Milk pre-heated and cools to 38 degrees. The butter melts and let cool to room temperature. Mix the milk and oil, add salt and sugar, stir until dissolved. Add the yeast and stir well. Gradually add the sifted flour. Depending on the quality of flour and the flour you may need less than or slightly more - up to 1800 Dough should be soft and not stick to hands. Let the dough rise in a warm place (30-40 minutes), knead, give 2 more times to get up. After that, the dough can safely be divided into two or three parts. The extra dough in the fridge (stored 3 days) or the freezer (up to 3 months storage). The remaining divide the dough into small balls (about 150-200 grams).

Roll out the ball of dough in the cake (about 20 cm diameter, not very thin). For beginners, the ratio of dough and cheese – 1:1. For advanced users – dough:cheese 1 to 2. Spread on the sides of the track, pepper saleblue the edges of the dough to the middle, form the sides, covering pork. The middle should remain blank. The edges formed by the elongated tips (principle candy wrappers). Spread the remaining pork in the middle.

Grease residues of oil, and optionally sprinkle with cheese boards. Bake 7-8 minutes at 250-270 degrees. Carefully take out our khachapuri on a plate and beat the egg. Break off the ends of dough, stir the egg with cheese and very tasty to eat.