Khachapuri Adjaruli

Ingredients

• 500 g plain flour
• 250 ml milk, warm
• 7 g dry yeast
• 1 tbsp sugar
• 400 g sulguni or mozzarella, grated
• 200 g feta, crumbled
• 4 pieces eggs
• 60 g butter
• 3 tbsp olive oil
• 1 tsp salt

Steps

1. 1
   Dissolve the yeast and sugar in the warm milk and stand 10 minutes until foaming.
2. 2
   Work in the flour, salt and olive oil to a soft dough, knead 10 minutes and prove 1 hour until doubled.
3. 3
   Mix the two cheeses together. The blend matters: sulguni alone is too mild, feta alone too salty.
4. 4
   Divide the dough into four and roll each into an oval.
5. 5
   Roll the two long sides inwards to form thick ropes, then pinch the ends together tightly to make a pointed boat.
6. 6
   Fill the well with the cheese mixture and bake at 230C for 12-15 minutes until the crust is golden and the cheese is bubbling.
7. 7
   Pull the tray out, make a hollow in the cheese with a spoon and crack an egg into each boat, adding a knob of butter.
8. 8
   Return for 2-3 minutes only — the yolk must stay raw. Stir the egg and butter into the hot cheese at the table, and tear off the ends to dip.