How to cook khachapuri in Imeretian style

Khachapuri in the Imeretian style for a specialThe prescription, which has been transmitted to Georgia from generation to generation for many centuries. However, not only the inhabitants of this sunny country like such a delicious oriental dish. After all, citizens of our state also like to eat a cheese cake.

Khachapuri in Georgian. Necessary ingredients for the test:

wheat flour of the first grade - one kilogram;
sugar - one full large spoon;
warm drinking water - five hundred milliliters;
yeast dry granulated - ten grams;
Sunflower oil - one hundred milliliters;
margarine creamy - fifty grams;
salt iodized - one small spoon.

Khachapuri in Imeretian style: mixing process of yeast dough

To prepare the basis, takeenameled dishes, pour in half a liter of warm drinking water, add sugar and add dry granulated yeast. Mix ingredients is not worth it, because you need to wait until the products are completely dissolved. Then in the formed foam should be added one small spoonful of iodized salt.

Further in a separate saucepan, it is required to meltcreamy margarine and mix it with sunflower oil. Slightly adulterated fats should also be poured into the yeast mass and added to it wheat flour. Thus, it is required to mix the dough densely, which in the future should be put in a warm room and wait about an hour until it completely reaches.

Khachapuri in the Imeretian style. Necessary ingredients for filling:

Imeretian cheese - one and a half kilograms (about 350 grams of product should be used for one khachapuri);
chicken eggs are two large pieces;
drinking water - three large spoons;
sunflower oil - two large spoons.

Khachapuri in Imeretian style: the process of filling

It is worth noting that if you did not find Imeretinskycheese in the nearest shops, then instead of it it is possible to easily use the Adyghe similar product. However, you should additionally add mashed butter and a little salt.

Thus, the milk ingredient followsknead with a fork in a bowl, add to it a lightly whipped protein from two eggs, and then mix thoroughly. Yolks should not be thrown away, it is recommended to mix them with drinking water and sunflower oil and then use it to cover khachapuri.

Forming a dish

Ready yeast dough should be divided intofour equal parts, each of which must be rolled into a cake and put on its middle filling. On top of the semi-finished product should be covered with a piece of the base and gently stretched so that the cheese is evenly distributed inside. By analogy, all the remaining yeast dough is processed.

Heat treatment

Before baking khachapuri in the oven, theirshould be abundantly greased with a prepared mass of egg yolk, and then put on a pan with a large spoon of sunflower oil and sent to an oven for further baking.

It is recommended to lay out a ready Georgian dish on wooden flatware and serve it to the table.