How to make Khachapuri

      As I am from Georgia,I want to start my recipes with Khachapuri.Khachapuri already is a well known dish which attracts gourmands.In Georgian cuisine we have different kind of preparation of Khachapuri and it depends on regions of our country.For example we have "Acharuli Khachapuri" from "Adjara" region ( this region is known also with city "Batumi"),"Imeruli Khachapuri" from "Imereti" region and so on.In this post I try to provide Khachapuri recipe,which is most spread in Georgia-Khachapuri with yeast and dough.      Let's start with Khachapuri recipe,which is most spread in Georgia-Khachapuri with yeast and dough. To prepare dough we need to heat up 2 tea cup water or milk (approximately 30c degrees),dilute yeast in it,add an egg,flour and mix it together.When it is mixed,powder some flour on it(but not many),cover it with tea-cloth and leave it in warm place within 3-4 hours.      Before a dough is ready,we can make filling.Cut cheese into slices,pour cold water and macerate it.(If it is salty).Macerate time depends on how salty cheese is.Less salty cheese needs less time of maceration of course.A good squashed cheese mix up with egg and boiled butter.
      Flatten a dough and make it round,put cheese on it,band dough so that cheese place in it and bake it.
Baking this kind of Khachapuri you can in gas-oven and frying-pan.The result is on picture :)

Ingredients 

• Flour - 1 kg.
• Yeast - 30-50 gr.
• Milk or Water - 2 tea cup
• Boiled butter - 3-4 tablespoon
• Egg - 3-4 (for dough)
• Egg - 2-3 (for cheese)
• Cheese - 1 kg.