Adjarian Khachapuri

Ingredients

• All-purpose flour 400 g
• Warm water 220 ml
• Dry yeast 7 g
• Sugar 1 tsp
• Salt 1 tsp
• Sunflower oil 2 tbsp
• Sulguni or low-moisture mozzarella, grated 250 g
• Imeruli or feta cheese, crumbled 200 g
• Eggs 4
• Butter 40 g

Instructions

1. 1

   Mix the warm water, yeast and sugar and leave for 10 minutes until foamy. Add the flour, salt and oil and knead for 8 minutes into a soft, smooth dough.

2. 2

   Cover the dough and leave it to rise in a warm place for 60 minutes, until doubled.

3. 3

   Mix the two cheeses together and heat the oven to 250C.

4. 4

   Divide the dough into 4 pieces and roll each into an oval about 25 cm long and 5 mm thick. Roll the long edges toward the center and pinch the ends together to form a boat.

5. 5

   Fill each boat with a quarter of the cheese and bake on a floured tray for 10-12 minutes, until the crust is golden.

6. 6

   Make a hollow in the melted cheese, crack an egg into each boat and bake for 2-3 minutes more, until the white just sets.

7. 7

   Top each boat with 10 g of butter and serve at once, stirring the egg and butter into the cheese and tearing off pieces of crust to dip.