Khachapuri Adjaruli

by Ana Ferreira

1.5 boats · about 735 g · 1.5 servings

Dough

• 175 gall-purpose flour, sifted, plus more as needed
• ≈ 1.5 gkosher salt
• ≈ 2 gsugar
• ≈ 2 ginstant yeast
• ≈ 120 gwarm water
• ≈ 20 gsunflower oil, plus more for greasing

Cheese Filling

• 57 gfeta, crumbled
• 57 gwhole milk ricotta
• 170 glow-moisture whole milk mozzarella, shredded
• ≈ 25 glarge egg
• ≈ 15 gwater
• ≈ 1.5 gall-purpose flour

Shaping and Baking

• ≈ 75 glarge eggs
• 15 gpats of unsalted butter