Khachapuri with cheese on kefir
4 servings
60 minutes
Khachapuri with cheese on kefir is a traditional Georgian dish, symbolizing home comfort and culinary mastery. Its roots go back to ancient Georgia, where cheese flatbreads were an integral part of feasts. This kefir version makes the dough especially soft and airy, while the rich cheese filling gives a creamy flavor. During preparation, the dough gently sticks to the hands, creating a unique texture, and baking on a dry skillet forms an appetizing golden crust. Khachapuri pairs perfectly with fragrant tea, fresh herbs or vegetables. It is not just food — it is culinary art that conveys the spirit of Georgian hospitality and warmth.
1
Mix a glass of kefir, an egg, sugar, salt, and vegetable oil.
- Kefir: 1 glass
- Chicken egg: 2 pieces
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
- Vegetable oil: 1 tablespoon
2
Sift 2 cups of flour (leave one for dusting), add baking soda, mix and pour the resulting powder into the kefir mixture.
- Wheat flour: 3 glasss
- Soda: 0.5 teaspoon
3
Knead the dough, gradually adding flour until it becomes soft and able to hold its shape. The right dough for khachapuri should stick slightly to the hands. Cover it with a towel and let it rest for a while.
- Wheat flour: 3 glasss
4
For the filling, grate the cheese on a coarse grater, add an egg and mix.
- Cheese: 400 g
- Chicken egg: 2 pieces
5
Make a sausage from the dough, cut it into 7 pieces, and form flatbreads. Place cheese filling in the center of each. Take the ends of the flatbread, pull them to the center, and seal together. Turn the resulting pouch over and gently roll it out. Then turn it over again and roll it out. This needs to be done very carefully.
- Cheese: 400 g
6
Place the khachapuri on a hot skillet. Cover with a lid and fry on low heat on both sides without oil until golden brown.
7
Take out the khachapuri and spread butter on them.
- Butter: 50 g