Stage 1 – Create Khachapuri Dough

1. Take a small saucepan over medium-low heat and add your milk. You want your milk to warm up to somewhere between 110-115 degrees Fahrenheit (it should be hot to the touch) to help activate the yeast
2. Pour ¼ cup of your warmed milk into a small bowl along with your yeast and stir lightly. Let sit for ~10 minutes as the yeast activates and starts to bubble
3. Sift your flour into a large bowl and create a small well in the middle
4. Once your yeast is activated and foamy, pour into the well in the middle of the flour. Add the melted butter and remaining ½ cup of your milk and stir into the flour to create your dough
5. Next, add your egg, sugar and olive oil into the dough as you mix. Once everything has mixed together, cover and set aside your dough at room temperature (ideally a warm place) for at least 2 hours or until your dough has doubled in size

Stage 2 – While Dough Is Rising

1. As your dough rises, use the time to grate your cheeses and to chop your tarragon
2. In a large bowl, combine both your cheeses and the tarragon, and mix well together with your hands
3. Next, if you happen to be making the Khmeli Suneli, put all the ingredients into a spice grinder or mini food processor (on Amazon) and blend together. Set aside until the end

Stage 3 – Creating Your Khachapuri

1. Before working with your dough, preheat the oven to 400 degrees Fahrenheit
2. Once the dough has doubled, uncover and knead your dough then lay flat on a well-floured surface or parchment paper
3. Use a rolling pin to flatten the dough along the surface to about a ¼ inch thickness. As you can, try to create an ovular or football (American football) shape with your dough
4. Create a base crust for your khachapuri by folding the sides of your dough inwards towards the middle. Fold until you have at least a ½ inch of thickness in the crust relative to your ¼ inch thick dough
5. Next, sprinkle your cheese filling mixture into the middle area of your “dough boat”. Don’t be afraid to stack the cheese high up!
6. Brush the side crusts of your khachapuri with your egg wash and place into the oven
7. Bake for 8-10 minutes (until your crust is golden brown) before moving to the next stage

Stage 4 – Final Touches to Khachapuri

1. Once your crust has gotten a golden brown color to it, take your khachapuri out of the oven for a moment
2. Using a spoon, puncture the cheese and create a small well in the cheese to place your raw egg
3. Crack your egg into the well then carefully place back into the oven for another 5 minutes
4. After 5 minutes (be sure the egg is fully cooked but still looks like it has a runny yolk), take your khachapuri out of the oven
5. As a final touch, sprinkle your khmeli suneli over your khachapuri, and enjoy!