I’ll tell you how to make khachapuri - a traditional Georgian dish “penovani khachapuri” (პენოვანი ხაჩაპური). To do this, use puff pastry. You can cook traditional puff pastry from unleavened. It will be faster, but I advise you to make a yeast puff. This dough is more tender and more delicious. So, see the recipe "puff pastry dough for khachapuri" and be sure to cook this delicious pie.
Products that will be needed to make khachapuri dough:
1) The water is warm, about 40 OS, 300 milliliters
2) Wheat flour, premium - 1 kilogram
3) Creamy margarine - 250 - 400 grams
4) Salt - 10 grams
5) Dry yeast - 30 grams
6) Sugar, sand - 10 grams
We begin to prepare the dough for khachapuri.
The dough is cooked in an uncooked way. In warm boiled water, dissolve salt, sugar and yeast. Gradually add flour so that no lumps form and knead. Add up to 750-800 grams of flour. Knead the dough very carefully, it should turn out to be homogeneous and quite dense. Such density, as if you were going to make dumplings. Roll into a lump, put in a bowl or on a board, sprinkle a little flour on top and cover with a clean napkin. Leave in a warm place so that the dough comes up and increases in volume by 1.5-2 times.
It is good to knead the approached dough once more, again making it dense and put it, let it fit again and increase in volume.
Take the margarine. It should not be cold, but at the same time, not very liquid. Such a consistency so that it is spread easily and does not spread. As you can see, the recipe indicates a very large range of numbers for the margarine used. It already depends on your taste. The more fat is used, the dough will be softer, but, accordingly, it will be more satisfying and high-calorie. The fat content of cheese plays an important role. If you add cow butter to the cheese, then it is better to make the dough easier, with less fat cheese.
Meanwhile, the dough for khachapuri came up a second time. Now raising the test will take much less time than the first time.
We take the approached dough and a little curing. Roll out a rolling pin into a layer with a thickness of up to about one centimeter. Approximately, by eye, divide the layer into 4 equal parts. We begin to lubricate the middle of the second and third quarters with margarine. To do this, use about a quarter of the cooked margarine. Having spread a thin layer with a knife, we cover the remaining first and fourth parts on a greased surface. Now we smear the back of the first quarter and put it all together. You have a rectangle of dough with four layers. For the whole smear, we used half of the prepared margarine.
We roll out the resulting piece of dough in width and again do the operations described above. But now we are folding already in width. So, we used all the margarine, and again we got a rectangle. We add it, put it in the freezer of the refrigerator for an hour. After an hour, we take it out and roll it out again, fold it up, as we did before, but we no longer coat it with margarine. Once again, put in the freezer for an hour. Again pulled and rolled out. Stacked up. Khachapuri dough is ready.
Now we need to get individual squares. We roll the resulting dough for khachapuri into a layer 1 cm thick. Cut into squares with dimensions of 8 x 8 cm2. Each piece is a portion preparation. All blanks are placed in the cold. We take out one at a time, roll out in thickness from 3 to 5 mm. In the middle of the rolled cakes we put the prepared filling. This is a grated young cheese. We put the filling in a half-centimeter layer, placing it square so that the filling angles lie in the middle of the sides of the dough. Close the ends, giving the shape of a square. Bake for 10-15 minutes in a very hot oven. Enjoy your meal.