Khachapuri (Georgian Cheese Bread) Recipe

Combine milk water sugar and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam about 5 minutes. Add olive oil 2 cups flour and salt. Mix until a sticky dough comes together.

Turn dough out onto a floured surface. Knead for about 3 minutes adding in remaining flour as needed until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume 1 to 1 1/2 hours.

Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack mozzarella and feta cheeses in a bowl. Toss together and refrigerate until needed.

Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese forming a canoe shape around the dough. Pinch and twist ends to seal.

Cut off excess parchment around the dough; lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.

Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon; crack an egg inside each well.

Return to oven and bake until eggs are mostly set 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri; tear off one end and use it to stir the butter into the egg.