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Printed at the current scale: 6 khachapuri · about 4.9 kg · Metric · A4 or Letter

Ingredients Card

Imeruli khachapuri

6 khachapuri · about 4.9 kg

Dough

1500 gplain flour
750 gmatsoni or kefir, room temperature
240 gwhole milk, warm
15 ginstant yeast
24 gsugar
24 gfine salt
90 gbutter, melted

Filling

2100 gimeruli cheese, grated
3egg

Shape and Bake

45 gbutter, for brushing

Safety: Large batch: cool quickly in shallow containers or an ice bath, to below 5 °C within 6 hours, before refrigerating. (USDA FSIS)
Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)

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