Batter for dough

Batter for dough

Achma is an unusual oriental pie made from several layers of dough, usually with cheese filling. The dish is festive, cooked in large quantities. It can be heated, but this is rarely necessary - a delicious cheese cake is usually eaten on the day of cooking, despite the fact that it is hearty. The taste of the dish depends on both the filling and the dough. The dough for achma can be prepared for a variety of recipes, some of which are simple, others take time and some skill. Observing the technology of making dough for achma, even an aspiring cook will be able to make the traditional Ajarian pie.

Cooking Features

In order for the achma to turn out delicious, the dough for it is rolled into thin layers, even transmitting light. All layers of dough, except the lower and upper, boil. To do this, they are one by one immersed in boiling water, after its reboiling it is transferred to a container with cold water. Then the dough layer is straightened, laid on a towel, covered with the second one and dried. Only after this, the dough is placed in the form, lubricating with butter and covering with cheese filling. Given the technology of cooking ashma, it is easy to understand that the dough for it requires a special: strong and elastic. There are several recipes that allow you to get one, each of which has its own characteristics, but there are several common ones among them.

  • Flour for achma must be taken of high-quality, containing a significant amount of gluten, otherwise the dough may not be sufficiently elastic.
  • Dough flour is necessarily sifted in order to saturate it with oxygen - thanks to this, the dough is more tender. At the same time, this procedure allows you to clean the flour from small litter, insect larvae.
  • First, the dough ingredients are stirred with a spoon. After the dough becomes possible to take in his hands, spread it on a board or working surface of the table and knead with his hands. Flour sprinkled gradually - it allows you to better mix the components, preventing the formation of lumps, and to prevent the dough was too dense.
  • Do not rush to roll out the dough immediately after cooking. The path will lie down for at least 20-30 minutes so that the gluten swells. Then the dough will become more pliable. Roll it without breaking it will be easier.
  • If you are preparing yeast dough, use only warm ingredients, hot and cold will not work, the yeast will not work with them. If the room is cool, the dough may not rise. Drafts can cause the dough to drop. Therefore, the air temperature in the kitchen also needs to be monitored carefully.

Whatever tasty dough you may have cooked for the auma, the cake may be unsuccessful if low-quality products are used for the filling, do not save on them.

Classic recipe for achma dough (on water with eggs)


  • chicken eggs - 4 pcs .;
  • water - 0, 2 l;
  • flour - 0, 8 kg;
  • salt - 5 g;
  • vegetable oil - 40 ml.

Method of preparation:

  • Break eggs into a bowl, add salt to them, whisk together.
  • Pour warm water over the eggs, whisk until a homogeneous liquid mass is obtained.
  • Sift flour.
  • Pour three glasses of flour into a bowl. In the center make a recess. Pour egg mass into it.
  • When raking flour from the edges to the center, knead the dough.
  • Put the dough on the working surface of the table, having previously covered it with flour.
  • While sprinkling flour, knead moderately stiff dough. In terms of density, it should be a little softer than dough for noodles.

Wrap the dough with cling film, leave for half an hour, after which you can divide it into several pieces (according to the number of layers of the ashma) and roll it.

A simple test recipe for achma


  • flour - 0, 5 kg;
  • water - 0, 2 l;
  • butter - 20 g;
  • salt - a large shchip.

Method of preparation:

  • Sift flour in a slide.
  • Boil water, melt a piece of butter in it, add salt.
  • In the center of the flour slides make a recess, pour in water with oil.
  • Knead the dough. After placing it in the bag, leave for half an hour.

The dough according to this recipe is quite elastic, despite the absence of eggs in the recipe.

Yeast dough for achma


  • flour - 0, 5 kg;
  • milk - 0, 2 l;
  • water - 0, 2 l;
  • vegetable oil - 150 ml;
  • sugar - 15 g;
  • salt - 5 g;
  • dry yeast - 11 g.

Method of preparation:

  • Add yeast and sugar to warm water, wait 10 minutes until the water is covered with foam - this means that the yeast is working.
  • Add warm milk and butter. Well whisk whisk.
  • Mix the flour with the salt and add a hole in the center.
  • Pour the liquid mixture into it.
  • Knead the dough, place it in a large saucepan, cover with a towel and leave for 1, 5-2 hours.

The rising dough is divided into 10 parts, they are rolled out, sandwiched with filling, rolled up. The roll is placed in a spiral shape, smeared with an egg and baked. It is worth noting that the yeast dough achma is not quite prepared like the previous recipes. And as a filling, not cheese, but minced meat is often used.

Achma is an oriental pie of several layers of dough with filling between them. The dough for it can be different: fresh and yeast, made from eggs or without them. The test variant is chosen taking into account which type of housewife the housewife wants to cook.

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