Delicious khachapuri with suluguni cheese - bake in a pan

Kitchen appliances and utensils:

• a pan with a diameter of 26 cm with a lid;
• stewpan;
• sieve for flour;
• grater;
• deep bowl;
• rolling pin for dough;
• culinary brush;
• kitchen rug made of silicone or plastic with circular markings;
• kitchen scales;
• beaker;
• cling film.

Ingredients

Step cooking

Kneading dough

1. Sift in a deep bowl 500 grams of premium wheat flour. Sifting allows the flour to be enriched with air, this makes the dough more magnificent.
   
2. Add 1 teaspoon of sugar and 0.5 teaspoon of salt to the flour.
   
3. In the center of the bowl we make a depression in the flour mixture. Pour 450 ml of kefir (2.5%) at room temperature into the center. Pour 0.5 teaspoon of soda into kefir, mix soda with kefir.
   
4. Knead soft dough with your hand, knead well, knock mass into a ball. Put in a plastic bag (or wrap with cling film), let the dough “rest” for 20-25 minutes. During this time, the gluten contained in the flour swells, and baked goods are more porous.
   
5. After 20-25 minutes, remove the dough from the bag, put on a kitchen rug, sprinkled with flour (from 50 grams).
   
6. Make a roll of dough, divide it into three approximately equal parts.
   

Modeling and baking khachapuri

1. On a coarse grater, grate 450 grams of suluguni cheese. Roll out a circle with a diameter of about 25-26 cm from each part of the dough. If possible, make the edges of the cake thinner than in the central part. Add flour during rolling, it’s easier to work with the dough.
   
2. Put 150 grams of grated cheese in the center of the workpiece. Gently press a slice of cheese with your hand.
   
3. Gather the edges of the circle in the center of the pouch around the cheese. Close up thoroughly.
   
4. Turn the resulting product with the plucked side down onto the work surface. With a rolling pin, roll out a circle with a diameter of about 25-26 cm. Repeat all the steps with the two remaining parts of the dough. The size of raw khachapuri should match the diameter of your pan.
   
5. Heat the pan well over high heat, reduce heat to medium. Khachapuri according to this recipe is baked in a dry pan, without adding fat. Put raw khachapuri in a pan. Fry on each side for 3-4 minutes. If desired, you can cover the pan with a lid.
   
6. Melt 50 grams of butter in a saucepan.
   
7. Remove the khachapuri from the pan and grease with melted butter on both sides using a cooking brush. It is oil lubrication that gives the crust a beautiful ruddy appearance. Serve hot pastries as an appetizer or instead of bread to other dishes.
   

The traditional stuffing for khachapuri is made from young Imereti cheese (imeruli kweli). But in our region it is difficult to buy this cheese. Therefore, for the filling use suluguni cheese, Adyghe cheese, mozzarella and mixtures thereof. For softness, added butter, sour cream.

Instead of yogurt traditional for Georgia, kefir is used in this recipe.

Video recipe

You will see how to bake “fast” khachapuri with suluguni cheese in a frying pan from unleavened dough on kefir in this video. The hostess shows in detail and clearly explains each stage of preparation.

We hope that after studying the recipe and watching the video, you do not have any unclear moments. And now you can easily and quickly bake a delicious Georgian cheese pie.

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