Everyday meals
Aczma (achma)
Georgian flaky bread made of layers of thin dough with melted sulguni cheese tucked between them. It comes out of the oven golden and stringy, and gets torn apart at the table in long strips.
Ingredients
Ingredients
Spices & seasoning
Instructions
- Mix the flour, salt and lukewarm water to get a soft dough. Knead for 8 minutes, then let it rest covered for 30 minutes.
- Divide the dough into 4 balls, roll each one into a very thin disc and brush with oil.
- Stack the discs two by two, sprinkling grated sulguni and a little fresh cheese in between, then shape into flatbreads.
- Flatten the flatbreads by hand to 2 cm thick and prick them with a fork.
- Bake at 220 °C for 20 to 25 minutes, until the surface is golden and the cheese has melted.
- Brush with melted butter as soon as they come out of the oven and serve hot.
Variations and tips
Simplified version. Replace the sulguni with well-drained mozzarella for a similar stringy result.
More ideas
Georgia
Georgia
Georgia
Georgia
Georgia
Georgia
Georgia
Georgia
Original Ecomely recipe.