Ingredients CardImeruli khachapuri4 khachapuri · about 3.3 kg Dough 1000 gplain flour500 gmatsoni or kefir, room temperature160 gwhole milk, warm10 ginstant yeast16 gsugar16 gfine salt60 gbutter, melted Filling 1400 gimeruli cheese, grated≈ 100 gegg Shape and Bake 30 gbutter, for brushing Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
