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Rice-Flour Khachapuri in a Skillet

Khachapuri can be light, too. Let's make it — and enjoy! On a diet but craving something tasty? Make this khachapuri! It comes out delicious, fragrant, and filling, without any harm to your waistline. Adults and kids both love it, and it works for breakfast or a snack. And if guests show up out of the blue, it's a real lifesaver! Enjoy.

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Khachapuri on rice flour in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 13 g
Fats 30 % 11 g
Carbohydrates 35 % 13 g
214 kcal
GI: 8 / 0 / 92

Cooking method

Cooking time: 25 min

  1. Step 1:

    Step 1

    Gather your ingredients. I recommend 1–3% cottage cheese and a lower-fat hard cheese — 40% is just right. Use 1.5% milk. The recipe calls for rice flour, but if you don't have any, wheat flour works too.

  2. Step 2:

    Step 2

    Grate the hard cheese.

  3. Step 3:

    Step 3

    In a bowl, mix the cottage cheese and egg. Season with salt and pepper to taste, and add your favorite dried herbs if you like.

  4. Step 4:

    Step 4

    Then add the grated hard cheese and mix everything well.

  5. Step 5:

    Step 5

    Pour in the milk and stir. The temperature of the milk doesn't matter.

  6. Step 6:

    Step 6

    Add the flour and stir well with a fork. No mixer needed here — a fork blends the batter just fine.

  7. Step 7:

    Step 7

    Heat the skillet. With an 8–9 inch (20–22 cm) skillet you'll get two khachapuri; mine is 11 inches (28 cm), so I make one big one. Here's the oil trick: heat the pan well, add a drop of oil, and wipe it over the whole surface with a paper towel. The pan ends up greased with a minimal amount of fat.

  8. Step 8:

    Step 8

    Pour the batter into the hot skillet, set the heat a little below medium, cover, and cook for about 10 minutes. The time depends on the diameter of the pan. Check on it now and then so your khachapuri doesn't burn.

  9. Step 9:

    Step 9

    Once one side is nicely browned, flip it over. Do this gently with a spatula so the khachapuri doesn't break. Cook the second side under the lid as well, checking now and then.

  10. Step 10:

    Step 10

    The finished khachapuri smells amazing! Transfer it to a plate, cut it into portions, and share it with the family. It's delicious hot or cold, with tea or coffee — whatever you like. The kids love it with a glass of milk.

  11. Step 11:

    Step 11

    Enjoy — happy cooking!

  • This khachapuri comes out very fragrant and delicious. Add your favorite dried herbs if you like — I'm not a fan of fresh ones in this particular recipe. Breakfast, snack, or even lunch — this dish does it all! Serve it alongside a bowl of soup at lunch and your family will be thrilled. Happy cooking, and enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Cottage cheese of 40% fat content - 466  kcal/100g
  • Cottage cheese of 20% fat content - 233  kcal/100g
  • Cottage cheese of 18% fat content - 226  kcal/100g
  • Cottage cheese of 10% fat content - 156  kcal/100g
  • Low-fat cottage cheese - 75  kcal/100g
  • Cottage cheese with sour cream - 260  kcal/100g
  • Fruit cottage cheese - 147  kcal/100g
  • Soft dietary cottage cheese - 170  kcal/100g
  • Cottage cheese 'vitalinia' - 64  kcal/100g
  • Cottage cheese 'morning' ( 'danone') without sugar - 91  kcal/100g
  • Cottage cheese - 156  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Pepper - 26  kcal/100g
  • Rice flour - 356  kcal/100g

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