Cold-Fermented Three-Cheese Adjarian Khachapuri

Method

1. In a bowl, mix the lukewarm milk, yogurt, yeast and sugar, then add the bread flour and salt and bring together. Add the oil and knead for 10 min, developing the gluten until a small piece stretches into a thin, translucent sheet without tearing.

   Add in this stepMilk, lukewarm 120 mlPlain yogurt (instead of matsoni) 50 gInstant dried yeast 1.5 gSugar 1 tspStrong bread flour 250 gSalt ½ tspSunflower oil 1 tbsp

2. Shape into a ball, put it in a lightly oiled lidded container and leave at room temperature for 1 h, then refrigerate for at least 12 h (up to 24 hours). The slow ferment gives a nutty, gently tangy bread and big bubbles in the rim.

3. Take the dough out of the fridge, divide it into one piece per serving, shape into balls, cover and leave at room temperature for 45 min. Meanwhile, put a heavy tray (or pizza stone) on the lowest oven shelf and preheat on oven at the highest setting, 250 °C. A properly hot tray is what makes the base crisp.

   oven

4. Coarsely grate the mozzarella, crumble the feta and put both in a bowl with the ricotta. Beat the egg, add half of it and mix with a fork into a moist, spreadable cheese mixture. Keep the rest of the beaten egg for glazing.

   Add in this stepLow-moisture mozzarella 160 gFeta 100 gRicotta 60 gEgg, for the filling and glaze ½

5. On a floured worktop, stretch each ball into an oval about 25 × 15 cm and 5 mm thick (stretching by hand rather than with a rolling pin keeps the bubbles). Lay a line of cheese just inside each long edge and roll the edge outwards over it to make a cheese-stuffed rim, then pinch and twist the ends into a boat. Set on baking paper, fill the centre with the remaining cheese and brush the rim with the remaining egg.

   Add in this stepFlour, for dusting 2 tbspEgg, for the filling and glaze ½

6. Slide the boats, paper and all, onto the hot tray and bake at 250 °C ×1 on oven for 10 min (×2 means two rounds). The rim should be puffed, glossy and deep brown, with the edges of the cheese lightly scorched.

   oven

7. Take them out, make a hollow in the centre with a spoon, add a yolk and return to the oven for just 1 min 30 sec. The yolk should just film over while staying runny.

   Add in this stepVery fresh eggs, for the yolks 2

   oven

8. Lay the butter slices around the yolk, sprinkle with flaky salt and serve at once. At the table, swirl the yolk, butter and cheese with a fork into a creamy pool and tear off the rim to dip.

   Add in this stepGood cold butter, thinly sliced 40 gFlaky sea salt 1 pinch