Adjarian khachapuri

// Ingredients

• Plain flour — 450 g
• Warm milk — 250 ml
• Dry yeast — 7 g
• Sugar — 1 tsp
• Salt — 1 tsp
• Vegetable oil — 2 tbsp
• Suluguni — 300 g
• Imeretian cheese or feta — 300 g
• Eggs — 5
• Butter — 80 g

// Method

1. 01Knead a yeast dough from the milk, yeast, sugar, salt, oil and flour. Leave somewhere warm for an hour.
2. 02Grate both cheeses and mix with one egg and a couple of tablespoons of water.
3. 03Divide the dough into 4 and roll each into an oval. Roll the long sides towards the centre and twist the ends to make a “boat”.
4. 04Fill the boats with cheese and brush the edges with egg yolk.
5. 05Bake at 230 °C for 10–12 minutes until the dough is golden.
6. 06Make a hollow in the cheese, drop in a yolk, return to the oven for 1–2 minutes and add a knob of butter. Stir the yolk into the cheese before eating.