For the dough: Sift the flour in a large pot (bowl with lid), in the middle of it is done well and pour 240 ml lukewarm water, add sugar. Mix gently with a small amount of flour - to dissolve the sugar. Yeast is dusted onto the liquid consistency and leave for 5 minutes to swell, then stir and set aside to effervescent (reseal) for 15-20 minutes. Once the well has acquired the form of cap * * add the milk and mix a very soft dough, then bowl again capped and leave for 15-20 minutes. To rested dough, add the salt, is implicated. And gradually add the oil. Once the dough absorb all fat is moved to the desktop without flour and knead by stretching and folding (French method for kneading the dough useful in dough with a large amount of water) with a spatula robbery adhering dough. The dough is kneaded enough when the dough ball in stretching is not short. Knead dough back in the bowl greased with sunflower oil, fold the edges to the center, resulting ball turns and spread lightly on the bottom of the bowl, quickly replace the lid. Allow to rise for at least two hours. In the fermentation process is desirable dough pulls several times from one end to diametrically opposite, and so around the perimeter, then the batter turns, the surface is leveled with slight pressure. The vessel was covered and allowed for further fermentation. This procedure is done in 40-50 minutes from 3 to 5 times. For the filling: The feta cheese creases, add salt, eggs and mix with hands. Add the soft butter. Involved thick porridge, which form 5 balls (as tennis balls), covered with fresh foil and set aside. dough is divided into five pieces that are placed on a floured surface and shape into balls, the ends are pulled toward the center pressing them in a common vertex that using a floured fingers forming a horizontal seam and is smoothed and then turns on floured countertop. Get the ball to cover and leave for 20 minutes to rest. Assembling: take a ball of dough with the palm of the hand by light pressure is formed pita, the center put the cheese ball is pressed to be flat and sprinkle lightly with flour. All edges of the dough hide filling collect node is pinched, is smoothed. Received pita stuffed sprinkle with a little flour and spread with light pressure from the center to the periphery in a spiral direction, paying several times to disk diameter 26-28 cm. Baking: on a hot plate is placed a pan with a diameter of 26-28 cm, and allowed to heat with no fat. Using a brush, remove all adherent flour in the pita-hachapuri and placed carefully in the hot vessel is pressed lightly. Bake until golden-brown pattern and turns. Spread immediately baked butter from longer side and allowed to be cured and by the other. Thus proceed with the remaining hachapuri. Ready hachapuri taken out on a plate, one over another, the upper part always greased. * fresh feta cheese can replace popcorn with cottage cheese, mozzarella and other soft cheeses.