Khachapuri (Cheese Bread)

Ingredients

• 3 cups all-purpose flour (360 grams)
• 1 teaspoon instant yeast (5 grams)
• 1 teaspoon salt (6 grams)
• 1 tablespoon sugar (12 grams)
• 1 cup whole milk, warmed (240 milliliters)
• 2 tablespoons unsalted butter, melted (30 grams)
• 1 pound fresh mozzarella cheese, torn into pieces (450 grams)
• 8 ounces sharp cheddar or Imeruli cheese, grated (225 grams)
• 2 large eggs, separated
• 2 tablespoons butter for topping (30 grams)
• 1 egg yolk for brushing (optional for garnish)

Instructions

1. In a large bowl, combine the warmed milk with instant yeast and sugar. Let sit for 5 minutes until foamy, indicating the yeast is active.
2. Add the flour and salt to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms, then add the melted butter. Knead by hand for 8-10 minutes until the dough becomes smooth, elastic, and slightly sticky. The dough should spring back when poked.
3. Shape the dough into a ball, place it in an oiled bowl, cover with a damp cloth, and let rise at room temperature for 1.5 to 2 hours until doubled in size.
4. While the dough rises, combine the torn mozzarella and grated cheddar in a bowl. In a separate bowl, beat the 2 egg whites until they form soft peaks, then gently fold in the egg yolks. Mix this egg mixture into the cheese until well combined.
5. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Punch down the risen dough and divide it into 4 equal portions. Roll each portion into a flat oval or boat shape about 3/4 inch thick.
6. Divide the cheese mixture evenly among the four dough pieces, mounding it in the center and leaving a 1-inch border around the edges. Fold the long edges up and pinch them together at each end to create a boat shape with pointed ends, leaving the center open.
7. Place the khachapuri on parchment-lined baking sheets. Bake for 12-15 minutes until the edges are golden brown and the cheese is melted and bubbling visibly through the opening.
8. Remove from the oven and immediately place a knob of butter (about 1/2 tablespoon per khachapuri) directly on the hot cheese. If desired, crack a raw egg yolk into the center of each one for the traditional Adjaruli presentation.
9. Serve immediately while the cheese is still molten and stretchy. The traditional way to eat khachapuri is to tear off pieces of the bread crust, dip it into the melted cheese center, and eat it with the runny egg yolk.