Achma with cheese: recipes. Homemade achma: the best recipes and all the cooking secrets How to make achma at home

Georgian achma resembles a large closed pie. Georgians call it one of the types of khachapuri. Translated from Georgian, khachapuri literally means “bread with cheese,” or more precisely, “flatbread with cottage cheese.” The basis of achma is also, like khachapuri, dough and cheese. Only the dough in achma is not similar to khachapuri, which is why the very appearance of the finished baked goods changes.

Features and rules for preparing real achma

How to prepare real achma? To do this, you need to follow some rules that will allow you to prepare the most authentic achma:

1. Shape of the dish. Most often, achma is prepared in rectangular shapes according to the number of eaters. But if she stays, it doesn't matter. Achma is eaten hot, cold and heated. In cases where many guests are expected, achma is prepared on huge baking sheets. It is also cut into rectangular pieces.
2. Structure. If you cut the baked goods into separate pieces, you can see the unique, beautiful, wavy structure of the achma itself. It is prepared from several thin layers of dough, which are laid in waves in a mold. There is cheese between them.
3. Dough. For achma, the so-called stretch dough is prepared. First, a fairly stiff dough is kneaded, similar to pasta dough. It is yeast-free, with a lot of eggs. The dough is then divided into several parts, according to the number of layers, which are rolled out and then stretched into thin sheets. The layers are so thin that you can read through them. The dough for achma must be boiled, this is its difference from the dough for classic khachapuri.
4. Any Georgian cheese is suitable as a filling. Most often, a combination of suluguni and imeruli kveli (Imereti cheese) is made equally. But if there are no such cheeses, it is permissible to replace them with any available options. If the cheeses are very salty, then cottage cheese is added to the filling.

Preparing Georgian achma is easier than it seems. It’s enough to put some effort into it: make the right dough and choose the filling.

Georgian achma recipe

Products for preparing the dough:

• flour - 500 g;
• eggs - 3 pieces;
• water - ¾ cup;
• melted butter - 100-150 g;
• salt.

Ingredients for preparing the filling:

• suluguni - 250-300 g;
• Imeretian cheese - 250-300 g.

Recipe:

1. The dough for achma is prepared very dense. It can be difficult to knead and roll out. Based on this, you need to add all the ingredients. First, the eggs are mixed with salt. They do not need to be whipped, just slightly shaken.
2. Flour for achma should be taken only of high quality, with a high gluten content. Before making the dough, the flour must be sifted. This way it is saturated with oxygen and the dough turns out better.
3. As soon as the flour is added to the eggs, you need to start kneading the dough, gradually adding cold water. The dough for achma is kneaded for quite a long time.
4. If the dough is too soft, then you need to add flour. The same amount of flour of different brands gives different quality of dough. That is why flour is added little by little so as not to over-mix. In this case, add water little by little. Although it is much easier to correct the situation with flour than vice versa.
5. Knead the dough for at least 10 minutes. Then you need to cover it with film and put it in the refrigerator for half an hour or an hour.
6. At this time, you can remove all excess and grate the cheese, preparing it for the filling.
7. For a mold measuring approximately 25*35 cm, the dough needs to be divided into 4-5 parts, one of them (the top layer) is made larger than the rest. For rolling, take one part, the others are covered with cloth or film so as not to dry out.
8. Before rolling out the dough, you need to prepare a colander and two wide containers: one with boiling water, the other with cold water. Boil the dough sheets in boiling salted water and cool them quickly in cold water. The colander will allow excess water to drain.
9. The dough for achma should be rolled out thinly so that it begins to shine through. The shape doesn't matter as the dough will form waves into the pan.
10. The finished layer is lowered into boiling water and cooked there for 2-3 minutes. Then it must be immediately transferred to cold water to cool.
11. The oven needs to be preheated to 180 degrees.
12. Alternately place a layer of dough, a layer of grated cheese in the mold and pour in a small amount of butter.
13. The last layer is the largest piece of dough, which is folded under to cover all the layers. It is poured with ghee. Like baklava, achma is cut into portions in advance.
14. Achma is cooked until lightly golden brown, since all layers are actually ready.

