Khachapuri with a generous cheese filling

STEP BY STEP

Let’s make it, step by step

1. 01

   Start the yeast mixture

   Mix the warm milk, sugar, yeast and 2 tablespoons of flour taken from the 300 g total. Rest for 5 minutes.

2. 02

   Let the dough rise

   Add the remaining flour, whole egg, extra egg white, salt and oil. Mix into a soft, sticky dough. Cover and let rise for 1 hour.

3. 03

   Prepare the cheese

   Coarsely grate the suluguni or pizza mozzarella. Set some aside for the topping before mixing in the blue cheese. Briefly chill the Dorblu in the freezer to make it easier to grate finely, then mix into the filling.

4. 04

   Choose your size

   For two smaller breads, divide both dough and filling in half. For one larger bread, leave them whole. Press each portion of cheese into a ball.

5. 05

   Seal and gently flatten

   Roll out the dough and place the cheese in the centre. Gather the edges over the filling and pinch completely closed. Turn seam-side down, press gently and carefully roll out with the filling inside.

6. 06

   Glaze and bake

   Mix the reserved yolk with 1 teaspoon of milk. Brush over the bread and scatter on the reserved cheese. Bake at 180 °C / 350 °F for about 15–20 minutes. A larger, thicker bread needs longer; check that the dough is cooked through.

7. 07

   Finish while warm

   Brush the hot bread with melted butter. Add thyme if you like and serve warm.