Adjarian Khachapuri

In a large bowl, whisk together the lukewarm milk, yeast, and sugar. Cover with a kitchen towel and let stand until the mixture becomes foamy, approximately 10 minutes. This step activates the yeast, ensuring a light and airy bread.

Sift the flour into the yeast mixture. Add the sunflower oil and 3/4 teaspoon of kosher salt. Using a rubber spatula, stir until the ingredients are well combined, forming a shaggy dough. Transfer the dough to a lightly floured work surface and knead until it becomes smooth, soft, and slightly sticky, about 5 minutes. This develops the gluten, giving the bread its structure.

Shape the dough into a ball and lightly brush with sunflower oil. Place it in a large bowl, cover loosely with plastic wrap, and let it rise in a warm place (70-80°F) until it doubles in size, around 1 1/2 hours. Patience is key here; this rise is crucial for the bread's texture.

In a small bowl, stir together the shredded mozzarella and ricotta cheese. Season with the remaining pinch of kosher salt and mix well. This cheese blend is the heart of the Khachapuri.

Divide the risen dough into 4 equal portions. On a lightly floured surface, roll each portion 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, pinching the seam tightly to seal in the cheese. Turn the dough over, seam-side down. Using a small, sharp knife, make a shallow lengthwise slit down the center of the top layer of dough, stopping within 1 inch of each end. Roll each long edge away from the slit and tuck it under to create a rolled border, sealing in some of the cheese mixture. This creates the signature boat shape.

Evenly divide and spread the remaining cheese mixture (about 1/4 cup each) in the centers of each flatbread, lightly pressing it into the dough. Arrange the flatbreads 2-3 inches apart on two parchment-lined baking sheets. Cover with a kitchen towel and let them rest in a warm place (70-80°F) until slightly puffed, about 25-30 minutes. This final proof ensures a tender crumb.

Preheat your oven to 400°F (200°C).

Bake the Khachapuri, rotating the baking sheets halfway through, until the edges are golden brown, approximately 20-25 minutes. Use a spoon to create a well in the center of the cheese filling in each flatbread. Place an egg yolk in each well. Bake for an additional 30-40 seconds, or until the yolks are thickened but still runny. The runny yolk is a signature element!

Transfer the baked Khachapuri to a serving platter. Top each with 1/2 tablespoon of softened butter. Stir the yolks into the melted cheese. Serve immediately and hot. The anticipation is over – enjoy!