- a famous, very hearty dish of Georgian cuisine, a delicate unsweetened layer pie with cheese, the “trick” of which is that the layers of dough, except for the bottom one and sometimes the top one, are first lightly boiled and only then put in the oven.

There are a great many variations of recipes for this cheese pie in Georgia; there are recipes for achma with dough in milk or water, with different numbers of eggs, even with different cheese. We bring to your attention a recipe that has been tried and tested by us. With cheese filling, since we do not live in Georgia and cannot buy Georgian pickled cheeses, options are possible. We like to mix soft cheeses like “Adygei” and “Suluguni” in equal proportions. You can try your own versions, just remember that the cheese filling should be slightly salty. Our baking dish with rounded corners has dimensions of 35x25 cm. The shape can be round, square, or rectangular, the main thing is not small. Let us add that the process, of course, is labor-intensive and time-consuming, but the result is worth it. And one more thing: if you love , you should like achma too!

Need to:

• Chicken eggs – 4 pieces
• Water – 1 glass
• Vegetable oil – 2 tablespoons
• Wheat flour - 800 grams for the dough (+ about 200 more grams will be used for powdering when rolling the dough into thin layers, so about 1 kilogram in total)
• Soft brine cheese – 1 kilogram (we have 0.5 kilograms of “Adygei” and 0.5 kilograms of “Suluguni”)
• Table salt - 1 teaspoon in the dough + about 0.5 tablespoon in the water in which we will boil the dough layers, + maybe add a little more salt to the cheese if you bought unleavened
• Butter – 200 grams

Preparation:

Beat the eggs (with a whisk or just a fork) with 1 teaspoon of salt and add a glass of warm water, mix everything.

Pour flour into a large bowl, pour in the egg mixture, mix everything, add vegetable oil. Knead the dough until it begins to stick to your hands and form a ball. Cover the bowl with the dough with a towel and leave aside for 25-30 minutes.

In the meantime, grate the cheese on a coarse grater, if you had several types of cheese, mix, if necessary, lightly add some salt to the grated cheese. At about the same time, put a large pot of water on the stove; when the water boils, add about 0.5 tablespoon of salt.

Let's return to the test. We form the ball into something like a thick sausage and divide it into eight parts, so that 7 parts are approximately the same, and 1 part is almost 2 times larger.

We form each part of the dough into a ball, which we will then roll out.

Take the largest part of the dough and roll it into a very thin (about 2 mm) layer, the size of which should be significantly larger than the size of your mold: you need to line the mold with this layer of dough so as not only to cover the side walls, but also to leave the edges hanging out. Grease the mold with butter and transfer the rolled out layer of dough there, lining the mold with it.

Now we need to roll out the remaining 7 parts of the dough into thin layers slightly larger than the size of the mold. You can roll them out one by one, stacking them and sprinkling them with flour; we folded each layer like an accordion.

Some craftsmen first lightly roll out each lump of dough, then stack more thick layers on top of one another, generously sprinkling with flour, and then roll out the entire stack at once to the state of thin layers, but this method requires experience and skill.

The next step is to melt the butter in a separate bowl until liquid (stir, do not bring to a boil).

Grease the layer of dough lying in the mold with melted butter and sprinkle with grated cheese.

Take the next layer of dough, lower it into boiling salted water for 35-40 seconds, from there transfer it (conveniently with two slotted spoons) into a bowl of cold water for just a short while (well, about 10 seconds), then transfer it to a colander, let the water drain and transfer it slightly boiled layer of dough on a towel, blot with another towel and transfer to the mold.

Don’t try to flatten the dough in the mold, let it look like fabric crumpled by waves, it will be in folds, that’s how it should be, this will give the achma “additional flakiness.” Brush this layer of dough with melted butter and also sprinkle with cheese ( watch our video recipe!).

