Adjarian Khachapuri

Method

Mix flour, yeast and salt in a bowl, then add warm water and knead for 10 minutes until smooth and elastic. Cover and leave to rise for 1-1.5 hours until doubled. Divide dough into 4 equal pieces and shape each into a ball, then cover and rest for 15 minutes. On a floured surface, stretch each ball into an oval boat shape approximately 25cm long, pinching the edges upwards. Combine suluguni and mozzarella cheeses and divide between the 4 boats, creating a well in the centre of each. Place on oiled baking trays and prove for 30 minutes. Bake at 220°C for 12-15 minutes until golden. Just before serving, crack an egg into the well of each khachapuri, dot with butter, and return to the oven for 2-3 minutes until the egg is set to your preference. Serve immediately whilst the cheese is molten.