Achma with dill – a versatile pastry: what to add to the dough to make it soft
Cooking Georgian pastries
- Some pastries take several hours to prepare: you have to work with the dough, prepare the filling, and watch the baking closely. But achma is a completely different story. This is a special kind of Georgian khachapuri that is very easy to prepare and at the same time unrealistically delicious. A simple filling and basic dough have already found many fans.
A simple idea for making achma with dill was published on the _shef.povar_ Instagram page. To make the dough soft and elastic, chefs add milk, which must be warm.
How to make yeast dough
Ingredients:
- warm milk - 2 cups
- warm water - 0.5 cups
- oil - 1 cup
- butter at room temperature - 1 tbsp. spoon
- salt - 1 tbsp.
- sugar - 3 tbsp
- eggs - 2 pcs. (one yolk for greasing)
- dry yeast - 1.5 tablespoons
- flour - 8 cups
- dill
Additional ingredients:
- Oil at room temperature
Method of preparation:
Ingredients that are added to the dough - dill and oil
- Mix the yeast, sugar, milk, and water and leave for 5 minutes.
- Add the rest of the ingredients, except for the flour, and knead a soft dough.
- Add the dill and mix.
- Cover and leave for half an hour.
- Divide into several parts, add butter, roll out a little, wrap into a tube, and shape.
- Put on parchment and leave for half an hour, brush with egg yolk.
- Cook in the oven at 180-190 degrees until golden brown.
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