We do the same with all the other layers of dough, except the last one: boil it. We get wet, put it in a mold, grease it with oil, sprinkle with grated cheese. The form is filled to the top. When you have only one layer of dough left unused, before placing it, fold the overhanging edges of the lowest layer of dough over the filling, pressing lightly with your hands and compacting our cheese pie.

You can deal with the last layer of dough in two ways: either lightly boil it (then the top of the dough will be soft), or place it without boiling, like the bottom layer (then there will be a slightly crispy crust), we prefer the second way. So, cover the dough with the last layer of dough and tuck its edges into the mold. Brush the top with the rest of the melted butter (perhaps by this time it has already cooled completely and has begun to thicken - this is normal).

Today I bring to your attention a masterpiece of Georgian (Adjarian) cuisine - Achma khachapuri.

I’ll warn you right away (in order to avoid oohs and aahs regarding the calorie content): Achma, on the one hand, is an incredibly tasty thing, but on the other hand, it’s just a calorie bomb. This is a special type of khachapuri, consisting of layers of dough, layered with cheese and sealed in the form of a large pie.

One more point: before you bring Achma to life, you need to have some experience in cooking; the dish is not for beginners. The cooking process is not complicated, but labor-intensive.

Therefore, this pastry is classified as “holiday” and not everyday (like regular khachapuri, for example).

And in order for you to understand the process as much as possible, below is the preparation of achma step by step.

Many thanks toulia_maktyb for this work!!!

In terms of composition (products), Achma couldn’t be simpler. The most important thing here is good brine cheese. The ideal cheese for Achma is lightly salted Imeretian cheese. I guess that many of you will have a problem getting exactly this kind of cheese, so you can find an analogue: you can take only Suluguni or only Adyghe, or 50/50 Suluguni and Adyghe, or Suluguni and feta. The main thing is that the cheese should not be salty (otherwise the taste of the baked goods will suffer).

To prepare achma, I use a standard oven tray and all proportions are designed for khachaprui, the size of a baking tray. It must have sides (an important point)

To prepare achma we take the following products:

5 pcs - large fresh chicken eggs

420g - butter (good quality)

1 kg - sifted flour (+ for rolling and adding)

1 tsp (heaped) - salt

400ml - Matsoni

When I don’t have homemade matsoni, I take this company’s (this is not an advertisement) proven product and I really like it.

1 kg 600g - lightly salted brine Imeretian cheese

Additionally you will need:

1. Wooden rolling pin (for rolling out)


2. Large container (like a basin - I have an enameled one)


3. Colander


4. The towel is clean


5. Baking tray with sides - 1 piece


6. culinary brush


7. Skimmer (for laying out layers of dough from boiling water)

Grate the cheese


If it is not salty at all, add a little salt. Set aside the prepared cheese.

Preparation of the Dough:

• Lightly beat all the eggs

• Add matsoni and salt to them and lightly beat again

• Add flour (in parts) and knead into a stiff, elastic dough that does not stick to your hands.

Immediately divide the dough into 9 parts. 2 parts of which should be larger than the rest




Place a bowl of cold salted water on the stove and let it boil.


Melt the butter.

Let's get back to the test.

We take the first part of the dough (which is one of the larger ones) - it will be the basis of Achma.

Roll it out thinly to the size of our baking sheet.

Place this part on a baking sheet so that the edges of the layer extend 1-2 cm beyond the mold.

The second part of the dough (large) will cover the pie; for now we put it aside and work with seven small parts.

7 parts of the dough will have the same preparation technology, I will show you using the 1st layer as an example.

Take the 1st part and roll it out as thin as possible (even if the dough tears slightly, it’s okay), the most important thing is that the layer should be very thin!


Using your hands, very carefully, lower the prepared layer into boiling (!) water for 15 seconds.


Then, using a slotted spoon, just as carefully, transfer the layer to a colander (which is installed in the kitchen sink) and pour over it with a stream of cold water.


