Description of the preparation:
Khachapuri dough can be made not only in water, but also in milk, optionally adding butter and an egg. But with a butter test, in my opinion, it’s more difficult to work. My test recipe is one of the easiest and most inexpensive, and the result is always excellent. Aromatic herbs or other spices to taste can be added to the minced meat.
Prepare the ingredients.
I prefer to make the dough in a bread machine. All liquid ingredients on the bottom, flour and yeast on top.
After kneading, leave the dough warm for about an hour.
Combine onion and chicken to make the filling.
Add salt and pepper to taste.
Grind into minced meat.
Nip off a piece of dough and roll out a thin layer. Lay out the filling.
Pinch the edges tightly, gathering them on top.
Gently roll into a flat cake.
And put on a dry preheated pan.
Fry under the lid until golden brown on both sides.
Put a piece of butter on the hot khachapuri.