Khachapuri on kefir in the oven and in the pan. How to cook khachapuri with cheese on kefir: options for toppings

Khachapuri on kefir in the oven and in the pan. How to cook khachapuri with cheese on kefir: options for toppings

Georgians know a lot about food.

Dishes of national Georgian cuisine are so tasty that they want to try again and again.

The famous khachapuri flatbread is one of the most famous dishes.

It is prepared extremely simply, but it turns out tasty and satisfying.

One cake you can easily eat, and all thanks to high-calorie cheese and tender dough.

Very convenient, easy and quick to do khachapuri on kefir. Flapjacks can be served for breakfast and dinner, take with you to work or a country picnic.

Khachapuri on kefir - general principles of preparation

Any cheese will fit into the filling: Suluguni, Adygei, tofu, any semi-solid (for example, Gouda, Kostroma, Dutch). Very tasty mix several varieties, add cottage cheese.

If you experiment with other components, for example, add greens, sausage, potatoes, you will get not khachapuri, but fresh or yeast cakes. But why not?

The dough for khachapuri on kefir is soft, elastic and does not require a large number of ingredients. Flour, eggs - that is, in fact, the whole set. Formed tortillas can be fried in a pan or baked in the oven.

Khachapuri with cheese and kefir in the oven

A simple recipe for khachapuri on cheese yogurt, from which an inexperienced hostess can start exploring Georgian cuisine. Cooked cakes in the oven, turn out deliciously crispy, with a ruddy cheese crust.


• 1/2 liter kefir;

• 4 cups of flour (or more, depending on the variety);

• two eggs;

• a pound of suluguni;

• 200 grams of semi-hard cheese;

• two tablespoons of vegetable oil;

• teaspoon of soda;

• butter (about 50 grams);

• teaspoon salt.

Cooking Method:

Pour the kefir into the mixing bowl.

Add soda, salt, a pinch of sugar and one chicken egg, mix thoroughly. Add oil and mix again.

Sift flour.

Add flour to the kefir base in small pieces, kneading the elastic dough. It should be soft and not stick to your fingers.

After kneading, wrap the finished dough in a bag and send it in the fridge for an hour.

While the dough is resting, prepare the filling. Grate suluguni on a coarse grater.

Separately, rub the semi-hard cheese on the middle side of the grater.

Rested dough divided into small lumps.

Each piece is thinly rolled (3-4 mm).

Put the stuffing in the center of the round cake. It should be quite a lot: the proportions of the test and suluguni should be about the same.

Pinch the cake in the center.

Turn the pinch down and roll out a thin layer.

Cover baking sheet with parchment or foil, brush with a few drops of oil, spread out khachapuri.

Beat the remaining egg, coat the top of the lozenges.

Bake in the oven for about 30 minutes (the temperature is average, not higher than 200 degrees).

Remove the pan, cover each cake with cheese crumb and bake until it forms a crust.

Remove, brush with butter and serve.

Khachapuri with cheese on yeast dough kefir

Yeast dough can also be used to prepare delicious khachapuri on kefir. Three varieties of cheese are required.


• a glass of kefir;

• two glasses of white flour (or a little more);

• two teaspoons of yeast;

• half a spoonful of salt;

• one hundred grams of semi-hard cheese;

• one hundred grams of cheese;

• 150 grams of suluguni;

• one egg;

• two teaspoons of sugar;

• one hundred grams of butter;

• Two tablespoons of vegetable oil.

Cooking Method:

Mix yeast with flour.

Pour in butter, kefir, add sugar and salt.

Knead the dough and send it to a warm place for proofing.

Grate suluguni and semi-hard cheese on the coarse side of the grater.

Cheese simply mash with a fork or hand.

Mix all three varieties of cheese, divided into four equal parts. Roll each piece of cheese filling into a bowl.

When the dough fits, cut it into eight pieces.

Each piece of dough is thinly rolled.

Put the cheese ball on the cake, put another cake on top, pinch the edges.

Beat the egg well and coat the tops of the khachapuri.

Bake in the oven for about an hour.

As soon as the top is reddened, remove from the oven and grease with butter.

Khachapuri on kefir in a frying pan

Delicious khachapuri on kefir can be cooked in a griddle. And oil for frying is not required. The cakes are simply dried on a hot surface.


• a glass of kefir;

• three glasses of flour;

• a teaspoon of salt and sugar;

• three hundred grams of any semi-hard cheese;

• two eggs;

• two tablespoons of vegetable oil;

• 50 grams of butter.

Cooking Method:

Beat one egg well.

Pour kefir and butter, add soda, sugar and salt.

Knead a soft, tender dough, leave it to rest at room temperature for half an hour.

Coarsely rub the cheese, pour in the eggs and mix with a fork. This is a filling.

Divide the dough into eight parts, roll out, put the filling and form a cake as described in the first recipe.

Preheat the pan (it is important not to overheat, so that the flour does not burn) and fry each cake without oil on both sides. One side will take about 4 minutes.

Ready khachapuri immediately smear with oil and put a stack.

Khachapuri on kefir in a pan “Cheese platter”

Three cheeses and cottage cheese are the rich stuffing of khachapuri on kefir in this recipe. A simple but very satisfying dish.


