Adjarian Khachapuri

In warm milk (37°C), stir in the sugar and yeast, then let sit until a frothy cap forms.

Sift the flour with salt, pour in the yeast mixture and melted butter, and knead the dough for 10–12 minutes.

Transfer the dough to an oiled bowl, cover with plastic wrap, and place in a warm spot to rise for 1 hour.

Coarsely grate the suluguni cheese and mix it with Imeretian cheese and matsoni until smooth.

Press and stretch the dough out into an oval about 1.5–2 cm thick.

Spread a portion of the filling along the edges, roll the dough over to form crusts, and pinch the ends together to shape a boat.

Spoon the remaining filling into the center.

Transfer to parchment paper, brush only the crusts with beaten egg, and bake at 180°C for 13 minutes.

Crack an egg into the center and return to the oven for exactly 2 minutes.