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Yeast-Free Cheese Khachapuri in a Skillet

A wonderful breakfast — so quick and tasty you'll love it on the first bite! I'm personally crazy about yeast-free cheese khachapuri cooked right in a skillet. This is the fastest recipe I know for them, and you'd never guess they weren't the real deal — puffy, soft, and cheesy. They work as a side for soup or as a dish all on their own.

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Khachapuri without yeast with cheese in a frying pan
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Khachapuri without yeast with cheese in a frying pan Khachapuri without yeast with cheese in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 14 g
Fats 30 % 16 g
Carbohydrates 44 % 24 g
293 kcal
GI: 4 / 0 / 96

Cooking method

Cooking time: 20 min

  1. Step 1:

    Step 1

    How do you make yeast-free cheese khachapuri in a skillet? Gather the ingredients you'll need.

  2. Step 2:

    Step 2

    Start with the dough — it couldn't be easier. Crack in 1 egg.

  3. Step 3:

    Step 3

    Add the sugar.

  4. Step 4:

    Step 4

    Now the salt.

  5. Step 5:

    Step 5

    Lightly beat the egg with the salt and sugar, then pour in the kefir.

  6. Step 6:

    Step 6

    Stir to combine.

  7. Step 7:

    Step 7

    Add the vegetable oil and stir again.

  8. Step 8:

    Step 8

    Measure out about 2.5 cups of the flour and add the baking soda to it, keeping the rest of the flour aside for dusting the counter.

  9. Step 9:

    Step 9

    Sift the flour and baking soda together into a separate bowl.

  10. Step 10:

    Step 10

    Add the sifted flour to the liquid mixture a portion at a time, stirring as you go.

  11. Step 11:

    Step 11

    You want a sticky, soft dough that holds its shape without spreading. Don't overdo the flour, or the finished khachapuri will come out tough.

  12. Step 12:

    Step 12

    For the filling, grate the cheese.

  13. Step 13:

    Step 13

    Crack the second egg into the cheese.

  14. Step 14:

    Step 14

    Stir it together and the filling is ready! The dough and filling took us about 5 minutes; now all that's left is to shape and cook the khachapuri.

  15. Step 15:

    Step 15

    Dust the counter well with flour and turn out the dough. Roll it into a log, then divide it into 9 equal pieces.

  16. Step 16:

    Step 16

    Roll each piece out thin.

  17. Step 17:

    Step 17

    Spread a little filling over it.

  18. Step 18:

    Step 18

    Gather the edges toward the center in accordion-like folds and pinch them shut.

  19. Step 19:

    Step 19

    Flatten the resulting bundle.

  20. Step 20:

    Step 20

    Roll it out with a rolling pin, then flip it and roll the other side; flip it one last time and roll a bit more. The khachapuri should come out about the diameter of your skillet.

  21. Step 21:

    Step 21

    Transfer it to a dry skillet.

  22. Step 22:

    Step 22

    Cook in the dry skillet, covered, over low heat until golden.

  23. Step 23:

    Step 23

    Flip it and cook the other side, covered as well.

  24. Step 24:

    Step 24

    Brush the finished khachapuri with butter.

  25. Step 25:

    Step 25

    Enjoy!

  • 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 slip-ups, it helps to know a bit about flour and how it behaves.
  • Wondering whether you can swap baking powder for baking soda, how to add each so your bake comes out fluffy, and how to avoid that unpleasant soda aftertaste? It's worth reading up on the difference between baking powder and baking soda.
  • Important! The wrong pan can ruin even the best recipe. A good skillet that heats evenly makes all the difference here.

Caloric content of the products possible in the composition of the dish

  • 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
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  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
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Baking soda - 0  kcal/100g
  • Chicken egg - 80  kcal/100g

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