Adjaruli Khachapuri

Ingredients

• 280 g Bread Flour
• 1 tsp Instant Yeast
• 1 tsp Sugar
• 1.25 tsp Kosher Salt
• 160 ml Whole Milk
• 40 g Unsalted Butter
• 200 g Sulguni Cheese
• 120 g Mozzarella
• 2 pcs Egg
• 0.25 tsp Black Pepper

Method

1. In a large bowl, combine {bread_flour}, {instant_yeast}, {sugar}, and {kosher_salt}. Warm {whole_milk} until just lukewarm, then mix it in with a little {unsalted_butter}. Knead until the dough is smooth and slightly tacky, about this long, because a supple dough bakes into a tender, chewy crust.
2. Cover the dough and let it rise at warm room temperature until doubled, soft, and airy.
3. Grate and mix {sulguni_cheese} with {mozzarella} in a bowl. Add a pinch of {kosher_salt} only if needed after tasting, since the cheeses are naturally salty.
4. On a lightly floured surface, divide and roll the risen dough into ovals. Twist the edges inward and pinch the ends to form open boats, then fill with the cheese mixture, leaving a defined rim for the crust to brown deeply.
5. Bake the boats in a very hot oven until the crust is deeply golden and the {sulguni_cheese} filling is molten and bubbling with browned spots around the edges.
6. Remove the breads from the oven, make a well in each center, and add {egg} and a piece of {unsalted_butter}. Return briefly to the oven until the whites are just set but the yolks stay fluid. Finish with {black_pepper} if using for a gentle bite.
7. Serve immediately while the crust stays crisp and the filling stays molten. Stir the {egg}, melted {unsalted_butter}, and cheese together inside each bread before tearing and dipping the edge pieces.