Tbilisi Adjaruli Khachapuri 🧀

Method

1. 1

   Dissolve yeast in warm milk, then knead with flour, egg and a little butter into a soft, smooth dough.

2. 2

   Let it rise in a warm place until doubled, about an hour.

3. 3

   Grate both cheeses and toss with a spoonful of sour cream to loosen.

4. 4

   Roll each piece of dough into an oval, fold the edges inward to form a boat and pinch the ends shut.

5. 5

   Fill with cheese and bake until the crust is golden and the cheese bubbles, then crack an egg into the middle and bake just until set.

6. 6

   Sink a knob of butter into the runny yolk, stir a little together and serve scorching hot.