Khachapuri in Megrelian is real

Step-by-step cooking

1. Step 1:

   

   How to make khachapuri in Megrelian? First, prepare the dough. A distinctive feature of the Megrelian khachapuri is that they are made mainly on matsoni. This is a Georgian fermented milk product, similar in taste to our curdled milk. Therefore, if you did not manage to get matzoni in any way, replace it with yogurt or thick low-fat sour cream.

2. Step 2:

   

   Mix the matzoni with egg, vegetable oil, soda and salt.

3. Step 3:

   

   Sift flour. Knead a soft elastic dough, gradually adding flour. You should not pour all the flour at once, otherwise you risk scoring the dough with flour.

4. Step 4:

   

   The finished dough should be elastic, soft, obedient and slightly sticky.

5. Step 5:

   

   Cover the finished dough with a film and put it in the refrigerator for 30 minutes.

6. Step 6:

   

   While the dough is cooling, prepare the filling.

7. Step 7:

   

   Grate the cheese on a coarse grater.

8. Step 8:

   

   Combine cheese with egg and mix. If the filling turns out to be very salty, then you can dilute it with cottage cheese.

9. Step 9:

   

   Roll out the dough on a floured table into a round layer 1 cm thick and 35-45 cm in diameter .

10. Step 10:

    

    Put the cheese filling in the center and spread it over the dough with your fingers, not reaching the edges of 3 cm.

12. Step 11:

    

    Gather the edges of the dough over the filling into a bundle. Turn the dough over and roll it out carefully, taking care not to damage the dough.

13. Step 12:

    

    The diameter of the tortilla should be about the same as it was without filling – 35-45 cm.

14. Step 13:

    

    Transfer the workpiece to a baking sheet lined with parchment and place the khachapuri in a preheated to 170-180°C for 15-20 minutes. The upper part of the dough can rise a lot, it's okay, it will go down once you take the khachapuri out of the oven.

15. Step 14:

    

    While the khachapuri is being baked, prepare the spread.

16. Step 15:

    

    Grate the cheese on a coarse grater and combine with the yolk and matzoni.

17. Step 16:

    

    Mix everything thoroughly.

18. Step 17:

    

    Remove the khachapuri from the oven and spread the spread evenly over the surface of the tortilla. Then return the khachapuri to the oven for about 10-15 minutes more, until the top is browned. If you have the "top grill" mode, turn it on.

19. Step 18:

    

    Remove the finished khachapuri from the oven. That's how it should turn out - ruddy on the outside and baked inside.

20. Step 19:

    

    Immediately lubricate the surface of the khachapuri with butter. Cut into pieces and serve. Bon appetit!