Imeruli khachapuri

by Nino Beridze

6 khachapuri · about 4.9 kg · 18 servings

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