Khachapuri Adjaruli

Dissolve salt, sugar, and yeast in slightly warm water. Leave it in a warm place for 5-10 minutes.

You'll need 5 g of dry yeast or 15 g of fresh yeast for this.

Then, transfer the dough to a floured work surface. Knead it until it becomes smooth, and the dough should no longer stick to your hands. It will be quite dense.

Grease a clean bowl with oil and place the dough, formed into a ball, inside. Cover it with plastic wrap or a kitchen towel and let it rise in a warm place for 45-50 minutes.

The dough has risen. Gently, so as not to disturb the airy structure, transfer it to a floured work surface and sprinkle it with some flour. Divide it into two equal parts. Each part will be used to make one "boat."

For the filling, grate the suluguni cheese using a large grater. Add 1 egg white (we will need the yolk later), 1 tablespoon of flour, and 50 ml of water or milk. Mix it.

Roll out each part into a long oval shape, about 5 mm thick and 24-26 cm in diameter. Along the edges, place some of the cheese filling.

Fold the edges, roll them up, and form the sides. Secure and shape the edges as well. Do the same with the second part of the dough.

It should have the shape of a boat. Place it on a baking sheet lined with parchment paper.

Place the cheese filling inside each "boat." Brush all the edges with the egg yolk.

Sprinkle the edges brushed with the yolk with cheese.

Bake in a preheated oven for approximately 10-15 minutes at 180 degrees Celsius.

Adjarian khachapuri is almost ready. Make a hole in the center of the cheese.

And pour the yolk into the hole. Add a few pieces of heavy cream butter. Wait a little until the butter starts to melt, then you can tear off a piece of the dough and mix the filling, combining the cheese with the yolk and butter. It's so delicious!

Serve the juicy, aromatic, and very appetizing Adjarian khachapuri immediately while hot!

Enjoy!