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servings:

Of the three recipes for khachapuri I've posted on this site (Classic and Prosciutto/Rosemary), this is my very favorite. The herbs bring such a bright flavor to the whole thing, and is also super pretty at every stage of baking.

• 4 1/3 cups (522 g) bread flour
• 1 tablespoon (9 g) instant active dry yeast
• 2 tablespoons (25 g) granulated sugar
• 1 teaspoon (4 g) fine sea salt
• 10 tablespoons (142 g) unsalted butter, at room temperature
• 1 cup (242 g) whole milk, warmed to about 100°F
• 1/3 cup (81 g) warm water
• 1 1/2 cups goat cheese
• 2 1/2 cups diced fresh mozzarella cheese
• 1/4 cup fresh chopped dill
• 1/4 cup fresh chopped parsley
• 1/4 cup fresh chopped chives
• 1 bunch scallions, thinly sliced
• Egg wash, as needed for finishing

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