Adjaruli Khachapuri

Method

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1. Mix the flour, yeast, sugar and salt. Add the warm milk and oil and knead 10 minutes to a soft, smooth dough.

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2. Prove covered for 1 hour until doubled.

   Mark done Start 1 hr timer

3. Mix the three cheeses with the whole egg and soured cream. Taste — it should be assertively salty.

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4. Heat the oven to 240C fan with a heavy tray or stone inside.

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5. Divide the dough into 4 and roll each into a 25 cm oval.

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6. Spoon a quarter of the cheese down the centre of each, then roll the two long sides inward over the edge of the filling to make thick rolled borders.

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7. Pinch the two ends together firmly and twist them, then push them slightly towards the middle so the boat opens out.

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8. Slide onto the hot tray and bake 12 minutes, until the borders are golden and the cheese is bubbling.

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9. Pull the tray out, make a small well in the cheese of each boat, drop in a yolk, and return for 2 minutes only.

   Mark done Start 2 min timer

10. Add a knob of butter and plenty of black pepper, and take them to the table. Stir the yolk and butter through the cheese, then tear off the border and dip.

    Mark done

Chef’s Tips

• Yolk in for the last two minutes only. It should still run.
• Salty cheese blend. Mozzarella alone gives you a bread pizza.
• Very hot oven with a preheated tray, or the base goes pale and soft.

Pairing Suggestions

• A Georgian white such as Rkatsiteli
• Tomato and cucumber salad
• Pickled vegetables

Storage & Reheating

Best straight from the oven. The dough can be proved overnight in the fridge.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.