Megrelian Khachapuri

Dissolve the dry yeast and sugar in warm milk, let sit for 5–10 minutes until the mixture starts to foam slightly.

Add the flour and salt, pour in the oil, and knead a soft, elastic dough; work it for 8–10 minutes, cover with a towel, and leave in a warm place for 60 minutes.

For the filling, crumble the imeruli cheese, mix it with 150 g grated sulguni, one egg, and 30 g melted butter.

Roll out the dough into a circle 2–3 mm thick, place the cheese filling in the center, gather the edges over the filling and pinch tightly to seal; flip seam-side down and gently flatten into a round flatbread, leaving a small hole in the center to let steam escape.

Split the second egg: mix the yolk with 100 g grated sulguni and spread the mixture over the surface of the flatbread.

Transfer the khachapuri to a baking sheet dusted with flour and bake in an oven preheated to 220 °C for 15–18 minutes, until the cheese on top melts and turns golden.

Brush the hot khachapuri with the remaining 40 g butter, let it rest for 5 minutes, and serve warm.