Hachapuri is a traditional Georgian dish. It’s not really traditional Russian dish however as you know Georgia was a part of a Soviet Union for a long time, our nations, culture and traditions are very closely related. In traditional Russian cuisine you can also find a Belorussian, Armenian, Ukrainian and many other ex-SU courses with their own distinctive features.
There are many hachapuri recipe variations, my favorite is Adzharian hachapuri, but I cook them by my own way. I find that when I have friends over for a games night, including a PartyPoker (http://www.partypoker.com/) tournament, these always go down really well. You will need to spend a less of time to get them done than in a classic receipt, moreover it’s a bit hard to find the ingredients which a traditional receipt requires.
To cook hachapuri we need a leavened dough and a filling. I always make dough in a bread maker, it does a great job of making dough, it’s very simple and doesn’t take more than a 45 minutes. Yield: 3-4 hachapuri, 3-4 servings.
165 ml warm milk = 5.6 fl oz
50 gram melted butter = 1.8 oz
1 tablespoon sugar
1 teaspoon salt
300 gram flour = 0.7 lb
1.5 teaspoon undissolved yeast (I always use Dr.Oetker the best yeast I ever tried)
if you don’t have a bread maker, mix egg, melted butter, sugar, salt and milk in a medium bowl, mix flour and undissolved yeast in separate bowl, than add to flour mixture, blend all ingredients together (by hand). Knead dough on a lightly floured surface until dough almost cleans your arm, add more flour if it would be necessary. Knead until smooth and elastic, about 15 to 20 minutes. Gather dough into the clean bowl, cover, let rest in a warm draft-free place for 45-60 minutes until doubled in size.
500 gram Adygei cheese, grated. It’s texture is like a cottage or farm cheese.
I prepared everything we need to cook hachapuri – dough and grated cheese:
Shape dough into 3 or more equal-size balls. Roll each ball, using floured rolling pin or your own hands:
Cover with cheese:
than pinch each side of hachapuri leaving the top of it opened, try to shape it as a boat-looks alike as shown in the picture:
Heat oven to 356F. Brush top of dough with egg wash and bake hachapuri 20-25 minutes or until cheese melted. If you like, 5-10 minutes until hachapuri are getting ready, knock an egg into each hachapuri and bake until ready, but they are also tasty without egg. No need to chill them, pinch the edge of a “boat” and deep into center!