Description
Very tasty hachapuri. We have them in Georgia a lot of types. Offer you one of them.
Ingredients
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Flour
350 g
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Water
200 ml
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Sugar
2 tsp
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Salt
0.25 tsp
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Sunflower oil
4 Tbsp
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Yeast
2 tsp
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Adyghe cheese
300 g
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Potatoes
2 piece
Cooking
Do infuse. Take part of our water, about 50 ml, the water should be hot (not boiling and not warm), add all the sugar, all the salt and yeast. Thoroughly stir so everything is fully dissolved.
After 5-10 minutes the yeast mixture will begin to foam. She's ready.
In the remaining water pour oil. This water must also be hot. Boil is not necessary, I direct dial from the faucet hot water.
Pour the yeast mixture into our waters with oil.
Add the flour gradually, not immediately necessary, so you can see enough or can be added. Be sure to sift the flour.
Knead the dough, it should not be tight, but not liquid. And should not prilepite hands. Cover the dough with a towel and set in a warm place.
While the dough is rising, boil the potatoes.
And, of course, grate the cheese.
When the potatoes are ready, drain off water, crumple and add a little butter. (Butter optional). Salt is not needed.
Mix cheese and mashed potatoes. MNU until smooth. The stuffing is ready.
The dough should rise three times.
Divide this portion of dough into three parts. I have 10 parts because I was making three servings.
Take one portion of dough and roll out a small circle. I, of course, not quite a circle. :-) But it does not really matter.
Put the filling. Can be more, I have the cheese was salty, because filling enough.
Make a bag similar to a large khinkali.
Take the tail and carefully pounding on the table. To be honest, I don't know why, but I was taught. Then press on top and roll out.
Sent to pre-heated pan.
When you turn, that's the beauty of it. Lubricating oil. Khachapuri grease on both sides.
This stack was baked.
And the day before, instead of stuffing I did just cheese and it turned out Imereti.
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