Using your hands, transfer the cooked layer onto a towel.


And only then - on a baking sheet, place it on top of the damp layer.


Grease with oil (distribute over the boiled layer)


Top with a layer of cheese

Similar work is carried out with the remaining 6 (six) layers

2nd layer (boiled) the same as 1st part (boiled)

3rd layer (boiled) the same as 1st part (boiled)

4th layer (boiled) the same as 1st part (boiled)

5th layer (boiled) the same as 1st part (boiled)

6th layer (boiled) the same as 1st part (boiled)

We prepare the 7th layer using the same technology (cook), BUT - we DO NOT put cheese on top.

The achma is almost assembled, all that remains is to roll out the postponed (large) 2nd part

We roll it out just as thinly (as the first (raw) one) and cover all the inner layers of Achma. Cover the top so that the cheese does not leak out, tuck the top layer under the first one, form it in the form of a pie

An important point(!) the top layer of dough should NOT tear under any circumstances.

Now, lightly press the finished achma with your hands and grease (with a brush) the surface and sides with melted butter.

Place in the refrigerator (at least 5-6 hours or overnight).

Before baking, preheat the oven (I have a gas oven)

Baking temperature - 170 C

Baking time - about 1 hour

Before baking, cut the achma (but not completely) with a sharp knife into portioned pieces

The finished Achma should brown, but in moderation.

Signs that you have prepared the right Achma

• She must be tall


• The inner layers should be thin

Achma should be served in a bitter form; when it has cooled down, it can and should be reheated.

And if anyone needs itunes download free- I’m happy to share the link, it was useful to me! By the way, it is in Russian. Everything is simple, accessible and understandable!

We won’t argue about whose national dish this is - Georgian, Abkhaz, and Adjarian achma are very similar, and most importantly, they are equally tasty!

This pie is also called saburani, a word of Ossetian origin.

Any recipe conveys all the originality of the dish.

Achma is often called khachapuri, but every Caucasian will easily explain to you what the difference is.

To create baked goods, boiled dough is used, and for khachapuri - raw.

The dough for khachapuri may contain yeast, Georgian achma is a recipe for yeast-free baking.

The dough in the Caucasus is prepared using flour, water, olive oil and eggs. The taste of lean filo pastry, popular in the Mediterranean, is very close to his taste.

The piquancy of achma is based on the combination of flavors of pickled cheeses and unsweetened dough, and the airiness of the dish is given by butter, which should be used to flavor each thin layer of dough. Be sure to grease the bottom and sides of the baking dish with oil.

How to cook

The classic filling for achma is salty Caucasian cheese.

It can be Suluguni, Adyghe, Imeretian.

Cheese cheese is often used.

If the flavor of these cheeses is too strong for you, combine them with whole, low-fat cottage cheese or feta.

When buying pickled cheese, press it slightly, making sure that the whey comes out - this indicates its freshness.

Those for whom it is troublesome to prepare the dough in the traditional way can purchase lavash or a package of ready-made puff pastry in the store; achma of lavash with cheese is also quite tasty.

Achma with ricotta

Achma with cheese turns out to be especially tender if cooked with.

Making such a pie is quite easy, but takes a long time. But believe me, it's worth it! If you don’t want to bother with the long process of preparing pie dough, you can make achma from ready-made puff pastry.

Ingredients:

Recipe information

• Cuisine:Georgian
• Type of dish: savory baked goods
• Cooking method: kneading dough, baking
• Servings:6-8
• 1 hour 30 minutes
• Nutritional value per 100 g:
  • Calorie content: 360 kcal

• chicken eggs - 2 pcs.
• wheat flour - 160-200 g
• drinking water - 100 ml
• vegetable oil - 3 tbsp.
• butter - 170 g
• salt - 1/2 tsp.
• ricotta - 300-400 g.

Cooking method:

Let's start kneading the dough. To do this, break the eggs into a bowl, add salt and beat the foam with a whisk.

Add water and vegetable oil and mix.

