Skillet Khachapuri with Cheese

Skillet khachapuri with cheese are fluffy cheese-stuffed flatbreads made from kefir-and-sour-cream dough, no yeast and no oven required. This amount makes 4 flatbreads, fried on a dry skillet under a lid over low heat. I recommend brushing the hot khachapuri with butter - enjoy!

Skillet Khachapuri with Cheese

Fluffy cheese-stuffed flatbreads made with kefir-and-sour-cream dough, fried on a dry skillet under a lid.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 4 khachapuri

Ingredients Method Notes

Ingredients

  

For the dough

• 120 ml kefir
• 100 g butter melted
• 400-450 g wheat flour
• 1 tbsp sugar
• 120 g sour cream
• 0.5 tsp baking soda
• 1 pinch salt a generous pinch

For the filling

• 150 g Adyghe cheese
• 200 g hard cheese
• 2 tbsp sour cream
• 1 tbsp butter softened
• salt to taste

Method

 

1. Combine the sour cream and kefir, add the baking soda, salt and sugar, mix. Pour in the melted butter and mix again.
2. Add 250-300 g of flour and stir with a fork, then gradually add the remaining flour and knead a soft dough by hand, without overloading it with flour. Shape into a ball and cover with a towel.
   
3. For the filling, grate the cheese, add the sour cream, butter and salt, and mix well.
   
4. Divide the dough into 4 pieces, shape each into a flatbread on a floured surface and place a quarter of the filling in the center.
   
5. Gather all the edges of the flatbread toward the center and flip it seam side down.
   
6. Flatten the piece by hand into a plate-sized round no thicker than 1 cm.
   
7. Heat a dry skillet and fry the khachapuri over low heat on both sides under a lid. Brush the finished ones with a piece of butter and stack them in a pot with the lid on.
   
8. Cut into pieces and serve hot. Enjoy!
   

Notes

Thanks to author Svetlana Deve for the recipe.

Tips

• Don't overload the dough with flour: it should stay soft and slightly sticky to the touch.
• Always fry under a lid over low heat, otherwise the filling won't heat through.
• Stack the finished flatbreads in a pot with the lid on so they stay warm.
• Recipe from my saved collection - thanks to the author Svetlana Deve.