• half a liter of kefir;

• four glasses of flour;

• two eggs;

• one and a half teaspoons of salt;

• teaspoon of soda;

• 150 grams of feta;

• 150 grams of mozzarella or suluguni;

• 100 grams of semi-hard cheese;

• 200 grams of fresh cottage cheese;

• vegetable oil for the pan.

Cooking Method: Knead the dough from flour, kefir, eggs, salt, soda, spoons of any vegetable oil.

Put in the fridge. For half an hour.

Prepare the filling: grate all three types of cheese, add cottage cheese and mix everything.

Form the cakes in the same way as in the first recipe.

Fry in a pan, adding a few drops of oil for each khachapuri.

Lubricate the finished tortillas.

Khachapuri on kefir in a frying pan “Dream of lazy”

Very fresh unusual taste of Georgian flatbreads in this recipe is achieved by fresh herbs and tender Adyghe cheese. Yes, and they are not prepared in the traditional way. You should fry such khachapuri in butter, and add cheese directly to the dough.


• a glass of kefir;

• two glasses of flour;

• 400 grams of Adygei cheese;

• a bunch of fresh greens;

• two eggs;

• a teaspoon of baking powder;

• half spoonful of black pepper and salt;

• Butter for lubricating the pan.

Cooking Method:

Beat eggs.

Cheese grate on a fine grater.

Pour kefir into the eggs, add cheese crumb, baking powder, salt, pepper, chopped greens, mix.

Pour the white flour, quickly knead the batter.

Heat the pan, dissolve the oil.

Pour the curd, close the lid and fry until on both sides over medium heat until crusting.

Khachapuri on kefir with cheese and potatoes

Another free interpretation of khachapuri on kefir with cheese and potatoes. The simplest dough, pleasant aroma and simple cooking.


• a glass of kefir;

• two or three glasses of flour;

• teaspoon baking powder;

• four boiled potatoes;

• piece of cheese or suluguni (200 grams);

• a teaspoon of salt.

Cooking Method:

Knead the dough of their kefir, flour, baking powder and salt. Knead until it starts to stick well off your hands.

Cover with a towel and leave for 15 minutes to rest.

Boiled potatoes still mash hot.

Cheese grate on a coarse grater. Mix mashed potatoes and cheese crumb, add any spices to your taste (optional).

Form the cakes as described in the first recipe. The diameter must match the diameter of the pan.

Fry khachapuri on a dry hot surface of a frying pan, covered with a lid, for three minutes on each side.

Lubricate the finished hot tortillas with butter.

If you do not want to fry, you can just bake cakes in the oven at a temperature of 230 degrees. It will take only 15 minutes.

Khachapuri on Adzhar-style kefir

A surprisingly beautiful, tasty dish that only very experienced housewives can afford. Yeast dough, so the taste will be amazing.


• 300 ml of kefir;

• six glasses of white flour;

• six tablespoons of butter in the dough;

• bag of dry yeast;

• a teaspoon of salt;

• three teaspoons of sugar;

• 150 grams of suluguni;

• 150 grams of cheese;

• seven eggs;

• fresh greens;

• a slice of butter for lubrication.

Cooking Method:

Knead yeast dough from kefir, flour, yeast, salt, sugar and butter.

Leave the dough to rise in heat for an hour.

Three eggs boil and chop.

Suluguni and cheese grate on a medium grater, mix. Two spoons of the mixture set aside.

Mix cheese crumb with eggs, divided into four parts, each roll into a ball.

The dough is also divided into four parts.

Roll each piece into an oval with a thickness of 6-7 mm.

Into the center of each oval pour the deferred cheese, and pinch the edges so that the sides are turned. It should make something like a dough boat.

At the bottom of each "boat" put the stuffing. Be sure to make a rather deep and wide opening in the cheese bowl. It will need to pour a liquid egg.

Give the blanks for proofing for another 15 minutes.

Cover baking sheet with baking paper, place khachapuri.

Brush the edges of the dough with butter or whipped yolk.

Bake "boats" at a temperature of 200 degrees to blush. While khachapuri are baked, carefully break the eggs into separate plates. The yolk should remain whole.

When the “boats” are reddened, remove the baking tray and gently pour the eggs into the grooves.

Send zachapuri to the oven again and hold until the protein thickens. The yolk must be liquid.

Remove the khachapuri, put on each piece of butter, sprinkle with chopped greens and serve immediately.

Khachapuri on kefir - tricks and useful tips

  • To properly eat ajar-style khachapuri is a real science. It is necessary to break off a piece of the "side", mix the stuffing with them. Then type on the slice the contents of the "boat" and eat.
  • Traditionally, the number of fillings of the dough should be equal. However, you can take a little more cheese: so khachapuri on kefir will be even tastier. But less than the filling should not be. Flapjacks are heavy, tasteless.
  • Lubricating the cakes with butter is necessary in order to increase the fat content and improve the taste. Traditional Georgian cheese Suluguni is low-fat, so the butter does not hurt. If fatty cheese is used for the filling, then butter is not necessary.
  • Khachapuri is served fiery, from a frying pan or from the oven. And rightly so: melted cheese is very tasty. However, the cooled cakes are remarkably good. Their taste is changing.
  • If the filling and dough remain, they can be frozen and used another time.
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