Adjarian Khachapuri

Ingredients

Directions

1. In a large bowl, whisk together the milk, yeast, and sugar; cover with a towel and let it rest for about 10 minutes until the mixture is beautifully foamy and active.

2. Sift the flour into your yeast mixture, add the oil and salt, and stir with a spatula until a shaggy dough forms; then, move it to a work surface and knead for 5 minutes until it feels smooth, soft, and just slightly tacky.

3. Gently shape your dough into a ball, give it a light brush of oil, and place it in a large bowl covered with plastic wrap to rise in a warm spot for about 1 1/2 hours until it has doubled in size.

4. While the dough rises, stir together the mozzarella and ricotta with a pinch of salt in a small bowl until you have a creamy, well-combined cheese filling.

5. Divide your dough into four equal portions and roll each one out on a lightly floured surface into a lovely 5x8-inch oval.

6. Spread about 1/4 cup of the cheese mixture onto each oval, leaving a 1 1/2-inch border, then fold the long sides inward to meet at the center and pinch the seam tightly to seal the cheese inside.

7. Carefully flip the dough over so the seam side is hidden on the bottom, then use a sharp knife to make a shallow slit down the center of the top layer, stopping an inch before each end.

8. Use your fingers to gently roll the edges away from the slit and tuck them under, creating the classic "boat" shape with a stuffed, rolled border.

9. Divide the remaining cheese mixture among the four boats, spreading it into the open centers and pressing it down lightly.

10. Place your flatbreads on parchment-lined baking sheets and let them rest under a kitchen towel in a warm spot for about 30 minutes until they look slightly puffed and ready.

11. Preheat your oven to 400°F (200°C) and bake for 20 to 25 minutes, rotating the sheets halfway through so the crusts turn a perfect, even golden brown.

12. Use a spoon to create a small well in the center of the hot cheese, drop an egg yolk into each, and bake for just 30 to 40 seconds more so the yolk stays deliciously runny.

13. Transfer your khachapuri to a platter, top each with a pat of butter, and stir the yolk into the melted cheese for a rich, irresistible finish—serve and enjoy while hot!

Nutrition Facts (per serving)