Khachapuri

Method

1. knead7 min
   smooth supple dough
   Mix flour, water, yeast, sugar, salt and oil, then knead until smooth and elastic. The dough should be soft enough to expand around the cheese without tearing.
2. proof60 min
   roughly doubled
   Cover and proof until roughly doubled. Underproofed dough fights the boat shape and bakes dense around the filling.
3. shape12 min
   two open boats with sturdy rims
   Divide in two, roll into ovals, roll the long edges inward and twist the ends to form boats. Fill the center generously with mozzarella and feta while keeping the rim exposed.
4. bake14 min
   rim browned and cheese bubbling
   Bake very hot until the rims brown and the cheese is molten. High heat gives the bread color before the exposed cheese dries out.
5. bake4 min
   egg white barely set and yolk runny
   Make a well in each cheese center, add an egg and return to the oven only until the white barely sets. Finish with butter; the yolk and butter are stirred into the hot cheese at the table.