For the dough:
4 cups bread flour
2 teaspoons salt
1 (1/4-ounce) package fast-action yeast
1 teaspoon sugar
1 1/4 cups lukewarm water
Olive oil, for brushing
For the filling:
2 chicken breasts
1/4 cup butter, melted
4 tablespoons Frank’s Hot Sauce
1 tablespoon white wine vinegar
1/2 teaspoon salt
4 scallions, shredded, divided
2 1/2 cups grated cheddar and mozzarella
1 red chili pepper, finely sliced
Make the dough: In a large mixing bowl, add the flour, salt, yeast and sugar. Mix together then add enough water to bring it together into a ball. Transfer to a floured surface and knead for 5 minutes or so, until smooth. Lightly oil a clean bowl and put the dough inside. Cover with a damp towel or plastic wrap, and leave in a warm room for 1 hour or until doubled in size.
Make the filling: Bring a large pan of water to a boil. Add the chicken breasts and poach for 20 minutes, until cooked all the way through. Drain the chicken breasts and put them into a mixing bowl. Shred the chicken with forks or an electric whisk. Add in the melted butter, hot sauce, vinegar and salt. Mix well, then stir in half of the scallions.
Shape the khachapuri: Preheat the oven to 500 degrees or as hot as it will go. Lightly flour or line 2 large baking sheets.
When the dough has doubled, knock it back then divide it into four equal pieces. On a floured work surface, roll out the first piece to an oval shape, roughly 8 by 16 inches. Arrange a few tablespoons of grated cheese along each long edge. Fold each crust tightly over and around the cheese and tuck the edge under. Dab water along the seam and press it down to secure it. Roll this edge all the way along to the end. Repeat with the other side, folding one edge under the other at each end to leave a little “handle”.
Put the khachapuri onto a prepared baking sheet and repeat with the remaining 3 pieces of dough. Divide the filling equally among the breads and spread it around the open part. Brush the crusts generously with olive oil, then scatter the remaining cheese on top. Finish with a few thin slices of chili pepper.
Bake for 12 minutes, until risen and golden brown. Scatter the remaining scallions over the top before serving.
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