Insanely Delicious Khachapuri – A Warm, Cheesy Delight You’ll Want Twice a Week!

In a large bowl, combine the warm water, warm milk, salt, sugar, and yeast. Stir until the yeast dissolves and let it sit for about 5 minutes until it becomes frothy.

Add the egg and vegetable oil to the yeast mixture and mix well.

Gradually add the flour, stirring continuously until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until it becomes smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Prepare the Cheese Filling:

While the dough is rising, combine the grated Suluguni cheese with a little extra milk (if needed) to create a smooth, spreadable cheese mixture. Set aside.

Shape the Khachapuri:

Preheat your oven to 400°F (200°C).

Once the dough has risen, punch it down and divide it into two equal portions.

Roll out each portion into a round or oval shape on a floured surface. Transfer each dough circle to a parchment-lined baking sheet.

Spread the cheese filling evenly over the center of the dough, leaving a border around the edges. Gently fold the edges of the dough over the cheese, creating a boat-like shape.

Add the Egg:

Carefully crack an egg yolk into the center of the cheese filling on each khachapuri (be gentle not to break the yolk).

Bake:

In a small bowl, mix 1 tbsp of milk with the egg yolk to create an egg wash. Brush the edges of the dough with the egg wash for a golden, glossy finish.

Bake the khachapuri in the preheated oven for about 15-20 minutes, or until the crust is golden and the cheese is bubbling.

Serve:

Allow the khachapuri to cool for a few minutes before serving. It’s best enjoyed fresh out of the oven, with the melted cheese and soft egg yolk center!

Serving and Storage Tips: