Imeruli Khachapuri
by taira
https://www.tasteatlas.com/khachapuri/recipe
200 g
all-purpose flour
100 ml
whole milk
50 ml
water
4 g
instant yeast
kosher salt
8 ml
sunflower oil
300 g
imeruli cheese
100 g
sulguni cheese
1
egg
Make the dough from flour, milk, water, and yeast. Then, mix the salt into the dough and grease it with oil.
Knead the dough very well, for about 5 minutes.
Then, dust your hands with flour to prevent sticking, and fold the dough in on itself four times.
Leave the dough to rise for 8 hours at room temperature or for 24 hours in the refrigerator.
After eight hours have passed, make the filling. Grate the cheese into one bowl, mix it, and see if you can shape it into a ball. If it's falling apart, add a small amount of egg to it to make it more compact.
Shape the dough into a large circle by hand, place the cheese ball in the center and fold the edges, so the cheese is sealed in.
Turn over, and flatten first by hand, then with a rolling pin until about 24 cm (10") in diameter.
Bake in the pan, with the lid on top, for about 5 minutes on each side.