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Perfect Adjarian khachapuri: when to add the yolk so that it is raw and does not spread out

Kateryna YagovychFood
How to cook Adjarian khachapuri. Source: thefeedfeed.com

The main feature of perfect Adjarian khachapuri is the yolk in the middle, which does not spread out and, at the same time, remains raw. It's delicious to tear off a piece of baked dough and dip it into an egg. To get the perfect result, you need to follow the correct cooking technique.

The idea of cooking perfect Ajarian-style khachapuri with raw egg yolk was published on the Instagram page of food blogger Katia with the nickname katia_cooking. It is best to use several types of cheese for the filling.

Perfect Adjarian khachapuri: when to add the yolk so that it is raw and does not spread out

Ingredients for the dough:

  • 400 g flour
  • 280 ml of milk
  • 2 tbsp of sunflower oil
  • 1 tsp of dry yeast
  • 1 tsp of salt
  • 1 tsp of sugar

Ingredients for the filling:

  • 220 g sulguni cheese
  • 220 g of cheddar cheese
  • 2 eggs
  • 2 egg yolks (to put inside)
  • 1-2 egg yolks for greasing
  • salt and pepper to taste
  • herbs and sesame seeds

Method of preparation:

Perfect Adjarian khachapuri: when to add the yolk so that it is raw and does not spread out

1. Prepare the dough. To do this, combine 400 g of flour with 1 tsp of salt, 1 tsp of sugar and 1 tsp of dry yeast in a bowl. Mix everything and add warm milk.

2. Add 2 tbsp of sunflower oil to the dough.

Perfect Adjarian khachapuri: when to add the yolk so that it is raw and does not spread out

3. Knead soft dough so that it does not stick to your hands. If necessary, add a little more flour.

4. Form a ball. It should be smooth and glossy. Put it in a bowl and leave it in a warm place for 40 minutes.

Perfect Adjarian khachapuri: when to add the yolk so that it is raw and does not spread out

5. Meanwhile, prepare the filling. To do this, grate cheese on a coarse grater, add 2 eggs, salt and ground pepper as desired.

6. Mix everything well and set aside until the khachapuri is formed.

Perfect Adjarian khachapuri: when to add the yolk so that it is raw and does not spread out

7. When the dough is ready, knead it a little with your hands.

8. Divide the dough into balls according to the number of khachapuri you want.

9. Roll out the dough ball into a thin layer.

10. Put the prepared filling on the dough and carefully spread it so that the edges remain free.

Perfect Adjarian khachapuri: when to add the yolk so that it is raw and does not spread out

11. Form a "boat", slightly folding the edges towards the filling.

12. Put the khachapuri on a baking sheet covered with parchment.

13. Brush the edges of the dough with egg yolk.

14. Sprinkle with sesame seeds if desired. Bake the khachapuri in the oven at 230 degrees for 15-20 minutes in the convection mode.

Perfect Adjarian khachapuri: when to add the yolk so that it is raw and does not spread out

15. Take out the browned khachapuri and put 1 egg yolk in each of the "boats". Return to the oven for 1-2 minutes to warm up the yolk and set it a little.

16. Remove immediately.

17. Serve with freshly ground pepper and herbs.

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