Georgian Khachapuri

In a small bowl, combine the lukewarm water, sugar, and active dry yeast. Stir gently, then let it sit for 5–10 minutes until foamy.

In a large bowl, mix the flour, salt, olive oil, and dry milk. Pour in the yeast mixture and stir until a rough dough forms.

Knead the dough on a lightly floured surface (or using a stand mixer) for 7–10 minutes, until smooth and elastic. Place it back in the bowl, cover, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.

In a medium bowl, combine the mozzarella, feta, ricotta, grated garlic, and parsley. Add the egg and mix well until the filling is cohesive.

Preheat your oven to 375°F (190°C).

Divide the dough into 4 equal pieces, round into dough balls, and let them rest, covered, for 30 minutes.

Roll each into an oval, about ¼ inch thick.

Add plain shredded mozzarella around the perimeter of the oval, then fold the edge of the dough over it to create a stuffed crust.

Roll up the two long sides toward the center, forming a “boat” shape, and pinch the ends together to seal.

Transfer the dough to a prepared baking sheet and brush the edges with the egg wash.

Place a generous portion of the cheese filling in the center of each oval (there shouldn’t be any filling left over, so make sure each one is filled with a happy amount)

bake for 20–25 minutes, until the crust is a bit golden.

Remove from the oven, crack a small egg in the center of each pie, and return to the oven for another 5–10 minutes, until the egg whites are set and the yolk remains soft. (remember to keep and eye on them, as every oven preforms differently)

Finish each Khachapuri with a pat of salted butter and a sprinkle of fresh dill.

Tear off pieces of the warm crust to dip into the egg yolk.