The ideal cheese filling for khachapuri is always several types of cheese. For example, Adyghe and Suluguni. So it will be moderately tender, moderately salty, perfectly stretching – and all this even in an ordinary frying pan.
Step-by-step cooking recipe
Rub both types of cheese, mix and set aside a handful or two.
Mix the dry ingredients for the dough, add kefir, and then - melted butter.
Divide the dough into pieces and roll out.
Put the cheese filling on each tortilla, put it in a bag and roll it out again.
Fry the khachapuri in a frying pan over low heat until browned.
Turn over, sprinkle with the postponed and fry until tender.
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