Adjarian khachapuri

Warm 170 ml of the milk to 37 °C, dissolve the yeast and sugar in it and leave for 10 minutes until foamy.

Mix the flour with the salt, pour in the starter and the vegetable oil and knead into a soft, elastic dough, 8 minutes.

Cover and leave in a warm place for an hour, until the dough has doubled.

Coarsely grate the suluguni and mix it with the remaining milk.

Divide the dough in half and roll each piece into an oval 5 mm thick. Roll the long edges in toward the center and pinch the ends together to form a boat. Transfer to a parchment-lined baking tray and fill with the cheese.

Beat one egg, brush it over the edges and bake at 230 °C for 12–15 minutes until golden.

Make a well in the cheese with a spoon, crack an egg into each boat and bake for another 3–4 minutes until the white is set.

The yolk stays runny, so use fresh eggs. For children, pregnant women and older people, bake until the yolk has thickened.

Put 20 g of butter into each boat and serve right away: stir the yolk into the cheese and dip pieces of the crust into it. Done!