Megrelie Khachapuri

INGREDIENTS

For filling:

• 600 g Suluguni

For layout:

• 20 g pressed yeast
• 150 ml of warm water
• pinching sugar

For dough:

• 100 ml of milk
• 30 g of butter
• 2 h. L. Sahara
• 1 tsp. Sololi.
• 500 g of flour
• 1 egg

Step-by-step cooking recipe

Step 1

For the beams to dissolve yeast with sugar in warm drinking water and give rise to the cap.

Step 2.

For the test: Separately warm up milk to room temperature + softened oil, add salt, sugar, egg, all the pioneer and about 500 g of sifted flour (can leave slightly less). We wash the soft, elastic dough and put it on the rise for 2 hours, after the first hour to make a fireplace.

Step 3.

Dough divide on 3 parts (I have 270 g). Each part roll over to a small circle, put a slide with a slide of grated Suluguni (150 g), to protect the dough in the shape of a bag, flip over and roll out the rolling pin into a large circle (15-20 cm). In the middle, make a small hole so that steam leaves when baking. Lubricate a whipped yolk and on top to spray more grated Suluguni (50 g).

Step 4.

Bake at 200 ° C to ruddy crust, 20 minutes. Serve! Piping hot!