1. Pour the milk into a saucepan.
2. Add 2 teaspoons of sugar, 7 grams of dry yeast, 2 teaspoons of baking powder to the milk. Mix it up.
3. Put the saucepan in a warm place for 10 minutes. You can heat the oven to 160°F (or 70°C). Turn off the oven. Place the saucepan in the oven for 10 minutes.
4. Mix the contents of the saucepan. Add one chicken egg, 2 tablespoons of vegetable or olive oil. Mix it up.
5. Sift the flour and add one teaspoon of salt.
6. Dough: add flour in parts to a saucepan with milk. Knead with a fork until the dough thickens.
7. Knead the dough further with your hands for 10 minutes.
8. Roll the dough into a ball. Put it in a deep saucepan. Pre-lubricate the walls of the pan with oil so that the dough does not stick. Cover with a kitchen towel or cellophane film.
9. Put the dough in a warm place for one hour.
10. The dough should double in size.
11. Take the dough out of the pan and mash it a little. The dough will decrease in volume.
12. Roll the dough back into a ball. Put it in a saucepan. Cover with a kitchen towel. Remove again for one hour in a warm place.
13. While the dough is being prepared, we will make the filling.
14. Filling: Grate Suluguni cheese. Cheese “Brymza” is crushed with a fork into a smaller fraction. Mix both types of cheese.
15. Get the dough out of the saucepan. Divide the dough into 4 parts.
16. Roll out each part of the dough into an oval shape.
17. Put a little cheese filling on the wide parts of the oval.
18. Wrap the dough so that the nachika on the edges is inside. It should look like Egyptian parchment.
19. Connect the edges together, slightly pinching with your fingers. Get the shape of a “boat”.
20. Put the cheese filling inside the “boat”.
21. Carefully put the “boat” on parchment paper for baking on a baking sheet.
22. Repeat this with each remaining piece of dough.
23. Leave space between the “boats” on the baking paper, as the dough will increase in size in the process!
24. Heat the oven to 430°F (or 220°C).
25. Place a baking sheet in the oven for 10-12 minutes.
26. Pull out the baking sheet and grease each “boat” with egg yolk at the edges. Put it back in the oven for 10 minutes. Cheese and dough should become ruddy.
27. Remove the baking sheet from the oven. In the middle of the filling, make a recess with a teaspoon or measuring spoon. Pour the egg yolk into the recess. Put it back in the oven for 3 minutes.
Serving: Serve khachipuri hot! It is customary to break off the side of bread and dip it into the yolk, grabbing a little cheese filling.