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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 milk, stir in the yeast and sugar, then mix in the flour, oil and salt. Knead until smooth and let it rise until doubled.
Divide the dough in two and roll each piece out, then fold the sides in and pinch the ends to make a boat shape.
Grate both cheeses, mix them and pile them generously into the boats.
Bake in a hot oven until the bread is golden and the cheese is bubbling.
Make a well in the cheese, slip an egg into each boat and bake for another minute so the yolk stays soft.
Add a knob of butter on top and serve hot, so everyone can stir it together.