We begin to add in small portions wheat flour, which is previously...

The finished mass turns out dense, tight, reminiscent of dumpling dough. Transfer it to a work surface sprinkled with flour.

We divide everything into 6-8 pieces, not necessarily equal.

Roll each piece into a very thin layer, thinner than noodles. In order to better see how thin it is, I placed a book under it, and it is clear that the font can be easily read.

Thus, we roll out all the prepared pieces of dough, put them in a pile, and be sure to sprinkle flour among themselves so that they do not stick together.

Melt the butter in the microwave or on.

Let's start assembling the pie. Take one of the rolled out sheets of dough and place it on a suitable baking dish, the sheet of dough should be larger than this form and the ends should hang over it. Brush it with melted butter and crumble a small amount of ricotta.

We leave one more sheet of dough raw, the rest must be lightly boiled in boiling water. You need to lower the layer into boiling water using wave-like movements so that nothing sticks together or becomes crumpled. Keep in boiling water for only 30 seconds.

And immediately transfer the boiled leaf to a bowl of ice water, which should be on hand. Then transfer to a colander to drain all the water.

Transfer the dough into the mold and carefully distribute it. If the dough breaks in some places, it’s okay... Brush with melted butter.

We do this with all the remaining sheets of dough, except for one, as I already said. This sheet of dough will finish and cover the entire pie. But at the same time it also needs to be lubricated with oil.

Place the pie in the oven for 30 minutes, the temperature should be 200-220 degrees.

Fragrant pastries with cheese are ready! Bon appetit!

Classic Georgian recipe with cheese

When starting to create a test for the first time, invite a partner - most likely you will need an assistant, because real achma requires skill and experience.

You will need:

• 800 g flour
• kilo of suluguni
• 4 eggs
• glass of warm water
• 2 tbsp. l. olive oil
• 200 g butter
• 1 tsp. salt.

Step-by-step preparation

1. Grate the cheese (not finely).
2. Combine eggs, water, salt and beat. Sift the flour onto the countertop in a heap, deepen the top and pour in the whipped mixture. Gradually adding vegetable oil, knead the dough.
3. Form a bun and cover it with cloth. Let it stand for 20 minutes in a warm place.
4. Using a sharp knife, separate a quarter of the kolobok, and divide the rest of the mass into 7 fragments.
5. Roll out the large piece thinner and place it in the mold (let the edges hang down).
6. Fill a large saucepan with water and add a little salt. Let it boil.
7. Prepare a large container by filling it with ice water
8. Melt the butter.
9. Roll out smaller pieces of dough thinly. Submerge them one by one in boiling water for a minute.
10. Remove with two slotted spoons and transfer to a container of ice water, and from it to a colander.
11. Lay the layers on a towel and cover with a cloth.
12. Grease the dough lining the mold with butter, cover it with one layer of boiled dough, also flavoring it with butter.
13. The next “floor” is cheese.
14. Continue laying layers of boiled dough, greasing them with butter and sprinkling with cheese.
15. Cut the treat into equal squares and place in the oven (+ 180 °C) for 30-40 minutes. The golden brown crust will indicate readiness.

Lazy achma from lavash with cheese and cottage cheese

I learned this recipe by accident - now it is one of my favorite options, especially at the dacha.

To prevent the baked goods from turning out dry, the lavash sheets should be additionally flavored with an egg-milk mixture.

It may contain kefir, fermented baked milk, unleavened yogurt, and sour cream.

You will need:

• 3-4 sheets of thin pita bread
• 150 g cottage cheese
• 150 g salted cheese
• 400 g kefir
• 4 eggs
• 80 g butter;
• dill, cilantro, parsley, basil
• salt.

