Dough

1 cup / 220g warm (110°F) water

2 ¼ tsp. / 7g instant (quick-rise) yeast

2 tsp. / 8g granulated sugar

4 cups / 520g bread flour

1 ½ tsp. / 9g kosher salt

½ cup / 110g milk

3 tbsp. / 41g extra-virgin olive oil

Filling and Topping

2 cups shredded mozzarella cheese

1 ½ cups crumbled feta cheese

½ cup crumbled blue cheese

½ cup grated Parmesan cheese

Egg wash: 1 egg, beaten with 1 tsp. extra-virgin olive oil

¼ cup sesame seeds

4 large eggs

In a small bowl, combine the water, yeast, and 1 tsp. / 4g of the sugar. Stir together and let rest until foamy, 5 to 7 minutes.

In the bowl of a stand mixer, whisk together the bread flour, salt, and remaining sugar. Add the milk, yeast mixture, and oil to the dry ingredients. Mix using the dough hook on medium speed for 4 to 5 mins. Cover the dough with plastic wrap and let rest for 20 minutes.

Transfer the dough to a lightly floured work surface. Knead for an additional 4 to 5 minutes, until smooth. Shape the dough into a ball and return to the bowl. Cover with plastic wrap and let rest at room temperature, until almost doubled in size, 50 to 60 minutes.

Line a baking sheet with parchment paper and set aside. Transfer the dough to a lightly floured work surface. Using a sharp knife or bench scraper, divide the dough into 4 equal pieces. Round each piece into a smooth ball. Place on the prepared baking sheet and cover with a clean kitchen towel. Let rest for 15 to minutes at room temperature.

In a medium bowl, combine the mozzarella, feta, blue cheese, and Parmesan. Set aside

Cut off 4 12-inch-square pieces of parchment paper. On a floured work surface, using a rolling pin, roll a piece of dough into an 8 x 10-inch oval. Transfer the dough to a piece of parchment paper. Leaving a 1-inch edge around the dough, arrange 1/3 cup of the cheese mixture in the middle in 2 rows along the long sides of the oval. Roll the edges of the dough up over the cheese. Twist the smaller ends of the dough to form the khachapuri shape (like a small canoe). Add another 2/3 cup of the cheese mixture in the center of the dough and spread evenly. Carefully transfer the parchment paper to a baking sheet. Gently stretch the pointy ends of the oval to lengthen the khachapuri. Cover with a clean kitchen towel. Repeat to make the rest of the khachapuri. Cover with a clean kitchen towel and let rise for 15 to 20 minutes.

Preheat the oven to 400°F.

Brush the outsides of the dough with the egg wash and sprinkle with the sesame seeds.

Bake for 18 to 20 minutes, until golden brown. Remove from the oven, make a well in the center, and crack an egg inside each well, but hold back about half of the egg white in the shell.

Return to the oven and bake for 2 to 3 minutes, or until the egg white is cooked to your preference. Serve hot with butter, fresh dill, and red pepper flakes.

Note: Only crack the eggs over those khachapuri you are eating that day. Store the cooled khachapuri (without egg) in an airtight container in the fridge for 2 to 3 days. To serve, crack an egg over the khachapuri and then warm by baking in a 350°F oven for 5 to 7 minutes, until the cheese is melty, the egg is cooked, and the bread is warm.