Khachapuri on kefir
6 servings
150 minutes
Khachapuri with kefir is a wonderful dish of Georgian cuisine, where soft dough made with kefir reveals the taste of tender cheese, especially when using traditional sulguni. The slight acidity of the dough harmonizes with the rich creaminess of the filling, creating a cozy and hearty treat. Historically, khachapuri symbolizes hospitality and warmth of home, and every Georgian family has its unique recipe. It is made without yeast, making it quick to prepare, while the kneading process adds airiness. The toasted crust soaked in butter turns simple ingredients into a true gastronomic delight. This type of khachapuri is perfect for family breakfasts or heartfelt dinners, especially when paired with a cup of hot tea.
1
Knead soft dough from kefir, sugar, salt, flour, and vegetable oil, like for pies. Make a small flatbread from the dough, sprinkle it with soda, press it down, and repeat the procedure 3 more times. Dust the dough with flour, cover it with plastic wrap, and place it in a warm place for 1-1.5 hours.
- Kefir: 500 ml
- Sugar: 1 teaspoon
- Salt: 0.5 teaspoon
- Wheat flour: 700 g
- Vegetable oil: 4 tablespoons
2
Grate the cheese (preferably Georgian suluguni) on a coarse grater.
- Cheese: 700 g
3
Divide the prepared dough into 4-5 parts, roll each into a flatbread. Place cheese and some diced butter in the center. Gather the dough over the filling and pinch it. Place the resulting 'pouch' seam side down on the work surface and gently roll it out to the size of the pan.
- Cheese: 700 g
- Butter: 100 g
4
Place the khachapuri on a dry skillet (preferably cast iron) seam side down and bake under a lid in a well-heated oven until the bottom of the bread is browned. Then flip it over and bake the khachapuri without a lid until fully cooked.
5
Brush the ready khachapuri with butter.
- Butter: 100 g