Khachapuri with matsoni dough (the so-called "Listavoy" khachapuri) Recipe

Dough preparation • Put baking soda in a warm sourdough and stir, waiting for the sourdough to rise. • Put most of the flour in a large bowl, dip it in the middle and pour in the puffed sourdough, melted (but not hot) butter and 1 beaten egg. • Knead a very gentle, soft dough. If you have your hands clenched, periodically add the remaining flour (do not harden the dough too much, do not overload it with flour). Cover with a cloth and let the dough rest at room temperature for 30-40 minutes.

Preparation of Contents • Grind the cheese well by hand or grind it on a coarse grater. • Add 1 egg and roll well by hand until a homogeneous, elastic mass is obtained.

Formation of khachapuri on a baking sheet • Divide the rested dough into two uneven parts (one part should be relatively large – for the base, the other slightly smaller – for the surface). • Grease a baking sheet with butter or line it with parchment paper. • Roll out most of the dough to the size of a plate (slightly larger so that the sides follow) and transfer it to a plate. • Spread all the cheese evenly over the dough. • Roll out the second, smaller part of the dough, cover the cheese on top and wrap it tightly around the bottom with the raised edges of the dough.

Baking • Important detail: With a fork, lightly prick the surface of the khachapuri in several places so that steam escapes during baking and the dough does not inflate too much. • In a small bowl, mix the egg yolks and 1 tablespoon of milk. Brush the khachapuri evenly over the top. • Bake in a well-preheated oven at 200 degrees for 30-35 minutes, until the surface is a nice ochre. Once removed from the oven, let the khachapuri rest for 10 minutes, then cut into square or rhombus-shaped slices and serve hot.