ხაჩაპური

Combine the warm milk, yeast, and sugar in a bowl. Let stand five minutes until foamy. Add the flour, melted butter, and salt. Knead for eight minutes until you have a smooth, elastic dough. Cover and let rise in a warm place for one hour until doubled.

While the dough rises, prepare the cheese filling by combining the grated suluguni (or mozzarella), crumbled feta, and one beaten egg in a bowl. Mix until the cheeses and egg form a cohesive, slightly stretchy filling. Season with a pinch of salt if needed.

Punch down the risen dough and divide into two equal portions. On a lightly floured surface, roll each portion into an oval shape about thirty centimetres long and twenty centimetres wide, keeping the dough about half a centimetre thick.

Divide the cheese filling between the two ovals, mounding it in the centre. Roll the long edges of each oval inward toward the centre, then twist and pinch the narrow ends to form a boat shape with an open centre that holds the cheese filling visible.

Transfer the shaped khachapuri to parchment-lined baking sheets. Pull the twisted ends outward slightly to open up the boat shape, ensuring the cheese filling is exposed in the centre. Let rest for fifteen minutes while preheating the oven to 220C.

Bake the khachapuri for twelve to fifteen minutes until the bread crust is puffed and golden brown and the cheese filling is melted and bubbling. Remove from the oven and immediately crack a raw egg into the centre of each hot cheese-filled boat.

Return to the oven for just one to two minutes until the egg white begins to set but the yolk remains completely runny. Add a generous pat of butter next to the egg. Serve immediately, stirring the runny egg and melting butter into the hot cheese before tearing off bread.