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Lazy Khachapuri in a Frying Pan
If you were asked to name at least 3 dishes that you associate with Georgia, khachapuri would probably be on the list. There are several rules for making this delicious flatbread. First, you should be in a good mood, because only in a good mood can you cook something really tasty. Second, there should be as much cheese as dough, as in our recipe.
How to cook Lazy Khachapuri in a Frying Pan
Step 1
In a bowl, beat the egg, add cheese, sour cream, salt, pepper and mix well. Add baking powder, sifted flour and knead a soft, sticky dough.
Step 2
Pour the dough into a frying pan with heated vegetable oil and fry on both sides until golden brown.
Lazy Khachapuri in a Frying Pan - FAQ About Ingredients, Baking Time and Storage
Yes! Feta, mozzarella, or a mix of cheeses work well. Just ensure it’s grated or crumbled for even melting.
Substitute the flour with a gluten-free all-purpose blend and ensure baking powder is gluten-free.
Yes, store cooked khachapuri in an airtight container in the fridge for up to 2 days. Reheat in a pan or microwave.
For crispiness, reheat in a skillet over medium heat. Microwave works for speed but may soften the texture.
Yes! Freeze cooled portions in airtight bags for up to 1 month. Thaw overnight in the fridge before reheating.
Replace half the flour with almond or coconut flour, and reduce cheese slightly for fewer carbs.
Pair with a fresh salad, pickled veggies, or yogurt for a balanced meal. It’s great on its own too!
Absolutely! Vegetable oil works well, but ghee or butter adds richer flavor if preferred.
Add a bit more flour (1 tbsp at a time) until manageable. Stickiness is normal but should hold shape.
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