• 300 ml of kefir;
  • 2.5 cups of wheat flour;
  • 1 packet fast-acting yeast;
  • 1 sugar cube;
  • 300 g of cheese Suluguni cheese for toppings;
  • 1 egg;
  • greens-to taste.


  1. In order khachapuri was more gentle, the dough should be on the yogurt. Yeast, salt and a little sugar dissolve in yogurt at room temperature. Gradually pour in the mass of the sifted flour. It is important to pay attention to the consistency - it should not stick to the hands, but too thick the dough will not work.
  2. Knead the dough and wait for 25-30 minutes until it rises.
  3. Pre-rubbed cheese on a medium grater, mix it with a raw egg and finely chopped greens.
  4. Roll the dough quite thin (3-5 mm). Spread on it the filling. Try not to overdo it with the amount of toppings. If excessive amount of filling of khachapuri just lose their spicy flavor.
  5. Make khachapuri round shape on top of the dough leaving a small hole. It serves to ensure that the entire heat during cooking easily come out, in this case, the steaks will be crispy and juicy.
  6. In a pre-heated to 200-250 degree oven bake our products on vellum or special paper for baking.
  7. After the appearance of Golden brown remove the khachapuri from the oven. A dish best served after 10-15 minutes after cooking. Khachapuri goes well with wine.