Adjaruli Khachapuri

A boat-shaped Georgian cheese bread crowned with a runny egg and a pat of butter, perfect for tearing and dipping.

• 250 g all-purpose flour
• 1 tsp instant yeast
• 1 tsp sugar
• 3/4 tsp salt
• 150 ml warm milk
• 1 tbsp olive oil
• 150 g low-moisture mozzarella, grated
• 100 g feta, crumbled
• 2 eggs
• 1 tbsp butter

Method

1. Stir flour, yeast, sugar and salt together. Add warm milk and olive oil and knead 8 minutes to a soft, smooth dough.
2. Cover and let rise in a warm spot until doubled, about 1 hour.
3. Heat oven to 230C (450F) with a baking sheet inside. Divide dough in two and roll each piece into an oval.
4. Mix mozzarella and feta. Fill each oval, then roll and pinch the long edges to form a boat shape.
5. Bake on the hot sheet 12-14 minutes until golden. Crack an egg into the center of each boat and bake 3-4 minutes more, until the white is just set and the yolk is runny.
6. Top each with half the butter, swirl into the cheese and serve immediately.