Khachapuri (Georgian Cheese Bread) 🥖

Khachapuri (Georgian Cheese Bread) Ingredients 355g (12½ oz) all-purpose flour (plus extra for dusting) 5g (1 tsp) sugar 5g (1 tsp) salt 3g (¾ tsp) instant yeast 30ml (2 tbsp) olive oil 240ml (1 cup) water 150g (5½ oz) mozzarella, shredded 150g (5½ oz) feta cheese, crumbled 150g (5½ oz) ricotta 4 eggs 30g (2 tbsp) butter Method In a large bowl, mix the flour, sugar, and salt. Add the instant yeast and mix again. Pour in the olive oil and water. Using a spoon, mix from the inside out until the dough comes together. Turn out onto a floured surface and knead for 4–5 minutes until smooth. Place the dough into a floured bowl, cover with a tea towel, and let it prove for an hour or until doubled in size. (If in a cold climate, use warm water to help with proving.) Preheat a pizza oven to 300°C (570°F) or a domestic oven to 250°C (480°F). Place a large cast iron pan or metal tray inside to heat up. In a bowl, mix the mozzarella, feta, and ricotta until evenly combined. Turn out the proved dough onto a floured surface and knead lightly. Weigh the dough, divide it into four equal portions, and shape each piece into a tight ball. Cover with a tea towel. Roll out each dough ball into an oblong shape and place it onto a pizza peel or wooden board. Fold or roll in the long edges 2–3 times to create a border. Pinch and roll the ends into points to form a boat shape. Fill each dough boat with a quarter of the cheese mixture. Carefully transfer to the hot oven. Baking times: Pizza oven, bake for 4–5 minutes until golden brown. Domestic oven, bake for 7–8 minutes until golden brown. Remove from the oven and place on a serving platter. Add one egg yolk and a slice of butter to each bread. Brush melted butter on the outside for a glossy finish. Mix the egg yolk and butter into the hot cheese. Tear off pieces of bread and dip them into the gooey cheese. Enjoy!