INGREDIENTS

• 500 g. of matsoni (or natural yogurt / curdled milk);
• 1 glass of milk;
• 1 egg;
• 100 g. butter;
• 150 g. of refined sunflower oil;
• 800-1000 g. of wheat flour;
• 1 tbsp. with a slide of dry yeast;
• sugar;
• salt.

For filling

• 1 kg. Imeretian cheese;
• 1-2 eggs;
• 50 g. butter;
• 1 yolk;
• 1 tbsp. sour cream;
• oil for lubrication.

METHOD

1. Prepare yeast dough.
2. For the filling, grate the cheese on a coarse grater, add the egg and stir in the softened butter.
3. Divide the risen dough into portions based on the desired size of the cakes. Roll the dough into a ball and flatten it out on a floured work surface. Divide the grated cheese into portions too, so that each cake has an approximately equal amount of dough and cheese, make a ball and put it in the middle of the cake.
4. Carefully gather the edges of the dough together like a knapsack and carefully fasten it into a knot, then turn the cake over with the seam down and roll it with a rolling pin into a pancake up to 1 cm thick. in harmony. Mix yolk and sour cream. Lubricate the khachapuri with this mixture.
5. Preheat the oven to 180 degrees. Put khachapuri on a greased baking sheet, prick with a fork in several places, and make a small hole in the middle of the dough. Bake 20 min. When the crust becomes ruddy, put the khachapuri on the board and cover with a linen towel. In 10 minutes. the cheese will seize and will not flow out after cutting, then serve.
6. If you did not make cheese at home, but bought it, check it for salinity. It is best to put young low-salted Imeretian cheese in khachapuri, which can be replaced with a mixture of mozzarella, feta or cheese. If the initial components are salty, it is better to soak them in cold water for a couple of hours, changing the water from time to time.
7. After you master the preparation of yeast dough, you can start experimenting with it: add all the excess milk from the refrigerator, including cottage cheese, or vice versa, knead it in water and sunflower oil to make it less greasy and heavy. You can add greens, grated garlic, and anything you like to the cheese filling - however, these will no longer be classic khachapuri.