Adjarian Khachapuri with Chickpeas

Activate the yeast

1. In a bowl, dissolve the dry yeast and sugar in the warm water. Let it sit for 5–10 minutes until it begins to foam.

Make the dough

1. Pour the yeast mixture over the flour, add salt and olive oil, and knead the dough until smooth and elastic (this takes about 8–10 minutes if you knead by hand or 5 if using a dough hook).Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size (about 1 hour).

Shape the boats

1. Once the dough has risen, divide it into 4 equal portions and roll each portion into a long strip.
2. Place the dough strips on a baking sheet lined with parchment paper (you can bake 2 at a time on a standard baking sheet).
3. Spread a generous layer of shredded cheese over each dough strip.
4. Fold the long edges inwards and pinch the ends together to create a boat shape.

Fill and garnish

1. Crack an egg into the center of each boat. Scatter cooked chickpeas around the egg.
2. Brush the folded edges of the dough with a beaten egg and sprinkle with chopped fresh herbs.
3. Bake at 220°C (430°F) for 15-20 minutes, or until the dough has risen and turned golden, and the eggs are fully cooked.
4. Enjoy your Khachapuri warm, served with your favorite sauce or a simple salad.