Adjaruli Khachapuri

King Arthur credits this khachapuri recipe to Susan Reid and identifies its open-faced Adjaruli form with Georgia. The publisher explains that its cheese mixture is adapted to readily available ingredients.

Butter is melted with milk for the dough, which also contains the selected granulated sugar, ground coriander, salt, active dry yeast and bread flour. The dough is kneaded smooth and left to rise.

The filling combines the selected mozzarella with ricotta, feta, egg, flour, salt, black pepper, parsley and chives. It is mixed while leaving some pieces of cheese intact.

Four dough portions are rolled into ovals and filled. Their edges are pulled up and their ends folded and twisted into boats, then brushed with egg-and-water wash before the first bake.

An indentation is made in each filling for a whole egg and a little butter. A second bake finishes the breads, which Reid’s recipe explicitly serves warm, with additional fresh herbs if desired.