Layered Georgian Pizza

Material:

Eggs - 3-4 pieces

Water - 1 cup

Vinegar - 3 dinner spoons

Oil - 3 spoons dinner

Flour - 3 cups of tea

Margarine - 400 grams

Cheese - 1 kg

Mix 1 egg , pour warm water , add the vinegar , oil and movzilot dough . 400 grams of margarine divided into three parts . flip well- thirds of the dough and hand put some margarine  put on same slises and put it on refrigerator for 30-40 minutes , then take it out, well and flip out and put some margarine second part , close it up and even put in the same time in the refrigerator. The third one, repeat the operation . The dough can keep for 2-3 days in the refrigerator and use as needed . flip tin sheet prepared puff pastry , cheese stuffed touch him , touch him rolled the dough from the edges close that part up , from put some of the dissolved in milk or water in a well -heated oven heart and put it on to start cooking . In the middle of the oven for baking temperature less 

Khachapuri / Georgian Pizaa

1 kg . Flour
30-40 grams of yeast
2 tea cups liquid ( water or milk )
3-4 tablespoon ( tsomisa only) + 2 T / K (all satenis ) of fat
3-4 pieces ( for tsomisa ) + 2-3 pieces (all satenis ) with eggs
1 kg . Cheese
Cheese
Cheese
Dough must prepare ourselves to 2 cup liquid ( milk or water , milk or water ) , heat , open into the yeast , add the egg , flour and dough movzilot . Gavadnot vzilot fat and greasy dough by hand until the dough is not sheizels fat . Mozelil dough sprinkle with flour , cover with clean cloth and put in a warm place for 1-4 hours . Swelling of the dough can be 2-3 - does davzilot .

Prepare the cheese sateni follows : Cut in slices of cheese , pour cold water and davalbot ( if salty ) . The salty cheese, dalbobis time depending on the country. Total salt , fresh cheese dalboba do not need it.

Davchqlitot all good , mix the eggs and fat. Gavabrtqelot dough , give them a round shape , put over cheese, and gamovatskhot movukrat person .

Such Khachapuri baking of a pan in the oven and pan . If Khachapuri oven gamovatskhobt , tsavusvat from dissolving egg yolks .

ACHARULI – AJARIAN KHACHAPURI

Khachapuri Georgian, is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes.

In an earlier article we described three of the most popular types and gave a step-by-step guide on how khachapuri dough is made.

In this article we will show how to make Acharuli Georgian: from Ajara, in which the dough is formed into an open gondola shape and is topped with a raw egg and butter before serving.

Ingredients: 200 grams of khachapuri dough and up to 100 grams of flour.

Prepare the dough as per the step-by-step guide in the link to the article mentioned above.

The recipe for the dough is enough to make 3 or 4 khachapuri so you will need to reduce the quantity of the dough ingredients if you only want to make one or two.

3 eggs, 20 grams of butter and 100 grams of Sulguni cheese and 100 grams of Imeretian cheese  (alternatively, you can use only imeretian cheese or mozzarella).

Grate the cheese.

Add the grated cheese, one egg and butter to a mixing bowl.

Mix the ingredients with a fork.

Separate one egg yolk and stir in a dish. This will be used later to glaze the khachapuri.

Knead the dough before using. Leave for 10 minutes and then make a flattish boat shape, like in the picture below.

Spread the cheese filling onto the middle of the dough.

Fold the sides and ends of the dough, like in the picture below.

Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated hot oven for about 12 minutes at a high temperature.

After 12 minutes take out the khachapuri, glaze the surface with the egg yolk and add a raw egg to the cheese.

Bake for 3 minutes at a high temperature.

Serving: The Ajarian khachapuri is served hot and traditionally served with butter. The butter and egg are mixed together with a knife and fork and eaten together with little pieces of the bread part of the khachapuri.

Enjoy this famous Georgian dish

Recipe: Khachapuri (Georgian Cheese Bread)

Note: This recipe was contributed to the potluck issue by Charles Perry, who calls it the world's most elaborate melted cheese sandwich. Khachapuri is a traditional dish of the Republic of Georgia; it involves a certain amount of trouble, but not nearly as much as people will assume. The recipe is adapted from the Time-Life book "Georgian Cooking."

2 packages dry yeast

Sugar

1 1/4 cups lukewarm milk

Flour

2 teaspoons salt

1/2 cup butter, softened

Cheese Filling

Sprinkle yeast and 1/2 teaspoon sugar over milk in small, shallow bowl. Cover with plastic wrap and place in warm place until yeast blooms and mixture nearly doubles in volume, 5 to 10 minutes.

Combine 4 1/2 cups flour, 1 tablespoon sugar and salt in large mixing bowl. Make well in flour mixture and add milk-yeast mixture and softened butter. Beat vigorously with large spoon until smooth. Form into ball and place on lightly floured surface. Knead hard 10 minutes, adding more flour or water as needed to create medium stiff dough.

When dough is smooth and elastic, place in large, lightly buttered bowl. Cover with plastic wrap and kitchen towel and let rise in warm, draft-free place, such as unlit oven with pilot light on, until doubled in bulk and dough springs back slowly when gently poked with finger, 45 minutes to 1 hour. Punch dough down and let rise until again doubled, 30 to 40 minutes.

Punch dough down and roll out on lightly floured surface into circle about 22 inches in diameter. If rolling surface is too small, divide dough in half and roll into 2 half-circles 22x11 inches.

Roll dough up on rolling pin and unroll carefully over buttered 9-inch cake or springform pan or springform so that it is centered, with edges overlapping more or less evenly on all sides. If using 2 half-circles of dough, form 1-inch seam to make whole circle and moisten thoroughly to seal. Carefully press center of dough down to bottom of pan.

Place Cheese Filling on dough and bring up edges of dough over filling, forming thick, fabric-like folds. Moisten edges at top and seal.

Let stand 10 to 15 minutes. Bake at 375 degrees in center of oven, with foil underneath in case filling leaks, until golden brown, 50 minutes to 1 hour. Cool 1 to 2 hours before serving. Makes 12 to 16 servings.

Cheese Filling

1 pound Muenster cheese, shredded

2 tablespoons butter, softened

1 egg, beaten

Combine cheese, butter and egg in large mixing bowl. Knead vigorously until texture is uniform. Shape into thick round cake 8 to 7 1/2 inches in diameter. Each serving contains about: 423 calories; 744 mg sodium; 83 mg cholesterol; 23 grams fat; 39 grams carbohydrates; 16 grams protein; 0 fiber; 48% calories from fat.