Imeretian Khachapuri

Ingredients:

For the dough:
500 g all-purpose flour (about 4 cups)
250 ml milk (about 1 cup)
8 g yeast (about 2 teaspoons)
1 tablespoon oil
1 teaspoon salt
1.5 teaspoons sugar
300 g sulguni cheese (or a similar cheese like mozzarella or feta)
1 egg

Warm the milk and dissolve the sugar and yeast in it.
Sift the flour, then add the milk mixture and knead the dough until it’s not sticky. Let the dough rise. While the dough is rising, grate the 300 g of sulguni cheese and mix it with the egg. You can add a pinch of salt to the cheese mixture if the cheese isn’t salty. Once the dough has risen, lightly punch it down and immediately form it into 10 balls.
Cover them with a towel and let them rest for 10 minutes. Next, roll each ball into a circle about 3 mm thick.
Place cheese in the center and fold it like a dumpling. Turn it seam-side down and roll it out with a rolling pin to a thickness of about 1.5 cm.
Brush the tops with egg yolk. Bake until golden brown at 200°C (about 400°F).