Golden, buttery and gloriously cheesy, this skillet khachapuri is Georgia’s beloved cheese flatbread made the easy way — no oven, no yeast, no fuss. A simple batter packed with grated cheese cooks under a lid until crisp at the edges and meltingly soft inside, then gets brushed with butter while still hot. It is a wonderful quick breakfast or brunch, in the same cozy spirit as our Banana Oat Pancakes and Mushroom Cheese Puff Pastry Pies.
Ingredients
- 100 g (3/4 cup) wheat flour
- 1 egg
- 150 ml (2/3 cup) milk (0.5%)
- 200 g (7 oz) cheese (25%), grated
- Pinch of salt
- Pinch of baking powder
- 10 g (2 tsp) butter
Instructions
- Mix the milk, egg, grated cheese, flour, salt and baking powder.
- Pour the batter into a skillet and cook covered over medium heat 6-7 minutes. Flip (a plate or spatula helps) and cook 3-4 more minutes.
- Brush the hot khachapuri with butter right away.
Tips
- Use a well-seasoned or nonstick skillet and keep the heat at medium so the cheese melts evenly without scorching.
- Flip confidently with a large plate: slide the flatbread onto the plate, then invert it back into the pan.
- Serve hot with extra butter or a dollop of sour cream; for more cheese-bread inspiration, browse Allrecipes.
Nutrition: per 100 g: 283 kcal, protein 17.2 g, fat 17.7 g, carbs 18 g.