Avar cheese khachapuri

Method

Mix flour, salt and yeast in a bowl, then add warm water and 50g butter to form a soft dough. Knead for 8-10 minutes until smooth and elastic, then leave to rise for 1 hour until doubled. Divide dough into 4 equal pieces and roll each into a thin oval roughly 30cm long. Crumble or grate the cheese and distribute evenly over each dough piece, leaving a border around the edges. Fold the long sides of the dough over the cheese to create a boat shape, then pinch the ends closed. Place on baking trays, cover and prove for 30 minutes. Brush with egg yolk mixed with a little water, dot with butter, and bake at 220C for 20-25 minutes until golden and crispy.