Ingredients: For the dough:
- 700g of flour Grade 550 Luksusowa
- 300ml of water
- 100ml of milk
- 10g of Yeast LEIS
- 1 egg
- 4 tablespoons of Sunflower Oil Amber Refined Leis
- 1 tablespoon of sugar
- 1 teaspoon of Salt Grinded 1st Category
For the filling:
- 500g of Cheese Suluguni
- 5-6 eggs
- 50ml of water
- 100g of butter
Grate both types of cheese using a grater and mix them with water until you have a homogeneous mixture.
In a separate bowl, combine the fresh yeast and warm milk. Let it sit for 15-20 minutes until it becomes frothy.
In a large mixing bowl, sift the flour and mix it with salt and sugar. Then add the yeast-milk mixture, one egg, and vegetable oil.
Knead the dough thoroughly until it becomes smooth and elastic. Place the dough in a warm place and let it rise for 2 hours, or until it has doubled in size.
After the dough has risen, divide it into 5-6 equal portions and let them rest for another 30 minutes.
Roll out each portion into a rectangular shape. Fold the edges to create a boat-like shape and fill the center with the cheese mixture.
Let the khachapuri rest for an additional 15 minutes. Brush the edges with egg yolk and bake them in a preheated oven at 220 degrees Celsius (430 degrees Fahrenheit) for 15-20 minutes, or until they are golden brown and the cheese is melted and bubbly.
As soon as you remove the khachapuri from the oven, add an egg yolk and a small piece of butter to the hot cheese filling.
Serve the Adjarian Khachapuri hot, and enjoy this delicious Georgian treat!