Kakhetian Nazuk Recipe

Kakhetian nazuki, unlike Kartluri, is not a sweet-spiced bread — it is a nutritious, tona festive bread. Mix yeast, salt and 1 spoon of sugar into the flour. Pour water and knead the traditional bread dough. Finally, add a little oil to make the dough smooth. Cover and leave to knead for 1 hour. While the dough is puffing, prepare the filling: in a thick-bottomed pan, fry the finely chopped onion in heated oil, add a little sugar, salt and finally flour to combine. After that, remove the pan and let the filling cool.

Meanwhile, form 5 teams from the puffed dough, roll it out by hand, place the filling in the middle, press the mouth (about the same as khachapuri) and roll the nazuk slightly so that the filling spreads well inside. Traditionally, nazuks are baked in a bakery, but at home, place them in the oven preheated to the maximum temperature (240 degrees) and bake for 12-15 minutes until fully baked.