Achma is Georgia’s indulgent answer to lasagna layers of tender dough and melted cheese baked together into a rich, comforting dish. Similar to khachapuri but layered and oven-baked, achma is all about texture: soft sheets, buttery richness, and salty cheese in every bite.
This is Let’s Veg comfort at its most generous.
Georgian traditional Achma
Georgian traditional achma layered with cheese and tender dough baked rich and golden. A classic Let’s Veg comfort recipe inspired by Georgian cuisine.
Ingredients
Cooking Instructions
- In a bowl, mix flour and salt. Add egg and gradually add water to form a soft dough.
- Knead until smooth. Divide dough into 6 balls. Cover and rest 15 minutes.
- Roll each ball into a very thin sheet.
- Bring a large pot of salted water to a boil.
- Boil 5 dough sheets one at a time for 1-2 minutes. Remove and place in cold water, then drain.
- Leave 1 sheet uncooked (for the top layer).
- Preheat oven to 375°F (190°C). Butter a baking dish generously.
- Layer: boiled dough → butter → cheese. Repeat layers generously.
- Finish with the uncooked dough sheet on top. Brush well with melted butter.
- Bake uncovered for 40-45 minutes, until deeply golden and bubbling.
- Rest 10 minutes before slicing and serving.
Nutrition
Notes
Use a mix of cheeses for best flavor and melt
Dough should be rolled paper-thin
Achma is traditionally rich, don’t skimp on butter