Khachapuri (Georgian Cheese Bread)

In a bowl, combine 150ml of hot water with 10g of sugar and 4g of dry yeast. Stir gently.

Cover the bowl and let the mixture sit for 10 minutes, or until it becomes foamy and bubbly, indicating the yeast is active.

In a separate large bowl, combine 300g of all-purpose flour and salt to taste. Whisk lightly.

Pour the activated yeast mixture into the flour mixture. Add 10g of olive oil.

Using a spoon or your hands, mix the ingredients until a shaggy dough forms. It might seem dry, but continue mixing.

Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until it becomes smoother and more elastic. It should still feel slightly dry.

Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl to prevent drying and let it rest in a warm place for at least 2 hours, or until doubled in size.

Grate 200g of Suluguni cheese and 100g of Adygeisky cheese. If Adygeisky cheese is unavailable, use another mild, meltable cheese. Grate them into a bowl.

Add 1 tbsp of flour and 1 egg to the grated cheese. Season with salt if the cheese is not already salty. Mix well with your hands until it forms a cohesive ball.

Once the dough has risen, punch it down gently. Divide it into 3 equal portions. Shape each portion into a ball.

Let the dough balls rest on a lightly floured surface for 15 minutes, covered with a damp cloth.

Flatten one dough ball into a disc. Place a portion of the cheese filling in the center. Fold the edges of the dough over the filling to enclose it, creating a round shape. Pinch to seal.

Flatten another dough ball into an oval shape. Roll the edges inwards to form a boat-like shape, leaving the center open for the filling. Fill generously with cheese mixture, and optionally add poppy seeds and a drizzle of honey.

Take the third dough ball and flatten it into a circle. Smuggle extra cheese into the edges, then roll it up and seal. Fill the center with the remaining cheese mixture. This is a non-traditional variation.

Preheat your oven to 230°C (450°F). Line a baking sheet with parchment paper.

Carefully place the shaped khachapuri onto the prepared baking sheet. Arrange them so they have some space between them.

Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. If making the Adjaruli or Borislavonian style with an egg, crack an egg into the center during the last few minutes of baking, just until the egg white is set but the yolk is still runny.

Once removed from the oven, immediately brush the tops of the khachapuri with a generous amount of butter. This gives them a nice sheen and enhances the flavor.

Khachapuri is best served immediately while hot and the cheese is still gooey. Tear off pieces by hand and dip into the runny egg yolk if using.