Puff yeast dough for khachapuri

I'll tell you how to make khachapuri - traditionalGeorgian dish "foaming Khachapuri" (პენოვანი ხაჩაპური). For this use a puff pastry. You can cook traditional puff pastry from fresh. It will be faster, but I advise you to make a yeast puff. This dough turns out to be more delicate and more delicious. So, see the recipe "puff yeast dough for khachapuri" and be sure to cook this delicious pie.

Products that will be needed to make dough khachapuri:

1) The water is warm, about 40 OC, 300 milliliters

2) Wheat flour, premium grade - 1 kilogram

3) Margarine creamy - 250 - 400 grams

4) Salt - 10 grams

5) Dry yeast - 30 grams

6) Sugar, sand - 10 grams

We begin to prepare the dough for khachapuri.

The dough is prepared in a free-form way. In warm boiled water, we dissolve salt, sugar and yeast. Add gradually flour, so that lumps do not form and mix. You should add 750-800 grams of flour. We knead the dough, very carefully, it should turn out to be homogeneous and rather dense. This density, as if you were going to make dumplings. We roll into a ball, put it in a bowl or on a board, sprinkle a little flour on top and cover it with a clean napkin. Let's leave in a warm place, so that the dough comes up and increased in volume by 1.5-2 times.

Approached the dough well once again vymeshat, once again making it dense and put, let it once again come up and increase in volume.

We take margarine. It should not be cold, but, at the same time, not very liquid. Such a consistency, so that without effort it is smeared and does not spread. As you can see, there is a very large scatter in the recipe for the margarine used. It already depends on your taste. The more fat will be used, the more dough will turn out to be tender, but, correspondingly, it will be more nutritious and caloric. Not the last role plays and fat content of cheese. If you add cow butter to the cheese, then it is better to make the dough lighter, with less fat cheese.

Meanwhile, the dough for khachapuri came a second time. Now the rise of the test will take much less time than the first time.

We take the dough that comes up and a bit of a bother. We roll the rolling pin into a layer approximately one centimeter thick. Approximately, by eye, we divide the stratum into 4 equal parts. We begin to lubricate the margarine with the second and third quarters. To do this, use about a quarter of the cooked margarine. Smearing the knife with a thin layer, the remaining first and fourth parts are covered on a greased surface. Now we smear the back side of the first quarter and collect everything together. You have a rectangle of four-layer test. For all the bloom, we used half of the cooked margarine.

Roll out the width of the resulting piece of dough andagain we perform the operations described above. But now we add already on width. So, we used all margarine, and we again got a rectangle. Fold it, put it in the refrigerator freezer for an hour. After an hour we take out and roll out again, add up, as we did before, just do not overspout the margarine. Once again put an hour in the freezer. Again pulled out and rolled. Have combined. The dough of khachapuri is ready.

Now we need to get separate squares. We roll out the dough for khachapuri into a layer 1 cm thick. Cut into squares with dimensions of 8 x 8 cm2. Each piece is a portion billet. We put all the blanks in the cold. We pull out one by one, roll out in thickness from 3 to 5 mm. In the middle of the rolled cake we put the prepared stuffing. This grated young cheese. The filling is put a layer of half a centimeter, having its square so that the corners of the filling lie on the middle of the sides of the dough. Close the tips, making the shape of the square. Bake for 10-15 minutes in a hot oven. Bon Appetit.