Skillet khachapuri with mozzarella, feta and egg

Ingredients

For 1 serving

• All-purpose flour70 g
• Plain nonfat yogurt50 g
• Baking powder2 g
• Mozzarella40 g
• Feta20 g
• Eggs1
• Butter5 g
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. In a bowl mix the plain flour, baking powder and a pinch of salt, then add the yoghurt and knead by hand for 2–3 minutes, until you have a soft smooth dough that doesn't stick to your fingers; if it's too sticky add a dusting of flour.
2. Dice the mozzarella and dry it with kitchen paper; crumble the feta and mix it with the mozzarella.
3. Stretch the dough with your hands into a round about 20 cm across. Put the cheese in the middle, then lift and roll two opposite sides inwards, pinching the ends, to form an open boat.
4. Place the boat in a non-stick pan with a lid, cover and cook over medium-low heat for 8 minutes per side, until the base is golden and the dough sounds hollow when tapped; turn it carefully using a plate.
5. Turn it cheese side up again, crack the egg into the centre over the melted cheese, cover and cook for 4 minutes, until the white is set but the yolk is still runny.
6. Turn off the heat, place the butter on the hot cheese and serve at once, stirring egg, butter and cheese together with a fork and dipping the crust into it.