Cheese Khachapuri on Milk, Pan-Fried
Simple, budget-friendly, yeast-free, and quick! Cheese Khachapuri on milk are pan-fried from unleavened dough. Ingredients are always handy. Soft, warm flatbreads are great for breakfast or as a bread alternative for hot meals. Perfect for a tasty, filling snack.
Updated : 29 August, 2025
Easy
About 45 min.
Ingredients
Dough
1
Eggs
200 milliliters
Milk
0.5 teaspoon
Salt
2 tablespoon
Vegetable oil
1 teaspoon
Baking powder
350 grams
Wheat flour
Filling
180 grams
Hard cheese
180 grams
Brynza
7 grams
Dill
7 grams
Parsley
1
Eggs
Brushing
20 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by preparing the dough. Measure the required ingredients. Take the milk out in advance so it’s not cold.
Step 2
Sift the flour into a suitably sized bowl. Add salt and baking powder, mix.
Step 3
Lightly beat the egg with a fork until uniform.
Step 4
Add the beaten egg and vegetable oil to the dry ingredients.
Step 5
Pour the milk into the bowl.
Step 6
Mix the mass with a spoon first.
Step 7
Knead a soft, uniform dough by hand. Wrap the dough in plastic wrap and leave on the counter for 30 minutes. This allows gluten to relax, making the dough softer and easier to work with.
Step 8
Prepare the filling. Use any herbs you like - one type or a mix. Besides parsley and dill, cilantro and green onions are suitable. Choose any hard cheese you like, ensuring it’s tasty and high-quality without milk substitutes.
Step 9
Wash the herbs and dry thoroughly. Remove large stems if needed. Finely chop.
Step 10
Grate the hard cheese coarsely. Mash the brined cheese (like feta).
Step 11
Add the chopped herbs and a raw egg to the filling.
Step 12
Mix well.
Step 13
The dough has “rested” and is now more elastic. Divide it into equal portions (about 6-7 pieces).
Step 14
Roll each portion into a round, not too thin flatbread.
Step 15
Divide the filling visually into the same number of portions as dough pieces. Place filling in the center of each flatbread.
Step 16
Lift the edges over the filling like forming a pouch. Pinch well.
Step 17
Turn the dough with the seam down and gently roll it out without pressing too hard to avoid tearing.
Step 18
Heat a skillet. Khachapuri are fried on a dry pan. Place a flatbread and fry over moderately high heat until golden on one side.
Step 19
Flip and fry until golden on the other side. The bread may puff slightly but will settle. While one khachapuri is frying, form the next, keeping the process continuous and ensuring even heat.
Step 20
Brush the finished khachapuri with butter immediately. I made 6 khachapuri about 3.5-4 inches (9-10 cm) in diameter.
Step 21
Serve warm. Enjoy!