Adjarian Khachapuri

Dissolve the yeast in warm milk (35-40°C) and let it sit for 10 minutes until foamy.

Mix the sifted flour with salt, pour in the yeast mixture and oil, then knead a soft, elastic dough for 8-10 minutes.

Cover the dough with a towel and let it rise in a warm place for 60 minutes, until doubled in size.

Grate the sulguni or imeretian cheese on a coarse grater. Divide the dough into 2 pieces and roll each out into an oval about 0.5 cm thick.

Spread the grated cheese down the center of the oval, roll up the edges of the dough from both ends toward the middle, shaping a "boat," and pinch the seams tightly.

Bake in an oven preheated to 220-230°C for 15 minutes, until the dough is golden brown.

Remove the baking sheet, make a small well in the hot cheese, carefully crack an egg into it, and scatter pieces of butter around it.

Return to the oven for another 3-5 minutes, until the egg white is just barely set and the yolk stays runny. Serve immediately while hot, stirring the filling with the butter and egg using a fork before dipping pieces of the crust into it.