Georgian Boat Cheese Bread

In a small bowl, combine the warm water, active dry yeast, and granulated sugar, stirring until dissolved. Let it sit for 6-7 minutes until the yeast is foamy.

In a large mixing bowl, whisk together the all-purpose flour and salt. Add the warm milk, foamy yeast mixture, and olive oil. Knead the dough for 4-5 minutes.

Cover the dough with a clean kitchen towel and let it rest for 20 minutes before kneading it for an additional 4-5 minutes.

Divide the dough into 4 equal pieces and roll each piece into a ball. Place each ball on a parchment-lined baking sheet, cover with a clean kitchen towel, and let them rest at room temperature for 30-40 minutes.

In a medium bowl, combine the shredded mozzarella cheese, crumbled feta cheese, and grated parmesan cheese.

Preheat the oven to 400°F (200°C).

Roll out each dough ball into a 9-10-inch circle or oval shape. Arrange a quarter of the cheese mixture in two rows along the edges of each dough circle, then fold the sides up over the cheese, forming a boat shape.

Stuff the rest of the cheese mixture evenly into each khachapuri, keeping the center well empty. Cover them with a clean kitchen towel and let them rise for 15-20 minutes.

Bake the khachapuri for 15 minutes, then remove them from the oven and make a well in the center of each. Crack an egg directly into each well.

Return the khachapuri to the oven and bake for another 5-7 minutes, or until the eggs are cooked to your desired consistency. Remove from the oven and immediately top each khachapuri with a tablespoon of unsalted butter. Serve and enjoy!