Dough
Batch 1.76 kg
- 1000 gplain flour
- 500 gmatsoni or kefir, room temperature
- 160 gwhole milk, warm
- 10 ginstant yeast
- 16 gsugar
- 16 gfine salt
- 60 gbutter, melted
- Mix everything and knead 8 min until smooth.
- Cover and leave in a warm place. 60 to 90 min
Filling
Batch 1.5 kg
- 1400 gimeruli cheese, grated
- 2egg
- Knead 1400 g imeruli cheese, grated with 2 eggs and roll into 4 balls. 5 min
Shape and Bake
Batch 30 g
- Divide the dough in 4. 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)
