Acharuli Khachapuri

I don't think i was ever so fast in posting a recipe, I made this bread for yesterday evening , I was super excited for making them as I have been to Ottolenghi's when I was in London in May and Nisha and Vineetha took me there.
We didn't had the lunch there as we had planned to go to a another place but we had their tats and cake. I had the most Delicious passion fruit tart there.
And wednesday's Hans come home by 7 pm so that is early home time here as on the other day he is home only by 9:30 or sometime 10 .
So I decided I should try to make some new bread on wednesday for dinner time.
And this is one bread you must eat straight from the oven ( ofcourse after waiting for 5 minutes)
We loved it and I am sure I am gonne make it more often.
I used quail eggs but I think next time I will use normal eggs as the quail eggs were a bit smaller and I love soft eggs.
I do hace step by step oic I will add them later.

Ottolenghi's Acharuli Khachapuri
recipe adapted from Yotam Ottolenghi's, Jerusalem
makes 6

The dough:
250 g wgole wheat flour
1 1/2 tsp yeast
1 medium egg
110 g Greek Youghurt
4 tablepoon of water

The filling: ( My bread must have been bigger as I used double the filling)
40 g halloumi cheese, cut into small cubes
20 g crumbled feta cheese
60 g ricotta cheese
1/2 tbs chopped fresh thyme
1/2 tbs za'atar plus more to sprinkle on top
zest from 1 small lemon
6 medium eggs ( I used quail eggs )

Place flour, yeast, and salt in a mixer bowl - mix to combine.
Break the egg in a small bowl, and lightly whisk with a fork. Pour half of this egg into mixer bowl, save the other half for brushing the dough later. Now add dd the rest of ingredients into the bowl as well, then knead using dough hook attachment for 10 to 15 minutes until the dough is elastic and not sticky. Remove from the bowl, shape into ball, place it in a clean bowl. Cover - let it rest for 1 to 1/2  hours until dough is double in volume.

Transfer the dough into lightly floured counter top, and gently flatten the dough to knock out the air. Divide into 6 portions, shape each into ball. Cover with clean towel, and let it rest for 30 minutes.

Place baking stone on the lowest rack and preheat oven to 425F.
Put a piece of parchment paper on a large cookie sheet. Set cookie sheet close by you.

Make the filling. Place all ingredients for the filling, except the eggs, into a bowl and mix to combine.

Roll out each ball into roughly 6-inch disc. Spoon about one-sixth of the filling in the center, shape it into boat, make sure the side wall is about 1¼ inches high so there is enough space to hold the egg and the cheese filling. Place it in a parchment paper. Repeat. Once you are done, brush the dough with the remaining egg.

Slide the parchment paper into baking stone, bake for 15 minutes. Remove from oven.
Break egg into small bowl, carefully take the yolk and place it in the middle of the bread. Pour in as much egg whites as will fit into the bread. Repeat with the rest of the bread. Return to oven, continue to bake for another 5 minutes. The yolk should be remain runny, but the white should be set. Remove from oven, and let cool for 5 minutes. Drizzle olive oil on top, sprinkle with za'atar and serve with salad of your choice.