Quick Skillet Khachapuri with Kefir
Couldn't be simpler — cheap, filling, and perfect for family dinner or a snack! These quick skillet khachapuri made with kefir come out unbelievably tasty, golden, and fragrant. It's a real throw-it-together recipe, easy and fuss-free, but the result will delight everyone at the table. So good!
Cooking method
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Step 1:
How do you make quick skillet khachapuri with kefir? Gather all the ingredients. Use whole kefir (2.5% or 3.5%) and take it out of the fridge ahead of time so it comes to room temperature. Use block-style farmer's cheese; if yours is coarse and grainy, push it through a sieve or blend it smooth. Be sure to sift the flour to aerate it.
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Step 2:
In a suitable bowl, whisk together the sifted flour, baking soda, and salt.
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Step 3:
Pour the room-temperature kefir into the flour mixture. Mix the dough first with a spoon, then by hand. Since flours vary, you may need a little more or less than called for — go by the consistency you want.
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Step 4:
The dough should be fairly thick, dense, and a bit sticky.
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Step 5:
Divide the dough into four pieces and roll them into balls. Cover them with a towel or bowl and let them rest for 15 minutes so the flour develops its gluten — that keeps the dough from tearing when you roll it out.
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Step 6:
While the dough rests, prep the filling. Grate the suluguni on the large holes of a box grater — this cheese is a must here. Add the rest to taste; you could also use a brined white cheese, feta, or mozzarella.
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Step 7:
Along with the farmer's cheese and suluguni, I also use a hard cheese — any kind works, as long as it's good-quality and tasty.
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Step 8:
Wash and pat the herbs dry. I used green onion, a little parsley, and dill; you could use just dill or swap in cilantro. Finely chop the herbs.
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Step 9:
In a bowl, combine all the cheeses — farmer's cheese, suluguni, and hard cheese. Stir in the chopped herbs and mix well. The filling is ready.
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Step 10:
Divide the cheese filling into four equal portions and roll each into a ball.
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Step 11:
Lightly flour your work surface so the dough doesn't stick. Roll the first piece of dough into a small round — don't roll it too thin.
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Step 12:
Set the first cheese ball in the center of the round.
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Step 13:
Pinch the edges of the dough together, sealing the filling completely inside.
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Step 14:
Now gently roll the filled ball into a flat round about 1/4 to 1/3 inch (6–8 mm) thick. Shape the remaining khachapuri the same way.
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Step 15:
Heat a skillet well — no need to grease it. Add the first round and cook over medium heat for 3 minutes per side, covered.
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Step 16:
Stack the finished khachapuri as you go, brushing each one with a little butter while it's hot.
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Step 17:
Serve the khachapuri hot with your favorite sauce, herbs, and vegetables — though they're delicious with nothing more than a cup of tea. Enjoy!
- A quick tip: the wrong pan can ruin even the best recipe, so use a good nonstick or well-seasoned skillet here.
- Baking powder and baking soda aren't always interchangeable — the leavener has to be matched to the other ingredients to get a good rise without an off, soapy taste.
Caloric content of the products possible in the composition of the dish
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit curd - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese 'morning' ( 'danone') without sugar - 91 kcal/100g
- Cottage cheese - 156 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 content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow 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
- Gruyere cheese - 396 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir 'doctor beefy' 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Suluguni - 290 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Baking soda - 0 kcal/100g
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