Adjarian Khachapuri

Warm the water to 40°C, add the yeast, sugar, and salt, and stir until everything dissolves.

Sift the flour into a bowl, pour in the vegetable oil and yeast water, and knead until you have a smooth, uniform dough.

Put the dough back in the bowl, cover with a towel, and let it rise in a warm place for an hour.

Grate both cheeses on a box grater into separate bowls.

After an hour, punch down the dough, divide it into 4 pieces, and roll each into a ball.

Roll out each ball into a round flatbread, then sprinkle with both the adygea and suluguni cheese.

Fold up the edges on both sides to create a boat shape, leaving the middle slightly open.

Transfer the khachapuri to a baking sheet lined with parchment paper and let it rest for 10–15 minutes.

Bake in a preheated 220–230°C oven for 10–12 minutes.

Take the khachapuri out of the oven, crack an egg yolk into the center of each, and bake for a couple more minutes.