Khachapuri Adjaruli

by Ana Ferreira

9 boats · about 4.4 kg · 9 servings

Dough

• 1050 gall-purpose flour, sifted, plus more as needed
• ≈ 8 gkosher salt
• ≈ 12 gsugar
• ≈ 12 ginstant yeast
• ≈ 705 gwarm water
• ≈ 120 gsunflower oil, plus more for greasing

Cheese Filling

• 340 gfeta, crumbled
• 340 gwhole milk ricotta
• 1020 glow-moisture whole milk mozzarella, shredded
• ≈ 150 glarge egg
• ≈ 89 gwater
• ≈ 8 gall-purpose flour

Shaping and Baking

• ≈ 450 glarge eggs
• 90 gpats of unsalted butter