Khachapuri Adjaruli

by Ana Ferreira

9 boats · about 4.4 kg · 9 servings

Dough

• 1050 gall-purpose flour, sifted, plus more as needed
• 15 mlkosher salt
• 15 mlsugar
• 15 mlinstant yeast
• 705 mlwarm water
• 135 mlsunflower oil, plus more for greasing

Cheese Filling

• 340 gfeta, crumbled
• 340 gwhole milk ricotta
• 1020 glow-moisture whole milk mozzarella, shredded
• 3large egg
• 89 mlwater
• 15 mlall-purpose flour

Shaping and Baking

• 9large eggs
• 9pats of unsalted butter