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The Georgian cheese bread shaped like a boat, filled with melted cheese and topped with a runny egg yolk and butter. You tear off the edges and dip them into the middle.
Warm the 200 ml milk to about 40°C, stir in the yeast and sugar and leave for 10 minutes until foamy. Mix in the flour, the 20 ml oil and the salt, then knead for 8-10 minutes until smooth and elastic. Cover and leave somewhere warm for about 1 hour, until doubled in size.
Divide the dough in two and roll each piece into an oval about 25 cm long on a floured surface. Fold the two long sides in toward the middle and pinch the ends together firmly to make a pointed boat shape with a hollow centre.
Grate the 300 g sulguni and 200 g Imeretian cheese, mix them together, then pile them generously into the hollow of each boat, right up to the rim.
Bake in an oven preheated to 250°C for 12-15 minutes, until the bread is deep golden and the cheese is fully melted and bubbling.
Pull the cheese apart to make a well in the centre of each boat, crack an egg into each well and return to the oven for 1-2 minutes, just until the white starts to set but the yolk stays soft.
Drop a knob of the butter onto the hot cheese of each boat and serve straight away, so everyone can stir the butter and egg through the cheese before tearing off the edges to dip.
