Adjarian Khachapuri with Cheese

Mix flour, salt and fresh yeast. Rub the yeast with flour using your hands.

Add water and knead the dough to medium elasticity — by consistency it should be similar to an earlobe.

Brush the dough with vegetable oil and leave it in a warm place to proof.

Break the cheese with your hands into large pieces — the texture should resemble cottage cheese. Do not use a grater.

Add milk to the cheese. The filling should be moist and juicy so that it can be scooped with a spoon.

Roll out the dough into an oval sheet about 0.5 cm thick.

Fold the edges of the dough lengthwise twice, like a dress hem, and pinch the ends.

Place the cheese filling in the center — approximately 3–4 tablespoons.

Place the khachapuri on a baking sheet lined with parchment paper or greased with oil and dusted with flour.

Brush off excess flour from the dough with a pastry brush — this will improve the color of the finished dish.

Place in a preheated 200-degree oven and bake for 17–20 minutes.

Remove the khachapuri from the oven 3-4 minutes before it is done.

Using a spoon, make a small indent in the center of the filling and crack an egg into it, trying to keep the yolk intact.

If you prefer khachapuri without egg, skip this step.

Serve hot with generous chunks of butter.