INGREDIENTS
Servings: 4
Active dry yeast 
1 (.25 oz) package 
Warm milk 
1/2 cup
Warm water 
1/3 cup
White sugar 
1 1/2 tsps
Olive oil 
2 tsps
Eggs 
2
Salt 
to taste
Cayenne 
1 pinch 
All-purpose flour 
2 1/4 cups, divided
Kosher salt 
1 1/2 tsps
Monterey Jack cheese 
4 oz, shredded
Mozzarella cheese 
4 oz, shredded
Feta 
8 oz, crumbled
Khachapuri
Prep:
30 m
Cook:
1 h 30 m
Ready in:
1 h 60 m
DIRECTIONS
  1. In a bowl, combine warm milk, water, white sugar, and active yeast. Allow to stand for 5 min, or until the yeast softens. Add 2 cups all-purpose flour, olive oil, and salt to taste. Mix well.
  2. Prepare a surface by flouring it. Turn the dough out onto the surface. Knead the dough for 3-4 minutes, until soft. Lightly oil a bowl. Form a dough ball and place it into the bowl. Cover the bowl. Allow the dough to rise in a warm spot for approximately1 hour (until it doubles in volume).
  3. Preheat oven to 475° F (245° C).
  4. In a bowl, combine the cheeses. Keep in the refrigerator.
  5. Punch down the dough and turn it out onto a prepared surface. Flatten the dough. Cut it in half.
  6. Prepare a piece of parchment paper by flouring it. Place 1 half of the dough on it. Make a 1/4-inch thick square. Pile up about 1/4 of the cheese mixture in 2 rows, 1 inch from the sides. Roll the sides of the dough up over the cheese mixture, forming something like a boat (roll the dough towards the center and leave a gap in the center). Pinch and twist the ends of the dough.
  7. Cut off excess paper around the Khachapuri. Transfer to the baking sheet. Repeat the process with the second half of the dough. 
  8. Bake for 15 min. Make a well in the center and crack an egg inside the well.
  9. Return Khachapuri to the oven. Bake for 3 minutes, until set. 
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