If you use dry yeast, combine it with all dry ingredients first. In other bowl, combine all wet ingredients and finally mix everything into one bowl.
If you use fresh yeast, put the cube of yeast into a warm milk and let it melt. After 10 minutes, some foam should appear.
Add other ingredients into the bowl and knead the mixture well.
When you are done with kneading, cover the dough with a cloth and leave it to rest at the room temperature.
Put some oil on your hands and knead the dough again after 30 minutes. Wait for the dough to rise. Depending on how much your dough rises, you can make 2 or 3 dough balls. Use a knife to easily cut the dough and split it in three equal parts.
After you put some flour on the working surface, place one dough ball and roll it until it becomes a disk. Put the filling mixture on the centre but make sure you have equal amount of filling for each disk.
Stretch the dough and fold the edges to close the disk and cover all the filling. Roll it a bit more to make a flatbread but be gentle, so the cheese filling doesn’t come out.
When you prepare all the discs, brush them with beaten egg. Bake khachapuri in the oven for about 25 minutes or until it is golden, at 225 degrees.