Instant yeast 1tbsp
Knead the dough until smooth and elastic consistency
Form the ball, cover with clean film and place in proofer at 35C for 25-30 min. or room temperature for 45-50 min. until double in volume.
Knock back and place back to proofer for another 15-20min.
Cut the dough in two peaces, cover and let rest in room temperature for 10 min.
Shape each ball in to canoe shape, place cheese filling in, brush surface with water and bake 20-25 min at 200C with steam on water injection.
Before fully baked take Khachapuri out, brake one egg in middle and finish baking until golden color. Serve hot.
Mocarella cheese (graded) 150gm
Paneer cheese (graded) 100gm
Chader cheese (graded) 100gm