Join me as I make Adjarian khachapuri, a delicious Georgian dish that's sure to become a new favorite. It's cheesy, creamy, and oh-so-delicious. Watch as I take you through the steps to make this mouth-watering dish and see for yourself why it's even tastier than pizza!

• Salt - 1 teaspoon (1)
• Butter - 1 oz (30g)
• Water - 5.3 fl oz (150ml)
• Milk - 3.5 fl oz (100ml)
• Flour - 17.5 oz (500g)
• Dry yeast - 0.25 oz (7g)
• Oil – 0.5 fl oz (15ml)

For the filling:
• Sulguni cheese - 10.5 oz (300g)
• Adyghe cheese (or feta cheese) - 14 oz (400g)
• Cream - 3.4 fl oz (100ml)
• Eggs - 2 yolks (2), one for each khachapuri

In a bowl, beat 1 egg, salt, and sugar until smooth. Add soft butter, which can be melted on the stove or in the microwave. Pour in warm milk and warm water, then mix until smooth. Sift the flour through a sieve. I recommend leaving a small portion of flour in case you need to add more later. Flour behaves differently in dough, so it's hard to give an exact amount. Add dry yeast to the flour and mix them together. Pour the egg, butter, milk, and water mixture into the flour. Then knead the dough either with a dough mixer or by hand for about 10 minutes. Form the dough into a ball and place it in a lightly oiled container. Cover the dough with a lid or plastic wrap and let it rise. If you want the dough ready in 1.5 hours, leave it in a warm place. If you're making the dough in advance, leave it in the refrigerator. The dough is ready when it has increased in size by 2.5 times.

Meanwhile, prepare the filling. Grate two types of cheese and mix them with cream. I use suluguni cheese and brinza cheese. Below are alternative options for these cheeses. Once the dough has risen, knead it slightly by hand to remove excess air. If the dough is sticky, add some flour to it and to the work surface, but not too much, or the dough will become stiff. Add just enough flour to prevent the dough from sticking to your hands and the surface. Divide the dough into two parts and shape them into balls. Shape each ball into an oval by pressing it with your hands or using a rolling pin. Pinch the edges of the dough securely, forming a boat shape as shown in the video. Place the filling inside the edges of the boat and on the bottom. Place it in the oven and bake at 390°F (200°C) in the top/bottom mode for about 20 minutes until golden brown. Make a hollow in the filling of the finished product and place the egg yolk there. Enjoy your meal!

What cheese can you use in khachapuri?
Traditionally, khachapuri is made with Imeretian cheese, which has a consistency similar to cottage cheese. If you don't have that, you can use any other young soft brined cheese: Adyghe, Suluguni, Brynza, Chanakh, Feta...