Adjarian Khachapuri

Mix and knead a soft yeast dough, then let it rise until puffy.

Combine the cheeses so the filling is salty, stretchy, and moist.

Shape the dough into boats with raised twisted edges and spoon the cheese into the center.

Bake until the crust is browned and the cheese is bubbling.

Add an egg yolk and butter to each hot boat, returning it briefly to the oven so the yolk stays soft.