iKhachapuri

1. In a large bowl, whisk the warm milk, warm water, sugar, and instant yeast; let stand 5–10 minutes until foamy.

2. In a separate bowl, whisk together the all-purpose flour (3.25 cups) and kosher salt; set aside 0.25 cup of this flour for dusting and add the remaining 3 cups to the yeast mixture along with 1 tbsp neutral oil (reserve the remaining oil for later). Mix until a shaggy dough forms, then knead on a work surface for 8–10 minutes until smooth and slightly tacky.

3. Lightly grease a clean bowl with a little of the reserved oil, place the dough inside, turn to coat, cover, and let rise in a warm place until doubled, 60–90 minutes.

4. Meanwhile, coarsely grate the Imeretian cheese and Sulguni cheese and toss together; cover and refrigerate until needed.

5. Place a rack in the center of the oven and heat to 475°F (245°C) for at least 20 minutes.

6. Dust the work surface with the reserved 0.25 cup flour. Turn the dough out, gently deflate, shape into a smooth ball, rest 5 minutes, then roll to a 12-inch round about 0.25 inch thick.

7. Mound the cheese mixture in the center, leaving a 2-inch border. Gather the edges up and over the filling to form a pouch, pinch to seal well, flip seam-side down, and gently flatten; roll lightly to a 10–11-inch disk of even thickness.

8. Transfer to a parchment-lined baking sheet, poke a small vent hole in the center, and brush the top with the remaining reserved oil.

9. Bake until deeply golden brown and puffed, 12–16 minutes; the cheese will be molten and may bubble slightly at the vent. Melt the unsalted butter while the bread bakes.

10. Immediately brush the hot bread all over with the melted butter, rest 5 minutes, then cut into 6 wedges and serve.