Done. Next, take a piece of cold butter and cut it into small pieces with a knife, then mix it into the cheese before stuffing the dough. Divide the dough into two portions – we'll be baking two flatbreads.

Place the first piece of dough on your work surface and leave the second one resting under the towel. Roll the dough into a flat round. You can also flatten it by hand – I used a small rolling pin.

Tip half of the cheese filling into the center of the dough round. Now comes the slightly trickier part. Spread the cheese out a little over the surface, but don't take it all the way to the edges.

Fold the edges in all around so the cheese filling is completely covered. You'll end up with a smaller, firmer round, which you can transfer onto the baking tray.

Now it's time to use your fingers to press the dough and filling together, reshaping it into a round with the cheese sealed inside. I pressed it by hand, and toward the end I gave it a final pass with the small rolling pin.

The filling shouldn't poke out anywhere, so take your time. Ideally, the khachapuri should have an even layer of dough on top and bottom. I baked mine on a pizza pan, which gave me a nice round shape – I really recommend it, it makes a big difference.

Here's a little trick I came up with on my own. Once the khachapuri is shaped and ready, prick it in a few spots with a fork so it doesn't puff up while baking.

Brush the khachapuri generously with egg yolk beaten with milk. Then pop it into an oven that's been thoroughly preheated to 250°C. Bake for just ten minutes, until golden. As soon as it comes out of the oven, brush it generously with a piece of butter. Let it rest briefly before serving.