Georgian Khachapuri dough

Many people may think that cooking khachapuri dough can be difficult. But this is far from the case. It's simple, the main thing is that the most important ingredient is matzoni, which is a fermented milk product popular in the Caucasus. Matsoni simultaneously resembles sour cream, kefir and yogurt.

In the Caucasus, everyone knows how to cook matsoni - any hostess. You can also try to cook it yourself. What will it take? Cow's milk that needs to be boiled. After that, a small amount is added to the warm milk... Matsoni :) But we will replace it with a piece of black bread and sour cream (natural yogurt). We remove the mixture into the heat overnight and in the morning we get the desired fermented milk product.

By the way, you can leave some matsoni for next time. However, it is worth considering that it is stored without loss of properties for a short time. But there are also advantages in cooking it constantly, because this product can be added not only to the dough, but also to other dishes.

So, we proceed directly to the preparation of the khachapuri dough.

We will start preparing the dough by sifting wheat flour into a container of a suitable size (you need to choose a large enough one). Now add baking powder, salt and granulated sugar to the sifted flour. Mix everything well until smooth.

Break the egg right into a bowl of flour. The egg should be taken large enough. After adding the matzoni, we combine everything by kneading the dough. Knead the dough until it stops sticking to your hands. Until it becomes homogeneous, soft and obedient.

We form a ball from the dough, put it on the bottom of a large bowl or saucepan, which we cover with a clean natural cloth from above. Let the dough stand in this way for twenty to thirty minutes.

After the specified time, the dough can be spread on the work surface, sprinkled with flour, and start cooking khachapuri. They should turn out delicious, soft, lush.

Successful culinary experiments!