Achma is a kind of khachapuri which is traditionally prepared in the Adjara and Abkhazia regions. Achma has a crispy crust and boiled, tender cheesy layers.
- 1.5 kg Wheat flour
- 1 kg Cheese, grated
- 4 Eggs
- 450 g Unsalted butter, melted
- 500 ml Water
- 2 tsp Salt
- In the bowl mix eggs, lukewarm water, 6 tablespoons of melted butter, 2 teaspoons of salt. Add flour little by little and mix well. You'll need more or less flour, depending on the size of the eggs you use.
Knead the dough, cover with plastic wrap or damp kitchen towel and let rest for 30 minutes.
Divide the dough into 8 balls. Grease the baking tray with some of the butter. Dust the counter with a little flour and roll out the first dough ball. Place an uncooked dough sheet in the baking tray. Brush the top of it with some melted butter.
- Roll out all dough balls. Sprinkle with some flour between each sheet so that they don't stick.
Fill a large pot with water, bring it to a boil and add 2 tbsp of salt. Fill another pot with ice cold water.
Put the dough sheet carefully into the boiling water and cook for about 30-40 seconds. If the dough will start sticking together, use a skimmer to make is smooth again. Remove the cooked dough sheet from the pot and transfer it into the cold water. Squeeze the cooked dough sheet gently with your hands and place it on the baking tray. Brush it with melted butter.
Repeat the whole process with two more dough sheets. Don't forget to grease each layer with melted butter. Spread the cheese crumbles on the fourth dough sheet.
Cook and arrange the remaining dough sheets the same way.
The last dough sheet must be uncooked. Brush it with melted butter, cut it in squares with the sharp knife.
Bake Achma in preheated oven (220 °C), until golden, for about 30-40 minutes.