A Georgian bread boat, filled with 3 cheeses and a cracked egg.
In a stand mixer put all dry ingredients.
Warm the water and milk and add to the dry on a low speed.
Kneed until the dough starts to become smooth and elastic then add the oil, kneed 2 more minutes.
Place the dough in an oiled bowl covered with cling film and leave to proof in a warm place for 1 hour.
Once doubled in size, knock back and leave to proof another 30 minutes.
Mix all cheeses together
Crack 1 egg with 50ml water for glazing
Set oven to 230 celsius
Flour a clean work surface, tip the dough out and cut into 6 equal pieces.
Flour them well, create a ball and with a rolling pin roll out a flat circle.
Now roll the 2 sides toward each other until you reach the centre, crimp the ends and pull the sides back out to create a boat shape.
Fill the boat with cheese, egg wash the sides and bake in the oven for 15 minutes.
Remove from the oven, create a well in the centre of the cheese and crack an egg on top, place a couple knobs of butter and return to the oven for 2 minutes.
«This will be a very wet dough. Do not be afraid to use alot of flour during the rolling process.»