Pan-Fried Khachapuri with Two Cheeses (Adyghe and Hard)
Delicious, quick, made from simple ingredients — perfect for breakfast! These kefir-dough khachapuri fry up in a dry skillet with no oil. The Georgian cheese flatbreads round out any table. Take them along as a snack for the road, work, or school. You can make a batch for the week and reheat them for breakfast or dinner.
Cooking method
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Step 1:
How do you make kefir khachapuri? Start by getting the dough ingredients ready. Use all-purpose or bread flour. You can sift it through a fine sieve first to aerate it.
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Step 2:
Pour the flour into a deep bowl and mix in the sugar and salt.
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Step 3:
Stir the baking soda into the kefir. It will start to react and may foam up, so use a tall glass or jar.
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Step 4:
Crack the raw egg into a separate bowl and beat it with a fork.
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Step 5:
Make a well in the flour and pour in the kefir, beaten egg, and vegetable oil.
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Step 6:
Knead a smooth, pliable dough. Keep in mind you may need more or less flour than I did. Let the dough rest for 20 minutes.
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Step 7:
Prepare the filling ingredients. Use any hard or semi-hard cheese you like — Russian, Kostroma, Gouda, and so on.
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Step 8:
Grate the Adyghe cheese and the hard cheese on the medium holes of a grater.
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Step 9:
In a bowl, combine both cheeses with a raw egg.
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Step 10:
Mix everything well. If you like, stir a little cottage cheese into the cheese mixture.
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Step 11:
Divide the dough into 5–6 equal pieces.
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Step 12:
Roll out each piece of dough into a small round on a floured surface.
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Step 13:
Put a little filling in the center of the round.
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Step 14:
Gather the edges of the dough up to the center over the filling.
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Step 15:
Turn the packet seam-side down and gently roll it into a round so the filling spreads evenly inside. Use your hands to help. Try not to tear the dough — but even if it does tear, no worries, the filling won't leak into the pan.
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Step 16:
Fry the khachapuri in a dry hot skillet, about 5–7 minutes per side.
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Step 17:
Transfer the finished khachapuri to a flat plate and brush with butter.
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Step 18:
Serve the khachapuri hot — though they're tasty cooled down, too. Enjoy!
- If you plan to take khachapuri on the road, you can skip the butter so you don't get your hands greasy — just make sure the flatbreads don't stick together.
- Kefir khachapuri are very handy, simple, and quick to make. Serve them for breakfast or dinner, or pack them for work or a picnic. Any cheese works in the filling: suluguni, brynza, Adyghe, tofu, or any semi-hard cheese (gouda, Russian, Dutch). I've seen Ossetian cheese for sale; it's similar in texture to Adyghe but very salty (or maybe I just got a salty one). Mixing several kinds and adding cottage cheese is delicious. You can also bake the flatbreads in the oven instead of frying them.
- Be ready to use more or less flour than the recipe calls for. Go by the consistency of the dough rather than the exact amount of flour. To avoid mistakes, read up on flour and its properties!
Caloric content of the products possible in the composition of the dish
- 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
- 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 - 356 kcal/100g
- Sovetsky cheese - 400 kcal/100g
- Stepnoy cheese - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appenzeller cheese, 50% fat - 400 kcal/100g
- Chester cheese, 50% fat - 363 kcal/100g
- Edamer cheese, 40% fat - 340 kcal/100g
- Cheese with mushrooms, 50% fat - 395 kcal/100g
- Emmental cheese, 45% fat - 420 kcal/100g
- Gouda cheese, 45% fat - 356 kcal/100g
- Amadeus cheese - 364 kcal/100g
- Dom Blanc cheese (semi-hard) - 360 kcal/100g
- Lo Spalmino cheese - 61 kcal/100g
- Etorki cheese (hard sheep's-milk) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Yellow full-fat 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
- Gruyère cheese - 396 kcal/100g
- Whole durum wheat flour, fortified - 333 kcal/100g
- Whole durum wheat flour, all-purpose - 364 kcal/100g
- Fine semolina flour - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Full-fat kefir - 62 kcal/100g
- Kefir, 1% fat - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Doctor Bifi kefir, 1.8% fat - 45 kcal/100g
- Kefir, 2.5% fat - 53 kcal/100g
- Butter, 82% - 734 kcal/100g
- Unsalted table butter - 709 kcal/100g
- Unsalted farmhouse butter - 661 kcal/100g
- Salted farmhouse butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking soda - 0 kcal/100g
- Adyghe cheese - 240 kcal/100g
