Georgia · 35 min · Vegetarian · Main course · For beginners
Zarmatsuli Khachapuri
In German: Fauler Chatschapuri aus der Heißluftfritteuse · In English: Lazy khachapuri
For 4 servings · US units
The lazy khachapuri: a loose cheese batter fried golden in the pan
When the craving for khachapuri hits at breakfast but there's no patience for yeast dough, this is the answer: a thick cheese pancake with no rising time that lands on the table in about half an hour. Suluguni and Adyghe cheese pull into strands when you tear it open, and the butter on top melts straight into the warm crust. It's the kind of breakfast you end up eating right out of the pan, with your fingers, while it's still steaming.
Ingredients
- 4¼ ozwheat flourfor the batter, sifted
- 5¼ ozSuluguni cheesecoarsely grated
- 3½ ozAdyghe cheesecoarsely grated, as second mild cheese
- ⅔ cupmilklukewarm, for the batter; replaced by kefir in one source
- 2eggraw, whisked
- 1 tspBaking powderalternatively a pinch of baking soda
- 1 tspsugarjust for balance
- saltsparingly, the cheese adds salt
- 1 tbspbutterto brush the finished flatbread or grease the pan
Method
- Coarsely grate the suluguni and the Adyghe cheese and set them aside.
- Whisk the lukewarm milk with the eggs, the sugar and a little salt — go sparingly, since the cheese brings plenty of salt of its own.
- Stir in the sifted flour along with the baking powder and beat until the batter is smooth and no lumps remain.
- Fold in the grated cheese and let the batter rest for 15 to 20 minutes.
- Grease a pan with butter, pour in the batter and spread it out evenly. Cover and cook over low heat for 7 to 8 minutes, until the surface has set.
- Flip the flatbread with the help of the lid or a large plate, slide it back into the pan and cook, covered, for another 3 minutes until golden brown.
- Brush the finished flatbread with butter and serve it warm, right away.
Tips and variations
For the air fryer, mix the batter stiffer so that it's kneadable, shape it into two flatbreads, set them on baking paper and bake at 200 °C for 12 to 15 minutes. Kefir works in place of the milk, and a pinch of baking soda instead of the baking powder — that version goes well with a mix of Adyghe cheese, Russian cheese and Maasdam. If you want it purist, use only suluguni and leave out the sugar altogether. Best of all, cut the flatbread into pieces straight in the pan and eat it while the cheese still pulls.
Allergens
Contains: Eggs, Cereals containing gluten, Milk (including lactose)
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
