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Print Recipe
Lazy "Khachapuri" Recipe
Ask why it is "lazy", the answer is very simple-because there is simply nowhere to be lazy! It is prepared quickly, at a minimum of ingredients, completely without problems, the most important thing is to clench your willpower into a fist and wait for the result, and it will please you!
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Friends, the recipe is so simple that a person who does not know how to cook scrambled eggs and even a first-grader can cope without problems, the main thing is that for the time of cooking, you wrote out an official permit and a permit for the operation of the oven. I am sure that if one of the parents does this, then your child will be known in his environment as a cool cook!!! All the number of ingredients I have given is purely conditional and approximately-I had a dough weighing 500 g, with the help of a tape measure I made a square and it hung at 380 g. Cheese was also rubbed on the eye, but in the sense not on the organ of vision, but based on the volume of the inner part of the workpiece, who likes it to be very cheesy, then feel free to take more... Well, now let's get started - less words, more business!!! First of all, turn on the oven to warm up and warm up to 200 degrees. And while the oven is warming up, we take a baking sheet, put parchment on top, spread a sheet of dough prepared in size, cut out a side with a pizza knife or another tool convenient for you, about 2-2. 5 cm wide. If you are not sure about your parchment paper and are afraid that it may stick to the dough, then lightly sprinkle it with flour.
    Friends, the recipe is so simple that a person who does not know how to cook scrambled eggs and even a first-grader can cope without problems, the main thing is that for the time of cooking, you wrote out an official permit and a permit for the operation of the oven. I am sure that if one of the parents does this, then your child will be known in his environment as a cool cook!!! All the number of ingredients I have given is purely conditional and approximately-I had a dough weighing 500 g, with the help of a tape measure I made a square and it hung at 380 g. Cheese was also rubbed on the eye, but in the sense not on the organ of vision, but based on the volume of the inner part of the workpiece, who likes it to be very cheesy, then feel free to take more... Well, now let's get started - less words, more business!!! First of all, turn on the oven to warm up and warm up to 200 degrees. And while the oven is warming up, we take a baking sheet, put parchment on top, spread a sheet of dough prepared in size, cut out a side with a pizza knife or another tool convenient for you, about 2-2. 5 cm wide. If you are not sure about your parchment paper and are afraid that it may stick to the dough, then lightly sprinkle it with flour.
  2. Shake the egg or only one yolk, evenly lubricate the inner square.
    Shake the egg or only one yolk, evenly lubricate the inner square.
  3. In any corner convenient for you, we lift the side and transfer it to the opposite edge of the inner square.
    In any corner convenient for you, we lift the side and transfer it to the opposite edge of the inner square.
  4. We do the same with the other side and transfer it to the vacant part of the square. We trim the sides, press them slightly so that they are glued to the square and also lubricate the egg on top, send it to the preheated oven for 10-15 minutes.
    We do the same with the other side and transfer it to the vacant part of the square. We trim the sides, press them slightly so that they are glued to the square and also lubricate the egg on top, send it to the preheated oven for 10-15 minutes.
  5. As I have already said, all the figures are approximate, this also applies to the baking time. The time depends on three factors - the quality of the dough, the purpose of the dough and your oven. This time I bought a test dough for Viennese buns, it was baked a little longer (more than 15 minutes) than the general-purpose dough. Be sure to look after it, do not overdo it, it should be browned and covered with a beautiful golden tan.
    As I have already said, all the figures are approximate, this also applies to the baking time. The time depends on three factors - the quality of the dough, the purpose of the dough and your oven. This time I bought a test dough for Viennese buns, it was baked a little longer (more than 15 minutes) than the general-purpose dough. Be sure to look after it, do not overdo it, it should be browned and covered with a beautiful golden tan.
  6. After waiting for a beautiful tan, we take the future khachapuri out of the oven, spread mozzarella or any easily melting cheese under the sides, leaving a place in the center for the egg. Add the egg and send it back to the oven for 3-5 minutes or until the desired readiness.
    After waiting for a beautiful tan, we take the future khachapuri out of the oven, spread mozzarella or any easily melting cheese under the sides, leaving a place in the center for the egg. Add the egg and send it back to the oven for 3-5 minutes or until the desired readiness.
  7. And so, having gathered the last remnants of willpower, we take out our ready-made khachapuri, barely restraining ourselves so as not to dive headlong into the boiling and bubbling mozzarella, an egg floating in it and not start eating it from the inside, clacking our teeth like a hungry shark, let it cool down for at least half a minute and serve it to the table...
    And so, having gathered the last remnants of willpower, we take out our ready-made khachapuri, barely restraining ourselves so as not to dive headlong into the boiling and bubbling mozzarella, an egg floating in it and not start eating it from the inside, clacking our teeth like a hungry shark, let it cool down for at least half a minute and serve it to the table...
  8. Crispy crust, hot mozzarella... The yolk and white when touched are similar to the body of a majestic and beautiful ocean jellyfish...We break off the tail at the corner, lower it into the hot cheese, take a bite and savor..., savor...
    Crispy crust, hot mozzarella... The yolk and white when touched are similar to the body of a majestic and beautiful ocean jellyfish...We break off the tail at the corner, lower it into the hot cheese, take a bite and savor..., savor...

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