After 4 attempts, I finally found the perfect recipe for Adjarian khachapuri! God bless YouTube and the Georgian people 🙏 recipe @garik.gotovit Dough: * 1 kg flour * 10 g salt * 10 g sugar * 15 g dry yeast * 50 ml sunflower oil * 300 ml warm water * 300 ml warm milk (The liquid should be warm, not hot, so you don’t kill the yeast.) Filling: * 1 egg * 500 g suluguni cheese (or just use mozzarella, or provolone) * 500 g mozzarella * 500 g soft curd cheese (I used lightly salted brynza) Topping: * 1 egg * 6 egg yolks * Pieces of butter 1. Add salt and sugar to the sifted flour and mix well. 2. Add the yeast. 3. Pour in the water and milk, mix lightly, then add the sunflower oil. 4. Transfer the mixture onto a work surface and knead into an elastic dough (I kneaded for about 10 minutes). 5. Place the dough in a bowl greased with sunflower oil. Cover with plastic wrap or a kitchen towel and let it rest in a warm place for 1 hour. 6. Meanwhile, grate the cheese. Add the egg and mix well. 7. After an hour, the dough will nearly triple in size. Divide it into 6 or 8 equal parts, depending on the size you want. 8. Roll each piece into an oval shape, about 5 mm thick (not too thin). 9. Spread the cheese filling over the dough, leaving the edges free so you can seal them later. 10. Pinch the edges together well, then flip the khachapuri over. Cut the dough down the center with scissors to form a boat shape (it’s best to watch a video for this step). 11. Brush the khachapuri with beaten egg. 12. Bake in a preheated oven at 250°C for 12–15 minutes. I baked mine in the Josper at 250°C for just 6 minutes. 13. Add an egg yolk and a piece of butter to the center of each baked khachapuri, then return to the oven for 1 minute. 14. Eat with your hands! Tear off the tip, mix the yolk with the butter and cheese, and enjoy! 😋 #food #cooking #khachapuri #josper #Recipe - @omm.yam