These cheesy kefir flatbreads are soft, golden and wonderfully melty — a quick breakfast that tastes like weekend comfort food on a busy morning. Warm kefir makes a tender dough, and suluguni melts into gooey pockets as the flatbreads pan-fry. If you love quick flatbreads, try our Chinese-Style Scallion Flatbreads and Cottage Cheese Flatbreads.
Ingredients
- 500 ml (2 cups) kefir, slightly warmed
- 1 tsp baking soda
- 2 eggs
- Salt to taste
- 8 tbsp flour
- 150 g (1 1/2 cups) grated suluguni cheese
- Fresh herbs, chopped
Instructions
- Stir the baking soda into the warm kefir — let it fizz a little.
- Beat in the eggs and salt.
- Gradually add flour to make a thick but soft dough.
- Fold in the grated suluguni.
- Pan-fry in a little oil until golden on both sides.
Tips
- Warm the kefir gently, not hot, so the baking soda fizzes without cooking the eggs when they are added.
- Keep the heat moderate so the cheese melts fully and the flatbreads turn golden without burning.
- For more quick breakfast inspiration, browse Allrecipes and the breakfast guides at Serious Eats.
Nutrition (per 100 g): 193 kcal, protein 9.5 g, fat 9.7 g, carbs 16.9 g.