Cheese Bread (Khachapuri) Without Yeast

Table of Contents

Ingredients

For the Dough:

10 fl oz kefir (300 ml)
1 large egg
1 tsp salt (5 g)
1 tsp sugar (5 g)
3 tbsp vegetable oil (45 ml)
16 oz all-purpose flour (450 g)
2 tsp baking powder (10 g)

For the Filling:

10.5 oz cheese (300 g, grated; choose a salty cheese like feta or a combination of feta and mozzarella)
Salt (to taste, for the cheese if using unsalted cheese)

For Finishing:

Butter (for greasing the cooked Khachapuri)

Instructions

Prepare the Dough:

Mix Wet Ingredients: In a large mixing bowl, combine the kefir, egg, salt, sugar, and vegetable oil. Whisk these ingredients together until they are well mixed and smooth. The kefir adds a tangy flavor and helps to tenderize the dough.
Add Dry Ingredients: Gradually add the flour and baking powder to the wet mixture, mixing continuously. The dough should start to come together and become soft and slightly sticky but firm enough to handle. If it’s too sticky, add a little more flour, one tablespoon at a time, until it reaches the right consistency.
Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for 10-15 minutes. This resting time allows the flour to fully hydrate and the baking powder to activate, which will make the dough easier to work with and give it a better texture when cooked.

Prepare the Filling:

Grate the Cheese: Grate your chosen cheese(s) and place them in a separate bowl. If you’re using unsalted cheese like mozzarella, add salt to taste. The filling should be flavorful enough to complement the mild dough.
Mix Well: Stir the cheese to ensure the salt (if added) is evenly distributed throughout the filling.

Assemble the Khachapuri:

Divide the Dough: Divide the dough into equal portions, depending on how large you want your Khachapuri. Typically, this recipe makes 4-6 medium-sized breads.
Roll Out the Dough: On a lightly floured surface, roll out each portion of dough into a circle about 1/4 inch thick. The circles should be large enough to hold a generous amount of filling while still being manageable to fold.
Add the Filling: Place a generous amount of the grated cheese in the center of each dough circle. The filling should be plentiful but not overflowing.
Seal the Bread: Fold the edges of the dough over the cheese, gathering them in the center like a pouch. Pinch the seams firmly to seal the cheese inside. This step is crucial to prevent the cheese from leaking out during cooking.
Shape the Loaf: Gently flatten the filled dough with your hands to form a thick disc. Be careful not to press too hard, as you don’t want the dough to tear or the filling to escape.

Cook the Khachapuri:

Heat the Skillet: Heat a non-stick skillet over medium heat. You won’t need to add any oil to the pan, as the bread is cooked dry. The skillet should be hot enough that the bread sizzles slightly when it hits the surface.
Cook the Bread: Place one of the filled dough discs in the hot skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. The bread should puff up slightly and have a beautiful golden color. Repeat with the remaining dough discs.

Finishing Touch:

Brush with Butter: As soon as you remove the Khachapuri from the skillet, brush it with melted butter while it’s still hot. The butter adds a rich flavor and gives the bread a lovely shine, making it even more appetizing.

Serve:

Serve Warm: Khachapuri is best enjoyed warm when the cheese is still gooey and the bread is soft. Serve it as is, or with a side of fresh vegetables, a salad, or a bowl of soup.
Reheating: If you have leftovers, you can reheat them in a skillet or oven to restore their warmth and softness.

Tips for Success

Cheese Selection: Choose a cheese that melts well and has a strong flavor, like feta, mozzarella, or a combination of both. If using unsalted cheese, remember to adjust the salt in the filling accordingly.
Resting the Dough: Don’t skip the resting time for the dough. It helps the gluten relax, making the dough easier to roll out and giving the final bread a better texture.
Cooking Heat: Keep the skillet at medium heat to ensure the bread cooks through without burning. If the skillet is too hot, the outside will cook too quickly, leaving the inside undercooked.

