Khachapuri with cottage cheese and cheese in a frying pan

In Georgian, fast, on kefir, very tasty! Khachapuri with cottage cheese and cheese is surprisingly easy to prepare. And the plus of this recipe is also that it does not require an oven - everything is fried in a frying pan. It turns out an appetizing addition to lunch or tea.

Maria

Recipe author

Khachapuri with cottage cheese and cheese in a frying pan

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Composition / ingredients

Servings:

Dough:

Flour (+ about 150 g for filling)

300

Kefir

250

Eggs

Vegetable oil

Sugar

Salt

Filling:

Hard cheese

250

Cottage cheese

150

Eggs

For lubrication:

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

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make khachapuri with cottage cheese and cheese? Prepare the necessary products in advance. In traditional Georgian khachapuri recipes there are certain varieties of cheese (such as Adyghe). But I took the usual, boiled. You can replace it with Imeretian or mix several varieties: cheese and suluguni. The main thing is that the cheese is not hard, otherwise after cooling down your khachapuri will also become hard.
Step 2:
Combine kefir, egg, salt and vegetable oil in a bowl and mix until smooth. It will be better if all the ingredients are taken at the same temperature, for example, room temperature.
Step 3:
Sift all the flour with soda and add it to the kefir mass in parts.
Step 4:
Knead a soft elastic dough, gradually adding flour. It should keep its shape well and at the same time stick slightly. Focus on the consistency of the dough, and not on the volume of flour. Cover the dough with a towel and leave for 10 minutes.
Step 5:
For the filling, grate the cheese on a coarse grater.
Step 6:
Combine grated cheese with cottage cheese and egg and mix until smooth.
Step 7:
Divide the rested dough into 5-6 identical parts.
Step 8:
Roll out each piece into a round tortilla with a diameter no larger than the bottom of the pan where they will be fried. Place the filling in the center of each tortilla.
Step 9:
Pull the edges of the tortilla to the center, connect and pinch. Turn the resulting bag with the pinched side down and roll it out slightly. Then turn the cake over again and roll it out again. You need to roll it out carefully, because the filling with strong pressure can tear the dough and get out.
Step 10:
Place the tortilla in a preheated frying pan and bake under a lid until golden brown. It is better to take a frying pan with a non-stick coating, then you will not need to lubricate it. Brush the finished khachapuri with butter.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!