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Lazy khachapuri with cottage cheese in a frying pan

Skillet Cottage Cheese Khachapuri (Lazy Version)

A tasty, inexpensive breakfast or work snack in 30 minutes. This quick, lazy khachapuri is for anyone short on time or without the knack for kneading dough — just stir everything together and cook it in a skillet. It's delicious on its own or with a few vegetables on the side, and it's all made from easy-to-find ingredients.

Ropotushka

Recipe author

Lazy khachapuri with cottage cheese in a frying pan

Composition / ingredients

Servings:

All-purpose flour

Milk

Egg

Salt

0.5

Baking powder

0.5

Cottage cheese

250

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 11 g

Fats 26 % 9 g

Carbohydrates 43 % 15 g

175 kcal

GI: 13 / 0 / 87

Cooking method

Cooking time: 30 min

Step 1:

How do you make lazy cottage cheese khachapuri in a skillet? Gather all your ingredients. Use good all-purpose flour, and milk and cottage cheese of any fat content.
Step 2:

Into a deep, roomy mixing bowl, sift most of the flour. Add the baking powder and salt and stir so they're evenly distributed. Sifting the flour aerates it, which helps the khachapuri turn out light and rise nicely as it cooks.
Step 3:

Pour the milk into the flour a little at a time, stirring as you go so no lumps form.
Step 4:

Crack in the egg and mix the batter thoroughly. Let it rest for 10 minutes so the gluten can relax.
Step 5:

Now stir in the cottage cheese and mix well until smooth. The batter should be about the consistency of thick sour cream. Add a little more flour if needed.
Step 6:

Use a skillet, ideally a heavy-bottomed one so the khachapuri cooks evenly. Grease the bottom and sides with vegetable oil and heat it over medium. Lower the heat, pour in the batter, and smooth the top with a spatula or spoon. Cover and cook until lightly golden. Brush the top with a little oil, then flip it using two spatulas or a plate.
Step 7:

I find the plate method easiest: cover the skillet with a plate, flip the whole thing upside down so the khachapuri lands on the plate, then gently slide it back into the skillet with a spatula. The exact cooking time depends on your skillet and stove, so go by how it looks.

Be ready to use a little more or less flour than the recipe calls for — go by the consistency of the batter, not the exact amount. For more on flour and how it behaves, see our dedicated article.
Use an oil with a high smoke point for frying. Every oil is only good up to its smoke point, beyond which it burns and forms harmful compounds. Unrefined oils generally have a low smoke point, while refined oils hold up much better to heat. Good high-smoke-point choices are refined sunflower, canola, and grapeseed oil.
If you'd rather not use baking powder, you can substitute baking soda: 1 teaspoon baking powder = 1/2 teaspoon baking soda + 1/4 teaspoon vinegar. Scale the soda and vinegar up or down if you use more or less than 1 teaspoon of baking powder.