Khachapuri, the famous cheese bread of Georgian cuisine, is made by filling boat-shaped yeasted dough with plenty of cheese and baking it. It's served piping hot with an egg cracked on top at the last minute and butter drizzled over it.
Knead the flour, yeast, sugar, salt, lukewarm water, and olive oil into a smooth dough.
Cover the dough and let it rise at room temperature for about 1 hour, until doubled in size.
Roll out the dough and fold the edges up into a boat shape, then sprinkle some of the cheese inside.
Bake in a preheated oven until the cheese melts and the edges turn golden.
In the last 5 minutes, crack an egg into the center and return to the oven; the yolk should remain runny.
Drizzle hot butter over the top and serve immediately.
Allergen: contains gluten, dairy products, and egg. Important: If you add the egg too early it overcooks and firms up; adding it in the last 5 minutes keeps the yolk runny. Choose a warm, draft-free spot for proofing the dough so it rises evenly.
Pouring hot butter over the eggs at serving time and stirring it in right away is the traditional Georgian way of eating it. If you can't find imeruli or sulguni cheese, fresh kaşar cheese can give a similar result.
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