Imeruli khachapuri

by Nino Beridze

4 khachapuri · about 3.3 kg · 12 servings

Dough

• 1000 gplain flour
• 500 gmatsoni or kefir, room temperature
• 160 gwhole milk, warm
• 10 ginstant yeast
• 16 gsugar
• 16 gfine salt
• 60 gbutter, melted

Filling

• 1400 gimeruli cheese, grated
• ≈ 100 gegg

Shape and Bake

• 30 gbutter, for brushing