In a large bowl whisk together the flour, baking soda, and salt until evenly combined.

Add the yogurt to the dry ingredients and stir with a spoon until a shaggy dough forms.

Transfer the dough to a lightly floured work surface and knead for about 5 minutes until smooth, elastic, and slightly soft.

Shape the dough into a ball, cover with a clean kitchen towel, and let rest for 5 to 10 minutes at room temperature.

Divide the rested dough into 4 equal pieces and shape each piece into a ball.

On a lightly floured surface flatten one ball of dough with your hand, then roll it into a circle about 7 inches in diameter and 1/4 inch thick.

Place one quarter of the grated, well-drained cheese in the center of the dough circle, leaving about 3/4 inch border all around.

Gather the edges of the dough up and over the cheese to the center like a pouch and pinch to seal tightly, enclosing the cheese completely.

Gently flatten the filled pouch with your hands, then lightly roll it back out into a flat disk about 7 inches wide, keeping the cheese evenly distributed.

Repeat shaping and filling with the remaining dough pieces and cheese.

Heat a large heavy skillet over medium heat and lightly grease it with ghee or oil if using.

Place one filled flatbread in the hot skillet and cook for 3 to 4 minutes until the underside is golden brown and small bubbles appear on top.

Flip the flatbread and cook for another 3 to 4 minutes until the second side is golden and the cheese inside is melted; adjust heat as needed so it browns without burning.

For an optional egg, during the last 2 minutes of cooking make a small shallow well in the center of the top, quickly crack an egg into the well, cover the skillet, and cook until the white is just set and the yolk is still soft.

Transfer the cooked chaczapuri to a plate, keep warm under a towel, and repeat frying with the remaining flatbreads.

Serve the chaczapuri hot, cut into wedges, optionally with the soft egg on top.