Khachapuri Adjaruli

by Ana Ferreira

3 boats · about 1.5 kg · 3 servings

Dough

• 350 gall-purpose flour, sifted, plus more as needed
• 1 tspkosher salt
• 1 tspsugar
• 1 tspinstant yeast
• 235 mlwarm water
• 3 tbspsunflower oil, plus more for greasing

Cheese Filling

• 4 ozfeta, crumbled
• 4 ozwhole milk ricotta
• 12 ozlow-moisture whole milk mozzarella, shredded
• 1large egg
• 2 tbspwater
• 1 tspall-purpose flour

Shaping and Baking

• 3large eggs
• 3pats of unsalted butter