Acharuli

Preparing dough: Mix salt and sugar with water, slowly add some flour and knead, then add some sunflower oil and continue kneading. When the dough is read, cover it with cellophane and place at a warm place for 30 minutes. 
Preparing filling: Cut the eggs and separate whites and yolks; grate some cheese, add egg whites and stir thoroughly. When the dough is fermented, cut about 200g of it, and roll to turn into 0,5 thick oval paste. 
Dredge some flour on a pan, place the dough on it and cheese in the middle of the dough. Wrap the dough up in a boat shape. Add some cheese again. Apply egg yolks on the edges of the boat and place it in the over on 250C. When the dough gets reddish color, take it out from the oven. Get a whole egg and make a little pit in the middle of the dough, then break the egg, pour it down in the pit and return the Khachapuri back in the oven for only two minutes. When it's out of the oven, throw a piece of butter in the middle of the dough and the Adjarian Khachapuri is ready.