| 1. |
Combine the salt, yeast, sugar, and flour.
Heat water (warm to touch only) and add it into the bowl of dry ingredients, knead the dough until it's close to being smooth and elastic. |
| 2. |
Add the oil into the dough and knead for another minute. |
| 3. |
Drizzle a little bit of olive oil onto the bottom and sides of a deep bowl. Place the dough inside the bowl and cover with plastic wrap. Set the bowl in a warm place until the dough doubles in size, about 1 hour. |
| 4. |
Meanwhile, combine the farmer's cheese, feta, and mozzarella in a bowl. |
| 5. |
Remove the dough from the bowl and place it onto a floured surface. Then cut it into 4 equal pieces.
Spread each piece of the dough into a circle about 9 inches in diameter. Then roll 2 opposite sides of the circle towards the centre so it ends up have a boat-like shape. Then pinch the corners together. |
| 6. |
Stuff each khachapuri with the cheese mixture. Beat 1 egg with a teaspoon of water, then brush the dough with egg wash. Bake in a preheated 230C oven for about 15 minutes. |
| 7. |
Pull the khachapuri out of the oven, then make a well in the middle with the back of a spoon, about 3 inches in diameter. |
| 8. |
Drop the egg in the centre, add pieces of butter to the melted cheese, and bake for another 5-6 minutes. |
