Khachapuri Adjaruli, · 9 boats

Combine 1050 g all-purpose flour, sifted, plus more as needed, ≈ 8 g kosher salt, ≈ 12 g sugar and ≈ 12 g instant yeast in a bowl and make a well. Pour in ≈ 705 g warm water and ≈ 120 g sunflower oil, plus more for greasing, stir with a wooden spoon, then switch to your hands once it comes together.

Knead until soft, tender and elastic, adjusting with a little flour or water.

Oil the bowl, shape the dough into a ball, cover with a damp towel and leave in a warm place for about 1 h.

Stretch one edge of the dough up and over to the other side, repeat all the way round, turn it over and gently round it into a ball. Rest 30 min more.

Mix 340 g feta, crumbled, 340 g whole milk ricotta, 1020 g low-moisture whole milk mozzarella, shredded, ≈ 150 g large eggs, ≈ 89 g water and ≈ 8 g all-purpose flour until evenly combined. Divide into three firm balls.

Put an upturned rimmed baking sheet or a pizza stone in the oven and heat it to 230 °C. Crack each of ≈ 450 g large eggs into its own small bowl, and cut three pieces of parchment about 13 cm (5 ⅛ in) by 20 cm (7 ¾ in).

Punch down the dough, turn it onto a well floured surface and divide into three. Keep two covered.

Press one piece into a 10 cm (4 in) to 12 cm (4 ¾ in) round, then roll it out to about 25 cm (9 ¾ in), leaving the edges a little thicker than the centre.

Roll one side tightly toward the centre, about a third of the way, then the opposite side. Pinch the two ends, twist them while pulling outward, and pinch again to make a pointed boat. Set it on a floured piece of parchment.

Press a ball of cheese into the hollow, spreading it to pack the centre evenly. Repeat with the other two pieces.

Slide the boats, on their paper, onto the hot sheet or stone and bake 11 min to 12 min.

Take them out one at a time, make a well in the cheese with a fork and slide in an egg without breaking the yolk. Bake 3 min to 4 min more.

Put each boat on a plate, top with a pat of 10 g pat of unsalted butter and serve at once.