Makes 6 khachapuri
  • 4 to 4¼ cups (500 to 531 grams) all-purpose flour
  • 2¼ teaspoons (7 grams) instant yeast
  • 2¼ teaspoons (6 grams) kosher salt, divided
  • 1½ teaspoons (6 grams) granulated sugar
  • 1 cup (240 grams) warm water (120°F/49°C to 130°F/54°C)
  • ½ cup (120 grams) warm whole milk (120°F/49°C to 130°F/54°C)
  • 2 cups (226 grams) shredded whole-milk mozzarella cheese
  • ¾ cup (184 grams) whole-milk ricotta cheese
  • ¾ cup (112 grams) crumbled feta cheese
  • 8 large Heritage Breed Happy Eggs (400 grams), divided
  • 2 tablespoons (4 grams) chopped fresh parsley
  • 2 tablespoons (12 grams) finely chopped green onion
  • 1 tablespoon (15 grams) fresh lemon juice
  • ¼ teaspoon ground black pepper
  • 1 tablespoon (15 grams) water
  • Garnish: chopped fresh parsley, chopped green onion
  1. In the bowl of a stand mixer fitted with the paddle attachment, whisk together 4 cups (500 grams) flour, yeast, 2 teaspoons (6 grams) salt, and sugar. Add 1 cup (240 grams) warm water, milk, and oil, and beat at low speed until a shaggy dough forms. Switch to the dough hook attachment, and beat at low speed until smooth and elastic, 10 to 12 minutes.
  2. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  3. In a medium bowl, stir together cheeses. Add 1 Happy Egg (50 grams), parsley, green onion, lemon juice, pepper, and remaining ¼ teaspoon salt until well combined. Refrigerate until ready to use.
  4. Line 2 baking sheets with parchment paper.
  5. Punch down dough, and let stand for 5 minutes. Turn out dough onto a lightly floured surface, and divide into 6 portions (150 grams each). Roll each portion into a 9x5-inch oval. (Keep dough covered as you work to prevent it from drying out.) Place 3 ovals on each prepared pan. Cover and let stand for 15 minutes.
  6. Divide cheese filling among ovals (heaping ⅓ cup [99 grams] each). Spread filling, leaving a 1-inch border around edges. Twist and roll dough toward center on long sides of ovals, slightly overlapping filling, to form a crust. Pinch ends together, twist, and slightly tuck under to form boat shape. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed (but not doubled), about 20 minutes.
  7. Preheat oven to 375°F (190°C).
  8. Set a fine-mesh sieve over a small bowl. Working with one at a time, gently crack 6 Happy Eggs (300 grams) into sieve to drain excess liquid (egg whites should not drain); place each egg in a small bowl (6 bowls total).
  9. In another small bowl, whisk together 1 tablespoon (15 grams) water and remaining 1 Happy Egg (50 grams). Using a pastry brush, brush dough with egg wash.
  10. Bake until dough is slightly golden, 15 to 20 minutes. Remove from oven, and using the back of a spoon, make an indentation in center of filling. Quickly place 1 sieved egg in each indentation. Bake until egg white is set, 8 to 10 minutes more. Garnish with parsley and green onion, if desired. Serve immediately.
Recipe by Bake from Scratch at