Georgian Traditional Adjaruli Khachapuri

 

 

Flour                     300gm

Instant yeast         1tbsp

Salt                          0.5tsp

Sugar                      1tsp

Veg.oil                     40ml

Water                     120ml

 

Method:

 Knead the dough until smooth and elastic consistency

Form the ball, cover with clean film and place in proofer at 35C for 25-30 min. or room temperature for 45-50 min. until double in volume.

Knock back and place back to proofer for another 15-20min.

Cut the dough in two peaces, cover and let rest in room temperature for 10 min.

Shape each ball in to canoe shape, place cheese filling in, brush surface  with water and bake 20-25 min at 200C with steam on water injection.

Before fully baked take Khachapuri out, brake one egg in middle and finish baking  until golden color. Serve hot.

Cheese Filling:

Mocarella cheese (graded)      150gm

Paneer cheese (graded)            100gm

Chader cheese (graded)            100gm

Flour                                              1tbsp

Water                                            30ml

Maia Tsakanova

Baking has always been a passion for Chef Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels & production houses such as Marriot, TGP Group, and Pro Bake, Chef Maia has done it all to learn and improve her skills & Knowledge. Maia’s career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which only pushed her to go further and explore more in the world of patisserie. Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience in different sectors of the industry has helped her gain immense knowledge that she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.

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