Epic Adjarian Khachapuri

Whisk together the flour, yeast, sugar, and salt.

Pour in the warm milk and vegetable oil, then knead into a dough.

Knead the dough for 5-10 minutes until elastic.

Cover the bowl with plastic wrap and let rise in a warm spot for 1-2 hours.

Shape the khachapuri base with your fingers and pile the grated cheese in the middle.

Bring the edges of the dough together and flip it over so the cheese is sealed inside.

Slice a slit down the center with a knife, spread the edges apart, and add more cheese.

Cover with a kitchen towel and let rest for 10 minutes to proof.

Bake in a preheated oven at 230-240°C (450-465°F) for 10-12 minutes.

Separate the egg white from the yolk.

Take the khachapuri out and use half an eggshell to press a well right into the center of the cheese.

Pour the yolk into the well.

Pop it back into the oven for another 1-2 minutes.