Imeruli khachapuri

by Nino Beridze

2 khachapuri · about 1.6 kg · 6 servings

Dough

• 500 gplain flour
• 250 gmatsoni or kefir, room temperature
• 80 gwhole milk, warm
• 5 ginstant yeast
• 8 gsugar
• 8 gfine salt
• 30 gbutter, melted

Filling

• 700 gimeruli cheese, grated
• ≈ 51 gegg

Shape and Bake

• 15 gbutter, for brushing