Adjarian Khachapuri: A Delicious Cheesebread Delight

In a large mixing bowl, sift the flour and add the dry yeast, salt, and sugar.

Next, add the milk at room temperature and the vegetable oil, followed by the softened butter. Mix thoroughly until everything is well combined.

If necessary, incorporate a little water (about 50 milliliters or 3.5 teaspoons) to achieve a smooth dough texture.

Shape the dough into a ball and cover the mixing bowl with a clean cloth.

Allow it to rise in a warm place for approximately 40 to 60 minutes until it has doubled in size.

While the dough is rising, grate the Sulguni cheese using a coarse grater and crumble the Imeretian cheese with your hands.

In a separate bowl, combine the grated cheese with 1 tablespoon of flour, the cream, and mix well to create a cheesy filling.

Once the dough has risen, divide it into 4 equal parts.

Roll each piece into a large oval shape about 5 millimeters thick, making sure to poke holes around the edges with a fork to allow steam to escape.

Place a generous amount of the cheese filling onto the center of each oval, including some around the edges.

Carefully fold the edges of the dough over the filling, pinching to seal and create a boat shape. Gently stretch the dough from the center to form a classic khachapuri shape.

You may also brush the edges with a mixture of beaten egg and cream for a beautiful golden finish.

Preheat your oven to 200 degrees Celsius (about 400 degrees Fahrenheit) and place the khachapuri on a baking sheet lined with parchment paper.

Bake for about 15 to 20 minutes until they are golden brown and cooked through.

About 2 to 3 minutes before they finish baking, remove them from the oven and create a small nest in the center of each khachapuri.

Carefully crack an egg yolk into the nest and return to the oven to finish baking.

Once done, remove the khachapuri from the oven and brush the edges with butter. Add small pieces of butter on top of the cheese filling for extra richness.

Enjoy your deliciously cheesy khachapuri warm, straight from the oven!