Georgian Cheese Bread (Khachapuri)

Make the dough: In a large bowl, whisk together the flour, yeast, sugar and salt. Add the water and stir until it forms a sticky dough. Turn it out onto a work surface and knead until the dough is smooth, about 3 minutes. Shape the dough into a ball. Put the olive oil in a clean bowl, add the dough and turn to coat with oil. Cover and let rise until doubled, about 1 hour.

Make the filling: In a bowl, combine the Gruyère, mozzarella, ricotta, feta, the beaten egg and flour. Mix well.

Preheat oven to 450°F. Line a baking sheet with parchment paper.

On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to the prepared baking sheet.

Spread the cheese filling in the center of the dough, leaving a 2-inch border. Gather the edges of the dough and twist them together to form a boat shape, leaving the center open.

Brush the dough with melted butter. Bake for 12-15 minutes until the crust is golden brown.

Make a well in the center of the hot cheese and crack the remaining egg into it. Add the cold butter to the well.

Return to oven for 2-3 minutes until the egg white just begins to set but yolk remains runny.

Sprinkle with dried mint and Aleppo pepper. Serve immediately, mixing the egg and butter into the hot cheese.