Khachapuri Adjaruli

Method

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1. 1Mix the flour, yeast, sugar and salt in a bowl. Add the milk, water and oil and knead for 8-10 minutes into a soft, smooth, slightly tacky dough.
2. 2Place in an oiled bowl, cover and leave somewhere warm for about 1 hour, until doubled.
3. 3Preheat the oven to 230 °C. Mix both cheeses with 1 egg and 2-3 tbsp water into a moist, spreadable filling.
4. 4Divide the dough in two. On a floured surface roll each piece into an oval about 30 x 20 cm and transfer to a baking sheet lined with parchment.
5. 5Roll the long sides inward by about 5 cm to form raised edges, then twist and pinch the two ends tightly together to make a boat shape. Spread the filling in the middle.
6. 6Bake for 12-15 minutes, until the crust is golden and the cheese is bubbling.
7. 7Take the tray out, make a small well in the center of the cheese and slide in an egg yolk. Return to the oven for 2-3 minutes, until the edge of the yolk just sets but the center is still runny.
8. 8Top each with a piece of butter straight from the oven. To eat it the Georgian way, stir the yolk, butter and cheese together with a fork and dip torn-off pieces of crust into the mixture.