Khachapuri Recipe

Place the dough in a well-greased bowl, turning it to coat all sides. Cover the bowl and let the dough rise in a warm spot until it has doubled in bulk.

While the dough is rising, shred the cheeses and combine them with the eggs, parsley, and pepper for the filling. Keep the filling refrigerated until you're ready to use it.

Once the dough has risen, punch it down gently and shape it into a ball. Roll it out into a large 20-inch circle. Grease a 9-inch springform pan very well. Carefully ease the dough into the prepared pan, letting the excess hang over the edge. Mound the cheese filling onto the dough in the pan, then bring the dough up over the filling, folding it into 8 to 12 evenly-spaced pleats around the edge.