Khachipuri

Method

1. In a large bowl, combine flour, yeast, sugar, and salt.
2. Warm the milk and water until lukewarm (35–40°C / 95–105°F) and mix with the melted butter and egg.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a sticky dough forms.
4. Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover with a cloth, and let it rise for 1–1.5 hours, until doubled in size.
6. Grate or crumble the cheese into a bowl. Combine with butter pieces.
7. Preheat the oven to 220°C (425°F) and line a baking tray with parchment paper.
8. Punch down the dough and divide it into two portions. Roll each into a 20–25 cm (8–10 inch) oval or boat shape with raised edges.
9. Fill the center with the cheese mixture, leaving edges free.
10. Bake for 12–15 minutes until the crust is golden and cheese is bubbling.
11. Make a small well in the center of the cheese and crack an egg into each well.
12. Return to the oven and bake 3–5 minutes until the egg white is set but the yolk remains runny.
13. Brush edges with melted butter and sprinkle with pepper or herbs if desired.