Khachapuri

Whisk the egg into the kefir, then add the salt, sugar, and vegetable oil. Mix well.

Combine the baking soda with 2 cups of sifted flour, stir, and then mix this with the kefir base. Knead the dough, gradually adding the remaining flour. It should remain soft and slightly tacky while holding its shape—don't overdo the flour, or the khachapuri will turn out tough. Cover with a towel and let rest.

Coarsely grate the cheese, add the egg, and mix thoroughly.

Roll the dough into a log shape and divide it into 9 equal portions.

Roll out each piece, place the filling in the center, and gather the edges up to form a pouch.

Flip the pouch seam-side down, gently roll it out, flip it over, and roll it out again—not too thin.

Cook in a dry skillet over medium heat on both sides until golden brown. Cover with a lid to ensure the inside cooks through properly.