Can I use a different cheese?

Yes, any semi-hard cheese that melts well (Gouda, Edam, mozzarella) or a blend of cheeses will work.

Why doesn't my khachapuri rise?

The baking powder may be old, or the batter might be too thin. Check the freshness and add a little more cheese for thickness.

Can I bake them in the oven?

Yes, pour the batter into a parchment-lined dish and bake at 180°C (350°F) for 20-25 minutes until golden on top.

How many khachapuri does this make?

From this amount of ingredients, you'll get 2-3 medium khachapuri, depending on the size of your skillet.

Quick khachapuri in a pan

Name: Quick khachapuri in a pan
Total time: 10 min
Yield: 1 порция
Cuisine: International
Ingredients: Semi-hard cheese — 200 g; Chicken egg — 110 g; Sour cream — 100 g; Baking powder — 3 g; Fresh herbs (assorted) — 20 g; Salt — 2 g

20min

435g

Nutrition per 100g

107

These khachapuri are a lifesaver when you want a hearty, aromatic breakfast but have no time for kneading dough. A tender cheese batter with eggs and sour cream, fried to a golden crust, turns out fluffy, airy, and incredibly delicious. Minimal ingredients, maximum flavor — a simplified take on the Georgian classic. At only 107 calories, you can enjoy a warm khachapuri for breakfast.

LunchAt the TableSnackGeorgia

WHAT YOU WILL NEED

From ingredients

6 products

Base

Semi-hard cheese200 g

Chicken egg110 g

Sour cream100 g

Leavening

Baking powder3 g

Herbs

Fresh herbs (assorted)20 g

Spices

Salt2 g

SIMPLE PROCESS

Step by step recipe

The key to this recipe is the right batter consistency: it should be like thick sour cream. Grate the cheese and eggs, mix with sour cream and baking powder, and fry over medium heat covered. This ensures even cooking and a good rise. Flip when the top sets and the edges brown.

Step 1

Prep the Ingredients

Grate the eggs and cheese finely. Bring the sour cream to room temperature. Finely chop the fresh herbs.

Step 2

Mix the Batter

In a bowl, combine the grated cheese, eggs, sour cream, baking powder, and salt. Mix until smooth. The consistency should be like thick sour cream.

Step 3

Heat the Pan

Place a skillet over medium heat, grease with a little oil, and heat it well.

Step 4

Pour the Batter

Pour the cheese mixture onto the skillet and spread it out evenly. Sprinkle with fresh herbs.

Step 5

Cook Covered

Cover with a lid and cook over medium heat for 5-7 minutes until the top sets and the edges brown.

Step 6

Flip and Finish

Carefully flip the khachapuri with a spatula, cover, and cook for another 3-5 minutes until golden brown. Serve hot. Enjoy!

CHEF'S TIP

Grate Eggs and Cheese Finely

Fine grating helps the ingredients blend together for a smooth, lump-free texture. Coarse grating may result in a lumpy batter.

Bring Sour Cream to Room Temperature

Cold sour cream can make the batter too thick and hard to mix. Take it out 15-20 minutes before cooking.

Cook Covered Over Medium Heat

The lid creates steam, helping the khachapuri cook through, while medium heat gives a golden crust without burning.

Add Fresh Herbs

Fresh dill, parsley, or cilantro add a bright, fresh flavor and make the dish more appetizing.

SUBSTITUTIONS

Add your taste

With Cottage Cheese Replace half the cheese with cottage cheese — the khachapuri become more delicate and lower in calories.
With Kefir Instead of Sour Cream Kefir adds a light tang and makes the batter fluffier. You may need a little more baking powder.
Add Fresh Herbs Fold in chopped parsley, basil, or spinach for a fresh, aromatic flavor.
Without Baking Powder If you don't have baking powder, use ½ tsp of baking soda mixed with a little vinegar or lemon juice.

HOW TO STORE

How to Store Pan-Fried Khachapuri

Cool the khachapuri, store in a container in the fridge for up to 2 days. Reheat in a dry skillet for 1-2 minutes per side or in the microwave. Freezing is not recommended — they lose their fluffiness.

GOOD TO KNOW