Wheat flour – 550 g
Milk 3,2% – 400 ml
Yeast dry – 5 g
Butter – 45 g
Sugar – 10 g
Vegetable oil – 7 ml
Coarse salt – 11 g
Cheese of suluguni – 510 g
Cheese Imereti – 170 g
Egg – 1 piece

Way of preparation:

1. To sift flour (530 g) in a deep bowl, to add yeast, salt, sugar, room temperature milk, vegetable oil and 20 grams of the softened creamy. Carefully to mix everything to uniformity if it is necessary, to pour in a little water (about 50 ml). To cover a bowl with dough, to leave for thirty-forty minutes. To divide dough into five portions — them it is necessary to use at once or to send to the refrigerator.

2. To make a stuffing, it is necessary to grate largely all cheese, to mix it with egg and to add 20 grams of butter — if cheese fat, it is possible to do and without oil: the stuffing has to be rather friable.

3. To roll portions of dough with a rolling pin in circles 5 mm thick. On perimeter to make punctures a toothpick or a wooden skewer to let out the air. To lay out 150 grams of a cheese stuffing in the center of each circle, edges of dough to connect and zashchipnut. Slightly to powder pies with flour and again to roll with a rolling pin to thickness of 8-10 mm. Diameter is defined by the sizes of baking dishes.

4. To puncture a khachapuri on perimeter, to send to the oven warmed to a maximum for ten minutes. Before giving to oil a pie crust.