This khachapuri is a meal in itself—a luscious cheesy, eggy, buttery bath to dip the edges of the bread into.
450 g organic white bread flour, plus extra for dusting250 g Ogleshield, raclette, or a mixture of Edam and Cheddar, grated6 small eggs, plus 1 egg yolkTo make the dough, mix the yeast with the sugar, water, flour, and salt in a bowl. Cover the bowl with clingfilm and either leave in the refrigerator overnight or somewhere in your kitchen for an hour or so until doubled in size.Step 3
Preheat the oven to its highest setting and heat a couple of baking sheets—or a pizza stone if you have one.Flour your work surface really well. Cover your hands in flour and scrape the dough on to your work surface. Knead it in the flour a little if it’s too sticky. Divide the dough into 6 pieces . Roll out each piece of dough on a lightly floured work surface into a 18 cm round.