Khachapuri on kefir in a frying pan with cheese

Step-by-step cooking

1. Step 1:

   

   How to make khachapuri on kefir in a frying pan? Prepare the products according to the list. Beat one large egg with a fork before mixing the protein with the yolk. Half of the egg will be needed for the dough, and the other half for the filling. Use flour of the highest grade. Kefir should be at room temperature, so take it out of the refrigerator in advance.

2. Step 2:

   

   Pour kefir at room temperature, half of the beaten egg into a bowl, add salt, sugar and baking powder. Mix everything with a whisk until smooth. By the way, you can replace the baking powder in this recipe with soda, since there is an acidic medium in the dough.

3. Step 3:

   

   Pour the sifted flour in parts and knead the elastic non-sticky dough. Flour may need more or less, so focus primarily on the consistency. Do not rush to pour all the flour at once.

4. Step 4:

   

   Divide the dough into 4 equal parts and roll into identical balls. I got balls weighing 100 g each.

5. Step 5:

   

   Cover the dough with a film and leave at room temperature to rest for 10 minutes.

6. Step 6:

   

   Now start preparing the filling. Cheese for khachapuri can be used to taste. Suluguni, not very salty Adyghe cheese or the usual type of Russian or Gouda is ideal.

7. Step 7:

   

   Grate the cheese on a coarse grater.

9. Step 8:

   

   Pour the remaining half of the egg into the grated cheese, add salt and pepper to taste and mix.

10. Step 9:

    

    Roll out each piece of dough on a floured table into a circle with a diameter of about 15-18 cm, but no larger than the diameter of the frying pan on which the khachapuri will be baked. At the same time, shake off the excess flour from the rolled tortillas with a brush so that the flour does not burn in the pan.

11. Step 10:

    

    Put the cheese filling in the center of the tortilla.

12. Step 11:

    

    Gather the edges of the dough in the center above the filling and pinch thoroughly, while releasing air from the tortilla.

13. Step 12:

    

    Turn the tortilla seam down and carefully roll out into a circle with a diameter of 15-18 cm. If air bubbles are still gathering inside, carefully pierce them with a toothpick. Prepare the rest of the tortillas in the same way.

14. Step 13:

    

    Fry the khachapuri in a dry frying pan heated over medium heat for about 1-1.5 minutes on each side until golden spots appear. You can cover the pan with a lid. For the experiment, I baked khachapuri both with a lid and without a lid. The result is the same.

15. Step 14:

    

    Brush the finished khachapuri generously with butter and stack on top of each other. Serve to the table immediately, while hot, and the cheese inside is melted. Bon appetit!