Ohmyvienus

Georgian Khachapuri Adjaruli 🇬🇪
It’s a fresh bread, filled with cheese and an egg on top. Literally translates as cheese bread! For the cheese filling usually should be used Georgian cheese Suluguni, I found in Toronto in the Russian market. Sometimes I see people use feta or goat cheese with mozzarella. It should be a little bit salty, but not too much. If you’re using feta don’t put too much.
Dough:
1 1/2 cup warm water
2 1/4 tsp dry quick yeast
3 tbsp olive oil
4 cups flour
1/2 tsp sugar
1 tsp salt
Filling:
300 g suluguni
150 g mozzarella
100 g cottage cheese
1 tsp salt

Instructions:
🔹In a big bowl mix together flour, sugar, salt and yeast. Heat the water in a small saucepan over low heat to between 110 and 115 degrees F. Transfer it to a bowl and add olive oil. Mix together in the bowl.
🔹 Put the dough on the working surface and start kneading until it’s smooth.
🔹 Transfer back into a clean bowl with olive oil and put to proof for 40 min. I used oven with the light. Turned off.
🔹 for the filling use cheese grater for all off the cheeses and mix together. Set aside.
🔹 Turn the dough onto the floured surface and cut it in 4 pieces. Round the halves gently back into rough rounds. Press and use a rolling pin to roll 1 piece of dough into a round 1/8-inch thick and 10-inches across. Slide it onto the paper — it will hang over the long edges — and then slide it, paper and all, onto the back of a baking sheet. Repeat with the other piece of dough, transferring it to the back of a second baking sheet.
🔹spreading some cheese from the edge and mounding the rest in the middle (there will be a big mound). Roll the sides up tightly to make a shape like a cheese-filled canoe. Pinch the ends together and twist to seal tightly. Repeat with the other piece of dough and remaining cheese. Let rest 10 minutes.
🔹Slide the khachapuris on their papers onto the pizza stone, leaving a few inches of space between them. Bake 400 F for about 12 minutes, until golden and crisp.
🔹🔹I cracked only egg yolk because I’m not a big fan of egg whites. If you crack whole egg, then put it back into the oven for another 3-ish minutes.