Khachapuri (Grandma Tatiana's)

For the Dough

• 1 kg all-purpose flour
• 3 cups (750ml) lukewarm milk
• 1 tablespoon dry yeast
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• 100g unsalted butter

For the Filling

• ½ kg feta cheese
• ½ kg grated Edam or Gouda cheese
• 100-150g unsalted butter

1. Take 1 kg of all-purpose flour. Lightly warm 750 ml of milk and add 1 tablespoon of yeast, 1.5 teaspoons of salt, and 1 teaspoon of sugar.
2. Beat everything together with a mixer, then add about 100 grams of butter. Mix well and pour the mixture into the flour to make the dough.
3. If the dough is too soft, add a little extra flour. Grease your hands and start kneading. The dough is ready when it no longer sticks to your fingers. Let it rest for 2–3 hours until it rises.

For the Filling:

4. Use half a kilo of feta cheese and half a kilo of grated Edam or Gouda. Crumble the feta by hand and add 100–150 grams of butter.
5. Mix well and divide the mixture into about 7 balls.
6. Do the same with the dough, forming 7 balls.

Preparation:

7. Roll out each dough ball into a thick disc and place a filling ball in the center. Seal the dough well around the cheese and let the khachapuri rest for a few minutes.
8. Heat a pan with a little oil, lightly flatten each khachapuri, and cook it. Once golden on one side, flip it over to cook the other side.
9. When ready, place it on a plate and spread a little butter on top.