ADVERTISEMENT
In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5–10 minutes until frothy.
In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Mix the ingredients until a dough forms, then knead on a floured surface for about 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Preheat the oven to 450°F (230°C).
Punch down the dough and divide it into 2 equal portions. Roll each portion into an oval shape about 10 inches long.
Spread half the cheese mixture down the center of each oval, leaving a 1-inch border around the edges.
Fold the edges over the cheese, pinching the ends to create a boat shape.
Place the khachapuri on a baking sheet lined with parchment paper. Brush the edges with beaten egg.
Bake for 12–15 minutes until the bread is golden and the cheese is bubbly.
Optional: Crack an egg into the center of each khachapuri during the last 3–4 minutes of baking and return to the oven until the egg white is set but the yolk remains runny.
Serving and Storage Tips
ADVERTISEMENT
