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Lazy Khachapuri with Cheese in a Skillet
Instructions
I prepare the ingredients for the lazy khachapuri with cheese in a skillet. You may not need the salt if the cheese is salty enough. Instead of mozzarella, you can use any cheese that melts well.
I grate the cheese coarsely.
I put the egg and sugar into a mixing bowl and bring them together with a whisk.
I add the flour and baking powder.
I pour in the milk straight away.
I stir the mixture until smooth.
Now it is the turn of the main ingredient. I add the cheese to the batter and stir it in. The mixture should be thick and stretchy, so that it does not slide off the spoon at once.
I heat the skillet well. If its diameter is a little larger than stated, the flatbread will come out flatter. I drop a little vegetable oil onto the base and spread it across the whole pan so the flatbread flips easily.
I spoon in half of the cheese batter and smooth it across the whole diameter with the back of the spoon. I turn the heat down to just below medium.
I cover the skillet with a lid and start the timer.
After 6–8 minutes the top of the khachapuri turns matte and the bottom browns. It is important that the underside does not burn while the top "sets", that is, is no longer liquid. That is why the heat must be low.
I flip the flatbread and cover it with the lid again.
After literally 2 more minutes it can be transferred to a plate. I fry the second khachapuri in the same way.
A hot, hearty and fragrant breakfast is ready. The lazy khachapuri with cheese in a skillet come out porous, with melted cheese throughout. Their slightly salty taste goes beautifully with morning tea or coffee. Give them a try!
Tips
- 1
Low heat is the "secret" against burning. On high heat the bottom burns while the top does not cook through. Keep it "just below medium".
- 2
A lid is the "secret" to cooking through. Without a lid the top stays liquid. Under the lid the steam "finishes" the top.
- 3
A stretchy batter is the "secret" of the dough. Too thin and it runs. It should slide slowly off the spoon.
- 4
Plenty of cheese is the "secret" to juiciness. 240 g to 140 g of flour is the ideal balance. Do not skimp on the cheese. The same principle works for other kinds of cheese khachapuri.
FAQ
Which cheese should I choose? +
Mozzarella is ideal for its stretch. Alternatives include suluguni (240 g, the Georgian classic), brynza (240 g, saltier), Adyghe cheese (240 g, milder) or feta (240 g). A 50/50 mix of mozzarella and suluguni also works well. Freshly grated cheese is best. Avoid processed cheese, which spreads out, and hard cheeses that melt poorly. For an authentic Georgian flavour, use suluguni.
What can replace baking powder? +
You can use baking soda slaked with lemon juice (1/4 tsp soda plus 1/4 tsp lemon juice), or a mix of soda and cream of tartar (1/4 tsp each). Without any raising agent, add 1/4 tsp soda and whisk the egg well. Use fresh baking powder; avoid expired powder, which will not work, and do not use too much soda, as it leaves a bitter aftertaste. For the classic result, 0.5 tsp of ordinary baking powder is enough.
How long do the khachapuri keep? +
In the fridge, wrapped, they keep for 1 day. Longer than that and the dough goes stale and the cheese loses its stretch. Before serving, reheat them in a skillet for 1–2 minutes per side, or in the microwave for 30 seconds. I do not recommend freezing, as the texture separates. They are at their best in the first 15–20 minutes after frying; on the second day they are less stretchy but still tasty. For food safety, do not leave them at room temperature for longer than 4 hours, as the cheese and egg spoil. Ideally, fry and eat them straight away.
What to serve khachapuri with? +
In the Georgian style, serve them with a cup of morning tea or with coffee or cappuccino. They go well with a glass of matsoni or ayran, alongside fried eggs or an omelette for a more filling breakfast, or with fresh herbs such as parsley and cilantro. They also pair with adjika or tkemali for a spicier serving, with sour cream on the side, or with fresh vegetables and salads. It is a versatile quick breakfast for cheese lovers.
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