Georgian Khachapuri Adjaruli (აჭარული ხაჭაპური) — Boat-Shaped Cheese Bread

• 500 gbread flour
• 7 ginstant yeast
• 10 gfine sea salt
• 8 ggranulated sugar
• 260 mlwarm water (about 38°C)
• 80 mlwhole milk (room temperature)
• 20 mlsunflower oil
• 350 gsulguni cheese (coarsely grated)
• 250 gImeruli cheese (crumbled; use a moist, tangy Georgian-style cheese if available)
• 4large eggs
• 40 gunsalted butter (cut into 4 equal pieces)

Instructions

1. 1

   Combine the bread flour, instant yeast, salt, and sugar in a large mixing bowl. Add the warm water, milk, and sunflower oil, then mix until a rough, slightly tacky dough forms.

2. 2

   Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth, elastic, and no longer shaggy. If using a stand mixer, knead with the dough hook on medium-low speed for 6 minutes, scraping the bowl once.

3. 3

   Place the dough in a clean bowl, cover it, and let it rise at room temperature for 75 to 90 minutes until nearly doubled. The dough should feel airy and spring back slowly when pressed with a floured fingertip.

4. 4

   While the dough rises, mix the grated sulguni and crumbled Imeruli cheese in a bowl. The filling should be moist and cohesive, so squeeze it gently with your fingers to check that it clumps rather than falling apart.

5. 5

   Heat the oven to 245°C with a baking stone, baking steel, or heavy baking sheet on the middle rack for at least 30 minutes. High heat is important because it sets the bread quickly while keeping the cheese center molten.

6. 6

   Divide the risen dough into 4 equal portions of about 217 g each. Roll each portion into an oval about 24 cm long and 15 cm wide, keeping the center slightly thinner than the edges.

7. 7

   Scatter one-quarter of the cheese mixture over each oval, leaving a 2 cm border around the edge. Roll the two long sides inward toward the filling, pinch the ends firmly together, and pull the pinched ends outward to form a boat shape.

8. 8

   Transfer the shaped breads to parchment paper and open the centers slightly so the cheese is visible. Let them rest for 10 minutes while the oven finishes heating, which relaxes the dough and helps the boats hold their shape.

9. 9

   Slide the breads onto the hot stone or baking sheet and bake for 12 to 14 minutes until the crust is deeply golden and the cheese is bubbling. Rotate the pan once if your oven has hot spots, but avoid overbaking because the center should stay soft.

10. 10

    Remove the breads from the oven and make a small well in the cheese at the center of each one. Crack 1 egg into each well, return the breads to the oven, and bake for 3 to 4 minutes until the white is just set and the yolk remains runny.

11. 11

    Place 10 g butter in the center of each hot khachapuri as soon as it comes out of the oven. Serve immediately, instructing diners to tear pieces from the crust and stir the egg, butter, and cheese into a glossy sauce before dipping.