Imeruli Khachapuri

1. 1

   In a bowl, dissolve the dry yeast (7 g) and sugar (5 tsp) in warm water (50 ml). Stir in room-temperature matsoni (200 g), salt (5 tsp), and vegetable oil (20 ml) until smoothly combined.

   5 min

2. 2

   Gradually sift the wheat flour (500 g) into the wet mixture and knead for 8-10 minutes until you obtain a soft, elastic, and slightly tacky dough.

   10 min

3. 3

   Cover the dough with a clean kitchen towel or cling film and leave it in a warm, draft-free place for 45-60 minutes until it doubles in size.

   50 min

4. 4

   Crumble the Imeruli cheese (500 g) thoroughly by hand or grate it coarsely, then shape it into a tight, cohesive sphere.

   5 min

5. 5

   Roll out the proofed dough into a flat circle, place the cheese ball in the center, gather and pinch the edges tightly at the top like a pouch, then flip it over and gently press/roll it out flat to fit your pan.

   5 min

6. 6

   Preheat the oven to 220°C (or use a dry, heavy skillet over medium heat, flipping halfway). Bake the khachapuri for 12-15 minutes until golden brown on top.

   15 min

   220°C

7. 7

   Remove the hot khachapuri from the oven, generously brush the top with butter (10 g), slice into wedges, and serve immediately.

   2 min

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.