Khachapuri

• servings: Makes 4 pieces

Ingredients

DOUGH

I cup (220g) warm water (110°F)

2¼ teaspoons (7g) instant (quick-rise) yeast

2 teaspoons (8g) granulated sugar

4 cups (520g) bread flour

1½ teaspoons (9g)

kosher salt

½ cup (110g) milk

3 tablespoons (41g) extra-virgin olive oil

FILLING AND TOPPING

2 cups shredded mozzarella cheese

1 1/2 cups crumbled feta cheese

½ cup crumbled blue cheese

½ cup grated

Parmesan cheese

Egg wash: 1 egg, beaten with I teaspoon extra-virgin olive oil

¼ cup sesame seeds

4 large eggs

FOR SERVING

Butter, sliced

Fresh dill

Red pepper flakes

Directions

Make the dough:

In a small bowl, combine the water, yeast, and i teaspoon of the sugar. Stir together and let rest for s5 to 7 minutes, until foamy.

In a large bowl (or bowl of a stand mixer), whisk together the bread flour, salt, and remaining I teaspoon sugar. Add the milk, yeast mixture, and oil to the dry ingredients. While still in the bowl, using your hands, perform the basic kneading technique (see page 22) and knead for 4 to 5 minutes until the dough is elastic and no longer sticky. (Alternatively, snap on the dough hook and mix on medium speed for 4 to 5 minutes.) Cover the dougl with plastic wrap and let rest for 20 minutes.

Transfer the dough to a lightly floured work surfa... Continue to knead for an additional 4 to 5 minute. until smooth. Shape the dough into a ball and return to the bowl. Cover the dough with plastic wrap and let rest at room temperature, until almost doubled in size, for 50 to 60 minutes.

Line a baking sheet with parchment paper and set aside. Transfer the dough to a lightly floured work surface. Using a sharp knife or bench scraper, divide the dough into 4 equal pieces. Round each piece of dough into a smooth ball (see page 22). Place the balls on the prepared baking sheet and cover with a clean kitchen towel. Let rest for 15 to 20 minutes at room temperature.

Fill the breads:

In a medium bowl, combine the mozzarella, feta, blue cheese, and Parmesan. Set aside.

Cut off four 12-inch-square pieces of parchment paper. On a floured work surface, using a rolling pin roll a piece of dough into an 8 x 10-inch oval. Transfer the dough to a piece of parchment paper. Leaving a 1-inch edge around the dough, arrange ⅓ cup of the cheese mixture in the middle in 2 rows along the long sides of the oval. Roll the edges of the dough up over the cheese. Twist the smaller ends of the dough to form the khachapuri shape (like a small canoe). Add another ⅔ cup of the cheese mixture to the center of the dough and spread evenly. Carefully transfer the parchment paper to a baking sheet. Gently stretch the pointy ends of the oval to lengthen the khachapuri. Cover with a clean kitchen towel. Repeat to make the rest of the khachapuri, placing 2 khachapuri on each of two baking sheets and leaving some space between them. Cover with a clean kitchen towel and let rise for 15 to 20 minutes.

Preheat the oven to 400°F.

Brush the outsides of the dough with the egg wash and sprinkle with the sesame seeds.

Bake for 17 to 20 minutes, until golden brown. Remove from the oven, make a well in the center of the khachapuri, and crack an egg inside each well, but hold back about half of the egg white in the shell (see Notes).

Return to the oven and bake for 2 to 3 minutes, or until the egg white is cooked to your preference.

To serve:

Serve hot with butter, fresh dill, and red pepper flakes.

Notes

Notes * The reason for not adding all of the egg white on top of the khachapuri is that it can spread and cover the whole top. I like to save the extra bits of egg white to add to omelets.

* If you know you won't finish all the khachapuri in one day, only crack the eggs over those you will be able to eat. Store the cooled khachapuri (without egg) in an airtight storage container in the fridge for 2 to 3 days. To serve, crack an egg over the khachapuri and then warm by baking in a 350°F oven for 5 to 7 minutes, until the cheese is melty, the egg is cooked, and the bread is warm.