Khachapuri - Georgian Style Bread Boat

For the dough:

1 cup milk lukewarm

1/2 cup water lukewarm

1/2 tbsp active dry yeast

1 tsp salt

1 tbsp granulated sugar

4 cups all-purpose flour

1 tbsp olive oil

Khachapuri Filling 

1 1/2 cups Ricotta Cheese

 1 1/2 cups Feta Cheese

1 1/2 cups Mozzarella Cheese

1/2 cup Gorgonzola

6 Eggs

3 Tbsp Butter

In the bowl of a stand mixer with the dough hook attached, combine the lukewarm water and milk.  Add the yeast, sugar and salt.  whisk to combine. Let rest for 10 minutes, or until bubbly. 

In small parts, add flour to the liquid mixture.  Set the mixer to low speed and slowly add the flour.  Add oil and continue kneading until the dough is elastic and no longer sticky.  It will start to come away from the sides of the bowl.  

Cover with a tea towel and place in a warm spot to rise for about an hour.

While the dough is rising, in a large bowl combine Ricotta cheese, feta cheese, & mozzarella cheese and stir until the mixture is smooth and creamy.

Divide the dough into 6 equal parts and roll each one into a 7" round shape.

Roll up two ends and pinch the edges, leaving the center open for the filling.  

 Place the cheese filling in the center. Cover with a tea towel and let them rise for about 30 minutes. Meanwhile, heat your oven to 425 degrees.  

Bake the Khachapuri for 15 minutes or until lightly browned.  Carefully remove them from the oven and cut a slit or make an indentation in the center of the cheese filling, add an egg to each opening and 1/2 tsp of butter and tsp of gorgonzola. Return to the oven for 5 more minutes.  

Sprinkle with freshly chopped parsley or dill and serve immediately.