Khachapuri Adjaruli

by Ana Ferreira

6 boats · about 2.9 kg · 6 servings

Dough

• 700 gall-purpose flour, sifted, plus more as needed
• 2 tspkosher salt
• 2 tspsugar
• 2 tspinstant yeast
• 470 mlwarm water
• 6 tbspsunflower oil, plus more for greasing

Cheese Filling

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

Shaping and Baking

• 6large eggs
• 6pats of unsalted butter