Khachapuri with cheese

Boil water and cool slightly to ~ 70-80 ° C. Melt the butter.

Mix salt, melted butter, sunflower oil, egg, hot water, vodka, lemon juice in a bowl until smooth.

Add flour three times to the mixture, quickly kneading the dough.

Sprinkle the table with flour, put the batch on it and for 10 minutes, vigorously knead it until a homogeneous, elastic dough that will not stick to your hands.

Form a bun out of the dough, cover it with a plastic bowl, and the bowl with a towel (so that the bun does not run away), and leave to keep warm for 30-40 minutes.

Put 4 liters of water in a 5-liter saucepan to boil, adding 1 tbsp. a spoonful of salt.

Grate the cheese on a coarse grater, melt the butter and turn on the oven to heat up to 220 ° C.

Divide the dough in half and set one half aside.

From the other half, cut off two-thirds (2/3) of the dough and begin to prepare the first cake from it for the base of the pie. For this:

Hit the dough with force 2-3 times on the table to give it elasticity. As a result of this operation, the dough becomes elastic.

Roll out the dough with a long rolling pin into a thin cake, often turning it over to the other side. At the same time, hold the dough in your hands so that the edges sag and stretch, carefully helping the dough, gradually stretching it with your hands. Continue this operation until you get a very thin, paper-like cake that glows. Breaks in the dough should be avoided, but if this happens, then calmly seal the gap and roll out the dough further.

Lubricate the khachapuri baking dish with oil and carefully transfer the dough rolled into a thin, almost transparent cake onto it, laying it out so that the edges hang from the form.

Lubricate the first cake with a quarter of the butter and sprinkle it with a quarter of the prepared cheese.

Roll out, as mentioned in the previous paragraph, a small piece of dough (1/3 of the piece) that remains. By now, the water should already boil.

Put on the stove, next to the pan, a wide bowl of cold water.

Carefully gather the thinly rolled cake into an accordion and lower it into boiling water. Boil the dough for 1 minute.

Remove the dough with two spatulas from boiling water and immediately plunge into cold water.

Pull the dough out of the cold water with your hands, let the water drain quickly and cover the cheese with it, forming folds from the dough.

Pour ¼ of the melted butter over the boiled cake so that the butter remains in the folds of the dough like in pockets, and put another fourth of the cheese on it.

From the half of the dough, which was set aside, cut off 1/3 of the part and do the same operations as in paragraphs 5-14.

Repeat the previous operations as in paragraph 15 with another 1/3 of the dough.

The last piece of dough (a third of the half of the dough that was set aside) is thinly rolled out, like the previous cakes, but not boiled, and cover the last layer of cheese.

Under the weight of cheese and cooked dough, the bottom layer of raw dough should sag a little. The edges that hang from the mold should be at least 3-4 cm. Wrap these edges inside the cake and pinch, thus closing the cake.

Brush the top of the pie with butter and place in an oven preheated to 220 ° C.

Bake khachapuri for 45 minutes on the bottom or second shelf of the oven at ~ 220 ° C. If the top of the pie starts to burn, then cover it with wet paper.

Remove the finished cake from the oven, let stand for 5 minutes, cut into portions and put on plates directly from the mold.