Khachapuri

Method

Mix flour, salt, oil and warm water to form a soft dough, then knead for 8-10 minutes until smooth and elastic. Cover and leave to rest for 1 hour. Divide dough into 4 equal pieces and roll each into a thin rectangle approximately 5mm thick. Shred the cheese and distribute evenly over each piece, leaving a 2cm border. Roll up tightly and coil into a spiral, then gently flatten with your palm to create a round flatbread about 1cm thick. Heat oil in a large frying pan over medium-high heat and fry each khachapuri for 4-5 minutes per side until golden and crispy. Top with a knob of butter and a cracked egg in the centre, then cover briefly to allow the cheese to melt fully before serving hot.