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Printed at the current scale: 6 khachapuri · about 4.9 kg · Metric · front and back, more cards if it runs long

Imeruli khachapuri

6 khachapuri · about 4.9 kg · 4 × 6 in
Dough
1500 g plain flour
750 g matsoni or kefir, room temperature
240 g whole milk, warm
15 g instant yeast
24 g sugar
24 g fine salt
90 g butter, melted
Filling
2100 g imeruli cheese, grated
3 egg
Shape and Bake
45 g butter, for brushing
forklet.co/r/hMpn79iN?scale=3 · v1
  1. Dough Mix everything and knead 8 min until smooth.
  2. Cover and leave in a warm place. 60 to 90 min
  3. Filling Knead 2100 g imeruli cheese, grated with 3 eggs and roll into 6 balls. 5 min
  4. Shape and Bake Divide the dough in 6. 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
  5. Bake at 230 °C on a hot tray. 15 min to 18 min
  6. Brush with 7.5 g butter, for brushing straight away and rest 5 min before cutting.
  • 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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