Georgian Cheese Khachapuri

Prepare the dough mixture: In a large container, blend milk, water, yeast, and sugar until well combined. Allow the mixture to sit for 5 minutes, or until it develops a thick, creamy foam. Add 2 cups of flour, olive oil, and salt; mix until you have a sticky ball of dough.

Transfer the dough to a surface dusted with flour. Knead for approximately 3 minutes, adding in the remaining 1/4 cup of flour as needed to achieve a soft yet manageable dough. Shape into a ball and place it in an oiled bowl, covering it with a lid to create a warm environment for rising. Allow the dough to double in size, taking about 1 to 1 1/2 hours.

Preheat the oven to a high temperature of 475 degrees F (245 degrees C). During this time, prepare the cheese blend: In a medium-sized bowl, combine feta, Monterey Jack, and mozzarella cheese. Place the cheese mixture in the refrigerator until it's required.

Once the dough has risen, punch it down and transfer it to a surface dusted with flour. Flatten it slightly and cut it in half. Place 1/2 of the dough on a sheet of parchment paper coated with flour. Roll it out into a thin rectangle, about 1/8- to 1/4-inch thick.

Arrange 1/4 of the cheese blend in two rows, approximately 1 to 2 inches from the longest sides. Roll the sides up tightly over the cheese, forming a boat-like shape. Pinch and twist the ends to seal the dough. Remove excess parchment paper and place the dough on a baking sheet. Shape and stuff the remaining dough half with cheese mixture.

Bake in the preheated oven for 15 minutes. Create a well in the center of each khachapuri using a spoon; crack an egg into each well. Return to the oven and bake until the eggs are mostly set, taking about 3 to 4 minutes. Place 2 pats of butter over each egg and sprinkle with salt and cayenne pepper.

Serve the khachapuri by tearing off one end and using it to stir butter into the egg.