Khachapuri (Georgian Cheese Bread)

Ingredients

Directions

1. In a large bowl, whisk together the warm milk, water, yeast, and sugar, then let it rest for about 5 minutes until it becomes nice and foamy—this means your yeast is active and ready to go!

2. Gently stir in 2 cups of the flour, the olive oil, and the salt until a soft, sticky dough begins to come together.

3. Move the dough onto a floured surface and knead it for about 3 minutes, gradually adding the remaining 1/4 cup of flour until the texture is beautifully soft and manageable.

4. Shape the dough into a smooth ball, place it in a lightly oiled bowl, and cover it; find a cozy, warm spot for it to rest until it doubles in size, which should take about 1 to 1 1/2 hours.

5. Get your oven nice and hot by preheating it to 475°F (245°C).

6. While the dough rises, create your delicious filling by tossing the feta, Monterey Jack, and mozzarella together in a medium bowl, then keep it chilled in the fridge until you're ready.

7. Once the dough has risen, gently punch it down to release the air, move it back to your floured surface, and divide it into two equal pieces.

8. Place one piece of dough onto floured parchment paper and roll it out into a thin rectangle, aiming for a thickness of about 1/8 to 1/4 inch.

9. Sprinkle a portion of the cheese along the two long edges, then roll those sides up tightly over the cheese to create that iconic "canoe" shape, pinching and twisting the ends firmly to seal them.

10. Transfer your dough boat to a baking sheet, repeat the shaping process with the second piece of dough, and then generously fill the center of both canoes with the rest of your cheese blend.

11. Slide the baking sheet into the oven and bake for 15 minutes until the crust is a lovely golden color.

12. Carefully use the back of a spoon to create a small well in the center of the melted cheese and gently crack a fresh egg into each one.

13. Return the bread to the oven for just 3 to 4 more minutes until the egg whites are mostly set but the yolks are still perfectly runny.

14. Remove from the oven and place two pats of butter over each egg, finishing with a light sprinkle of salt and a dash of cayenne for extra flavor.

15. Serve your warm khachapuri on a plate, then tear off a crusty end and use it to stir the butter and egg into the cheese for the ultimate dipping experience!

Nutrition Facts (per serving)