Khachapuri Adjaruli

by Ana Ferreira

3 boats · about 1.5 kg · 3 servings

Dough

• 350 gall-purpose flour, sifted, plus more as needed
• 5 mlkosher salt
• 5 mlsugar
• 5 mlinstant yeast
• 235 mlwarm water
• 44 mlsunflower oil, plus more for greasing

Cheese Filling

• 115 gfeta, crumbled
• 115 gwhole milk ricotta
• 340 glow-moisture whole milk mozzarella, shredded
• 1large egg
• 30 mlwater
• 5 mlall-purpose flour

Shaping and Baking

• 3large eggs
• 3pats of unsalted butter