Ingredients
| Flour — 2-2.5 cups | |
| Matsoni — glass (250 ml) | |
| Egg — 1 piece | |
| Soda — 0.5 teaspoons | |
| Table vinegar — 1-2 drops for quenching soda | |
| Suluguni cheese — 250 grams | |
| Melted butter — 1 tablespoon |
The traditional khachapuri is based on matsoni. Matsoni is a fermented milk product produced in the Caucasus. It carries a lot of useful properties in its composition. It is a relative of ryazhenka and kefir.
How to cook Khachapuri (matzoni dough)
Khachapuri is a world-famous dish of Georgian cuisine. Along with chakhokhbili and dolma. The recipe may vary depending on the region of origin. The classic version of this wonderful pastry consists of «hacha» (cheese) and «puri» (bread). In the Adjarian version, a chicken egg is added to them. The dough is prepared on soda or can be layered. The shape of the «pie» can be round or elongated. They can be closed or open.
Step-by-step recipe
| 1. |
1. Pour the matzoni into a deep bowl, add soda, slaked with vinegar and break the egg. Mix everything. |
| 2. |
2. Melt the butter and add to the remaining ingredients. Slowly introduce flour so that lumps do not form. |
| 3. |
3. Knead the dough. It should turn out to be of such a consistency that it does not stick to your hands. Cover the finished dough with a napkin and let it brew. |
| 4. |
4. Roll out a circle from the dough, the diameter of which is 5 cm smaller than that of the frying pan. |
| 5. |
5. Grated cheese is placed in the center of the circle. |
| 6. |
6. The circle is gently pinched to the center and fried seam down. |
| 7. |
7. The dish is baked in the oven for 10 minutes at a temperature of 200 degrees. Serve hot. Bon Appetit! |
