Khachapuri Adjaruli

by Ana Ferreira

6 boats · about 2.9 kg · 6 servings

Dough

• 700 gall-purpose flour, sifted, plus more as needed
• 10 mlkosher salt
• 10 mlsugar
• 10 mlinstant yeast
• 470 mlwarm water
• 89 mlsunflower oil, plus more for greasing

Cheese Filling

• 225 gfeta, crumbled
• 225 gwhole milk ricotta
• 680 glow-moisture whole milk mozzarella, shredded
• 2large egg
• 59 mlwater
• 10 mlall-purpose flour

Shaping and Baking

• 6large eggs
• 6pats of unsalted butter