Achma from Nana
Baking and Desserts • Georgian
Description
Enjoy your meal!
Ingredients
- Chocolate eggs 6 pieces
- Water 10 fl oz
- Wheat Flour 0 lbs
- Suluguni Cheese 5 lbs
- Imeretian cheese 5 lbs
- Salt 1 tablespoon
- Butter 20 oz
- Vegetable Oil 2 tablespoons
Step-by-Step Guide
Step 1
Mix the eggs, warm water, and salt with a whisk. Add the flour and vegetable oil and mix gently again. The dough should be smooth and elastic (it's important not to add too much flour, so it doesn't become too stiff).
Step 2
Grate the cheese on a coarse grater.
Step 3
Melt the butter.
Step 4
Divide the dough into 8 parts, one of which is slightly larger, and the others are equal.
Step 5
Roll out thinly and place the larger piece in a greased rectangular baking dish. The edges of the dough should hang over the sides. Leave one piece of dough raw (for the top layer).
Step 6
Put a large pot of water on the stove, add a bit of salt, and bring to a boil.
Step 7
Roll out the remaining pieces of dough into very thin sheets slightly larger than the baking dish. Dip each sheet of dough into the boiling water for 2 minutes. Carefully remove and transfer to a bowl of cold water. Drain in a colander to let the water drip off.
Step 8
Dry each layer with a disposable or clean waffle towel.
Step 9
Brush the first layer with melted butter, cover it with the second (previously blanched in boiling water) layer, and brush with butter again. Sprinkle grated cheese on top, cover with the next boiled sheet of dough, brush with butter, and again layer with cheese. Continue with the remaining layers.
Step 10
For the last layer, place the raw dough again.
Step 11
Brush the achma with egg, cut into equal squares without cutting through the bottom layer completely, and pour the remaining butter on top.
Step 12
Place in a preheated oven at 180°C (350°F) for 25 minutes until a golden crust forms. Remove and serve hot.
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