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Khachapuri with cottage cheese and cheese in a frying pan

Skillet Khachapuri with Farmer's Cheese and Cheese

Georgian-style, quick, made with kefir, and really tasty! Khachapuri with farmer's cheese and cheese is surprisingly easy to make. Another plus of this recipe: no oven required — everything cooks in a skillet. The result is a tempting addition to lunch or teatime.

Maria

Recipe author

Khachapuri with cottage cheese and cheese in a frying pan

Composition / ingredients

Servings:

Flour (+ about 150 g for dusting)

300

Kefir

250

Eggs

Vegetable oil

Sugar

Salt

Hard cheese

250

Farmer's cheese

150

Eggs

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 13 g

Fats 29 % 13 g

Carbohydrates 42 % 19 g

243 kcal

GI: 5 / 0 / 95

Cooking method

Cooking time: 50 min

Step 1:

How do you make khachapuri with farmer's cheese and cheese? Gather your ingredients ahead of time. Traditional Georgian khachapuri calls for certain cheeses (like a fresh Imeretian). I used a plain melting cheese, but you can swap in Imeretian or blend a couple of kinds, like feta and suluguni. The key is to avoid a hard cheese — otherwise your khachapuri will turn hard once they cool.
Step 2:

In a bowl, combine the kefir, egg, salt, and vegetable oil and mix until smooth. It's best if all the ingredients are the same temperature — room temperature, say.
Step 3:

Sift all the flour together with the baking soda and add it to the kefir mixture in batches.
Step 4:

Knead a soft, elastic dough, working in a little flour at a time. It should hold its shape well but still be slightly tacky. Go by the feel of the dough, not the exact amount of flour. Cover it with a towel and let it rest for 10 minutes.
Step 5:

For the filling, grate the cheese on the large holes of a box grater.
Step 6:

Combine the grated cheese with the farmer's cheese and egg and mix until smooth.
Step 7:

Divide the rested dough into 5 or 6 equal pieces.
Step 8:

Roll each piece into a round no wider than the bottom of the skillet you'll cook them in. Place the filling in the center of each round.
Step 9:

Gather the edges of the round to the center, press them together, and pinch closed. Turn the resulting pouch pinched-side down and roll it out gently. Then flip it and roll it out once more. Roll carefully — press too hard and the filling can tear through the dough and leak out.
Step 10:

Lay the flatbread in a preheated skillet and cook it covered until golden. A nonstick pan is best — then you won't need to grease it. Brush the finished khachapuri with butter.