Khachapuri with Cheese and Ham

Ingredients

• 14⅛ ozwheat flourfor the yeast dough
• ¼ ozYeastdry yeast or equivalent fresh yeast
• ⅔ cupmilklukewarm, for the dough; a little extra for brushing
• ½ cupwaterlukewarm, for the dough
• 1 tspsugarto activate the yeast
• 1 tspsaltfor the dough
• 2 tbspvegetable oilkneaded into the dough
• 8¾ ozsulguni cheesecoarsely grated, main filling
• 5¼ ozImeretian cheesegrated, mixed with the sulguni
• 7 ozMozzarellalow-moisture, shredded; substitute for sulguni (optional)
• 5¼ ozFetacrumbled; substitute for imeretian cheese (optional)
• 3½ ozCooked hamfinely diced or in strips, mixed into the cheese
• ⅔ ozTruffle pasteblack truffle, stirred into the cheese mixture
• Black trufflefresh, finely chopped for sprinkling (optional)
• 4eggyolk for brushing or whole egg/yolk in the centre
• 1 tbspcreamwhisked with the yolk for the glaze
• 1⅓ ozbutteron the hot bread at the end
• black pepperin the cheese filling (optional)

Method

1. Activate the yeastDissolve the yeast and sugar in the lukewarm milk and water and leave it for 5 to 10 minutes, until the mixture is foamy.
2. Knead and prove the doughAdd the flour and salt, work in the vegetable oil and knead everything for 5 to 7 minutes into a smooth, elastic dough. Cover and let it rise in a warm spot until doubled in volume — depending on the room, anywhere from 40 minutes to 2 hours.
3. Prepare the cheese fillingFor the filling, cut about 50 g of the sulguni into thin slices and set them aside, then coarsely grate the rest. Grate in the Imeretian cheese (or, as a substitute, grate low-moisture mozzarella and crumble in feta), mix in the finely diced cooked ham and the truffle paste, and season with black pepper to taste.
4. Preheat the ovenHeat the oven well — anywhere between 180 and 500 °F, depending on what your oven can do. Line a baking sheet with parchment, or heat the sheet along with the oven.
5. Shape the cheese boatsDivide the dough into four portions and roll each one out into an oval. Spread the cheese mixture down the middle, roll the long sides over it, twist the ends and pinch them firmly together so you end up with a boat with an open centre.
6. Glaze and bakeSeparate all four eggs. Take about a teaspoon from one yolk and whisk it with the cream and a splash of milk; set the four yolks aside individually for the hollows. Brush the dough rim with the yolk-and-cream glaze. Bake the khachapuri for 15 to 25 minutes, until the crust is golden brown and the cheese has melted through.
7. Add the egg yolksPress a hollow into the hot cheese with a spoon, slide an egg yolk into each one and either return them briefly to the oven or just let the residual heat set them.
8. Finish and serveBrush the hot boats with butter, scatter over finely chopped fresh black truffle if you like, lay on the thin sulguni slices you set aside and serve right away. Stir the yolk through the cheese at the table and dip with pieces torn from the rim.
9. Reheat the leftoversLeftover khachapuri can be reheated in the oven or in a pan.

Tips and variations

The open boat shape is called adjaruli; if you prefer something tidier, shape a closed round flatbread with a small steam hole. Outside Georgia, low-moisture mozzarella with feta stands in well for sulguni and Imeretian cheese, optionally rounded out with ricotta or cream cheese. You can also bake the egg along with the bread until the white sets, instead of adding the raw yolk afterwards. For an especially sturdy rim, pre-bake the dough briefly, brush it with egg wash and bake a second time once filled — and when time is short, ready-made pizza dough does the job. Bring it to the table piping hot, best of all with a crowd at a supra.