Classic Khachapuri dough

In classic khachapuri recipes, matsoni is put into the dough. If there is no matzoni, you can replace it with sour cream, kefir, yogurt or natural yogurt without additives. In general, any fermented milk product.

So, we heat the milk to 37-40 degrees Celsius and pour it from a large bowl. Add sugar to the milk, a tablespoon of vegetable oil, a couple of tablespoons of wheat flour, mix everything. Next, pour dry yeast, mix and leave in a warm place to stand for 15-20 minutes.

Put the butter in a small bowl and melt with a microwave (you can also on the stove). The melted butter is cooled to a warm state.

The specified time has passed - the yeast has been activated. Add the matzoni to them, break the egg, mix.

Sift the flour. Take two parts of the flour and add the yeast mixture to it. We begin to knead the dough. In the process, add the melted butter and salt. Knead thoroughly until smooth. If necessary, add a little flour. It is important not to shift the flour so that the dough is not too steep, hard. In the process of kneading, we lubricate our hands with vegetable oil. Knead the dough for 25 minutes.

When the dough becomes homogeneous, soft and sufficiently obedient, we form a ball from it, sprinkle a little flour and put it in a deep large bowl. Cover the bowl with a clean and light towel and put it in a warm place. We keep him there for one hour.

Time has passed - knead the dough well again, form a ball, put it in a bowl, cover with a towel. Then we remove the bowl with the dough to a warm place. Now we keep the dough there for an hour and a half.

When the time passes, the dough will be ready.

It is possible to form and bake khachapuri!