Khachapuri "shuttle" in Adjara

General 288 Last Update: Jun 05, 2022 Created: Jun 05, 2022 0 0 0
Khachapuri
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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This region went further and came up with a good serving of food, which has long been a classic.

Ingredients

Directions

  1. We make yeast dough according to all the rules, activating the contents of the bag in warm milk diluted with water, salt, butter, and sweetener.
  2. Knead the mass, gradually adding sifted flour. We are covering and waiting for an increase in volume.
  3. Coarsely rub both types of cheese and mix with chopped greens.
  4. The finished dough should be divided into 4 equal parts and on a tabletop dusted with flour, roll out with a rolling pin each. The thickness of the blanks should not exceed 0.7 cm
  5. We spread the filling on opposite sides of the cakes and roll the sides as if hiding it. Fasten the edges. We have a "shuttle", the middle of which is filled with leftover cheese. Some sculpt "shuttles" directly on parchment paper, which lies on the sheet, so as not to spoil their shape when translated.
  6. Spread the blanks on a greased sheet and let them stand for a while to start the lifting process. Grease the edges with egg yolk.
  7. At this time, heat the oven and then bake our khachapuri. At the end of each "shuttle", you need to break the egg and put the fragrant "flotilla" back in the oven. The yolk should be thin.

Khachapuri "shuttle" in Adjara



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

This region went further and came up with a good serving of food, which has long been a classic.

Ingredients

Directions

  1. We make yeast dough according to all the rules, activating the contents of the bag in warm milk diluted with water, salt, butter, and sweetener.
  2. Knead the mass, gradually adding sifted flour. We are covering and waiting for an increase in volume.
  3. Coarsely rub both types of cheese and mix with chopped greens.
  4. The finished dough should be divided into 4 equal parts and on a tabletop dusted with flour, roll out with a rolling pin each. The thickness of the blanks should not exceed 0.7 cm
  5. We spread the filling on opposite sides of the cakes and roll the sides as if hiding it. Fasten the edges. We have a "shuttle", the middle of which is filled with leftover cheese. Some sculpt "shuttles" directly on parchment paper, which lies on the sheet, so as not to spoil their shape when translated.
  6. Spread the blanks on a greased sheet and let them stand for a while to start the lifting process. Grease the edges with egg yolk.
  7. At this time, heat the oven and then bake our khachapuri. At the end of each "shuttle", you need to break the egg and put the fragrant "flotilla" back in the oven. The yolk should be thin.

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