Megrelian Khachapuri

Dissolve the yeast and sugar in warm water, then set aside for 15 minutes.

Stir the warm milk, melted butter, and egg into the yeast mixture until combined.

Add 260 g of flour and the salt, mix well, and let rise for 1 hour.

Add the remaining 70 g of flour and knead the dough on a work surface for 5 minutes.

Divide the dough in two and shape into rounds.

Roll each round into a flat disk, place 200 g of cheese in the center, and gather the edges up like a pouch.

Flatten it again, flip seam-side down, and roll out into a circle.

Brush with egg yolk, poke a small vent in the center, and top with the remaining 50 g of cheese.