2020-08-13 / test@t

Khachapuri with baked potatoes, fried onions and mushrooms

Khachapuri dough requires a special approach. It must be soft, but at the same time must keep its shape. Do not overdo it with flour, otherwise the khachapuri will turn out to be dense and dull, that is, not baked inside.

Ingredients

suluguni, grated on a grater - 100 g
baked in charcoal, peeled and mashed potatoes - 300 g
fried onions - 50 g
fried champignons - 150 g
butter for lubrication - 50 g
water at room temperature - 350 g
melted butter - 80 g
salt - 10 g
sugar - 40 g
live yeast -10 g
flour - 500 g

STEP-BY-STEP COOKING RECIPE

Step 1

For the dough: dissolve the yeast and sugar in warm water. Let stand for 10 minutes, add all other ingredients except flour and mix.

Step 2

Then add the sifted flour a little bit and knead the dough with your hands. The dough should be soft, but at the same time it should keep its shape. If it sticks a lot to your hands, and you can see that it spreads, add a little more flour.

Step 3

After you have kneaded the dough, cover it with plastic wrap and let stand at room temperature for about 1 hour. During this time, the dough should at least double in volume.

Step 4

After proving, knead the dough and, dusting it with flour, form three balls, cover and let stand for another 15-20 minutes.

Step 5

During this time, it is necessary to mix all the ingredients for the filling. Next, roll out the dough with a diameter of 20 cm, you should get three cakes (I roll out with my hands, but you can always use a rolling pin). Put 200 g of filling in the center of each, picking up the edges of the dough, pinch on top, turn over, make a small hole in the middle and roll out with a rolling pin to a diameter of 40 cm.

Step 6

Bake for 3-4 minutes in an oven preheated to 250 degrees. After the khachapuri are ready, grease them with butter.

Preparation time

Servings

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