Megrelian Khachapuri

Megrelian Khachapuri

50 min
Hard
4 serv.
278 g / 1 serv.

Rating

Average rating:—

Description

Double cheese khachapuri with filling inside and a crispy cheese crust outside.

  1. Knead yeast dough from water, flour, salt and yeast. Let rise in a warm place for 40 minutes.
  2. Grate suluguni cheese coarsely. Divide into 2 parts.
  3. Roll out dough into a round sheet. Place one part of cheese in the center, gather edges and pinch into a pouch. Flip seam-side down and gently roll out into a flatbread.
  4. Place flatbread on a baking sheet seam-side down. Sprinkle generously with the second half of cheese.
  5. Bake at 220°C for about 15-20 minutes until the external cheese is fully melted and a crispy crust forms.
  6. Brush the finished khachapuri with butter.
774.75
279 kcal / 100 g
kcal
36.425 g
13.1 g / 100 g
Protein
62.85 g
22.6 g / 100 g
Carbohydrates
41.8 g
15.0 g / 100 g
Fats