Adjaruli Khachapuri Boats

Ingredients

• 2 cups bread flour
• ¾ cup warm water
• 1 tsp instant yeast
• 1 tsp sugar
• ¾ tsp salt
• 1 tbsp olive oil
• 8 oz low-moisture mozzarella, grated
• 4 oz feta, crumbled
• 2 egg yolks
• 2 tbsp butter

Method

1. Stir the flour, yeast, sugar, salt, water, and oil into a shaggy dough, then knead 8 minutes until smooth and elastic. Cover and let rise until doubled, about 1 hour.
2. Divide in two and roll each piece into an oval. Roll the long edges inward toward the center and pinch the ends hard into points — you're building a boat with watertight seams.
3. Mix the cheeses and pack them into the hulls. Slide onto a preheated baking sheet or steel.
4. Bake at 475°F (245°C) for 12–14 minutes until the crust is deeply bronzed and the cheese is bubbling like a hot spring.
5. Working fast, crack an egg yolk into the center of each boat and add a knob of butter; the residual heat sets it to a custardy shine.
6. Tear off the pointed ends and use them to stir the yolk and butter into the molten cheese before dunking. This is the entire point of Georgia's favorite breakfast.