Adjarian Khachapuri

Ingredients

Quantities shown for 4 servings.

• whole milk, heated to lukewarm (110° to 115°F)1 ¼ cups
• active dry yeast1 teaspoon
• sugar¾ teaspoon
• flour, plus more for dusting3 cups
• sunflower oil, plus more for brushing1 tablespoon
• plus a pinch of kosher salt¾ teaspoon
• shredded whole-milk mozzarella cheese2 ¼ cups
• whole-milk ricotta cheese½ cup
• egg yolks4 large
• unsalted butter, softened2 tablespoons

Ingredient swaps

• whole milk, heated to lukewarm (110° to 115°F) → an unsweetened dairy-free alternative
• active dry yeast → a comparable pantry staple
• sugar → a comparable pantry staple

Method

1. 1Whisk together milk, yeast, and sugar in a large bowl. Let stand, covered with a kitchen towel, until mixture is foamy, about 10 minutes.
2. 2Sift flour into milk mixture. Add oil and 3/4 teaspoon salt; stir with a rubber spatula until mixture is well combined and a shaggy dough forms. Transfer to a work surface and shape into a ball; knead until smooth and soft but slightly sticky, about 5 minutes.
3. 3Shape dough into a ball and lightly brush with oil; transfer to a large bowl and cover loosely with plastic wrap. Let rise in a warm (70 to 80 degrees F (21 to 26 degrees C)) place until doubled in size, about 1 1/2 hours.
4. 4Stir together mozzarella and ricotta in a small bowl. Season with remaining pinch of salt; stir to combine.
5. 5Divide dough into 4 equal portions. Roll each into a 5x8-inch oval, about 1/4 inch thick, on a lightly floured work surface. Spread about 1/4 cup cheese mixture over each oval, leaving a 11/2-inch border uncovered. Fold the long edges of each oval inward to meet at the center and pinch the seam together tightly to seal in cheese mixture. Turn dough over, so the seam side is down. Use a small, sharp knife to make a shallow lengthwise slit down the center of the top layer of dough, stopping within 1 inch of each end. Use your fingers to roll each long edge away from the slit and tuck it under to create a rolled border, sealing in some of the cheese mixture.
6. 6Evenly divide and spread remaining cheese mixture (about 1/4 cup each) in the centers of each flatbread, lightly pressing into dough. Arrange flatbreads 2 to 3 inches apart on 2 parchment-lined baking sheets. Cover with a kitchen towel in a warm place (70° to 80°F) until slightly puffed, 25 to 30 minutes.
7. 7Preheat the oven to 400 degrees F (200 degrees C).
8. 8Bake, rotating baking sheets halfway through, until edges are golden brown, 20 to 25 minutes. Use a spoon to make a well in the center of the filling in each flatbread. Put an egg yolk in each well. Bake until yolks are thickened but still runny, 30 to 40 seconds more.
9. 9Transfer flatbreads to a serving platter. Top each with 1/2 tablespoon butter. Stir yolks into melted cheese. Serve hot.