Khachapuri (Georgian Flatbread)

Step 1

In a small bowl, dissolve yeast with 3 tablespoons and 1 teaspoon of warm water, sugar and let it sit for 15-20 minutes until bubbly.

Step 2

In a bowl of Kitchen Aid add 1 cup of water, milk and mix with a whisk attachment. In the same bowl, add 4 1/2 cups of flour, salt, yeast mixture and egg and mix the dough on the 1st speed until well combined.

Step 3

Cover the bowl with a plastic wrap and let it sit for 20 minutes.

Step 4

Turn on a second speed and mix the dough until it no longer sticks to the walls of the bowl.

Step 5

Lightly brush a bowl with a vegetable oil and place the dough to rise for 1.5 - 2 hours.

Step 6

After the dough has increased in size, remove it from the bowl, lightly oil your hands and on the lightly floured surface knead the dough a few times.

Step 7

Put the dough back into the bowl and leave it in a warm place until triples in size (about 1 - 1.30 hours).

Step 8

After the dough has tripled in size, divide it into 6 even pieces. Cover with a towel and leave it on a lightly floured working surface while you prepare the filling.

Step 9

In a medium bowl combine Mozzarella, Feta and water. Mix well.

Step 10

Preheat the oven to 450 F.

Step 11

On a lightly floured surface, roll out a piece of dough (1 out of 6 pieces) into a circle about 11-13 inches in diameter. Spread a thin layer of cheese mixture on Khachapuri leaving about 1 inch of space around the edges. (See the notes)

Step 12

Roll 2 opposite sides of Khachapuri towards the center and tightly pinch the corners.

Step 13

Add more cheese mixture in the center of Khachapuri so that it was fully stuffed with cheese.

Step 14

Transfer Khachapuri onto a parchment lined baking dish.

Step 15

Continue the process with the remaining pieces of the dough.

Step 16

Bake in a preheated oven for 15-20 minutes until edges became golden brown.

Step 17

Remove Khachapuri from the oven and with a back of a spoon make an indentation in a center of each flatbread.

Step 18

Carefully beat the egg and drop it into a well. Continue baking for another 5 minutes until egg white is no longer translucent but yolk is still runny.

Step 19

Remove from the oven, lightly brush the edges of Khachapuri with melted butter and sprinkle with chopped parsley.

Step 20

Serve immediately.