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Printed at the current scale: 6 khachapuri · about 4.9 kg · Metric · A4 or Letter, one page where it fits

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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
  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)