I made Khachapuri again


I made these in Santa Barbara at my sister Jody’s house. I used a softer dough, and random cheese (feta, cheddar, ricotta and some other nice cheese of mysterious lineage) and they came out really good. (Here’s my previous post about making this from a few days ago.)

At brunch we all wondered why everyone doesn’t make this things all the time. They’re so good and so fun to eat.