Khachapuri is a classic Georgian dish, loved for its soft, doughy base and rich, cheesy filling. This quick and easy version of Khachapuri, made with kefir and ready in just 10 minutes, is perfect for when you need a delicious and satisfying meal on the table fast. The tangy kefir adds a unique flavor to the dough, while the combination of cheese makes every bite irresistible. This recipe is not only quick, but also versatile, allowing you to customize it with your favorite cheese blend.

Full Recipe:

Ingredients:

For the Dough:

• 300 ml kefir
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 egg
• 3 tablespoons vegetable oil
• 450 grams all-purpose flour
• 10 grams baking powder

For the Filling:

• 350 grams hard cheese (Suluguni, Adyghe, or a mix with cottage cheese)
• 1 egg
• Salt to taste (optional, depending on the saltiness of the cheese)

Step-by-Step Instructions:

1. Prepare the Dough:

• In a large bowl, combine the kefir, salt, sugar, and egg. Whisk them together until the mixture is smooth.
• Add the vegetable oil to the mixture and stir well.
• Slowly sift in the flour and baking powder, mixing until the dough forms a soft but manageable consistency. The dough should not be sticky, but it should be soft and pliable.

2. Make the Filling:

• Grate the hard cheese (Suluguni, Adyghe, or a mix) into a bowl.
• Add 1 egg to the cheese and mix well to combine.
• If your cheese is not very salty, you can add a pinch of salt to taste.

3. Shape the Khachapuri:

• Divide the dough into equal-sized balls, depending on how many khachapuri you want to make.
• Roll each ball of dough into a flat circle, about 1/4 inch thick.
• Place a generous amount of the cheese mixture in the center of each dough circle.
• Fold the edges of the dough toward the center, pinching them together to seal the filling inside. You can either leave the khachapuri flat or shape them into boats, depending on your preference.

4. Cook the Khachapuri:

• Heat a non-stick skillet or frying pan over medium heat.
• Place the prepared khachapuri into the skillet without adding oil (as the dough already has oil in it).
• Cook each side for about 3-4 minutes, or until golden brown and cooked through. Ensure the cheese inside melts and becomes gooey.
• Alternatively, you can bake the khachapuri in a preheated oven at 180°C (350°F) for about 10-12 minutes, or until golden brown and crisp.

5. Serve:

• Once cooked, remove the khachapuri from the skillet or oven and serve them hot. These are best enjoyed immediately while the cheese is still melty and warm.

Cooking Tips:

1. Cheese Selection: Feel free to experiment with different types of cheese. Suluguni and Adyghe cheese are traditional for Khachapuri, but mozzarella, feta, or even cheddar can be used if you prefer a different flavor profile.
2. Dough Texture: The dough should be soft and pliable, but not too sticky. If it’s too sticky to handle, add a little more flour, a tablespoon at a time, until you reach the desired texture.
3. Cooking Method: If you’re short on time, using a non-stick skillet on the stove will yield fast results. For a more traditional and crispy texture, bake the khachapuri in the oven.
4. Additional Fillings: You can add fresh herbs like dill or parsley to the cheese filling for extra flavor. For a heartier version, consider adding small amounts of cooked spinach or sautéed mushrooms to the filling.

Storage Tips:

• Refrigeration: Store leftover khachapuri in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or the oven before serving.
• Freezing: If you want to prepare khachapuri in advance, you can freeze them before cooking. Simply shape and fill the khachapuri, then freeze them on a tray before transferring them to a freezer-safe bag. When ready to cook, thaw slightly and cook as directed.

Nutritional Facts (per serving, based on 6 servings):

• Calories: 380
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 680mg
• Carbohydrates: 38g
• Dietary Fiber: 2g
• Protein: 13g

(Note: These values are approximate and may vary based on the specific ingredients used.)

FAQs:

1. Can I use a different type of flour?

Yes, you can use whole wheat flour or spelt flour for a healthier alternative, but the texture of the dough may be slightly denser.

2. Can I make the dough ahead of time?

Absolutely! You can prepare the dough a few hours in advance and store it in the refrigerator until you’re ready to cook. Just make sure to bring it to room temperature before rolling it out.

3. What is kefir, and can I substitute it?

Kefir is a fermented dairy product similar to yogurt but more liquid in consistency. If you don’t have kefir, you can substitute it with buttermilk or plain yogurt thinned out with a little water.

4. Can I make this recipe gluten-free?

Yes, you can try using a gluten-free flour blend, but you may need to adjust the liquid ratio depending on the flour type.

5. What is the best way to reheat khachapuri?

Reheat khachapuri in a hot skillet or oven until warmed through. Avoid microwaving, as it can make the dough soggy.