There are many different kinds of khachapuri. Many people know, for example, only one cheese flatbread – Adjar-style khachapuri. But, in fact, every Georgian nation has its own particular kind of khachapuri. Panovani, Gurian-style khachapuri, Imereti-style
khachapuri and Mingrelian-style khachapuri
are also known
. The thing is that this khachapuri is hearty and tender. It is prepared on yeast dough with several layers of cheese. Basically for khachapuri in the style of Megrelsky use suluguni
. It is definitely worth trying exactly Georgian khachapuri in the style of Megrelsky. Residents prepare this dish according to their ancient family recipes.
Let’s tell you how to make Khachapuri in the style of Megrelsky yourself.
Ingredients for Khachapuri in the style of Megrelsky:
- Warm water – 100 ml;
- Warm milk – 100 ml;
- Salt – ½ tsp;
- Sugar – 1 tbsp;
- Egg – 1 pc;
- Yeast – 4 g;
- Flour – 300 g;
- Vegetable oil – 4 tbsp;
- Suluguni cheese – 450 g;
- Egg yolk – 1 pc.
Preparation of khachapuri in Megrelian style:
In a bowl with warm water pour warm milk, pour salt and sugar, yeast, beat an egg and mix thoroughly until the grains of sand dissolve. Pour ½ of the flour into the mixture, stir.
Gradually pour the rest of the flour into the dough. Pour vegetable oil into the dough, knead. Seal the dough under clingfilm and leave it warm for an hour.
Grate the cheese on a coarse grater
.
Divide the dough into two equal parts, roll out into flat cakes with a diameter of 12 cm. Put cheese in each flatbread and seal as if in a sack.
Turn the cheese tortillas over with the cheese seam side down and press down lightly. Place the tortillas on a baking tray lined with parchment. Brush the tops of the tortillas with egg yolk and milk and sprinkle with cheese.
Bake khachapuri at 200 degrees for 20-25 minutes.
It turns out very cheesy khachapuri in Megrelian style. This is a good way to diversify your table with a new dish.
