You can cook the dough in the evening and put it in the fridge.
And breakfast will be delicious
Recipe for 4 pieces
Dough
125 g milk
125 g water
7 g dry yeast
1 h spoon salt
2 h spoon sugar
1-2 tablespoons vegetable oil
1 piece egg
400 g of flour
Starting
250 g suluguni cheese
250 Imeretian or Feta (Feta)
OR Halloumi, or the mix of halloumi, mozzarella and some feta or low moisture mozzarella and crumbled feta.
4 eggs
Note: the proportion of dough and cheese should be 1:1.
In the bowl of a stand mixer fitted with a dough hook, combine
tepid milk
yeast
sugar
small part of flour
- put on 15 minutes in a warm place,
- then add
rest of flour
olive oil,
tepid water,
egg,
salt.
Mix on 1st speed until the dry ingredients are completely hydrated, 2-3 minutes, then increase to second speed and mix until a smooth, wet dough comes together, 3-4 minutes.
Transfer the dough to the oiled bowl and cover the bowl with a lid or plastic wrap.
Set in a warm place until the dough is almost doubled in size, 50-60 minutes.
Make the filling: In a large bowl, combine the cheeses and set aside.
On a lightly floured work surface, turn out the dough.
Divide into roughly 4 pieces and roll into balls each piece gently.
Cover the pieces loosely with plastic wrap and set aside for 15 minutes.
On a piece of lightly floured parchment paper flattened each ball into a flat pancake with a diameter of approximately 25cm i.e roll dough into a circle about 25cm.
Arrange slices of hard cheese cuted into matches at the edges of the flat dough.
Make border all the way around - tightly roll the dough about a third of the way toward the center leaving a 6-7cm wide space between the two rolls.
Pinch the two narrow ends of the rolls together and twist twice to seal, making a boat shape;
Spread soft cheese mixture in the middle, packing down lightly.
Keeping the khachapuri atop the paper, gently slide onto a pizza peel or overturned baking sheet.
Repeat with remaining dough and cheese.
Place a pizza stone in the center of the oven and preheat to 200−220С or max to your oven.
Set the khachapuri aside, uncovered, for 15 minutes, until slightly puffed.
Just before baking, brush the edges of the khachapuri lightly with olive oil, then slide the breads atop the paper onto the stone, spacing them at least 6cm apart.
Bake until the dough is lightly golden brown and the cheese is melted, 14-16 minutes.
Open the oven door and gently pour 1 cracked eggs gently into the center of each boat, being careful not to break the yolks.
Close the oven and continue cooking until the egg whites are just set, 3–4 minutes.
The egg should turn soft, but a white with film on top.
Remove the breads and divide the butter among the center of each loaf;
serve hot.
Note: there is no knife and fork, but only by Hands, only hands!
So: tear off a piece of crust, stir it with cheese-butter-egg, scoop up a little from there and drag it into your mouth.
...the next piece.
At the end there is a bottom: attention!
It must be rolled up and eaten like a pancake.
- Delicious Georgian Cuisine:
And breakfast will be delicious
Recipe for 4 pieces
Dough
125 g milk
125 g water
7 g dry yeast
1 h spoon salt
2 h spoon sugar
1-2 tablespoons vegetable oil
1 piece egg
400 g of flour
Starting
250 g suluguni cheese
250 Imeretian or Feta (Feta)
OR Halloumi, or the mix of halloumi, mozzarella and some feta or low moisture mozzarella and crumbled feta.
4 eggs
Note: the proportion of dough and cheese should be 1:1.
In the bowl of a stand mixer fitted with a dough hook, combine
tepid milk
yeast
sugar
small part of flour
- put on 15 minutes in a warm place,
- then add
rest of flour
olive oil,
tepid water,
egg,
salt.
Mix on 1st speed until the dry ingredients are completely hydrated, 2-3 minutes, then increase to second speed and mix until a smooth, wet dough comes together, 3-4 minutes.
Transfer the dough to the oiled bowl and cover the bowl with a lid or plastic wrap.
Set in a warm place until the dough is almost doubled in size, 50-60 minutes.
Make the filling: In a large bowl, combine the cheeses and set aside.
On a lightly floured work surface, turn out the dough.
Divide into roughly 4 pieces and roll into balls each piece gently.
Cover the pieces loosely with plastic wrap and set aside for 15 minutes.
On a piece of lightly floured parchment paper flattened each ball into a flat pancake with a diameter of approximately 25cm i.e roll dough into a circle about 25cm.
Arrange slices of hard cheese cuted into matches at the edges of the flat dough.
Make border all the way around - tightly roll the dough about a third of the way toward the center leaving a 6-7cm wide space between the two rolls.
Pinch the two narrow ends of the rolls together and twist twice to seal, making a boat shape;
Spread soft cheese mixture in the middle, packing down lightly.
Keeping the khachapuri atop the paper, gently slide onto a pizza peel or overturned baking sheet.
Repeat with remaining dough and cheese.
Place a pizza stone in the center of the oven and preheat to 200−220С or max to your oven.
Set the khachapuri aside, uncovered, for 15 minutes, until slightly puffed.
Just before baking, brush the edges of the khachapuri lightly with olive oil, then slide the breads atop the paper onto the stone, spacing them at least 6cm apart.
Bake until the dough is lightly golden brown and the cheese is melted, 14-16 minutes.
Open the oven door and gently pour 1 cracked eggs gently into the center of each boat, being careful not to break the yolks.
Close the oven and continue cooking until the egg whites are just set, 3–4 minutes.
The egg should turn soft, but a white with film on top.
Remove the breads and divide the butter among the center of each loaf;
serve hot.
Note: there is no knife and fork, but only by Hands, only hands!
So: tear off a piece of crust, stir it with cheese-butter-egg, scoop up a little from there and drag it into your mouth.
...the next piece.
At the end there is a bottom: attention!
It must be rolled up and eaten like a pancake.
- Delicious Georgian Cuisine:
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