Ingredients:

For the dough:

1 cup (110g) Organic Edison flour

1 cup (115g) Glacier Peak flour

½ teaspoon (3g) instant dry yeast

1/3 teaspoon (2g) sea salt

1 scant cup (170g) warm water

For the filling:

1 cup (150g) feta cheese, preferably sheep's milk, mashed or coarsely grated

1 cup (150g) fresh mozzarella cheese, preferably buffalo, coarsely grated

2-3 tablespoons water, at room temperature

2 pats of butter

2 whole eggs (optional)

Instructions:

To make the dough:

1. In a bowl of an electric stand mixer, combine the water, sea salt, yeast and the two flours. Mix with a paddle attachment on medium speed for about 3-5 minutes.
2. Switch to the dough hook attachment and knead on low-medium speed for about 5 minutes, until the dough has come together into a ball and is supple. The dough will be quite soft.
3. Lightly spray the dough ball with vegetable oil, cover the bowl with plastic wrap or a tea towel and let rise until doubled in size. This will take about 3-4 hours, depending on how cool or warm your kitchen is.

To make the filling:

1. Combine the two cheeses in a bowl and mix well. Start adding water a little bit at a time, mixing well between additions. The filling should be soft and have the consistency of cottage cheese.
2. Cover, set aside, and begin shaping the bread.

To shape:

1. On a lightly floured work surface, divide the dough into two equal portions of 200 grams each. Shape each portion into a ball and let rest under a tea towel for about 10 minutes.
2. Gently flatten and roll one dough ball into an oblong disk about ½" thick. If it springs back, let rest while you repeat the procedure with the other dough portion. Alternate between the two disks until you've reached the desired size.
3. Divide the cheese filling into 2 equal portions. Take one portion and put it in the middle of one oblong disk, spreading toward the sides and ends. Do not spread all the way to the edges, keep a border of about ½-1".
4. Start rolling one side of the disk towards the middle, over the cheese, to make one "wall" of the "boat."
5. Repeat with the other side until the ends of the two rolls meet. Tightly pinch the ends together to form a boat. Carefully transfer the boats onto a parchment-lined baking sheet. Cover and let proof for 15-30 minutes while the oven is heating.

To bake:

1. Preheat the oven to 425°F with the rack placed in the middle. Place the baking sheet into the oven and bake for 10-12 minutes. Rotate the sheet 180° to ensure even baking and bake for a further 10-12 minutes, until the bread is almost ready.
2. Take the breads out of the oven, make a "dip" in the cheese with the back of a tablespoon and break an egg into each* (see Baker's Notes).
3. Put the bread back in the oven for 4-5 minutes: you want the whites to cook but the yolks to remain runny** (see Baker's Notes).
4. Take the bread out of the oven, add a little pat of cold butter to each khachapuri and serve immediately, piping hot. Eat by breaking pieces of the bread and dipping them into the egg-butter-cheese mixture. Enjoy!