Khachapuri with Fermented Dough and Fresh Cheese Spread

Method

1. In a large bowl, combine flour, yeast, and salt.
2. Add warm water and mix until a shaggy dough forms. Knead for 10 minutes until smooth and elastic.
3. Cover the dough and let it ferment slowly at room temperature for 8-12 hours (or refrigerate for 24 hours for deeper flavor).
4. While the dough ferments, prepare the cheese filling: In a bowl, mix crumbled cheese, sour cream, egg, and vinegar until smooth.
5. After fermentation, punch down the dough and divide into 6 equal portions.
6. Roll each portion into a round shape, then press a palm-sized amount of the cheese mixture into the center.
7. Fold the edges up to create a pocket, then seal the edges by pressing them together.
8. Place on a baking sheet and let rise for 30 minutes at room temperature.
9. Bake at 220°C (425°F) for 15-18 minutes until golden brown and crisp.
10. Serve warm, optionally with a drizzle of melted butter.