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–+ servings

Georgian kefir cheese bread (Khachapuri)

Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 4 pieces
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Ingredients

Dough

  • 125 ml plain milk kefir Use unsweetened kefir.
  • 125 ml sour cream
  • 300 g all-purpose flour Add gradually; you may not need it all. Have extra flour ready for dusting.
  • 100 g butter Melt for the dough; have extra butter ready to brush the cooked breads.
  • 1 tbsp sugar
  • ½ tsp salt
  • ½ tsp baking soda

Cheese filling

  • 250 g mozzarella Use pizza-style mozzarella, grated or in a block.
  • 100 g feta Crumble before mixing.
  • 2 tbsp sour cream
  • 25 g butter Soften before mixing.

You will need

  • Mixing bowls
  • Kitchen scale and measuring spoons
  • Measuring jug
  • Grater
  • Rolling pin
  • Skillet with a lid
  • Wide spatula
  • Clean kitchen towel
  • Food thermometer

Instructions

Make the flatbreads

  • Mix the kefir, the sour cream for the dough, sugar, salt and baking soda in a bowl, then stir in the melted butter.
  • Add the flour gradually, mixing to form a soft, slightly sticky dough. Stop adding flour when the dough holds together and you can handle it.
  • Cover the dough with a clean kitchen towel and let it rest for at least 15 minutes while you prepare the filling.
  • Mix the grated mozzarella and crumbled feta with the sour cream and softened butter for the filling.
  • Divide the dough into four equal portions and the filling into four equal portions.
  • On a lightly floured surface, flatten one portion of dough and put one portion of filling in the centre. Bring the edges together over the filling, gently press out trapped air and pinch the seam firmly closed.
  • Place the dough seam-side down and gently flatten it with your hands or a rolling pin to about 1 cm thick, making sure it fits the pan. Repeat with the remaining portions.
  • Preheat a dry skillet over low heat.
  • Cook each bread over low heat with the lid on for about 10 minutes per side. Look for golden-brown patches on both sides, cooked dough and a hot filling with melted mozzarella. Lower the heat if the outside browns before the dough cooks through; allow about 80 minutes for four breads cooked one at a time.
  • Brush the hot breads with a little butter, cut into wedges and serve warm.
    • Flatten the filled dough gently to avoid tearing it and letting the cheese escape.
    Keep the heat low so the dough cooks through before the outside gets too dark.

Storage and safety

Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour if the room is above 32°C (90°F). Keep at 4°C (40°F) or below and eat within 3–4 days. When reheating, use a food thermometer to check that the centre reaches 74°C (165°F).