Preparation

In the mountainous Caucasus region, khachapuri takes many forms, but the Adjarian version—shaped like a boat with an egg and butter swirled into molten cheese—might be the most theatrical. When you're cooking for one, you can have the entire butter-egg-cheese situation to yourself.

Making the Dough

1. In a bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil, mixing until a shaggy dough forms.
2. Knead on a lightly floured surface for 5-6 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 45 minutes to 1 hour.

Shaping and Filling

1. Preheat your oven to 450°F (230°C) and place a baking sheet inside to heat.
2. Mix the mozzarella and feta together in a small bowl.
3. On a floured surface, roll the dough into an oval about 8-10 inches long. Place on parchment paper.
4. Spread the cheese mixture down the center, leaving a 1-inch border. Roll up the long sides to create raised edges, then pinch and twist the ends to seal, forming a boat shape.
5. Transfer the parchment to the hot baking sheet. Bake for 12-14 minutes until the edges are golden and the cheese is bubbling.
6. Remove from oven and immediately crack the egg into the center of the cheese. Add the butter on top. Return to oven for 2-3 minutes until the egg white is just set but the yolk is still runny.

To eat, tear off pieces of the bread crust and use them to swirl through the egg-butter-cheese mixture. This is messy, decadent, and absolutely worth eating alone so no one judges your technique.