Megruli khachapuri (cheese-filled and cheese-topped bread)

Time: 2 hr (about 40 min hands-on)2 loaves (4 servings)approx. 700 kcal / serving (estimated)approx. 34 g protein / serving

Megruli khachapuri is the Mingrelia (Samegrelo) version: like imeruli, but with plenty of cheese on top too, so it's cheesy both inside and out.

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Method

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Dissolve the sugar and yeast in the lukewarm milk, then knead with the flour, salt, yoghurt, egg and oil into a soft dough. Cover and let rise for 1 hour.
Knead two-thirds of the cheese with the egg, and shape into two balls; set the remaining cheese aside.
Divide the dough in two, flatten each into a round, place a cheese ball in the centre, and pinch the edges together into a bundle.
Turn seam-side down and flatten into a roughly 1 cm thick, 28 cm round.
Brush with egg yolk, and sprinkle evenly with the reserved cheese.
Bake in a 220°C oven for 15-18 minutes, until the dough and the cheese on top are golden brown.
Once out of the oven, brush with butter, and serve warm, cut into wedges.

A Receptnaptár original recipe. Calories and protein are estimated.

You can flash it under the grill for the last 1-2 minutes of baking, for patchy browning on the cheese.
Best eaten straight away, piping hot.