Achma with dill – a versatile pastry: what to add to the dough to make it soft

Kateryna YagovychLS Food
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.

Preparation of achma

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 added to the dough - dill and oil
  1. Mix the yeast, sugar, milk, and water and leave for 5 minutes.
  2. Add the rest of the ingredients, except for the flour, and knead a soft dough.
  3. Add the dill and mix.
  4. Cover and leave for half an hour.
  5. Divide into several parts, add butter, roll out a little, wrap into a tube, and shape.
  6. Put on parchment and leave for half an hour, brush with egg yolk.
  7. Cook in the oven at 180-190 degrees until golden brown.

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