Adjaruli Khachapuri (Georgian Cheese Boat)

1. 1

   Whisk the milk, yeast, and sugar together in a large bowl. Cover with a kitchen towel and let sit until the mixture turns foamy, about 10 minutes.

2. 2

   Sift the flour into the milk mixture. Add the oil and 3/4 teaspoon salt; stir with a rubber spatula until well combined and a shaggy dough forms. Move to a work surface, shape into a ball, and knead until smooth and soft but slightly sticky, about 5 minutes.

3. 3

   Form the dough into a ball and brush it lightly with oil; place it in a large bowl and cover loosely with plastic wrap. Let rise in a warm place (70 to 80 degrees F (21 to 26 degrees C)) until doubled in size, about 1 1/2 hours.

4. 4

   Mix the mozzarella and ricotta together in a small bowl. Season with the remaining pinch of salt and stir to combine.

5. 5

   Divide the dough into 4 equal pieces. On a lightly floured work surface, roll each one into a 5x8-inch oval about 1/4 inch thick. Spread about 1/4 cup of the cheese mixture over each oval, leaving a 1 1/2-inch border uncovered. Fold the long edges of each oval inward to meet at the center and pinch the seam tightly to seal in the cheese mixture. Flip the dough so the seam is facing down. With a small, sharp knife, make a shallow lengthwise slit down the center of the top layer of dough, stopping 1 inch before each end. Use your fingers to roll each long edge away from the slit and tuck it under to form a rolled border, sealing in some of the cheese mixture.

6. 6

   Evenly divide and spread the remaining cheese mixture (about 1/4 cup each) in the centers of the flatbreads, pressing lightly into the dough. Arrange the flatbreads 2 to 3 inches apart on 2 parchment-lined baking sheets. Cover with a kitchen towel and let sit in a warm place (70 to 80 degrees F) until slightly puffed, 25 to 30 minutes.

7. 7

   Preheat the oven to 400 degrees F (200 degrees C).

8. 8

   Bake, rotating the baking sheets halfway through, until the edges are golden brown, 20 to 25 minutes. Use a spoon to make a well in the center of the filling in each flatbread. Place an egg yolk in each well. Bake until the yolks are thickened but still runny, 30 to 40 seconds more.

9. 9

   Move the flatbreads to a serving platter. Top each with 1/2 tablespoon butter. Stir the yolks into the melted cheese. Serve hot.

• Calories 956.84 kcal ▲ High 48%
• Protein 45.4 g ↗ Good Source 91%
• Carbohydrate 86.88 g 32%
• Total Fat 45.86 g ▲ High 59%
• Saturated Fat 23.89 g ▲ High 119%
• Trans Fat 0.07 g ▲ High --
• Cholesterol 362.4 mg ▲ High 121%
• Sodium 903.97 mg ▲ High 39%
• Dietary Fiber 3.63 g — Moderate 13%
• Total Sugars 4.66 g --
• Added Sugars 0.07 g ⌄ Low Source 0%
• Calcium 774.93 mg ↗ Good Source 60%
• Iron 6.48 mg ↗ Good Source 36%
• Potassium 354.46 mg ⌄ Low Source 8%
• Vitamin A 150.11 mcg — Moderate 17%
• Vitamin C 0.25 mg ⌄ Low Source 0%
• Vitamin D 2.39 mcg — Moderate 12%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten