Ingredients
Dough yields 2 medium khachapuri (for up to 4 people to enjoy)
Adapted from Munchies.com
For the dough:
100g full cream yoghurt
1 egg
215g flour, sifted
pinch of salt
1 1/3 teaspoon baking powder
42g butter, soft
For the khachapuri
1 cup mozzarella, grated
1 cup feta, crumbled
salt and pepper
1 egg yolk + a little water
2 eggs
To make the dough:
Place the yoghurt and egg in the bowl of an electric mixer fitted with the paddle attachment. Add the flour with the salt and baking powder, and mix on medium speed until homogeneous.
Add the butter and the rest of the flour, and mix again. Remove the bowl from the mixer, and knead the dough by hand for about one minute. Cover with plastic wrap, and refrigerate for 30 minutes.
To make the khachapuri:
Divide the dough into 2 equal balls.
Preheat the oven to 220° C
On a floured surface, roll each ball of dough into an 8-inch diameter disc (a perfect shape isn't very important at this point). Place the cheeses in the center, then wrap the dough around it with the centre remaining open. Season with salt and pepper.
Transfer the khachapuri to a baking sheet lined with parchment paper or a Silpat. Mix the egg yolk and water in a cup, and brush the dough with the resulting egg wash.
Bake in the oven for 12-15 minutes, until the top is slightly golden brown and the cheese melted. Remove from the oven, make a well and crack in an egg. Return to the oven for 5-8 minutes depending on egg doneness. Let cool 5 minutes, then slice and serve.
