Adjarian Khachapuri

Method

1. Warm the milk until it feels just warm on the back of your hand (about 37 °C). In a large bowl, stir together the milk, yeast and sugar, then add the flour and salt and mix. Once it comes together, add the oil and knead on a clean worktop for 8 min, until smooth, elastic and slowly springing back when pressed. It may feel sticky; resist adding too much flour.

   Add in this stepMilk, lukewarm 160 mlInstant dried yeast 3 gSugar 1 tspPlain or bread flour 250 gSalt ½ tspSunflower or vegetable oil 1 tbsp

2. Shape the dough into a ball, put it in the bowl, cover and leave somewhere warm for 1 h, until doubled in size and a fingertip dent stays put.

3. While it rises, make the filling. Coarsely grate or shred the mozzarella and crumble the feta. Mix them with the water, mashing with a fork until the cheese clumps together and looks moist. This helps it melt creamy instead of turning oily.

   Add in this stepLow-moisture mozzarella (instead of sulguni) 200 gFeta (instead of imeruli) 120 gWater 2 tbsp

4. Put an empty baking tray in the oven and preheat to its top setting, 250 °C, on oven for 20 min. Divide the dough into one piece per serving and roll each on a floured worktop into an oval about 25 × 15 cm and 5 mm thick. Roll the two long edges inwards by 2–3 cm, pinch the ends together and twist them slightly to make a pointed boat. Set it on baking paper, stretch the centre open with your hands and pack in the filling.

   Add in this stepFlour, for dusting 2 tbsp

   oven

5. Carefully pull out the hot tray, slide the khachapuri onto it on the paper and bake at 250 °C ×1 on oven for 12 min (×2 means two trays at once, or two rounds). The crust should be deep golden and the cheese bubbling.

   oven

6. Take them out, press a hollow into the middle of the cheese with a spoon, crack an egg and gently slip in just the yolk (a little white too if you like). Return to the oven for 2 min, just until the yolk is warmed on the surface but still runny inside.

   Add in this stepEggs (very fresh), for the yolks 2

   oven

7. Straight out of the oven, add the butter next to the yolk. Each person quickly stirs the yolk, butter and cheese together with a fork, then tears off pieces of crust to dip into the middle. Eat immediately, while hot.

   Add in this stepCold butter 30 g