1. Prepare the Dough:

• In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes, until it becomes frothy.
• In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture, milk, olive oil, and egg.
• Mix the ingredients together until the dough begins to form. Knead the dough on a lightly floured surface for about 8-10 minutes, or until the dough becomes smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for about 1 hour, or until it has doubled in size.

2. Make the Cheese Filling:

• While the dough is rising, prepare the cheese filling. In a medium bowl, combine the shredded mozzarella, crumbled feta, ricotta (if using), egg, salt, and pepper. Stir until the mixture is well-combined and creamy.

3. Shape the Khachapuri:

• Once the dough has risen, punch it down and divide it into 2 equal portions (for 2 smaller Khachapuri or 1 large one).
• Roll each portion into a round or oval shape (about 10-12 inches in diameter) on a floured surface.
• Spread the cheese mixture evenly over the dough, leaving a small border around the edges.
• Carefully fold the edges of the dough over the cheese filling, leaving the center exposed (similar to a boat shape). Pinch the ends together to form an open boat-like shape.
• If making 1 large Khachapuri, you can leave a larger border to create a more dramatic boat shape, or you can make individual, smaller Khachapuri.

4. Bake the Khachapuri:

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
• Carefully transfer the shaped Khachapuri to the baking sheet. If you like, brush the edges of the dough with a little olive oil for a golden finish.
• Bake for 20-25 minutes or until the bread is golden and the cheese is melted and bubbling.

5. Add the Egg:

• While the Khachapuri is baking, beat the egg for the egg topping.
• Once the bread is done baking, make a small indentation in the center of the cheese filling and crack an egg into the center of each Khachapuri (if making individual ones) or in the center of the large one.
• Return the Khachapuri to the oven and bake for an additional 5-7 minutes, or until the egg is cooked to your liking (soft or firm).

6. Serve:

• Remove from the oven and let it cool slightly before serving. Garnish with fresh parsley or dill if desired.
• Serve warm and enjoy this delicious Georgian treat!