Nutrition Information

Serving Size: 1 piece (based on 6 servings)
Calories: Approximately 300 kcal
Total Fat: 15g
Saturated Fat: 6g
Cholesterol: 70mg
Sodium: 550mg
Total Carbohydrates: 30g
Dietary Fiber: 1g
Sugars: 2g
Protein: 10g

Conclusion

This Cheese Bread (Khachapuri) Without Yeast is a simple yet satisfying dish that’s perfect for any time of day. The combination of soft, fluffy dough with a rich, cheesy filling is sure to be a hit with everyone. Whether you’re new to making bread or looking for a quick, no-yeast recipe, this Khachapuri is an excellent choice. Enjoy it fresh from the skillet, with the cheese still melting, for the best experience!

Cheese Bread (Khachapuri) Without Yeast

Cheese Bread (Khachapuri) Without Yeast

Ingredients

For the Dough:

For the Filling:

10.5 oz cheese (300 g, grated; choose a salty cheese like feta or a combination of feta and mozzarella)

Salt (to taste, for the cheese if using unsalted cheese)

For Finishing:

Butter (for greasing the cooked Khachapuri)

Instructions

Prepare the Dough:

Mix Wet Ingredients: In a large mixing bowl, combine the kefir, egg, salt, sugar, and vegetable oil. Whisk these ingredients together until they are well mixed and smooth. The kefir adds a tangy flavor and helps to tenderize the dough.

Rest the Dough: Cover the dough with a clean kitchen towel and let it rest for 10-15 minutes. This resting time allows the flour to fully hydrate and the baking powder to activate, which will make the dough easier to work with and give it a better texture when cooked.

Prepare the Filling:

Grate the Cheese: Grate your chosen cheese(s) and place them in a separate bowl. If you’re using unsalted cheese like mozzarella, add salt to taste. The filling should be flavorful enough to complement the mild dough.

Mix Well: Stir the cheese to ensure the salt (if added) is evenly distributed throughout the filling.

Assemble the Khachapuri:

Divide the Dough: Divide the dough into equal portions, depending on how large you want your Khachapuri. Typically, this recipe makes 4-6 medium-sized breads.

Roll Out the Dough: On a lightly floured surface, roll out each portion of dough into a circle about 1/4 inch thick. The circles should be large enough to hold a generous amount of filling while still being manageable to fold.

Add the Filling: Place a generous amount of the grated cheese in the center of each dough circle. The filling should be plentiful but not overflowing.

Seal the Bread: Fold the edges of the dough over the cheese, gathering them in the center like a pouch. Pinch the seams firmly to seal the cheese inside. This step is crucial to prevent the cheese from leaking out during cooking.

Shape the Loaf: Gently flatten the filled dough with your hands to form a thick disc. Be careful not to press too hard, as you don’t want the dough to tear or the filling to escape.

Cook the Khachapuri:

Heat the Skillet: Heat a non-stick skillet over medium heat. You won’t need to add any oil to the pan, as the bread is cooked dry. The skillet should be hot enough that the bread sizzles slightly when it hits the surface.

Cook the Bread: Place one of the filled dough discs in the hot skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. The bread should puff up slightly and have a beautiful golden color. Repeat with the remaining dough discs.

Finishing Touch:

Brush with Butter: As soon as you remove the Khachapuri from the skillet, brush it with melted butter while it’s still hot. The butter adds a rich flavor and gives the bread a lovely shine, making it even more appetizing.

Serve:

Serve Warm: Khachapuri is best enjoyed warm when the cheese is still gooey and the bread is soft. Serve it as is, or with a side of fresh vegetables, a salad, or a bowl of soup.

Reheating: If you have leftovers, you can reheat them in a skillet or oven to restore their warmth and softness.

Tips for Success

Cheese Selection: Choose a cheese that melts well and has a strong flavor, like feta, mozzarella, or a combination of both. If using unsalted cheese, remember to adjust the salt in the filling accordingly.

Resting the Dough: Don’t skip the resting time for the dough. It helps the gluten relax, making the dough easier to roll out and giving the final bread a better texture.

Cooking Heat: Keep the skillet at medium heat to ensure the bread cooks through without burning. If the skillet is too hot, the outside will cook too quickly, leaving the inside undercooked.

Nutrition Information

Conclusion