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Khachapuri on kefir with cottage cheese in a frying pan

Skillet Kefir Khachapuri with Cottage Cheese

A fun, delicious, crowd-pleasing dish for the whole family! This kefir khachapuri with cottage cheese is one take on everyone's favorite Georgian cheese bread. Instead of the usual cheese, the filling here is cottage cheese, and these khachapuri are super easy to make at home — no oven required.

katushafin

Recipe author

Khachapuri on kefir with cottage cheese in a frying pan

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Composition / ingredients

Servings:

Flour

450

Kefir

180

Vegetable oil

Eggs

Baking soda

0.5

Sugar

0.5

Salt

Cottage cheese

350

Ground black pepper

Salt

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 11 g

Fats 25 % 13 g

Carbohydrates 53 % 27 g

264 kcal

GI: 4 / 0 / 96

Cooking method

Cooking time: 10 min

Step 1:

How do you make skillet kefir khachapuri with cottage cheese? First, make the dough. Gather the ingredients for it. Use full-fat kefir — it makes for a tastier dough. Take the kefir and egg out of the fridge ahead of time so they can come to room temperature; that improves the dough too. Use refined, odorless oil.
Step 2:

How do you make the dough? Take a deep bowl and sift the flour into it. This clears out any debris and aerates the flour, which makes the bread lighter.
Step 3:

Pour the warm kefir into another bowl. Beat in the egg, add the vegetable oil, then the baking soda, salt, and sugar. Mix well with a fork.
Step 4:

Start adding the wet mixture to the flour a little at a time, stirring with a fork. Once all the liquid is in, knead the dough by hand until it's smooth and even. It should barely stick to your hands anymore. Shape the dough into a ball, cover it with a bag or plastic wrap, and let it rest on the counter for 15–20 minutes — this makes it more elastic and easier to work with.
Step 5:

While the dough rests, make the filling. Gather the ingredients. Use full-fat cottage cheese — it makes the filling tastier. Choose a good-quality, natural product with no milk-fat substitutes. You don't have to add spices to the filling; salt alone is enough, but go by your own taste. You can also stir in any fresh herbs you like.
Step 6:

How do you make the filling? Put the cottage cheese in a bowl and season with salt and spices. Mix well. The filling is ready.
Step 7:

Divide the rested dough into 6 equal pieces. On a floured surface, roll each one out into a round. There's no need to make it very thin — about 1/4 inch (5–7 mm) is plenty.
Step 8:

Place a couple of spoonfuls of filling in the center of each round.
Step 9:

Gather the edges of the round up to the center and pinch them together tightly to seal.
Step 10:

Gently roll the filled round out flat with a rolling pin. Try not to tear the thin dough. Mine tore in a few spots, which didn't affect the taste of the finished khachapuri at all.
Step 11:

Preheat a skillet of a suitable size over medium heat. Lay a khachapuri in it.
Step 12:

Fry the khachapuri until golden, about 5 minutes on one side, then flip and fry the other side.
Step 13:

Brush the hot khachapuri with butter right away. Cut into wedges and serve. Enjoy!

I ended up with 6 small khachapuri, each about 7 inches (18 cm) across.
Be prepared to need a little more or a little less flour than the recipe calls for. Go by the consistency of the dough, not the exact amount of flour. To avoid mistakes, read up on flour and its properties!
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, see here.
Can you use baking soda in place of baking powder, how do you add each so your baked goods come out light, and how do you avoid an off, soapy soda taste? Find out in our article "Baking powder or baking soda — which is better?"