Khachapuri Adjaruli

by Ana Ferreira

6 boats · about 2.9 kg · 6 servings

Dough

• 700 gall-purpose flour, sifted, plus more as needed
• ≈ 5.5 gkosher salt
• ≈ 8.5 gsugar
• ≈ 8 ginstant yeast
• ≈ 470 gwarm water
• ≈ 82 gsunflower oil, plus more for greasing

Cheese Filling

• 225 gfeta, crumbled
• 225 gwhole milk ricotta
• 680 glow-moisture whole milk mozzarella, shredded
• ≈ 100 glarge egg
• ≈ 59 gwater
• ≈ 5 gall-purpose flour

Shaping and Baking

• ≈ 300 glarge eggs
• 60 gpats of unsalted butter