Mingrelian Khachapuri with Suluguni and Imeretian Cheese

Grate 550 grams of suluguni and Imeretian cheese, mix by hand.

Prepare the dough: combine flour (better to add 2/3 of the flour first and then add more if needed), yeast, sugar, salt, vegetable oil, and milk. Let it sit for about an hour.

Roll out a ball of dough.

Put a mixture of cheeses inside the ball.

Then wrap the cheese in the dough, flip it over, and roll it out again so that the cheese stays inside the dough.

Flip and roll out to get a round thin flatbread. But not too thin, so the dough doesn't tear.

Bake in the oven at 180–200 degrees until a crust forms.

Grate the remaining suluguni.

A few minutes before it's ready, take the khachapuri out of the oven and sprinkle it with suluguni.

Return to the oven for another 3-4 minutes. Brush with butter on top when serving.