Khachapuri with potatoes

Name: Khachapuri with potatoes
Total time: 2 h
Yield: 3
Cuisine: Georgian
Ingredients: Wheat flour for baking - 390 g; Milk - 300 g; Chicken egg - 120 g; Dry yeast - 12 g; Vegetable oil - 34 g; Potatoes - 720 g; Butter - 40 g

Cookinero 10 Mar 2025

7430

Traditionally, khachapuri is a rich unleavened dough with a cheese filling. However, there are many variations of preparation. You can make khachapuri with potatoes, removing the cheese from the recipe or leaving a little in the filling. If you cook khachapuri with potatoes in a frying pan, they will taste very similar to potato pies.

How to cook Khachapuri with potatoes

Step 1

Prepare the dough. Heat the milk until it is slightly warm and dissolve the yeast in it. Pour 2.5 cups of flour into a deep bowl. You will need the remaining half cup later. Pour the milk into the flour. Add the egg and butter. Mix thoroughly. The dough should become smooth and soft. Cover with cling film and put in a warm place for 60 minutes.

Step 2

While the dough is rising, prepare the filling. Add butter, half a glass of milk, salt and pepper to the boiled potatoes and mash to make a puree.

Step 3

When the dough has risen, divide it into equal parts. Roll each part with a rolling pin into round flat cakes about 0.5 cm thick.

Step 4

Place the filling in the center of each flatbread. Wrap the filling in the dough, gathering it to the top. Press with your hands, turn over and knead lightly. Roll out carefully with a rolling pin.

Step 5

Place the khachapuri in the pan, cover with a lid and fry on low heat for about 8 minutes until the dough sets on top. Turn over. Fry for another 3 minutes until the dough becomes golden brown. Place the finished flatbread on a plate and grease with a piece of butter.

Khachapuri with potatoes - FAQ About Ingredients, Baking Time and Storage

Can I use instant yeast instead of active dry yeast for the dough?

Yes, you can substitute instant yeast in the same quantity. However, you may skip the milk warming step since instant yeast doesn’t require activation—just mix it directly with the flour.

What can I use as a dairy-free alternative for milk and butter in this recipe?

For a dairy-free version, substitute milk with almond or oat milk and butter with coconut oil or vegan butter. The texture may vary slightly, but the flavor will still be delicious.

How do I store leftover khachapuri, and how long will it last?

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven for best texture—microwaving may make the dough soggy.

Can I make these khachapuri gluten-free?

Yes! Use a gluten-free all-purpose flour blend (with xanthan gum) for the dough and ensure your other ingredients are gluten-free. The dough may be stickier, so handle gently.

What’s the best way to freeze khachapuri for later?

Freeze cooked and cooled khachapuri in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven until warmed through.

Can I air-fry these instead of pan-frying?

Yes! Brush the khachapuri with oil and air-fry at 375°F for 5–7 minutes per side until golden. Cooking time may vary based on your air fryer model.

What other fillings work well besides potato?

Try spinach and cheese, mashed beans with spices, or even a meat-based filling. Adjust seasoning to complement your chosen filling for best results.

How can I make smaller or larger portions?

For appetizer-sized portions, divide the dough into 12–15 pieces. For larger meals, make 4–6 pieces. Adjust frying time slightly based on thickness.

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Ojakhuri is a classic Georgian dish. In fact, this meat and potatoes are a win-win combination. You can use different types of meat for ojahuri. We will choose tender veal. Odeakhuri is traditionally served on a ketsi (clay plate) to keep the dish ho

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