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Adjarian Khachapuri
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Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 190 minutes
Georgian cheese bread filled with creamy cheeses and sunny yolks, nestled in a pillowy boat-shaped crust.
Ingredients:
1.25 cups whole milk, heated to lukewarm (110° to 115°F)
1teaspoonactive dry yeast
0.75 teaspoonsugar
3cups flour, plus more for dusting
1tablespoonsunflower oil, plus more for brushing
0.75 teaspoon plus a pinch of kosher salt
2.25 cups shreddedwhole-milk mozzarella cheese
0.5 cupwhole-milk ricotta cheese
4 large egg yolks
2tablespoons unsalted butter, softened
Instructions:
Combine milk, yeast, and sugar in a large bowl and cover with a kitchen towel. Allow the mixture to sit until it becomes foamy, approximately 10 minutes.
Gently combine sifted flour with milk mixture. Mix in oil and 3/4 teaspoon salt using a rubber spatula until a shaggy dough forms. Transfer to a work surface, shape into a ball, and knead for about 5 minutes until smooth, soft, and slightly sticky.
Form the dough into a ball and gently coat with oil. Place it in a large bowl, cover loosely with plastic wrap, and allow it to rise in a warm spot (70 to 80 degrees F (21 to 26 degrees C)) until it doubles in size, approximately 1 1/2 hours.
Combine mozzarella and ricotta in a small bowl. Season with a final pinch of salt and mix well.
Divide dough into 4 equal portions. Roll each into a 5x8-inch oval on a lightly floured surface until 1/4 inch thick. Spread 1/4 cup cheese mixture over each oval, leaving a 11/2-inch border. Fold long edges inward to meet at the center, pinch seam tightly to seal in cheese. Flip dough over. Make a lengthwise slit down the center, stopping within 1 inch of each end. Roll edges away from the slit and tuck under to seal in cheese.
Divide the remaining cheese mixture evenly (about 1/4 cup each) on the center of each flatbread, gently pressing it into the dough. Place the flatbreads on 2 parchment-lined baking sheets, spacing them 2 to 3 inches apart. Cover with a kitchen towel in a warm place (70° to 80°F) until slightly puffed, around 25 to 30 minutes.
Preheat the oven to a toasty 400°F (200°C).
Bake until the edges are golden brown, rotating the baking sheets halfway through, for 20 to 25 minutes. Use a spoon to create a well in the center of the filling on each flatbread and add an egg yolk to each well. Bake for an additional 30 to 40 seconds, until the yolks are thickened but still runny.
Place the flatbreads elegantly on a serving platter. Add a decadent 1/2 tablespoon of butter on top of each. Gently fold the yolks into the melted cheese. Serve immediately while hot.