Khachapuri

Ingredients

• •2 1/2 cups flour
• •1 tsp instant yeast
• •1 tsp sugar
• •3/4 tsp salt
• •3/4 cup warm milk
• •2 tbsp melted butter (for the dough)
• •2 cups shredded mozzarella
• •1 cup crumbled feta
• •1 egg, beaten, for egg wash
• •2 tbsp melted butter, for brushing

Steps

1. 1.Mix the flour, yeast, sugar, and salt, then stir in the warm milk and melted butter to form a soft dough; knead for 8-10 minutes until smooth.
2. 2.Cover and let rise in a warm place for 1 hour, until doubled.
3. 3.Preheat oven to 475°F.
4. 4.Combine the mozzarella and feta for the filling - a roughly two-to-one blend of a melty cheese and a salty, tangy one is the standard stand-in for sulguni and Imeretian cheese outside Georgia.
5. 5.Divide the dough into 4 pieces, roll each into a round, and place a portion of the cheese filling in the center. Gather the edges up and over the filling, pinch to seal, then gently flatten into a disc.
6. 6.Place the discs on a baking sheet, brush with the egg wash, and bake for 15-20 minutes until puffed and deeply golden - baking in a hot oven rather than pan-frying on the stovetop is the traditional method and what gives Imeretian khachapuri its bready, chewy crust.
7. 7.Brush with the remaining melted butter as it comes out of the oven, then slice and serve warm.