AuthorSaf-instantIn a bowl, mix Saf-instant dry yeast with 3,5 tbsp water and sugar. Let rest for 15 to 20 minutes.
Mix together the other dough ingredient with the yeast mixture and stir until the mixture is homogenous.
Cover the bowl with a clean towel and let rest for 20 minutes.
Mix the dough until the dough is homogenous.
Lightly sprayed another bowl with vegetable oil and place the dough for resting 1.5 - 2 hours.
When the dough doubled put it on the clean floured survey.
After that, cut the dough in 6 equal pieces and round.
Cover the dough pieces with a clean towel and let rest for 20 minutes.
In a medium size bowl mix Mozzerella, Feta cheese and water and mix well.
Roll out a piece of the dough (1 out of 6 pieces) into a circle ( thickness avg-5 mm)
Put the filling into center of the dough and spread throughout the dough leaving the edges free.
Roll the opposite edges of the dough in towards the centre to form a boat shape with pointed ends, while leaving the middle open.
Add more cheese mixture in the center of Khachapuri dough for the fully stuffed with cheese.
Put the Khachapuri onto a baking paper on the tray.
Prepare other dough pieces with the same instructions.
Bake Khachapuri in a preheated oven at 230°C until became golden brown.
Put Khachapuri on the clean surface with the tray and beat the egg into the center. Then put into the oven and bake for 5 minutes until eggs are cooked.
Remove from the oven, lightly brush the edges of Khachapuri with melted butter and sprinkle with chopped parsley.
Serve hot
Ingredients
Directions
In a bowl, mix Saf-instant dry yeast with 3,5 tbsp water and sugar. Let rest for 15 to 20 minutes.
Mix together the other dough ingredient with the yeast mixture and stir until the mixture is homogenous.
Cover the bowl with a clean towel and let rest for 20 minutes.
Mix the dough until the dough is homogenous.
Lightly sprayed another bowl with vegetable oil and place the dough for resting 1.5 - 2 hours.
When the dough doubled put it on the clean floured survey.
After that, cut the dough in 6 equal pieces and round.
Cover the dough pieces with a clean towel and let rest for 20 minutes.
In a medium size bowl mix Mozzerella, Feta cheese and water and mix well.
Roll out a piece of the dough (1 out of 6 pieces) into a circle ( thickness avg-5 mm)
Put the filling into center of the dough and spread throughout the dough leaving the edges free.
Roll the opposite edges of the dough in towards the centre to form a boat shape with pointed ends, while leaving the middle open.
Add more cheese mixture in the center of Khachapuri dough for the fully stuffed with cheese.
Put the Khachapuri onto a baking paper on the tray.
Prepare other dough pieces with the same instructions.
Bake Khachapuri in a preheated oven at 230°C until became golden brown.
Put Khachapuri on the clean surface with the tray and beat the egg into the center. Then put into the oven and bake for 5 minutes until eggs are cooked.
Remove from the oven, lightly brush the edges of Khachapuri with melted butter and sprinkle with chopped parsley.
Serve hot
