Megrelian Khachapuri

Megrelian Khachapuri

50 min
Hard
8 serv.
139 g / 1 serv.
phosphorus (P) calcium (Ca) selenium (Se) molybdenum (Mo) cobalt (Co) Vitamin B12

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.
387.375
279 kcal / 100 g
kcal
18.2125 g
13.1 g / 100 g
Protein
31.425 g
22.6 g / 100 g
Carbohydrates
20.9 g
15.0 g / 100 g
Fats

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FAQ

How to cook Megrelian Khachapuri?
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. Ready in about 50 min.
How many calories are in one serving of Megrelian Khachapuri?
One serving has 387 kcal: protein 18 g, fat 20 g, carbs 31 g.
How long does it take to cook Megrelian Khachapuri?
About 50 minutes.

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