Achma is a type of khachapuri, but 6 -9 layers of dough that are boiled. It is very, very filling and very tasty. The main difficulty of ACMI is to very subtly roll out the dough.
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First make dough: slightly beat eggs, add buttermilk, salt, then add the flour and mix well, then beat. The dough should be smooth and elastic.Divide the dough into 7-9 pieces, two of which must be greater than the other, since this is the first and last layer. other parts are smaller, they are inside.
Large part is not cooked.
Cheese to RUB on a large grater and sprinkle with salt.
Butter to melt and remain melted. In a large pot boil salted water.
1 layer of acmy: roll out the dough so that it is slightly draped over the edge of the form (1-2 cm). This first layer does not boil.
Spread the dough evenly throughout the form.
The dough liberally with oil.
2 layer of acmy: roll the dough out so thinly as possible. Carefully lower it into a pot of boiling water to it is not stuck. Boil the dough for 10-15 seconds.
Gently roaming the dough in a colander.
The dough is rinsed in cold running water.
To drain the water and put a layer of dough on the first layer, apply a liberal amount of oil.
After the second layer is lubricated with oil, put on it a piece of cheese.
The procedure is repeated, except the last layer. If the dough is a little torn, nothing terrible, the main thing that is not torn the first and last layers of dough. On the penultimate layer of cheese spread.
The last layer to prepare as the first. Cover them acmu, and the edges neatly tuck under the first layer.
Gently compact Acme hands.
Lubricated with oil.
Remove Acme in the fridge.
The next day Acme before baking you need to slice into pieces. Place in oven and bake for about an hour. Achma should be lightly browned. Preparing achma high in the enameled pan. Baked just before the guests arrive and served at the table definitely hot. Well to Acme get a cold thick yogurt.