Imeretian Khachapuri

Ingredients

• 420g all-purpose flour
• 1 1/2 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 230ml warm milk
• 1 egg
• 2 tbsp neutral oil
• 300g low-moisture mozzarella, grated
• 200g feta, crumbled
• 1 egg, for the filling
• 1 egg, beaten, for egg wash

Before you cook

• Whisk the flour, yeast, sugar and salt together in a large bowl.
• Add the warm milk, 1 egg and oil and mix until a shaggy dough forms.
• Knead the dough on a lightly floured counter for 8 minutes until smooth and elastic.
• Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 1 to 1.5 hours until doubled.
• Mix the mozzarella, feta and remaining egg together in a bowl for the filling.
• Divide the dough into two equal balls.
• Divide the cheese filling into two equal portions to match.

Steps

1. Preheat the oven to 425°F and line a baking sheet with parchment.
2. Flatten one dough ball into a disc about 8 inches across.
3. Mound one portion of the cheese filling in the center of the disc.
4. Gather the edges of the dough up and over the filling, pinching them together at the top to seal into a pouch.
5. Turn the pouch seam-side down and gently flatten it with your palm into a round disc, keeping the cheese fully enclosed.
6. Repeat with the second dough ball and remaining filling.
7. Transfer both discs to the prepared baking sheet.
8. Let them rest for 10 minutes.
9. Brush the tops with the beaten egg wash.
10. Bake for 20 to 25 minutes, until deeply golden and puffed.
11. Let the khachapuri cool for 5 minutes before cutting into wedges.