Gluten Free Khachapuri

In a large bowl, add the yeast, sugar and pour in the lukewarm water, combining everything with 4 tablespoons of flour and allowing it to rest for 5-10 minutes, until bubbly. Optionally, for a better texture, add in the psyllium husk flour and whisk until you get a thick consistency, and let it sit for another 2 minutes. Sift in the rest of the flour, add the oil and continue whisking, then add the salt and start kneading with your hand, until you get a smooth dough. Cover and let rise in a warm place for 45 minutes, or until doubled in size.

Combine the shredded mozzarella with the ricotta and optionally feta cheese, breaking them with your hand or a spoon. Optionally, you can break in an egg for a more complex mixture.

Preheat the oven to 200 °C. Dust the work surface with flour and turn out the dough on it, dividing it into 4 equal pieces. Dust more flour on each of them, transfer the first piece on a sheet of baking paper and roll it out using a rolling pin. You can place a bit of the cheese mixture on the left and right side of the dough, taking each side and placing it over the cheeses, closing the top and bottom. Spread out more of the mixture in the middle of each bread. Optionally, you can also spread the mixture on another piece, closing it up completely, turning it on the other side and cutting it in the middle with a sharp knife, then flattening it.

Bake for 20 minutes at 220 °C, for another 5 minutes at 180 °C, then briefly take it out of the oven and placing either a whole egg, or an egg yolk, in the middle of the bread, baking it for another 5 minutes. Serve warm.