Adjarian Khachapuri

Method

1. 1Warm the milk to 38–40°C — comfortably warm on your wrist but not hot. Dissolve the yeast and sugar in it and leave 10 minutes until frothy. In a large bowl, combine flour and salt. Add the yeast mixture and 30 g of melted butter. Mix, then knead for 8 minutes until the dough is soft, smooth and slightly tacky — not stiff. It should feel softer than an earlobe. Cover and leave in a warm place for 1–1.5 hours until doubled.
2. 2While the dough rises, grate the mozzarella. Mix with 1 egg, a pinch of salt and 30 g of the butter, softened. The filling should be creamy, not dry — add 2–3 tbsp of full-fat ricotta or cottage cheese if needed.
3. 3Divide the dough into 4 equal pieces. On a floured surface, roll each into an oval roughly 30×20 cm. Distribute the cheese filling over the surface leaving a 2 cm border. Tightly roll both long sides toward the center, rolling them over the filling. Pinch and twist the two ends firmly to seal — this is what keeps the boat shape in the oven. The result should look like a gondola.
4. 4Transfer to parchment-lined baking sheets. Beat one egg and brush it over the exposed dough edges. Rest 15 minutes while the oven heats to 220°C (425°F).
5. 5Bake for 13–15 minutes until the sides are deep golden and the cheese is fully melted and bubbling. Remove from the oven. Using the back of a spoon, press a well in the center of the cheese. Crack one egg into each well — keep the yolk intact.
6. 6Return to the oven for 3–4 minutes: the white should just set, the yolk must stay runny. Remove immediately. Place 10 g of butter in each boat. Bring to the table at once — the cheese sets quickly. Stir the butter, egg and cheese together with a fork, then tear off the crust ends and dip.