Preparation

Khachapuri is Georgia's gift to cheese lovers—a boat-shaped bread filled with molten cheese and topped with a runny egg and butter. Making a single portion means you don't have to share that glorious moment when you swirl everything together and tear off pieces of bread to scoop it up.

Preparation

1. In a bowl, mix flour, yeast, sugar, and salt. Add warm water and olive oil, stirring until a shaggy dough forms.
2. Knead for 5-7 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
3. Meanwhile, mix mozzarella and feta together. Preheat your oven to 450°F (230°C).
4. Roll the dough into an oval about 8 inches long. Place on a parchment-lined baking sheet.
5. Pile the cheese mixture in the center, leaving a 1-inch border. Roll the long sides up and over the cheese, pinching the ends to create a boat shape with the cheese exposed in the middle.
6. Bake for 12-15 minutes until the bread is golden and the cheese is bubbling.
7. Remove from oven. Make a well in the center of the cheese and crack the egg into it. Add a pat of butter. Return to oven for 3-4 minutes until the egg white just sets but the yolk is runny.
8. Garnish with fresh dill and serve immediately. Tear pieces of the bread and use them to stir the egg and butter into the cheese, then scoop it up.

The ritual: Eating khachapuri is wonderfully messy and interactive. You're meant to break off chunks of the bread boat and drag them through the cheese-egg-butter mixture. It's communal food made personal—perfect for a solo dinner that feels like an event.

Make-ahead tip: The dough can be made the night before and refrigerated. Let it come to room temperature before rolling.