Khachapuri Adjaruli

Make the dough

Mix the flour, yeast, sugar, salt, warm water, yogurt and oil into a soft dough, kneading until smooth.

Let it rise

Cover the dough and let it rise until doubled.

Mix the filling

Mix the mozzarella and salty cheese together for the filling.

Shape the boats

Divide the dough, roll each piece into an oval, and pinch and roll up the edges into a boat shape.

Fill the boats

Fill each boat generously with the cheese mixture.

Bake until bubbling

Bake until the crust is golden and the cheese is bubbling.

Add the egg

Crack a raw egg into the center of each hot khachapuri and add a knob of butter.

Set the egg

Return to the hot oven just until the egg white barely sets, keeping the yolk runny.

Serve

Stir the egg and butter into the molten cheese at the table before tearing off pieces of crust to dip.