Khachapuri Acharuli

Shopping list

• 400 g strong white bread flour

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• 250 ml warm water

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• 7 g fast-action dried yeast — 1 sachet

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• 1 tsp caster sugar

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• 1 tsp salt

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• 2 tbsp vegetable oil

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• 300 g sulguni cheese — grated; substitute mozzarella if unavailable

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• 150 g feta cheese — crumbled

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• 4 piece eggs — separated into yolks and whites

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• 40 g butter — cut into 4 small cubes

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Step by step

1. 1

   In a large bowl, combine the flour, yeast, sugar and salt. Make a well in the centre and pour in the warm water and oil. Mix until a shaggy dough forms.

2. 2

   Turn out onto a floured surface and knead for 8– 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp tea towel, and leave to rise in a warm spot for 1 hour or until doubled in size.

3. 3

   Meanwhile, mix the grated sulguni, crumbled feta and egg whites in a bowl until well combined. Set aside.

4. 4

   Preheat your oven to 220°C (200°C fan).

5. 5

   Punch down the risen dough and divide into 4 equal pieces. Roll each piece into an oval about 20 cm long and 12 cm wide.

6. 6

   Spread a quarter of the cheese mixture down the centre of each oval, leaving a 2 cm border. Fold the long edges up and over the filling, then twist and pinch the short ends to form a boat shape with an open centre.

7. 7

   Place the khachapuri on lined baking trays. Bake for 12– 15 minutes until the edges are golden and the cheese is bubbling.

8. 8

   Remove from the oven. Quickly make a small well in the centre of each and drop in an egg yolk. Place a cube of butter on top of each yolk.

9. 9

   Return to the oven for 2– 3 minutes until the butter melts and the yolk is just warmed through but still runny.

10. 10

    Serve immediately, tearing off pieces of bread and mixing the yolk and butter into the cheese with each bite.