Khachapuri Adjaruli

by Ana Ferreira

3 boats · about 1.5 kg · 3 servings

Dough

• 350 gall-purpose flour, sifted, plus more as needed
• ≈ 2.5 gkosher salt
• ≈ 4 gsugar
• ≈ 4 ginstant yeast
• ≈ 235 gwarm water
• ≈ 41 gsunflower oil, plus more for greasing

Cheese Filling

• 115 gfeta, crumbled
• 115 gwhole milk ricotta
• 340 glow-moisture whole milk mozzarella, shredded
• ≈ 50 glarge egg
• ≈ 30 gwater
• ≈ 2.5 gall-purpose flour

Shaping and Baking

• ≈ 150 glarge eggs
• 30 gpats of unsalted butter