Megrelian Khachapuri Recipe

In a mixture of warm milk and water, dissolve the sugar and yeast and let it simmer for 10 minutes. . In a large bowl, place the sifted flour and salt, pour in the yeast liquid and start kneading by hand. When the dough has formed into a homogeneous mass, add soft cream butter and continue kneading on a work surface for at least 8-10 minutes. The dough should become completely smooth, elastic, with a silky texture and should no longer stick to the hand. Place the dough in a clean bowl, cover with cling film and let it stand in a warm place for 60 minutes, until it doubles in volume.

Mash 500 grams of Imeretian cheese and mix a third of the grated sulguni (100 g) — this will give the filling extra elasticity. Keep the remaining 100 grams of Imeretian cheese and 200 grams of sulguni on top of the khachapuri to sprinkle on top. Divide the puffed dough into 2 parts and roll it gently by hand. Put the cheese mass in the center of both, tie the edges well and tie them tightly. Turn it down with the seam and carefully roll it into a round shape (up to a maximum thickness of 1 cm). Transfer the khachapuri to a parchment-lined baking tray. Brush the egg yolk and milk mixture evenly on the surface. Sprinkle the remaining shredded sulguni and Imeretian cheese mixture generously over the entire area (including the edges) Bake in a preheated oven at 220 degrees for 12-15 minutes, until the cheese on the surface is melted and takes on a rich golden-amber color.