Khachapuri

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and olive oil and Knead about 10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise about an hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Pastry Filling

1. 4
   In a bowl, mix the Bulgarian cheese and yellow cheese.

   Bowl
2. 5
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3. 6
   Roll out the dough into an oval.

   Rolling pin
4. 7
   Place all in the center of the dough.
5. 8
   Fold the edges inward, over the edge of the filling, and pinch the two ends together, forming a boat shape.
6. 9
   Transfer the boat to a baking sheet lined with parchment paper.

   Baking panParchment paper
7. 10
   Bake 20 minutes, until the dough is browned and the cheese is bubbling.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.