Khachapuri Recipe

Method

• 1. PART ONE OF THE RECIPE

  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.

• 2. FOR THE FILLING

  Mix all cheeses together
  
  Crack 1 egg with 50ml water for glazing

• 3. TO FINISH

  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.
  Serve immediately