Achma is a kind of khachapuri in Georgia. The peculiarity of Achma is that the dish is prepared from many layers, turns out very puffy and hearty.
It is noteworthy that the layers of Achma should not stick together. For this purpose, the dough is specially soaked. The traditional filling for this Georgian dish is suluguni cheese.
Achma is not as popular around the world as the usual khachapuri. However, this dish is highly honored in the homeland
. We will tell you how to prepare Achma at home.
Ingredients for achma:
- Eggs – 3 pcs;
- Salt – ½ tsp;
- Water – 50 ml;
- Flour – 400 g;
- Butter – 100 g;
- Vegetable oil – 30 ml;
- Imereti cheese – 250 g;
- Suluguni – 150 g.
Preparation of achma:
Combine eggs with salt and water in a bowl, pour into a depression in the sifted flour, knead a dense dough. After kneading with a spatula, knead the dough with your hands on a work surface for 5 minutes.
Cover the dough with cellophane and leave it for 10 minutes. At this time, grate Imereti and Suluguni cheeses finely. Mix melted butter and vegetable oil separately.
Divide the dough into 13 equal parts, two of which should be glued together. Roll each part into a thin layer about mm thick. With the help of a plate cut out round flat cakes
, fold each cake into an envelope, sprinkle with flour to prevent the dough from sticking together. Roll out a large lump of dough into a larger layer.
Bring slightly salted water (4 liters) to a boil in advance. Next to the pot prepare a bowl of cold water (3 liters).
First dip a large tortilla in boiling water, cook for 20-30 seconds.
Then immediately put the tortilla into cold water with a slotted spoon, take it out and put it on a towel to dry. It is important to dry the unfolded tortilla.
Similar actions should be repeated with the rest of the layers of dough.
In a frying pan, greased with butter, put a large layer, wrap the edges inside.
On the large layer put the second layer, and on it the third. Be sure to form folds on the surface, lay 4-5 tablespoons of cheese filling on the third layer.
Similarly create other layers with stuffing, do not forget to oil each layer. The edges of the last flatbread should be wrapped inside.
In a frying pan under a lid on low heat cook Achma for 20 minutes.
Next, put parchment on a plate and put the achma on it. Together with the parchment, put the non-fried side of the achma into the frying pan and cook it for 20 minutes.
As a result, you can make an unusual Georgian dish on your own. It is a good substitute for the classic khachapuri.
