In a large bowl, combine the flour, salt, sugar, and instant yeast.

Add the kefir and begin mixing. Gradually add the water, starting with ¼ cup, and mix until a soft dough forms. Add a little more water if the dough feels too dry.

Knead the dough for about 8–10 minutes, either by hand or with a dough hook, until it becomes smooth and elastic. The dough should feel soft and slightly tacky but not overly sticky.

Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1–1½ hours, or until doubled in size.

While the dough is rising, combine the shredded suluguni and farmers cheese in a bowl. Mix well.

Divide the cheese mixture into 4 equal portions.

Preheat your oven to 450°F (230°C).

Once the dough has doubled, gently punch it down and divide it into 4 equal pieces.

Roll each piece into an oval, approximately 8–10 inches long.

Roll or fold the long edges inward slightly and pinch the ends together to create a boat shape, leaving the center open.

Place the boats on a baking sheet lined with parchment paper.

Fill the center of each boat generously with the cheese mixture.

Bake the khachapuri for approximately 12–15 minutes, or until the dough is golden brown and the cheese is melted and bubbling.

Remove the baking sheet from the oven.

Make a small well in the center of each cheese-filled boat and carefully place one egg yolk in each.

Return the khachapuri to the oven for another 1–2 minutes, just until the yolks are warmed through but still runny.

Finish with butter

Remove the khachapuri from the oven and immediately place 1 tbsp of butter on top of each one.

Allow the butter to melt into the hot cheese.

Serve immediately while hot. Mix the melted butter, egg yolk, and cheese together with a fork, then tear off pieces of the crust and dip them into the cheesy mixture.

Tip: If using mozzarella instead of suluguni, add a little extra salt to the cheese mixture because mozzarella is much milder and less salty than suluguni.