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Imeretinsky khachapuri

Cheese (Suluguni and Adygei in any ratio)600 gramsChicken eggs1 pieceWheat flour500 gramsYeast (dry fast)1/2 bag1/2 tspWarm water)1 stackButter30 grams
  • Flow temperature:Hot dish
  • Processing Type:Roasting
  • Kitchen:Georgian

Knead the dough from flour, yeast, salt and water, let it rise twice. Grate cheese, mix with egg. Make balls of the same size from the filling and dough. Roll a ball of dough in flour, flatten a palm on a board in a round cake, put a cheese ball in the center. Gather the edges and pinch on top. Smooth the seam, roll the ball. Gently crush it into a tortilla on the board. Spread a tortilla on a hot skillet without oil. Fry for 1.5-2 minutes on each side.


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