Khachapuri - Georgian Gastro Guide

500 ml warm water
1 tea spoon of yeast
1 tea spoon of salt
1 tea spoon of sugar
50ml sunflower oil
900g flour
900g cheese from Imereti
60g of cream butter
Preparing dough:
Mix the water with yeast, sugar and salt, slowly add some flour and mix them up thoroughly, add sunflower oil and knead the dough. When you feel it's ready, cover it with a clean towel and let it rest at a warm place for 30 minutes.
Grate the cheese, add some flour and round into a ball. Cut a piece of dough which will be enough for a single Khachapuri, roll the dough into a round piece and dredge some flour on top. Put a cheese ball in the middle of the dough and wrap it up. Roll the pastry to get 0.7cm thick.
Dredge some flour on a hot pan, place the Khachapuri on it and spread thoroughly over the pan. Apply some sunflower oil on top of the pastry with brush and place it in the over on 250 C. When Khachapuri gets pinky take it out, apply some butter on top of it, and cut into 8 pieces.