Khachapuri on Sampuri Recipe

Mix yeast, flour and salt in a large bowl, pour warm carbonated mineral water and start kneading. Mineral water bubbles and yeast fungi will start working at the same time, giving the dough a special elasticity. Knead on the work surface for 7-8 minutes until the dough is rubbery, dense, but well stretchable (it should not crack when stretched). Finally, knead the oil. Round the dough, cover with a warm cloth and let it sit for 30 minutes.

Slice the sulguni so that you get two rectangular parallelepiped-shaped slices, carefully fold them on a wide spit so that the cheese sits firmly and does not swirl. Roll out the puffed dough into a long, narrow, about 4-5 cm wide ribbon (thickness 0.5 cm) and in a spiral motion, wrap it tightly around the cheese laid on the skewer, so that each subsequent layer overlaps the previous 1 cm. This is necessary so that the melted cheese does not come out when heated over the fire. At the ends, hold the dough firmly and fix it on the skewer. Lightly brush the outside of the dough with cold water or melted butter. Bake on heated embers (barbecue principle) with a constant, slow spin of the spit for 10-12 minutes, until the dough is evenly browned to a golden brown.