Khachapuri with Adyghe Cheese

Cooking method

1. Step 1:

   

   How do you make khachapuri with Adyghe cheese? Gather all the ingredients. Take the kefir out of the fridge ahead of time so it can come to room temperature.

2. Step 2:

   

   Make the dough. Be sure to sift the flour to aerate it — this makes the flatbreads lighter and airier. Whisk it in a medium bowl with the salt and baking soda. There's no need to slake the soda with vinegar; the kefir will do that job.

3. Step 3:

   

   Pour in the kefir and knead a soft, supple dough that's only slightly tacky and holds its shape. Add a little more flour if you need to, but don't overdo it or the khachapuri will turn out tough.

4. Step 4:

   

   Let the finished dough rest for 15–30 minutes. It will relax, become more elastic, and be easier to work with.

5. Step 5:

   

   Make the filling. Grate the suluguni on the coarse side of a box grater.

6. Step 6:

   

   Grate the Adyghe cheese too. You can use whatever cheeses you like (a firm cheese, fresh mozzarella, feta, farmer cheese, or brynza) — the flavor will vary a bit but be just as good.

7. Step 7:

   

   Combine both cheeses in a bowl and season with salt and pepper to taste.

8. Step 8:

   

   Turn the dough out onto your work surface. Knead it, roll it into a log, and divide it into 4 equal pieces.

9. Step 9:

   

   Roll each piece out thinly into a round.

10. Step 10:

    

    Divide the filling into 4 equal parts as well and shape each into a firm ball with your hands. Set a cheese ball in the center of a dough round. For proper khachapuri, the dough and filling should be roughly equal in amount.

11. Step 11:

    

    Pinch the edges of the dough together over the filling, gathering it like a pouch. Then gently flatten it into a disk with your hands.

12. Step 12:

    

    Turn the disk seam-side down and roll it out with a rolling pin — make the khachapuri as thin or thick as you like. Prick the surface in a few spots with a fork.

13. Step 13:

    

    Set a dry skillet over medium heat and let it warm up. Add a flatbread and cook, covered, on both sides until golden.

14. Step 14:

    

    Cook all the khachapuri this way. Stack them on a flat plate and generously brush the top of each one with a piece of butter.

15. Step 15:

    

    And here are your golden, cheesy khachapuri. Dig in while they're hot — they're great with sour cream and fresh herbs. Enjoy!