Georgian Imeruli Khachapuri

Dough

• 2.25 teaspoons 2 1/4 teaspoons active dry yeast (1 packet)
• 1 teaspoon 1 teaspoon granulated sugar
• 0.75 cup 3/4 cup warm water (105–110°F)
• 2 cups 2 cups all-purpose flour, plus more for dusting
• 0.5 cup 1/2 cup whole-milk plain yogurt
• 1.5 teaspoons 1 1/2 teaspoons kosher salt
• 2 tablespoons 2 tablespoons olive oil

Cheese filling

• 12 oz 12 oz farmer cheese or dry curd cottage cheese, drained, drained
• 8 oz 8 oz low-moisture mozzarella, shredded, shredded
• 0.5 teaspoon 1/2 teaspoon kosher salt
• Freshly ground black pepper, to taste

Finish

• 2 tablespoons 2 tablespoons unsalted butter, melted, melted

1. 1
   105–110°F water5-10 minutes

   Bloom yeast: Whisk yeast and sugar into warm water; rest 5-10 minutes until foamy.

   Note:If it does not foam, your yeast may be old or water too hot.

2. 2
   60-90 minutes

   Mix dough: Combine flour and salt in a bowl. Add yogurt, oil, and yeast mixture. Knead 8-10 minutes until smooth. Rest covered 60-90 minutes until nearly doubled.

3. 3

   Mix filling: Combine farmer cheese, mozzarella, salt, and pepper.

   Note:Press cottage cheese in a towel if wet.

4. 4

   Divide dough in half. Roll each into a 12-inch round on a floured surface. Mound half the filling in the center, pleat edges toward the middle, pinch tightly to seal, then flip seam-side down and gently roll to an even round.

   Note:Keep the center slightly thicker so the cheese does not burst.

5. 5
   475°F oven14-18 minutes each

   Preheat oven to 475°F with a baking steel or stone on the middle rack. Transfer rounds to parchment on a peel or inverted sheet pan. Bake one at a time until deeply golden, 14-18 minutes.

6. 6
   3 minutes

   Brush tops with melted butter; tent loosely with foil 3 minutes before slicing.