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Khachapuri stuffed with pickled cheese without greens

Khachapuri with Brined Cheese Filling

The taste of real Georgian khachapuri — but so much faster! There are countless kinds of khachapuri: baked in the oven, pan-fried, open boat-shaped, and closed like flatbreads. One thing never changes: tender dough and a generous cheese filling. Here's a super-quick way to make khachapuri at home, right in a skillet.

katushafin

Recipe author

Khachapuri stuffed with pickled cheese without greens

Composition / ingredients

Servings:

Flour

230

Kefir

190

Salt

0.5

Baking soda

0.5

Brined cheese

400

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 16 g

Fats 30 % 16 g

Carbohydrates 40 % 21 g

287 kcal

GI: 14 / 0 / 86

Cooking method

Step 1:

How do you make khachapuri with a brined cheese filling? Start by prepping your ingredients. Sift the flour ahead of time. I used feta-style brined cheese (bryndza).
Step 2:

Add the salt and baking soda to the flour and stir well.
Step 3:

Pour in the kefir and knead the dough. I mix it in the bowl first, then finish on a floured board. The dough should come together dense and smooth. Let it rest right on the counter for about 20 minutes. During that time the gluten in the flour relaxes so the dough won't tear when you roll it out. You don't even need to cover the dough ball — it won't have time to dry out.
Step 4:

Meanwhile, prep the filling. Grate the cheese on the large holes of a box grater.
Step 5:

Once the dough has rested, divide it into three pieces. Roll each one into a small round.
Step 6:

Divide the filling into three parts and shape each into a ball. Set one in the center of a dough round.
Step 7:

Pull the edges of the dough up to the center and pinch to seal, forming a filled ball.
Step 8:

Gently roll the ball out into a circle the size of the skillet you'll cook the khachapuri in.
Step 9:

It's easier to shape all of them first and cook afterward. This batch of ingredients gave me three.
Step 10:

Cook the khachapuri in a dry skillet, covered with a lid.
Step 11:

Once the bottom is golden, flip and cook the other side. It takes about 3 minutes per side.
Step 12:

Brush each hot flatbread with butter.

Since khachapuri dough is bland on its own, all the flavor has to come from the filling — so pick a cheese with a bright, sharp taste. Suluguni or a brined feta-style cheese work great. If your cheese is very salty, mix in some farmer's cheese or ricotta to soften it. Sometimes a raw egg is beaten into the cheese to make it easier to roll into balls. Feel free to add whatever herbs you like to the cheese: dill, basil, cilantro, parsley. You can also make khachapuri filled with farmer's cheese alone — just mix it with an egg and season well so the filling tastes savory. Brushing with butter after cooking is optional, but it does make them tastier.