How to cook

1. Grate cottage cheese and cheese, mix.
2. Beat kefir with eggs, adding a little salt.
3. Finely chop the greens.
4. Cover the bottom and sides of the molding container with a sheet of pita bread, flavor it with an egg-kefir mixture, and place the cheese and curd mass.
5. Tear the remaining pita bread into several pieces with your hands and dip them into the mixture.
6. Place soaked pita bread on the first cheese layer, then alternate it with the filling, sprinkling it with herbs.
7. The last layer is cheese. Wrap the sheets of pita bread (bottom) from the sides of the mold onto it, forming the top of the dish.
8. Pour the remaining sauce over the pie and place in the oven (+ 180 °C) for 40-50 minutes.

Achma in Abkhazian style in a slow cooker

In Abkhazia, suluguni is used for achma - white and brown (smoked).

A popular filling is also the unripe so-called “first cheese”.

And so the Abkhazian Achma is practically no different from the Georgian one.

Cooking in a slow cooker is just one way, and I will demonstrate it.

Ingredients:

• 300 g puff pastry
• 200 g cheese
• glass of kefir
• 2 eggs
• 70 g sl. oils
• salt, pepper
• green.

How to cook

1. Prepare the filling from shredded cheese and chopped herbs.
2. Combine kefir and eggs, salt and pepper.
3. Divide the dough in half and roll out thinner.
4. Place a layer of dough in the multibowl, lifting the edges, and place part of the filling on it (in a thin layer).
5. Using a knife, cut the remaining dough into small pieces, cover the filling with some of them, and pour over the kefir-egg mix.
6. Lay out the remaining cheese, then the dough and again the flavoring mass.
7. Use the raised edges of the dough to “seal” the dish.
8. The last “floor” is sticks of butter.
9. Set the timer for 40 minutes (“Baking”).

Recipe with meat

These are already variations on a theme, but how delicious it turns out!

Use lean minced meat: beef, lamb, veal, chicken, turkey.

It is easier to prepare this pie with thin Armenian lavash or ready-made dough.

The recipe is very simple.

We need:

• 3 sheets of prepared frozen dough
• minced meat
• 4 onions
• carrot
• 50 g hard cheese
• half a glass of meat broth
• 50 ml vegetable oil
• green
• salt, pepper

Preparation steps:

1. Leave the finished frozen dough in a bag in the refrigerator overnight - it will defrost by morning. Sprinkle the table with flour and roll out the sheets thinly, but not until transparent.
2. Chop the onions and carrots, combine them with minced meat, and fry a little in oil.
3. Add the broth, add salt, pepper, and simmer (5-7 minutes).
4. Cool and mix with chopped herbs.
5. Grate the cheese, beat in the egg, mix.
6. Place the rolled out layer of dough on the bottom of the molding container, pulling out the edges.
7. Place a layer of minced meat, cover it with a second sheet of dough, season with cheese and egg mixture.
8. The next layer is minced meat again.
9. Cut the third leaf into pieces, place on the minced meat and brush with the mixture.
10. Top with the remaining minced meat.
11. Fold the edges of the base, covering the filling, and spread the cheese and egg mixture over the surface.
12. Place the treat in the oven and bake for 45 minutes (+ 180 °C).

Achma in Turkish

In Turkish cuisine, the name "achma" refers to fluffy buns with spices. They are united with the Caucasian achma not only by their name, but also by their airy structure and salty cheese.

Ingredients:

• 5 tbsp. wheat flour
• 2 tbsp. warm milk
• 100 ml olive oil
• 7 g dry yeast
• 3 tbsp. spoons of sugar
• 100 g pitted olives
• 50 g cheese
• 100 g butter
• sesame, poppy (to taste)
• 1 teaspoon salt.

How to do:

1. Dissolve sugar and yeast in milk. Leave for half an hour, then combine with the remaining milk, olive oil, salt, and mix.
2. Add flour in portions, kneading into a soft dough.
3. Cover it with a light cloth. Let it sit in a warm place for about an hour and “grow” in half.
4. Cut the olives into rings, chop the cheese, melt the butter.
5. Divide the dough into tangerine-sized portions and roll into flat cakes. Season them with oil and place olive rings, sprinkling with cheese.
6. Roll each product into a roll, connecting the ends, turning it into a donut.
7. Cover the baking sheet with parchment paper and arrange the buns.
8. Coat Turkish buns with whipped yolks, sprinkle with sesame seeds and poppy seeds.
9. Place in the oven (+ 180 °C), bake for about half an hour.

