Pkhlovani Recipe

Pour 100 ml of warm water into a deep bowl, add sugar and yeast. Stir with a wooden spoon and leave for 10 minutes in a warm place until a stable, thick foam layer forms on the surface. In a large bowl, sift all the flour, sprinkle with salt. Groove in the center, pour in the activated yeast mass and the remaining 200ml of warm water. Start zella from the center towards the edges, in circular motions, until the dry flour is fully absorbed into the liquid. Transfer the resulting adhesive mass to a clean work surface. Start kneading the dough intensively: with the palm of your hand, stretch the dough forward, fold it backwards, turn it 90 degrees and repeat again. Knead for 10 minutes. The dough will become smooth and elastic. Finally, knead vegetable oil in parts — this will give the dough elasticity and protect it from drying out. Grease the inside of the bowl with a minimum amount of oil, place a team of rounded dough in it, cover with a damp towel or food plate and put it in a warm place (28°C) for 60 minutes, until it has increased in volume by two and a half times.

Finely chop the beet leaves, green onions and coriander with a knife (the leaves should be raw). Sprinkle with 2 g of salt, knead gently by hand, let stand for 5 minutes and squeeze the separated green juice as much as possible by hand. Mix the crushed Imeretian cheese and 30 g of melted butter. Form dense teams.

Divide the puffed dough into equal parts and carefully roll it out by hand into a 0.5 cm thick circle. Place the bowl in the center (the ratio of the dough to the filling should be 1:1). Slowly pull the edges of the dough upwards, twist the head and press tightly in the center (in a khinkli way). Place the resulting khinkli gonda with seams below on a floured surface and carefully roll it out in a thin, even circle with the gentle action of the palm of your hand from the center to the edges. Bake in a preheated dry cast iron skillet at 220 degrees until golden dots appear on both sides. Drizzle with creamy butter generously over hot and serve deliciously.