Dough
Batch 441 g
- 250 gplain flour
- 125 gmatsoni or kefir, room temperature
- 40 gwhole milk, warm
- 2.5 ginstant yeast
- 4 gsugar
- 4 gfine salt
- 15 gbutter, melted
- Mix everything and knead 8 min until smooth.
- Cover and leave in a warm place. 60 to 90 min
Filling
Batch 401 g
- 350 gimeruli cheese, grated
- 1egg
- Knead 350 g imeruli cheese, grated with 1 egg and roll into 1 balls. 5 min
Shape and Bake
Batch 8 g
- 7.5 gbutter, for brushing
- Divide the dough in 1. Flatten each to 20 cm (7 ¾ in), set a cheese ball in the middle, gather the edges over it, turn seam down and press out to 28 cm (11 in). Cut a small vent. 15 min
- Bake at 230 °C on a hot tray. 15 min to 18 min
- Brush with 7.5 g butter, for brushing straight away and rest 5 min before cutting.
- Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
