Imeruli khachapuri

by Nino Beridze

1 khachapuri · about 825 g · 3 servings

Dough

• 250 gplain flour
• 125 gmatsoni or kefir, room temperature
• 40 gwhole milk, warm
• 2.5 ginstant yeast
• 4 gsugar
• 4 gfine salt
• 15 gbutter, melted

Filling

• 350 gimeruli cheese, grated
• 1egg

Shape and Bake

• 7.5 gbutter, for brushing