Khachapuri Imeretian
PREPARATION
30 min + 1 hour 15 min
for dough to rise
PORTIONS
4 portions
COMPLEXITY
easily
I chose this pastry because there is a very minimal set of ingredients you will need, especially in the homemade version. You can change the recipe by putting another cheese that is available. It is better to combine with fermented cheese, so the taste will be lighter.
This kind of homemade pastry can be prepared very quickly, with the exception of the process of raising the dough. It is better to eat it immediately after it is baked, you can also store it in the refrigerator, reheat it in the oven before serving.
Sponge
- 150 g of milk
- 15 g of fresh yeast or 7 g of dry yeast
- 75 g of flour
Method of cooking
Heat the milk to barely warm temperature, dissolve the yeast, add the flour. Cover with a cling wrap and leave for 10-15 minutes in a warm place.
Hello!
My name is Svitlana. I am a pastry chef, food blogger, photographer and food stylist.
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My blog is about delicious food, desserts, home baking, photos, aesthetics and people.
If you want to chat or have a proposal for cooperation, write to pr@klymovska.com, or on Instagram.
Master classes
In my blog you will find master classes that will be interesting for both beginners and professionals.
I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.
Dough
- 215 g of flour
- 1 egg
- 5 g of sugar
- 3 g of salt
- 20 g of olive oil
Filling
- 400 g of suluguni cheese
- 200 g of a fermented dry cheese or Adyghe cheese
- Yolk + milk for brushing the dough with
Preparation
Divide the dough into two parts, grease your hands with oil and alternately form two khachapuri on the parchment paper, as in the video. Transfer to a baking sheet with parchment paper and bake one at a time.
Bake at 220 degrees C for 10-15 minutes. Your oven may need a different time. Khachapuri should be beautiful golden color. Eat immediately.
