Khachapuri cake made from yeast dough with cheese and spinach
Ingredients
- 120ml milk
- 120ml water
- 120g butter
- 500g flour
- 2 tsp salt
- 2 tsp sugar
- 10g dry yeast
- 2 eggs
- 300g suluguni cheese
- 300g spinach
Utensils
- Casserole
- Spoon
- Bowl
- Cling film
- Parchpaper
- Grater
- Knife
- Cutting board
- Fork
- Bowl
- Kitchen brush
Instructions
- Put the milk and water in a small saucepan.
- Heat to 30-40°C, add 80 g butter and melt.
- Sieve the flour and mix with the salt, sugar and yeast.
- A Whisk the egg with a fork.
- Add the egg and half the warm milk mixture to the dry ingredients and mix.
- Knead the mixture into a soft and slightly sticky dough.
- Gradually add the remaining milk mixture.
- Roll the dough into a ball, cover with cling film and place in a warm place for 1-2 hours.
- Grate the Suluguni on a coarse grater.
- Finely chop the spinach and mix with the Suluguni cheese.
- Oven at 200°C Preheat.
- Line a baking sheet with parchment paper.
- Put the dough on the baking sheet and flatten it with your hands to form a round flatbread.
- Put the spinach and cheese filling in the middle.
- Lift the edges of the flatbread and cut in Pinch in the middle to hide the filling. Turn the cake over and roll it slightly flat with a rolling pin.
- Whisk the egg with a fork.
- Grush the khachapuri cake with the egg.
- Bake the cake in the preheated oven for 15-20 minutes until golden.
- The finished khachapuri directly after Brush with the remaining butter before baking.
