Dough
Batch 881 g
- 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
- Mix everything and knead 8 min until smooth.
- Cover and leave in a warm place. 60 to 90 min
Filling
Batch 751 g
- 1.54 lbimeruli cheese, grated
- 1egg
- Knead 1.54 lb imeruli cheese, grated with 1 egg and roll into 2 balls. 5 min
Shape and Bake
Batch 15 g
- 0.5 ozbutter, for brushing
- 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
- Bake at 230 °C on a hot tray. 15 min to 18 min
- 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)