• Achma is most aromatic and tasty when served hot - this way the cheese aroma is most fully revealed.
• When heated in the oven or microwave, the dish does not dry out, remaining fresh and airy, but only if you cover it with a lid.
• Be careful with this baked goods if you are watching your figure - the calorie content of any option is very high - at least 350 kcal per 100 g.

Achma is a traditional Georgian dish, one of many varieties of khachapuri. There are several differences from traditional khachapuri, the first is that the dough for achma is not yeast, the second is that the dough is rolled out very thin, the third is that the dough for achma is lightly boiled, the fourth is that the achma is assembled in the form of a layer cake. For fans of khachapuri, a recipe is also provided on our website.

Product set:

Flour - 2 cups (but you may need a little more for adding while rolling out the dough);

Eggs - 3 pcs;

Plain water (you can use chilled boiled water) - 150g;

Salt - a pinch in the dough;

Suluguni cheese (or Adyghe cheese, or unsalted soft cheese, or an assortment of several cheeses) - 400g;

Butter - 200g.

Recipe for preparing Georgian achma:

1. Let's prepare the dough. At the same time, while the dough is being prepared, put a wide pan of water on the fire, let the water boil slightly. To make the dough, in a deep bowl, mix the sifted flour with salt, add eggs and water and knead with your hands into a soft, elastic dough, like dumplings or dumplings. Sprinkle the dough with flour and set it aside for 10-15 minutes, let it sit until the gluten swells.
2. Melt the butter.
   3. Grate suluguni cheese (or soft, unsalted feta cheese or Adyghe cheese), I repeat - you can use several types of cheese at the same time. 4. Roll out the dough on a floured surface into a long roll and cut into 7 or 9 pieces with a knife (depending on your baking dish, if the form is not very large, it is better to make more pieces). Make two pieces a little larger than the rest - these will be the bottom and top layers. The rest are about the same size.
   5. Grease the baking dish, bottom and sides with melted butter. Roll out the first piece of dough (the larger one) quite thin.
   6. Place the prepared sheet of dough in a baking dish. The edges of the dough should extend slightly over the sides of the pan.
   7. Pour butter over the sheet of dough in the pan.
   8. Roll out the next sheet of dough and place it in a pan of boiling water for 1 minute, no more.
   9. Then remove with a slotted spoon and place in a container with cold water.
   10. Squeeze the dough out of the water with your hands, or blot it on a clean towel and place it in a baking dish, grease it with butter. The dough does not have to lie evenly in the mold, perhaps in some places it will go in waves - this should be the case, this is what will subsequently give the Georgian Achma its unique texture.
   11. Sprinkle the dough with a layer of grated cheese. Then you should proceed by analogy with all the remaining pieces of dough (roll out, boil for 1 minute, place in cold water, squeeze out or dry from moisture, place in a mold, grease with butter, sprinkle with cheese), except for the last layer. You should try to separate the cheese and butter into equal parts, which are enough to evenly coat and cover the boiled layers of dough.
   12. Roll out the last sheet of dough much larger than the previous ones; there is no need to boil it. Cover the previous layers of dough with the rolled out dough and tuck the edges under the remaining layers, covering them completely and giving a neat pie shape. Grease the top generously with the remaining butter.
   13. Now you can cut the achma into squares, but do not cut through the layers to the bottom, about 1-2 layers. Or you can skip this step and immediately place the achma in a preheated oven and bake there for 35-45 minutes at a temperature of 180-200 degrees. It’s very individual, it all depends on your equipment (oven).
   14. Cut the finished achma into pieces and serve hot. Achma is also tasty when cold. For variety, you can add very finely chopped dill to the dough and cheese.
   15. Bon appetit!