For the dough:
- 2.2 pounds (1Kg) flour
- 2 tablespoons (25 grams) Sugar
- 0.35 ounces (10 grams) fresh yeast
- 1 tablespoon vinegar
- 2⅔ cups (660 ml) water
- 1 tablespoon Salt
- ⅓ cup (80 ml) canola oil
For the filling:
- 1.1 pounds (500 grams) sheep feta cheese
- ½ cup (100 grams) butter very soft
- 8 eggs
prepare the dough:
1. Using a mixer fitted with a dough hook, beat the flour, sugar and yeast for a minute until all the ingredients are evenly distributed. Gradually add the vinegar and water and knead for 8 minutes until the dough is soft and sticky (don't be tempted to add more flour).
2. Add the salt and oil and knead for 2 more minutes. Transfer the dough to a floured work surface and gently form it into a very soft ball. Transfer to a greased bowl and refrigerate for at least 2 hours and preferably for 12 hours.
shaping, filling and baking:
3. Preheat the oven to 390F/220ºC and line a baking pan with parchment paper.
4. Place the dough on a floured work surface and divide it into 8 balls. Cover and allow to rise for 1 hour.
5. Form a cylinder out of each ball and pinch the edges with your hands. Make an elongated well in the middle of each khachapuri and then widen it with your fingers.
6. Mix the cheese and butter thoroughly until homogenous and then fill the 'boats' with the mixture.
7. Bake for 10 to 12 minutes until golden brown. Crack the eggs in a bowl and slide them, one at a time, into the middle of each khachapuri. Bake for another 5 minutes until the eggs are cooked. Khachapuris taste best when eaten right after they come out of the oven.
Variation: if you are unable to buy fresh yeast, you can substitute it with 1 teaspoon/ 3 grams of dry yeast.
This recipe is courtesy of Hashulchan.