Ingredients portion 4
Fresh spinach leaves 100 g
Cilantro 15 g
Green onions 15 g
Dill 15 g
Olive oil 15 ml
Salt 27 g
Ground black pepper 1 g
Wheat flour 1000 g
Dry yeast 8 g
Sugar 10 g
Vegetable oil 75 ml
Water 220 ml
Cooking instructions 40 minutes
1 Prepare the dough. This is enough for several khachapuri at once. Mix the flour with 25 grams of salt and the yeast.
2 Add the warm water to the flour and mix the dough with your hands until smooth.
3 Add the vegetable oil to the batter. Mix again. If the dough seems too stiff, add a little more water.
4 Sprinkle the dough with flour, cover the container with the dough in clingfilm and allow it to rest for about 20 minutes.
5 Chop the herbs: Chop the spinach stalks finely, chop the rest more finely.
6 Put the herbs in a bowl. Add 2 grams of salt, black pepper and olive oil. The herbs will need to be juiced and mixed well to do this.
7 Take 300 grams of the dough. Dust the work surface on the table with flour. Roll out the dough into a circle of 25 cm diameter with a rolling pin.
8 Place the filling of herbs in the centre of the rolled dough. Sprinkle lightly with flour.
9 Bring the edges of the khachapuri together as you would for an open cake, pulling the edges of the dough towards the centre and joining them together. The khachapuri should be shaped like a waffle cake: the core should remain open. Lightly press the centre of the khachapuri to make it flat.
10 Put the khachapuri on the tray and place in the oven preheated to 280-300 degrees for 7-8 minutes. 
