Imeruli Khachapuri

Method

Combine flour, salt and yeast in a large bowl, then add warm water and oil, mixing until a soft dough forms. Knead for 8-10 minutes until smooth and elastic, then cover and leave to rise for 1.5 hours until doubled. Divide dough into 4 equal pieces and shape each into a ball. Grate the cheese and mix with 25g softened butter. On a floured surface, roll each dough ball into a thin 20cm round, spread a quarter of the cheese mixture over each, leaving a 2cm border. Fold the edges over the cheese and pinch to seal, creating a round flat bread. Place seam-side down on oiled baking trays and prove for 30 minutes. Brush with beaten egg yolk, make a small hole in the centre, insert a small piece of butter and bake at 220°C for 15-18 minutes until golden. Serve hot.