Khachapuri

Based on this recipe by Irma Iantbelidze. Serves 2.

Ingredients

• 150g all-purpose flour
• 75ml warm water
• 5g dry yeast
• 1/2 tsp salt
• 1/2 tsp oil
• 250g cheese (I found that a mix of feta and dry mozzarella works pretty well to replicate the taste of Georgian cheese)
• 1 egg
• 1 tbsp butter

Preparations

• Combine flour, water, yeast, and salt. Knead into a stiff dough.
• Sprinkle with a little oil, cover, and let rest. Depending on room temperature, this may take 1-2 hours.
• In the meanwhile, grate/crumble the cheese mix.

Cooking & Assembly

• Preheat oven to 220 degrees Celsius.
• Roll out the dough into a rectangular-/oval-ish shape. Roll the edges inwards and pinch the two ends to form a boat shape. (Or do what Chef John does and create a cheese-stuffed crust)
• Transfer this to a baking-paper lined oven tray, and fill the boat with cheese mix.
• Bake for 15 minutes, till the top starts to turn golden brown.
• Take it out of oven, make a small well in the cheese mix, and crack an egg inside.
• Bake for another 3-5 minutes until the egg starts to set.
• Add a slice of butter for extra flavour, and enjoy.

With stuffed crust:

Without stuffed crust: