Georgian cheese bread (Khachapuri)

Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, and is shaped in to a boat, with different kinds of cheese and a runny egg in the middle and a crust which is ripped off and used to dip in the cheese and egg. This is also ideal for breakfast.

(Makes 4)

Ingredients

For the bread

3 cups all purpose flour
1 tsp instant yeast
1 tbsp sugar
1 tsp salt
1 cup warm water
1/2 cup warm milk
2 tbsp olive oil

For the filling 

Grated mozzarella cheese
Grated cheddar cheese/ any cheese preferred
4 eggs

For the egg wash

1 egg  + 1 tsp milk

Directions

1. Combine flour, salt, sugar and yeast in a bowl.
2. Pour warm water and milk to the dry ingredients and knead well to a soft and elastic dough.
3. Add the olive and knead for another 2 minutes and form a dough ball.
4. Coat the dough with extra olive oil and cover it nicely with cling film or wet cloth.
5. Keep it in a warm place for about 1 hour or until it doubles in size.
6. After it has rise, give a good punch to the dough to deflate the air and let it rise for another 30 minutes.
7. After 30 minutes, put the dough to a floured surface and divide it into 4 equal pieces. Make balls out of it.
8. Meanwhile preheat the oven to 230 degrees Celsius.

9. Roll out each ball thinly as possible to a circle.
10. Roll the opposite sides of the circle towards the centre to shape it like a boat. Pinch the corners together to seal it.
11. Lift and transfer the Khchapuris to a baking tray lined with parchment paper.
12. Prick the Khachapuris with a fork to avoid the dough from rising.
13. Combine mozzarella cheese and cheddar cheese and fill each Khachapuris leaving a gap in the centre.
14. Brush the dough with egg wash.
15. Bake the Khachapuris with cheese for 15 minutes or until the edges becomes golden brown. (You can also bake the Khachapuris and  then add cheese. But I recommend baking the Khachapuris with cheese.)

16. After 15 minutes, put 1 tsp butter to the center and cheese.
17. Drop one egg carefully to each gap. (Sprinkle salt if desired)
18. Put back the Khachapuris back to the oven and bake for another 8-10 minutes. (Baking depends on the oven. Bake until the egg is cooked as you want. Keep in mind, the egg continues to cook even after taking out of the oven.)
19. Your Khachapuris are ready! Enjoy!