Khachapuri

Instructions

1. In a small bowl, combine warm water, milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
4. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
5. In a medium bowl, mix the sulguni and feta cheeses together.
6. Punch down the risen dough and divide it into two equal portions. Roll each portion into an oval shape about 1/4 inch thick.
7. Place the dough ovals on the prepared baking sheet. Spread half of the cheese mixture onto each oval, leaving a border around the edges.
8. Fold the edges of each oval towards the center to create a boat shape. Pinch the ends to seal them.
9. Bake in the preheated oven for 12-15 minutes, or until the bread is golden brown and the cheese is bubbling.
10. Remove from the oven and create a small well in the center of each khachapuri. Crack an egg into each well and return to the oven for an additional 3-5 minutes, or until the egg whites are set but the yolks are still runny.