Golden, buttery, and stuffed with stretchy melted suluguni, these skillet cheese flatbreads are the kind of weeknight dinner that disappears from the table in minutes. The dough is a simple kefir-based one that kneads up smooth and fries beautifully under a lid. If you love cheesy skillet dinners, you’ll also enjoy our Cheesy Skillet Flatbread and these Soft Flatbreads with Potato and Suluguni Cheese.
The secret is dividing the dough into pizza-like wedges and sealing each triangle tightly so all that glorious cheese stays inside while frying. For more flatbread technique ideas, take a look at Serious Eats, and for another cheesy dinner from this site, try our Cottage Cheese Khachapuri with Mozzarella and Tomatoes.
Ingredients
- 450 g (3 3/4 cups) flour
- 350 ml (1 1/2 cups) kefir (3.2% fat)
- 500 g (1.1 lb) suluguni cheese, grated
- 2 eggs
- 1 tsp baking soda
- Butter, for frying
Instructions
- Sift the flour into a bowl, make a well in the center, add the kefir and baking soda, and knead into a dough.
- Knead the dough for at least 10 minutes until smooth and elastic.
- Shape the dough into a flat round and divide it into 6 wedges like a pizza. Cut each wedge in half crosswise to get one triangle and one trapezoid.
- For the filling, mix the grated suluguni with the eggs.
- Roll out each piece, place the filling on the larger piece, cover with the smaller piece, and pinch the edges to seal.
- Fry in a hot skillet over medium-low heat in butter (or dry) for 2-3 minutes per side with the lid on.
Tips
- Don’t overfill the dough pieces — a generous but modest spoonful of the suluguni mixture seals cleanly and won’t leak while frying.
- Keep the heat at medium-low and fry with the lid on, so the cheese melts completely while the outside turns golden and crisp.
- These flatbreads taste best warm, brushed with a little extra butter. Leftovers reheat nicely in a dry skillet for about a minute per side.
Nutrition
Nutrition: per 100 g: 193 kcal, protein 9.5 g, fat 9.7 g, carbs 16.9 g