INGREDIENTS

• 4 eggs;
• 5—6 glasses of flour;
• 1 tbsp. vegetable oil;
• 1 tsp. soda;
• salt.

For a filling:

• 1 kg. of unsalted Imeretian cheese;
• 200 g. butter.

METHOD

1. Melt the butter in a wide bottomed saucepan. To boil the dough, put the water to boil. Grate the cheese through a grater.
2. Knead the dough from flour, two glasses of warm water, eggs and baking soda. It should be tough, but not too hard to roll out thinly. Divide into 9 parts. Dust your work surface with flour and roll out the first piece thinly. Try not to break. Lay the first layer on a greased baking sheet so that the edges hang down.
3. Add salt and a tablespoon of vegetable oil to boiling water. Prepare a bowl of cold water. Gently lower the second layer of the rolled out dough into the boiling water for 1-2 minutes. Carefully scoop up the boiled dough with a colander and lower it into a bowl of cold water, and then, taking it out, put it on a clean towel to dry. Place on a baking sheet and smooth out the wrinkles. Brush the pastry layer with melted butter.
4. Repeat the same cooking process with the next two layers of dough. After the fourth layer, spread the cheese evenly over the dough. Roll out the top layer of dough so that it is larger than the others, do not boil it and lay it on top of the others. Trim the bottom layer of dough around the edge of the baking sheet, and gently tuck inward, sealing the edges.
5. Cut the achma into equal pieces, fill the cuts with the remaining butter and coat the top layer of dough. Put in the refrigerator for half an hour. Bake achma in the oven at 80 degrees until golden brown for 40 minutes.