Khachapuri - Makes 4 large

 Adapted from SimplyHomeCooked and King Arthur

*Allow minimum 4 hours to allow yeast flavors to develop, store for up to 30 hours. Freeze dough after rolling it out if desired.

DOUGH

• 3.5 cups (420 g) all purpose flour, or 2.5 cups APF + 1 cup bread flour 12-13% protein)
• 1 tsp salt
• 1 tsp dry active yeast (1 packet = 2.25 tsp)
• 1 tbsp granulated sugar
• 1/2 cup milk
• 1 cup warm water
• 1 tbsp olive oil

FILLING

• 1/2 to 3/4 cup Ricotta or Farmers Cheese for TWO Khachapuri (1.5 cup for four)
• 1/2 to 3/4 cup  Crumbled Feta OR Goat Cheese (1.5 cup for four)
• 1/2 to 3/4 cup Mozzarella, halved or shredded (OPTIONAL) (1.5 cup for four)
• 3 eggs (divided) for two Khachapuri; 5 eggs (divided) if making four. 
• Unsalted butter

Optional Toppings

• Pizza Meats
• Chives
• Sundried or cherry tomatoes
• Caramelized onions
• Olive bar stuff
• Fennel leaves
• Seeds (sesame, poppy, fennel, etc)

DIRECTIONS:

1. Heat water and milk to about 115 deg F. Set aside.
2. In the bowl of a stand mixer, combine flour, salt, yeast, and sugar. 
3. Pour the milk water into the bowl of dry ingredients.
4. Knead the dough with the hook attachment until it's close to being smooth and elastic.
5. Add the oil into the dough and knead for another minute. If the oil causes the dough to separate, pause the mixer, encourage the dough to come together with a spatula or your hands, then continue the mixer. It's OK if it doesn't congeal as you will knead it together later.
6. Drizzle 1/4 to 1/2 tsp of oil into the bottom and sides of a deep bowl that can hold plastic wrap. Place the dough inside the bowl and cover with the wrap. Set aside until the dough doubles in size, about 1 hr at sea level warm temperature, or 3 to 4 hours in the refrigerator at 2000m/6000ft elevation.
7. Two options at this point: Either continue with the recipe, OR punch/push the dough down inside its bowl and let rise overnight.*
8. If using a regular oven, pre-heat to 440-450 deg F. If using Samsung with center divider, remove the divider and pre-heat oven to the 425 deg F using the regular "Bake" mode (this defaults to convection in a Samsung).
9. Lightly flour your hands and a flat surface. Remove the dough from the bowl and knead it a few times until it's more smooth, then let rest for about 5-10 minutes. Cut the dough into 4 pieces. *You can freeze two of them at this point in plastic wrap.*
10. *If frozen, thaw overnight in refrigerator. The next morning, remove from plastic wrap and place in oiled bowls the next morning, cover with damp towel / plastic wrap / lid, and put them back in the fridge. Remove about 1-3 hours before using, allowing to rise at room temp while keeping it covered. Continue with recipe*: Spread each piece of dough into a circle about 9 inches in diameter by stretching with your fingers or using a floured rolling pin. 
11. Rest for about 10-20 minutes. Meanwhile, combine the cheeses in a bowl with a spatula.
12. Divide the cheese into the same number of portions as the dough. Lightly spread the cheese onto the dough circles (don't use a heavy hand as we don't want to smoosh the dough too much on the bottom).
13. Roll the opposite sides of the dough circle towards the center into a boat shape. Pinch and roll the corners together. Repeat for all the dough circles.
14. Beat 1 egg with a tsp of water, then brush the dough sides with the egg wash. Sprinkle seeds on the sides if desired.
15. Transfer the khachapuri onto a baking sheet lined with silicon mat or parchment paper
16. Bake in preheated oven for 15 minutes or until the crust becomes golden brown.
17. Remove from oven. Make a well in the center of each khachapuri with the pack of a spoon about 2-3" in diameter. Drop 1 egg into each well. Insert a few small pieces of butter into the cheese.
18. If using optional toppings, add them in at this point.
19. Return to oven and back another 6-8 minutes for slightly runny to gummier yolks, or 10 minutes for well-done yolks.
20. Serve immediately.