Instructions

Prepare the Dough [*2]

• In a large BOWL, add the ingredients for the starter dough and mix well. Let it stand for 10 minutes.
• To the BOWL, add 1/2 tsp salt and all liquid ingredients. Mix well.
• Add 2.25 cups of flour one cup at a time and mix well.
• Transfer the dough to a lightly floured surface. Knead for about 3-5 minutes until the dough is smooth and elastic.
• Transfer the dough to a lightly greased BOWL. Cover loosely with plastic wrap or kitchen towel. Let it sit in a warm place for about 45-60 minutes until it doubled in size.

Prepare the Filling

• In a BOWL, mix the cheese. Then add the water and mix well.

Finish the Khachapuri

• Half the dough and quarter the filling.
• On a lightly floured surface, roll out one part of the dough into a round shape.
• Place one quarter of the filling onto the flat dough.
• Form the khachapuri shape by rolling in two opposite sides of the circle until only 1/3 of the circle remains uncovered in the middle.
• Next pinch the open ends together to get the authentic khachapuri form.
• For a video demonstration of the forming, please click here:
  Forming the khachapuri

• Fill the uncovered center with another quarter of the filling.

Bake the Khachapuri

• Preheat OVEN to 450°F.
• Place khachapuri on a greased baking sheet. Bake for about 10-15 minutes until the crust turns slightly brown. Take it out.
• With a spoon, make a small hole in the center, just big enough to fit one egg yolk. Add the egg yolk.
• Return the khachapuri to the OVEN for another 2 minutes. Take it out.
• Grease the crust with some butter. Place 1/2 tbsp of butter on each vertical side of the egg into the cheese.

Serve

• When serving, mix the butter and egg into the still warm cheese.