Khachapuri - a dish that conquered the world

Method of preparation: 1. Preparation of dough: Dissolve yeast and sugar in warm milk, leave for 10 minutes. Then slowly add flour, salt and oil. Knead a soft, elastic dough that does not stick to your hands. Cover and put in a warm place for 1.5 - 2 hours. 2. Preparation of cheese: grate the cheese or grate it by hand. If the cheese is unsalted, add salt. For a restaurant effect, a little butter or 1 egg is often added to the cheese to make the filling more tender. 3. Forming: divide the puffed dough into groups (about 300 g). The cheese ball should be slightly larger than the dough ball or equal to it. 4. Baking: roll the dough with your hands, put the cheese in the middle, touch it ("like a khinkali"), turn it over and carefully roll it again to a round shape. 5. Oven: Bake at maximum temperature (250°C - 300°C) for 7-10 minutes until browned. Restaurant trick: spread butter on top of khachapuri immediately after taking it out - this softens it and gives it a wonderful glossy shade. The secret of Adjarian Khachapuri: * When preparing adjari, 1 minute before taking it out of the oven, put a new egg yolk in the middle so that it remains liquid. The guest whips it together with butter with a fork and sticks the "ears" of the dough into it.