This skillet khachapuri brings the beloved Georgian cheese bread to your stovetop — a soft batter encasing a melty suluguni and cottage cheese filling. Like our Skillet Pizza Omelet, it cooks entirely in one pan, and it pairs beautifully with our Tender Cottage Cheese Pancakes (Syrniki) for a high-protein breakfast spread.
Ingredients
- 100 ml (1/3 cup + 1 tbsp) milk
- 2 eggs
- 60 g (1/2 cup) rice flour
- 125 g (4.4 oz) suluguni cheese, grated
- 100 g (3.5 oz) cottage cheese (5-9% fat)
- Fresh herbs, chopped
- Salt and pepper to taste
Instructions
- Beat the eggs with the milk, salt, and pepper.
- Whisk in the rice flour until you have a smooth batter.
- Mash the cottage cheese, grate the suluguni, chop the herbs, and mix together.
- Pour half the batter into a heated non-stick skillet.
- Spread the cheese filling over it, leaving a small border, then pour over the remaining batter.
- Cook covered over low heat until set, then flip and finish until golden on both sides.
Tips
- Keep the heat low and the skillet covered — the filling needs time to melt through while the batter sets.
- Use a wide spatula or two to flip the khachapuri so the cheese filling stays sealed inside.
- For technique ideas on skillet breads and batter-based dishes, the guides at Serious Eats are a great read.
Nutrition: per 100 g: 196 kcal.