1. Warm milk (about 105–110°F / 40–43°C). 2. In a bowl mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy. 3. Add butter and salt. Mix in flour gradually until a soft slightly sticky dough forms. 4. Knead 8–10 minutes until smooth and elastic. The dough should remain soft, not stiff. 5. Place dough in a lightly oiled bowl. Cover and let rise 1–1.5 hours until doubled. 6. Roll dough to about 3/4 inch (2 cm) thick. Cut rounds with a 3–3.5 inch cutter. 7. Place on a tray dusted with cornmeal. Dust tops with cornmeal too. Let rise 30–40 minutes. 8. Heat a dry skillet or griddle on low-medium. Cook muffins 5–7 minutes per side until deep golden brown. They should cook slowly so the inside cooks without burning. Internal temperature: about 200°F / 93°C. 9. Let cool completely. Important: Split with a fork, not a knife. This creates the famous nooks and crannies. SERVING IDEAS: - Butter and honey - Jam or marmalade - Eggs Benedict - Breakfast sandwich with egg and cheese - Toasted with cream cheese TIPS: - Cook slowly — rushing burns the outside. - Dough should be soft and slightly sticky. - Fork-split instead of cutting. - A cast-iron skillet works best.

   1. Place the sugar and dry yeast in a large bowl, and pour the lukewarm water (about 100°F to 110°F) over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F. Stir in 1 tablespoon flour. Cover the bowl with a clean cover and leave at 10-15 minutes in a warm place. 2. Stir in remaining flour, salt, sour cream, oil and mix until a shaggy mass forms. Cover the bowl with a towel again and let rest for 10 minutes. 3. After the rest, knead until smooth (about 10 minutes by hand). Knead in an additional 1 tablespoon flour if the dough is sticky. 4. Place the dough in a greased bowl, cover with a plastic wrap, and let rise for 1 to 1 1/2 hours, until it increases 2 times in size. 5. Place shredded cheese, ricotta cheese, and crumbled feta cheese and eggs in a large bowl and beat to combine. Form 4 balls, place balls in a plate, cover with plastic wrap and pace to a refrigerator. 6. Divide dough on 4 pieces, form 4 balls and cover with a plastic wrap. 7. Line two baking sheets with parchment. 8. Take one dough ball and roll into a circle shape. Place cheese ball in a middle and wrap cheese ball completely, twisting sides of dough. 9. Roll 1.5 cm thick circle shape again, already with cheese. Put into baking sheet. Repeat with remaining balls. Cover khachapuri with clean towel and let rest for 10-15 minutes. 10. Preheat oven to 390°F. 11. Bake 25 minutes.