Imeretian Cheese Khachapuri
A round, doughy bread with a tangy yogurt crust, stuffed with sulguni and adyghe cheese. Pan-fried in a dry skillet until golden and tender.
- Time
- 45 min
- Serving
- 802 kcal
- Ingredients
- ≈ $2.89
- Protein
- 39 g
Ingredients
- 1 Wheat flour 90 g
- 2 Plain yogurtpack 300 g ≈ $2.19 70 g
- 3 Baking soda 1 g
- 4 Salt 2 g
- 5 Sugar 3 g
- 6 Sunflower oil 4 ml
- 7 Suluguni cheesepack 300 g ≈ $6.00 70 g
- 8 Adyghe cheesepack 300 g ≈ $5.00 50 g
- 9 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 10 Butterpack 180 g ≈ $1.58 6 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix yogurt, salt, sugar, baking soda, and oil, then let sit for 3 minutes until slightly foamy.
Add flour and knead into a soft dough. Cover and let rest for 15 minutes.
Grate sulguni and adyghe8 cheese, then mix in an egg.
Roll the dough into a round, place the cheese in the center, pinch the edges to form a pouch, and seal tightly.
Gently flatten the pouch to about 1.5–2 cm thick, ensuring the filling doesn’t tear through.
Pan-fry in a dry skillet, covered, for 5–6 minutes per side over medium heat until golden brown.
Brush the hot khachapuri with butter10 and let it rest for 2 minutes before serving.
Tips
- Why it works
- Leave the yogurt with the baking soda for 3 minutes: the acid starts the reaction, and the dough rises in the pan without yeast.
- Substitutions
- If you don't have Adyghe cheese, replace it with the same weight of cottage cheese, drained of whey. Instead of yogurt, use 70 g of kefir.
- Common mistakes
- The flatbread is most often fried over high heat: dark spots appear outside within 1–2 minutes, while the dough inside stays damp.
- Storing and reheating
- Store in the fridge for up to 2 days. Reheat in a dry pan under a lid for 3–4 minutes per side.
- Serve with
- Serve for lunch with cucumbers, tomatoes or herbs, so the cheese flatbread isn't the only dish.
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