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.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
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