Here are our ingredients

Pour a little Cup of warm water and a pinch of sugar, add the dry yeast. Mix thoroughly. Leave for 15 minutes in a warm place (on my battery) until bubbles.

While our yeast reach, sift flour, add sugar and salt, mix thoroughly.

Do in flour mixture a little hole, pour in our yeast mixture and water.

Mix thoroughly with your hands, without pressing hard on the dough.

The dough should lag behind the walls of the bowl should not be left sticky bits of flour. its consistency should be uniform and more soft than hard. Ie it should not be liquid, can be a little sticky, but this can be adjusted later.

Cover the dough and let it sit for about 15 minutes

Now to the dough begin to add vegetable oil ( no smell). at first it seems that its too much and the dough will be greasy, but it just must be very well stirred. I do so: add oil somewhere in 4 divided doses. First you pour a little into a bowl and begin to knead there, very gently, gently. Then, when the dough slowly absorb the butter. spread it on the table and domeshivayut on the table. and so until then, until you run out of oil. here's the dough on density should we get. it is incredibly soft, plastic, it does not stick to hands or droplets.

Start proofing. Cover the bowl with cling film ( however, someone like that) and put it in a warm place (I heat the oven normally, without convection, up to 60 degrees and put the bowl with the dough beside it). rasstavatsya it about an hour and a half. during this time, 2 or better 3 times to make the broach. Not to be confused with obmennoi! This is done as follows: take the dough in one end and pull to the opposite edge. And so - in a circle. Something like the shape of the folds for khinkali. then this ball turn down. Stretch out very carefully, we need to preserve the airiness of the test.

While rasslaivetsa dough, make filling. RUB on a coarse grater cheeses that we have available. Of course, the ideal is Imeretian cheese, but where is, excuse me, we'll find Imeretian cheese? And khachapuri want. not to go after him in the night to Georgia? soft cheeses such as Adyghe, cheese, mozzarella and hands to stretch. I have the photo part of the chicken. and part Dutch. Of course, the taste is not the same... but not always in the presence of a particular ingredient.

Add the cheese in warm water (you can even milk a little), and start stirring with your hands. It's a sort of slurry. There also add half a tablespoon of flour to not quite liquid was filling. By the way, why add water, if you can, and so to crumble or cheese to RUB on a grater, still melted. Do not tell, the different recipes are tried. such a slurry and gives an amazing softness to the filling, it is not made of rubber, namely, juicy, melting, very sweet...

Now back to our quiz. It should be up somewhere in 2 times. The dough is very airy and plastic

In the original recipe the amount of dough is for 2 large steaks. But it's just to die as much. I have shared 3 and still was very much human. Makes about 500 gr. test. Divide by 3 on the scale. In the end, 3 balls for 166 gr.

Put to heat the oven to 220-240 degrees ( without convection). And start to stretch the dough. This is done only and EXCLUSIVELY by hand. if you do it with a rolling pin, then khachapuri will not rise and will become stone. begin to stretch the dough from the middle to the edges, slowly.. eventually it turns out that such prjamougolno-oval.

Now with the opposite edges begin how to roll the tubes to the center. the ends are fastened. we get a small boat with a hole in the middle. there we put the cheese. the parchment paper generously and sprinkle with flour, put on his pumps and put in oven for 20 minutes. Yes, I almost forgot to say. The first 5 minutes at the bottom of the oven put the pan with boiling water. This will create more moisture. then take out the tray and continue to bake as usual. when the boat is Golden brown and the cheese at the edges browned, you can pull them out and making a small hole in the middle, pour in a raw egg. And send khachapuri for 5 minutes in the oven. you need to only took protein, and the yolk remained liquid. PS sorry for the lack of photos of this process. it turned out that could not take pictures.

And now, when our khachapuri ready, remove from oven and immediately served to the table hot. for each khachapuri put a small piece of butter. Eat this: break off the "tail" from the boat, and stir them ( or a fork) egg, dip in this cheese-egg-butter mixture and enjoy the wonderful taste of kebab. All a pleasant appetite!