Adjarian khachapuri without yeast
To make Adjarian khachapuri without yeast, prepare the necessary ingredients from the list. The kefir should be at room temperature.
Pour the kefir into a bowl, add the egg, salt, and vegetable oil. Add the baking soda and stir thoroughly. Let sit for 5 minutes.
Then add sifted flour and knead the dough.
The dough should be soft and not sticky. Cover the bowl and let it rest for 40 minutes.
Remove the suluguni cheese from its packaging and grate it. The cheese is quite salty, so you don't need to add salt. A little ground pepper wouldn't hurt, though.
Divide the dough into 2 pieces. Roll each piece into a 22-23 cm circle. Place a small amount of cheese on each side, leaving 1 cm from the edge, and fold it inward. This will ensure the edges are also filled with cheese.
Then, join the two loose edges to form a boat. Form the second flatbread in the same way. You can use a slightly different method, as I showed in the recipe for "Adjarian Khachapuri with Adyghe Cheese."
Place the dough pieces on a baking sheet lined with parchment paper and fill the flatbreads with cheese.
Preheat the oven to 180 degrees Celsius and bake the Adjarian khachapuri made with unleavened dough for 25 minutes. Then carefully push the cheese down the center and place an egg or yolk in it. The white should turn white.
You can serve Adjarian khachapuri without yeast with whatever you like: tea, milk, or coffee.
Bon appetit!
