Megrelian Khachapuri

Combine dry yeast with a pinch of sugar and pour in warm milk. After 15 minutes, when the yeast has activated, add the egg yolks, salt and melted butter. Mix well until smooth and add sifted flour. Knead the dough in a dough mixer for about 5 minutes or 10 minutes by hand. Cover the kneaded dough with a towel and leave for 1-1.5 hours to rise. While the dough is resting, grate the cheese. Reserve 200g of the grated cheese for sprinkling. Add 2 egg whites to the remaining grated cheese and mix well. Keep one egg white aside for greasing the khachapuri. Divide the cheese mixture into 2 parts and form into balls. Divide the dough into 2 parts and form two balls. Cover the dough balls and leave for 10 minutes. Set the oven to 375F (190C). Roll one dough ball into a small circle with your hands, place a ball of cheese in the center of the circle and stretch the dough over the cheese, pinching it on top to seal. Flatten the dough first with your hands and then with a rolling pin into a circle about 11 inches in diameter. Leave the flattened dough for 10 minutes. Then brush with the reserved egg white, sprinkle with the reserved 200g cheese, and make a hole in the middle to allow excess air to escape during baking. Then put it in the oven and bake for 20-30 minutes, or until golden brown. Grease the finished khachapuri with butter and enjoy!