EVERY DAY KNEAD S

Khachapuri

Ready in 35 minutes plus proving time | Makes 4

This traditional Georgian dish is a fun and indulgent treat – rip off bread from the edge to mix in the butter and dunk into the egg-and-cheese filling.

450g high grade flour
8g (1 sachet) active dried yeast
1 tsp salt
1 cup lukewarm milk
1 egg, lightly beaten
30g melted butter, plus 50g extra, diced, and 4 extra slices, to serve
Lemon wedges, to serve

CHEESE AND EGG FILLING

250g mozzarella, coarsely chopped
200g firm ricotta, crumbled
100g feta, crumbled
2 Tbsp coarsely chopped flat-leaf parsley
2 Tbsp finely chopped chives, plus extra to serve
6 eggs, 1 of them lightly beaten

1 Combine flour, yeast and salt in a bowl, and make a well in the centre. Add milk, egg and melted butter to well, and mix to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic (4-5 minutes). Place in a lightly oiled bowl, turn to coat dough in oil, cover bowl with tea towel and set aside in a warm place until doubled in size (1-2 hours).

2 For filling, place cheeses, herbs and the lightly beaten egg in a bowl, season to taste and mix well to combine.

Preheat oven to 250°C and line an oven tray with baking paper. Divide dough into 4 pieces, roll each into an oval roughly 15cm