I'll tell you how to make khachapuri - traditionalGeorgian dish "foaming Khachapuri" (პენოვანი ხაჩაპური). For this use a puff pastry. You can cook traditional puff pastry from fresh. It will be faster, but I advise you to make a yeast puff. This dough turns out to be more delicate and more delicious. So, see the recipe "puff yeast dough for khachapuri" and be sure to prepare this delicious pie.
Products that will be needed to make dough khachapuri:
1) The water is warm, about 40 OC, 300 milliliters
2) Wheat flour, premium grade - 1 kilogram
3) Cream margarine - 250 - 400 grams
4) Salt - 10 grams
5) Dry yeast - 30 grams
6) Sugar, sand - 10 grams
We begin to prepare the dough for khachapuri.
The dough is prepared in a free-form way.In warm boiled water, we dissolve salt, sugar and yeast. Add gradually flour, so that lumps do not form and mix. You should add 750-800 grams of flour. We knead the dough, very carefully, it should turn out to be homogeneous and rather dense. This density, as if you were going to make dumplings. We roll into a ball, put it in a bowl or on a board, sprinkle a little flour on top and cover it with a clean napkin. Let's leave in a warm place, so that the dough comes up and increased in volume by 1.5-2 times.
Approached the dough well once again vymeshat, once again making it dense and put, let it once again come up and increase in volume.
We take margarine.It should not be cold, but, at the same time, not very liquid. Such a consistency, so that without effort it is smeared and does not spread. As you can see, there is a very large scatter in the recipe for the margarine used. It already depends on your taste. The more fat will be used, the more dough will turn out to be tender, but, correspondingly, it will be more nutritious and caloric. Not the last role plays and fat content of cheese. If you add cow butter to the cheese, then it is better to make the dough lighter, with less fat cheese.
Meanwhile, the dough for khachapuri came a second time. Now the rise of the test will take much less time than the first time.
We take the dough that comes up and a bit of a bother.We roll the rolling pin into a layer approximately one centimeter thick. Approximately, by eye, we divide the stratum into 4 equal parts. We begin to lubricate the margarine with the second and third quarters. To do this, use about a quarter of the cooked margarine. Smearing the knife with a thin layer, the remaining first and fourth parts are covered on a greased surface. Now we smear the back side of the first quarter and collect everything together. You have a rectangle of four-layer test. For all the bloom, we used half of the cooked margarine.
Roll out the width of the resulting dough anddo the above operations again. But now we fold already in width. So, we used the whole margarine, and again we got a rectangle. Fold it, put in the freezer for an hour. After an hour, remove and re-roll, fold, as we did before, just do not coat with margarine. Once again, put an hour in the freezer. Again pulled out and rolled out. Folded. Khachapuri dough is ready.
Now we need to get separate squares.We roll the resulting dough for khachapuri into a 1 cm thick layer. Cut into small squares with dimensions of 8 x 8 cm2. Each piece - portion preparation. All blanks are placed in the cold. We take out one by one, roll out in thickness from 3 to 5 mm. Put prepared stuffing in the middle of the rolled cake. This is grated young cheese. We put the filling in a layer of half a centimeter, placing it in a square so that the corners of the filling are on the middle of the sides of the dough. Close the tips, giving the shape of a square. Bake for 10-15 minutes in a hot oven. Enjoy your meal.
