Khachapuri Adjaruli

Ingredients

• 400g strong white flour
• 7g instant yeast
• 250ml warm milk
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 300g mozzarella, grated
• 200g feta, crumbled
• 4 eggs
• 60g butter, cubed

Before you cook

• Mix the yeast and sugar into the warm milk and leave for 10 minutes until foamy.
• Mix the two cheeses together.

Steps

1. Combine the flour, salt, oil and yeasted milk into a soft dough.
2. Knead for 8 minutes until smooth and elastic.
3. Prove in a covered bowl for an hour until doubled.
4. Heat the oven to 230C with a baking tray inside.
5. Divide the dough into four and roll each into an oval.
6. Roll the two long edges inwards to make thick rims, then pinch the ends together hard so they form a boat.
7. Fill each boat generously with the cheese mixture.
8. Bake for 12 minutes until the bread is golden and the cheese is bubbling.
9. Pull the tray out, make a well in the cheese and crack an egg into each boat.
10. Return for 3 minutes only, so the white just sets and the yolk stays liquid.
11. Add a knob of butter to each and stir the egg through the hot cheese at the table before tearing off the rim to dip.