Megrelian Khachapuri

In a bowl, combine the warm water and warm milk. Add the salt, sugar, egg, and yeast, then stir to combine.

Add the flour and knead into a soft dough. Pour in the vegetable oil and knead until smooth and elastic.

Cover the dough and let it rest in a warm place for 60 minutes until doubled in size.

Divide the risen dough into 2 equal portions.

Coarsely grate the Suluguni cheese. Set aside a portion for the filling and reserve the rest for the topping.

Roll out each piece of dough into a circle, place the cheese in the center, gather the edges toward the middle, and gently flatten into a round flatbread.

Transfer the khachapuri onto a baking sheet lined with parchment paper. Repeat the process with the second piece of dough.

Mix the egg yolk with the milk and brush over the surface of the khachapuri. Sprinkle the remaining cheese on top.