Ingredients

• 500 g All-purpose flour
• 7 g Active dry yeast
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 120 ml Lukewarm milk
• 120 ml Lukewarm water
• 2 tablespoons Vegetable oil
• 400 g Sulguni cheese (or a mix of shredded mozzarella and crumbled feta)
• 100 g Fresh goat cheese or ricotta
• 4 units (plus 1 for egg wash) Eggs
• 50 g (cut into 4 pieces) Unsalted butter

Instructions

1. 1

   In a large bowl, dissolve the yeast and sugar in lukewarm milk and water. Let stand for 5-10 minutes until the yeast is activated.

2. 2

   Add flour, salt, and vegetable oil. Knead for 8-10 minutes until a smooth and elastic dough forms. Cover the bowl with a clean cloth and let rise in a warm place for 1-1.5 hours, or until doubled in size.

3. 3

   Meanwhile, prepare the filling: Grate the Sulguni cheese (or mozzarella) and crumble the feta. Mix with fresh goat cheese (or ricotta) in a bowl.

4. 4

   Deflate the dough and divide it into 4 equal balls. On a lightly floured surface, roll each ball into an oval shape about 1 cm thick.

5. 5

   Roll the long edges of each oval inwards to form a "boat," pinching the ends to seal and create a pointed shape. The center should remain flat and slightly hollow.

6. 6

   Place the boats on a baking sheet lined with parchment paper. Brush the edges of the dough with beaten egg.

7. 7

   Generously fill the center of each boat with the cheese mixture.

8. 8

   Preheat the oven to 220°C (425°F). Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbling.

9. 9

   Remove from the oven. Immediately, crack an egg into the center of each Khachapuri, over the hot cheese. Return to the oven for 3-5 minutes, just long enough for the egg white to set but the yolk to remain runny.

10. 10

    Remove from the oven, place a piece of butter in each egg, and serve immediately. Mix the egg and butter into the cheese before eating by tearing off the edges of the bread to dip.