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Lazy khachapuri with cheese on pan on kefir

Lazy Skillet Khachapuri with Cheese (Kefir Batter)

Fast, tasty, simple, cheap, and filling! You can whip up these lazy skillet khachapuri with cheese and kefir batter right for breakfast — they take 20 minutes at most. They're great with coffee or tea, and they go with just about any main course too!

katushafin

Recipe author

Lazy khachapuri with cheese on pan on kefir

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Composition / ingredients

Servings:

Flour

Kefir

100

Eggs

Butter

Any cheese

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 27 % 9 g

Carbohydrates 52 % 17 g

180 kcal

GI: 12 / 0 / 88

Cooking method

Cooking time: 20 min

Step 1:

How do you make lazy khachapuri? Start by getting your ingredients together. You can use any cheese, but a mix of two kinds works best here: suluguni (a Georgian brined cheese, similar to a firm mozzarella) plus a softer one like a fresh farmer's cheese or feta.
Step 2:

Grate the cheese on the large holes of a box grater into a good-sized bowl. Mine is just suluguni — dry and moderately firm.
Step 3:

Add a raw egg to the grated cheese.
Step 4:

Pour the kefir in with the egg and cheese. Stir the mixture well.
Step 5:

Add the flour and stir. The batter should be about the thickness of sour cream — go by the consistency, not the exact amount of flour. Sift the flour first if you like.
Step 6:

Melt the butter in a skillet.
Step 7:

Spread the batter across the pan into a nice, even round.
Step 8:

Cook the khachapuri covered, over low heat. The top should set and dry out while the bottom turns golden.
Step 9:

Flip the flatbread over and finish frying the other side.
Step 10:

Let it cool a little, cut it into portions, and serve. Garnish with fresh herbs if you like.

Any cheese you can grate will work for lazy khachapuri; I used suluguni. It's fairly salty, so there's no need to add salt to the batter. If you're out of kefir, use sour cream, farmer's cheese, or clabbered milk — whatever's been sitting in your fridge. If you go with farmer's cheese, add a little milk. You can stir chopped herbs right into the batter, or make a sort of filling: once you flip the flatbread, scatter herbs over it, fold it in half, and fry both sides.
You can also bake lazy khachapuri in the oven, though that takes a bit longer. Or make them as wholesome as possible by swapping regular flour for rice flour and skipping the oil. This amount of batter makes one flatbread; for a big family, go ahead and triple it. You can also cook them small, like little fritters. Just be sure to let the top set before flipping, or the khachapuri may tear. Fresh vegetables and herbs make a nice accompaniment, along with a sauce — yogurt, sour cream, or adjika.
This recipe will be your go-to when you don't have the time or patience to fuss with dough but really want to treat yourself to incredible cheesy bread. Just mix everything together and ten minutes later a golden cheese flatbread will be sitting on your table. You'll always have the ingredients on hand. Fry up some khachapuri for breakfast, brew fresh tea, and get ready for the whole family's thanks.
Be ready to use a little more or a little less flour than the recipe calls for. Go by the consistency of the batter, not the exact amount of flour.
One more thing: the wrong pan can ruin even the best recipe. Choosing the right skillet for different dishes makes a real difference.