not confuse with skimming! You do it this way: take the dough by one end and pull it to the opposite edge. And so - in a circle. It reminds me of the shape of folds for khinkali. Pull very carefully, we need to keep all the airiness of the dough.

9. Stage

While the dough is thawing, we make the filling. Grate on a coarse grater the cheeses that we have in stock.

10. Stage

We add warm water to the cheese (you can even add a little milk), and start stirring it with your hands. It turns out such a porridge. Add half a tablespoon of flour, so that the filling was not quite liquid. By the way, why add water, if you can cut the cheese or grate it, it will melt. I've tried different recipes. Such porridge gives the stuffing amazing softness, it's not rubbery, but juicy, melting, very tender...

1. Stage. Khachapuri in Oajarian style: We add warm water to the cheese (you can even add a little milk), and start stirring it with your hands. It turns out such a porridge. Add half a tablespoon of flour, so that the filling was not quite liquid. By the way, why add water, if you can cut the cheese or grate it, it will melt. I've tried different recipes. Such porridge gives the stuffing amazing softness, it's not rubbery, but juicy, melting, very tender...

11. Stage

Now back to our dough. It should rise about twice as much. The dough is very airy and pliable

12. Stage

In the original recipe, this amount of dough is for 2 large khachapuri. But it's just to die for. I divided it by 3, and it was still a lot per person. It turns out about 500 grams of dough. Divided by 3 on the scale. The end result is 3 balls of 166 grams.

1. Stage. Khachapuri in Oajarian style: In the original recipe, this amount of dough is for 2 large khachapuri. But it's just to die for. I divided it by 3, and it was still a lot per person. It turns out about 500 grams of dough. Divided by 3 on the scale. The end result is 3 balls of 166 grams.

13. Stage

Let's heat the oven to 220-240 degrees (without convection). And start stretching the dough. If you do it with a rolling pin, the khachapuri will not rise and will become stony. We begin to stretch the dough from the middle to the edges, slowly... as a result, we get such a rectangular-oval shape.

1. Stage. Khachapuri in Oajarian style: Let's heat the oven to 220-240 degrees (without convection). And start stretching the dough. If you do it with a rolling pin, the khachapuri will not rise and will become stony. We begin to stretch the dough from the middle to the edges, slowly... as a result, we get such a rectangular-oval shape.

14. Stage

Now from the opposite edges we start to roll the tubes to the center. we fasten the ends together. we make a small boat with a hole in the middle. we put the cheese there. we sprinkle the parchment generously with flour, lay out the boats on it and put it in the oven for 20 minutes. Oh, I almost forgot to tell you. For the first 5 minutes in the bottom of the oven we put a tray with steep boiling water. This will create extra moisture. then take the tray out and continue baking as usual. when the boats are golden and the cheese is browned on the edges, you can take them out and, making a small hole in the middle, pour a raw egg in there. And send the khachapuri for 5 minutes in the oven.

1. Stage. Khachapuri in Oajarian style: Now from the opposite edges we start to roll the tubes to the center. we fasten the ends together. we make a small boat with a hole in the middle. we put the cheese there. we sprinkle the parchment generously with flour, lay out the boats on it and put it in the oven for 20 minutes. Oh, I almost forgot to tell you. For the first 5 minutes in the bottom of the oven we put a tray with steep boiling water. This will create extra moisture. then take the tray out and continue baking as usual. when the boats are golden and the cheese is browned on the edges, you can take them out and, making a small hole in the middle, pour a raw egg in there. And send the khachapuri for 5 minutes in the oven.

15. Stage

And now, when our khachapurki are ready, we take them out of the oven and immediately serve them hot to the table. Then we break the "tail" of the khachapuri boat, mix the egg with it (or with a fork), dip the cheese-egg-oil mixture into it, and enjoy the wonderful taste of khachapuri in sadjarski. Bon appetit for everyone!