Adjarian khachapuri according to the recipe of the chefs of the PRO.Khinkali restaurant
An aromatic boat‑shaped pastry made of yeast dough with stretchy cheese, butter and yolk — a classic of Georgian cuisine from the chefs of the «PRO.Khinkali» restaurant, Sharif Salikhov and Oybek Nurmatov.
Ingredients
Flour 125 g
Salt3 g
Sugar 1 g
Yeast1 g
Water75 ml
Cheese mix (suluguni, mozzarella)200 g
Yolk 1 piece
Butter15 g
Рецепт
- Mix water, yeast, sugar and salt.
- Add flour and knead soft dough; knead the dough until smooth, then leave it to rest until it increases in volume.
- Roll out the finished dough and shape it into a «boat»: fold the edges and leave a hollow in the centre.
- Fill the centre of the piece with the cheese mixture.
- Place the khachapuri in a pre‑heated oven.
- Bake until a golden‑brown crust appears and the cheese is fully melted.
- Place an egg yolk and a piece of butter in the centre of the finished khachapuri.