Description
Recipe borrowed... when I read, so I wanted to cook... and you try and judge...
Ingredients
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Flour
2 cup
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Chicken egg
1 piece
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Vegetable oil
2 Tbsp
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Sour cream
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Salt
0.5 tsp
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Adyghe cheese
500 g
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Butter
Cooking
2 cups flour sift slide. In the center and make a "crater" into which pour 2 tbsp oil, 1/2 tsp salt, 1 raw egg white. Stir and gradually add about 1 Cup sour yogurt or whey (I had sour cream 20%)
Knead a soft dough, slightly stick to hands. Molding it into a ball, wrap in cling film and leave to rest for half an hour
Meanwhile, make the filling. Any pickled cheese (brynza, Suluguni, Adyghe) RUB on a coarse grater. For every 400g add 1 tbsp butter and 1 raw egg yolk.
Divide the dough into 6-8 pieces (depending on the diameter of your pans), each roll out thinly.
In the center lay a ball of the filling, the size of which is determined so the edges of the cakes should come over the ball and sidepots. Received a round Patty put pockets down and rolled with a rolling pin to the diameter of your pans.
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Put khachapuri on a dry heated pan and fry on one side for 3-5 minutes. Overturn and close the pan with a lid. Fry for another 3-5 minutes. Khachapuri will be blown up, it's not terrible on the plate will fall off. Hot khachapuri put on a plate on top of each other, plentifully greasing with melted butter.
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