Forklet Search Explore
Recipe

Cards

Ingredients as an Image

Printed at the current scale: 2 khachapuri · about 1.6 kg · US With Grams · A4 or Letter, one page where it fits

Quick Card

Imeruli khachapuri

2 khachapuri · about 1.6 kg

Dough

  • 4 cupsplain flour
  • 9 ozmatsoni or kefir, room temperature
  • 2.75 ozwhole milk, warm
  • 0.25 ozinstant yeast
  • 2 tspsugar
  • 0.25 ozfine salt
  • 1 ozbutter, melted

Filling

  • 1.54 lbimeruli cheese, grated
  • 1egg

Shape and Bake

  • 0.5 ozbutter, 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 1.54 lb imeruli cheese, grated with 1 egg and roll into 2 balls. 5 min
  4. Shape and Bake Divide the dough in 2. 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 0.25 oz 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)