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Ingredients

½ cup warm milk ⅓ cup warm water 1 ½ teaspoons white sugar 1 (.25 ounce) package active dry yeast 2 teaspoons olive oil 2 ¼ cups all-purpose flour, divided 1 ½ teaspoons kosher salt 4 ounces Monterey Jack cheese, shredded 4 ounces low-moisture mozzarella cheese, shredded 8 ounces feta cheese, crumbled 2 large eggs 1 tablespoon butter, cut into 4 pats sea salt to taste 1 pinch cayenne pepper, or to taste

Nutrition Info

692.2 calories carbohydrate: 60.8 g cholesterol: 196.9 mg fat: 34.3 g fiber: 2.3 g protein: 34 g saturatedFat: 20.2 g servingSize: - sodium: 1983.2 mg sugar: 6.2 g transFat: : - unsaturatedFat: : -

Directions

Combine milk, water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add olive oil, 2 cups flour, and salt. Mix until a sticky dough comes together.
Turn dough out onto a floured surface. Knead for about 3 minutes, adding in remaining flour as needed, until dough is very soft but still workable. Form into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in volume, 1 to 1 1/2 hours.
Preheat the oven to 475 degrees F (245 degrees C). Combine Monterey Jack, mozzarella, and feta cheeses in a bowl. Toss together and refrigerate until needed.
Punch down dough and turn out onto a floured surface. Flatten slightly and cut in half. Dust a large sheet of parchment paper with flour. Place 1 dough half on top and roll out into a square about 1/8- to 1/4-inch thick, stretching out the corners as needed. Arrange 1/4 of the cheese in 2 rows, 1 to 2 inches from the longest sides. Roll sides up tightly over the cheese, forming a canoe shape around the dough. Pinch and twist ends to seal.
Cut off excess parchment around the dough, lift dough onto a baking sheet. Repeat shaping and stuffing the other dough half. Fill the canoe with the remaining cheese mixture.
Bake in the preheated oven for 15 minutes. Form a well in the center of each khachapuri using a spoon, crack an egg inside each well.
Return to oven and bake until eggs are mostly set, 3 to 4 minutes. Place 2 pats of butter over each filling and sprinkle salt and cayenne on top. Plate khachapuri, tear off one end and use it to stir the butter into the egg.

Recipe Yield

2 khachapuri

Recipe Note

With a cheese-stuffed crust and an egg baked into the center, this boat-shaped Georgian bread is so fun and versatile, there's only a matter of time before it's delivered to every home for pizza night and ordered from every brunch menu the morning after. They take a little finesse but the payoff is well worth it;after all, what more could you want other than cheesy, soft-while-chewy bread dipped in its own bed of runny egg yolk and molten cheese?

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