Flatbread with Cheese and Egg (Georgian Acharuli Khachapuri)

Khachapuri - cheese-stuffed bread - is the national dish of Georgia, and we can see why. Each region of the country has its own spin on the specialty, but we're especially smitten with the adjaruli version from Adjara, which essentially is a bread boat filled with melty cheese and soft egg. The best way to enjoy khachapuri is to tear off pieces of the bread and dunk it in the cheese and egg in the center. The dish has become very popular in post-Soviet states, and was a favourite street snack in Russia during the 2014 Winter Olympics in Sochi. While there are several variations on cheese and egg bread - including a version with potatoes and another with flaky pastry instead of flatbread - this one features a yeasted dough in the shape of a boat. To really do it right, you'll need sulguni cheese, a Georgian product that melts like mozzarella but with a far more pronounced tang. But that's a hard one to find, even in Georgian communities, so we suggest substituting Muenster and feta instead. That and a little butter to set over the top of the bread after you crack an egg to heat gently over the bubbly cheese. In a Georgian home, each person may be expected to finish their own khachapuri before carrying on with the main courses. That's an admirable goal, but you'll more than get by with just a couple for a crowd.

Dough:
1 1/3 cups all-purpose flour, unbleached
1 Tbsp. extra-virgin olive oil
1 ½ tsp. kosher salt
¾ tsp. instant dry yeast
¼ tsp. sugar

Filling:
3 cups low moisture mozzarella or Muenster cheese, shredded (12 oz)
1¼ cups feta cheese, crumbled (8 oz)
2 large eggs
2 Tbsp. unsalted butter, cubed

Place a pizza stone in the center of the oven and preheat to 500°F (260°C/240°C fan, Gas Mark 10). Lightly oil a large bowl with olive oil and set aside.

Make the Dough:
In the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar, olive oil, and 2/3 cup tepid water, flour, and salt. Mix on 1st speed until the dry ingredients are completely hydrated, 2-3 minutes, then increase to second speed and mix until a smooth, wet dough comes together, 3-4 minutes.

Transfer the dough to the oiled bowl and cover the bowl with a lid or plastic wrap. Set in a warm place until the dough is almost doubled in size, 50-60 minutes.

Make the Filling:
In a large bowl, combine the cheeses and set aside.

Crack the eggs gently and drop each of them into a separate small bowl (if the yolks break, start over).
On a lightly floured work surface, turn out the dough. Divide into two roughly 6 oz piece and round each piece gently. Cover the pieces loosely with plastic wrap and set aside for 15 minutes.

On a piece of lightly floured parchment paper, roll half of dough into a 10" circle about 1/8" thick. Spread a quarter of the cheese mixture (about 5 oz) over the dough, leaving a ½" border all the way around. On one side of the circle, tightly roll the dough about a third of the way toward the center. Repeat on the opposite end, leaving a 2-3" wide space between the two rolls. Pinch the two narrow ends of the rolls together and twist twice to seal, making a boat shape; place another quarter of the cheese mixture in the middle, packing down lightly.

Keeping the khachapuri atop the paper, gently slide onto a pizza peel or overturned baking sheet. Repeat with remaining dough and cheese. Set the khachapuri aside, uncovered, for 15 minutes, until slightly puffed.

Just before baking, brush the edges of the khachapuri lightly with olive oil, then slide the breads atop the paper onto the stone, spacing them at least 3" apart. Bake until the dough is lightly golden brown and the cheese is melted, 14-16 minutes. Open the oven door and gently pour 1 egg into the center of each boat, being careful not to bread the yolks. Close the oven and continue cooking until the egg whites are just set, 3-4 minutes.

Remove the breads and divide the butter among the center of each loaf; serve hot.

Makes 4-6 servings.