Khachapuri po-adjarski with cheese and egg: Boats of Taste

On a lightly floured surface, divide the dough into about 10 equal parts. Roll each part into a round flatbread, and then carefully roll the edges from both sides towards the center to form the characteristic edges for khachapuri.

Carefully pinch the ends of the dough to secure the "boat" shape, and gently spread the sides apart. Place a generous portion of cheese filling in each "boat". Arrange the prepared khachapuri on a baking sheet, pre-lined with baking paper. Bake in a preheated oven at 240°C for 10-15 minutes.

When the sides of the "boats" turn golden brown, carefully crack one raw egg into each khachapuri. Return the baking sheet to the oven for another 5 minutes to allow the egg to set slightly. Serve the finished khachapuri hot, placing a small piece of butter in the middle of each to give them even more flavor and tenderness.

Prepare a delicate dough for khachapuri: sift the flour into a spacious bowl. Then add a mixture of warm water and slightly warmed milk (no higher than 35°C), in which the dry yeast has already dissolved. Let this mixture stand at room temperature for about 15 minutes so that the yeast activates and gives the dough airiness.

Pour the sugar, salt, and vegetable oil into the yeast mixture, gently stir until smooth. Gradually add this liquid to the bowl with flour and knead the dough thoroughly. Cover it with a clean towel and let it rest in a warm place for about 1 hour to rise well.