Khachapuri Adjaruli

by Ana Ferreira

1.5 boats · about 735 g · 1.5 servings

Dough

• 175 gall-purpose flour, sifted, plus more as needed
• 2.5 mlkosher salt
• 2.5 mlsugar
• 2.5 mlinstant yeast
• 120 mlwarm water
• 22 mlsunflower oil, plus more for greasing

Cheese Filling

• 57 gfeta, crumbled
• 57 gwhole milk ricotta
• 170 glow-moisture whole milk mozzarella, shredded
• ½large egg
• 15 mlwater
• 2.5 mlall-purpose flour

Shaping and Baking

• 1 ½large eggs
• 1 ½pats of unsalted butter