Georgian Cheesy Khachapuri

1. Start by making the dough.
2. Make the filling.
3. Line two baking sheets with parchment. Turn the risen dough out onto a lightly floured surface and divide it into four equal pieces, about 150 g each.
4. Roll each piece into an oval shape about 10″ long and 6″ wide. Cover with greased plastic wrap, and let rest for 15 minutes.
5. Spoon one quarter of the cheese mixture (about 119g) into the center of each and spread to within 1″ of the edges.
6. Pull the dough’s edges up around the cheese, folding and twisting the ends to form a boat shape.
7. Cover and let rise for 20 minutes, or until puffy but not doubled. While the breads are rising, preheat the oven to 375°F with two racks toward the center.
8. Brush the exposed edges of the khachapuri with the egg wash and bake for 15 to 20 minutes, until they feel set; they won’t have started to brown, nor will the filling be bubbly, but don’t worry; they’re going to continue to bake once you add their egg-and-butter garnish.
9. Remove from the oven and use the back of a spoon to make an indentation about 3″ across in the filling of each khachapuri. Crack an egg into each, place a teaspoon of butter on top, and bake for an additional 8 to 10 minutes (for soft-set eggs), or 12 to 15 minutes (for firmer eggs).
10. Remove from the oven and serve warm. Garnish with additional fresh herbs, if desired.

This recipe was created by Chef Steven Halliday from Atlanta.