Hachapuri in megrelski

Submitted by enr on 10 Aug 2014
350 g flour
250 ml warm water
1 tsp salt
1 tsp sugar
1/2 tsp dry yeast
40 g butter or margarine
1 egg
250 g cheese
100 g cheese
Hachapuri in megrelski
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For the dough to the hot water, add the salt and sugar, then the flour and yeast. The dough is kneaded until it no longer sticks to the hands and to this was added the soft butter or margarine. Then leave in a deep dish, covered with a towel and a warm place to rise. After an hour - hour and a half dough knead lightly again and allowed to rest for 30 minutes. During this time the cheese and the feta cheese is grated. Now the dough is divided into 2-3 balls. Each ball is placed on a floured board and sprinkle with flour. With the finger is pressed lightly, without stirring, to obtain a pita. On the pita in the center, is placed just cheese or cheese with feta cheese. Edges converging towards the center until a bundle, so that the filling does not come out when baking. Pressed gently to distribute cheese evenly and to acquire a flat shape and then coated with beaten egg and sprinkle with a little cheese. Bake on lightly floured or with paper baking tray about 20-25 minutes in a preheated oven 220C degrees. Shortly before mode, is removed from the oven and sprinkle with more cheese.
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10 Aug 2014


Can you fix the title in a Bulgarian is not meaningful.

Thanks for the note, now ignored! Fixed.