Imeruli Khachapuri

Ingredients

• 280 g All Purpose Flour
• 1 tsp Active Dry Yeast
• 1 tsp Sugar
• 1.25 tsp Kosher Salt
• 180 ml Whole Milk
• 30 g Unsalted Butter
• 200 g Sulguni Cheese
• 180 g Imeruli Cheese
• 1 pcs Egg
• 0.25 tsp Black Pepper

Method

1. Warm {whole_milk} in a small saucepan over low heat until just lukewarm, then whisk in {active_dry_yeast}, {sugar}, and some {kosher_salt}. Add {all_purpose_flour} and {unsalted_butter}, then mix and knead until the dough is smooth, supple, and lightly tacky; this builds structure for a tender but chewy crumb.
2. Cover the dough and let it rise in a warm spot until doubled and airy. The surface should look slightly domed and feel pillowy when gently pressed.
3. Grate and combine {sulguni_cheese} and {imeruli_cheese} in a bowl with {egg}, a pinch of {kosher_salt}, and {black_pepper}. Mix until evenly combined and softly packable; the blend should taste tangy and well seasoned.
4. Heat the oven with a baking tray inside until very hot. On a lightly floured surface, press the risen dough into a round, place the cheese filling in the center, gather the edges to seal, then gently flatten and roll into a thick disk so the {sulguni_cheese} and {imeruli_cheese} spread evenly without tearing the dough.
5. Transfer the filled dough to the hot tray and bake until deeply golden with browned spots and the cheese inside fully molten. Brush the top with {unsalted_butter} as soon as it comes out so the crust stays glossy and soft.
6. Rest the khachapuri briefly so the cheese settles, then slice and serve while the center is still stretchy and hot.