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Khachapuri on kefir in a pan with cheese

Skillet Kefir Khachapuri with Cheese

Affordable, tasty, and filling — fragrant cheese flatbreads for the whole family! Skillet kefir khachapuri is so easy to make that even a beginner can pull it off. The dough is perfect and easy to work with, and you can switch up the filling with different cheeses and herbs. These flatbreads are great as a meal on their own or as a snack!

Maria

Recipe author

Khachapuri on kefir in a pan with cheese

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Composition / ingredients

Servings:

Flour

200

Kefir (full-fat)

100

Eggs

0.5

Baking powder

0.5

Sugar

0.5

Salt

0.5

Hard cheese

100

Eggs

0.5

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 20 % 11 g

Fats 30 % 16 g

Carbohydrates 50 % 27 g

295 kcal

GI: 4 / 0 / 96

Cooking method

Step 1:

How do you make skillet kefir khachapuri? Gather your ingredients. Beat one large egg with a fork just until the white and yolk are blended — half goes in the dough, the other half in the filling. Use all-purpose (or bread) flour. The kefir should be at room temperature, so take it out of the fridge ahead of time.
Step 2:

Pour the room-temperature kefir and half the beaten egg into a bowl, then add the salt, sugar, and baking powder. Whisk until smooth. By the way, you can use baking soda instead of the baking powder here, since the batter is acidic.
Step 3:

Add the sifted flour in batches and knead into an elastic, non-sticky dough. You may need a little more or less flour, so go by the consistency. Don't dump all the flour in at once.
Step 4:

Divide the dough into 4 equal pieces and roll them into balls. Mine came out to about 3.5 ounces (100 g) each.
Step 5:

Cover the dough with plastic wrap and let it rest at room temperature for 10 minutes.
Step 6:

Now make the filling. Use any cheese you like. Suluguni, a mild fresh cheese, or a plain melting cheese like a mild cheddar or Gouda all work great.
Step 7:

Grate the cheese on the large holes of a box grater.
Step 8:

Pour the remaining half of the egg into the grated cheese, season with salt and pepper to taste, and mix.
Step 9:

On a floured surface, roll each piece of dough into a circle about 6 to 7 inches (15–18 cm) across, but no wider than the skillet you'll cook them in. Brush off any excess flour so it doesn't scorch in the pan.
Step 10:

Place the cheese filling in the center of each round.
Step 11:

Gather the edges of the dough over the filling and pinch them tightly closed, pressing out the air as you go.
Step 12:

Turn the round seam-side down and gently roll it back out to about 6 to 7 inches (15–18 cm). If air bubbles form inside, carefully prick them with a toothpick. Prepare the rest of the flatbreads the same way.
Step 13:

Cook the khachapuri in a dry skillet over medium heat for about 1 to 1.5 minutes per side, until golden spots appear. You can cover the pan if you like — I tried it both covered and uncovered, and the result is the same.
Step 14:

Brush the finished khachapuri generously with butter and stack them up. Serve right away, while they're hot and the cheese inside is melted. Enjoy!

Be ready to use 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.
Whether you can swap baking powder for baking soda, how to add each so your bake comes out light, and how to avoid a soapy soda aftertaste — there's plenty to know about the two.