Georgian Cheese Bread (Khachapuri)

Georgia’s staple snack, khachapuri, comes in many regional forms, but all are versions of savory cheese-filled bread. Adjaruli khachapuri, from the southwestern area of Ajdara, is the best-known variety outside of Georgia, and it’s easily recognizable by its boat-like shape. Near the end of baking, an egg is cracked into the cheesy center and a pat of butter finishes the still-hot khachapuri. For our version, we make the dough in a food processor, which also makes quick work of mixing the cheeses for the filling. Rather than top the bread with a whole egg, we add only a yolk, as we found it tricky to time the perfect cooking of the white. Adjaruli khachapuri is best eaten hot, fresh from the oven—tear off the edges of the bread and dip them into the cheese filling.