Swiss Chard, Herbs & Suluguni Khachapuri — The Quick Soda-Dough Way (VIDEO)

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Some days you want bread. Cheesy bread. Cheesy bread filled with greens. But not yeast. No waiting. You want that Georgian comfort, khachapuri, without the fuss of proofing dough. This recipe is that kind of khachapuri.

A few months ago I had lunch with my friend in Charleston at Euro Foods Bakery & Cafe, and the food we chose was khachapuri. A memory came back to me from living in Kiev and having khachapuri quite a bit often. In Kiev, it's known as street food. There are so many kinds of khachapuri that no one will ever agree on which one is the best.

So today I'm introducing to you one of my go to recipes that I call the lazy khachapuri. In one hour you can have from start to finish 6 beautiful cheesy Georgian pizzas.

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What to love about Khachapuri?

It’s fast, tender, savory, and deeply satisfying — made with a soft yogurt-and-soda dough and filled with melty Suluguni/mozzarella cheese and garlicky Swiss chard/herbs. No rising time. No yeast. Just mix, roll, stuff and cook on the stove. Done.

cooked cheese Georgian comfort, khachapuri.

What is Suluguni and how can it be substituted?

Suluguni is a traditional Georgian brined cheese made from cow’s milk or buffalo milk. It's often described as a cross between mozzarella and feta — and that’s exactly where the best substitutes come in.

It is the heart and soul of many Georgian dishes — especially khachapuri — but if you can’t find it, there are easy and tasty workarounds.

Use Mozzarella + Feta (In my opinion this is the best blend).

Ratio: About 3 parts mozzarella to 1 part feta. For this recipe use 1 Lb. mozzarella and 1/2 Lb. feta.

Why: Mozzarella gives the stretch, while feta brings the salt and tang Suluguni is known for.

If your substitute isn’t salty enough, don’t be afraid to add a pinch of salt to the filling — Suluguni is naturally quite salty, and the khachapuri needs that kick to shine.

Pirozhki with cabbage

When and How to Serve Khachapuri?

Anytime, really, but here are classic moments:

As a Main Dish (Lunch or Dinner)

Serve it warm with a simple salad (think cucumbers, tomatoes, onions, fresh herbs).
A small bowl of broth or Borscht on the side is traditional in some homes.
Works beautifully as a meatless meal.

Few words about herbs I used in this recipe of Khachapuri

When it comes to cooking with herbs, timing is everything. Some herbs—like oregano, rosemary, thyme, sage and bay leaves—are sturdy and woodsy. They benefit from a longer cook time, releasing their flavor slowly as the dish simmers. That’s why I add them early, right when things start cooking.

On the other hand, delicate herbs like basil, parsley, dill, scallions or cilantro are more fragile. Heat can dull their flavor and color, so they’re best stirred in at the very end or sprinkled on top just before serving to keep their brightness and freshness.

Can I freeze Khachapuri?

Yes, absolutely — khachapuri freezes beautifully!

Whether you're meal-prepping, saving leftovers, or just want to stock up on cheesy goodness, here’s how to do it right:

Let khachapuri cool completely.
Wrap tightly in foil or plastic wrap, then seal in a freezer-safe bag or container.
Reheat from frozen in the oven at 350°F (175°C) for 15–20 minutes, or until hot and crisp.

Let's do it...

Prep time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Author: innichkache.com

Yields: 6 pieces

Ingredients for the dough:

2 cup plain yogurt (creme fraiche, kefir, or buttermilk)

2 tsp baking soda

1 tsp pink salt

4 tbsp olive oil or melted butter

4½ to 5 cups unbleached all-purpose flour (enough to form a soft, non-sticky dough)

2 egg yolks

Ingredients for the filling:

1 small bunch Swiss chard (about 8–10 leaves), chopped

1 bunch scallions

1 cup any herbs, chopped (I used dill, parsley, oregano, basil and sage)

1 tbsp olive oil

1 tbsp butter

2 garlic cloves, minced

Salt, pepper to taste

1 Lb. suluguni cheese (see note above how to substitute this cheese)

1/2 Lb. mozzarella

2 egg whites

Butter (for brushing cook khachapuri)

Directions:

To Make the Dough: In a bowl, whisk together flour, soda and salt. Then add egg yolks, yogurt, and oil, Knead gently for a few minutes with a spoon. Then with hands. Then flip onto a floured surface, oil your hands and continue working with the dough until it looks like a nice smooth ball. Place in the same bowl, cover with plastic wrap and let it rest while you prep the filling.
Cook the Greens: In a skillet, heat olive oil and butter. Add Swiss chard, scallions, sage, oregano. Sauté briefly on medium heat for a few minutes. Add salt and pepper, then add garlic. Two more minutes and remove from the heat and let it cool. Add the rest of the chopped herbs (basil, parsley and dill).
Now chop the two cheeses into cubes and combine with the egg whites. Once the greens are cooled, incorporate the cheese and egg mixture in with the cooked greens.
Shape the Khachapuri: Preheat a well seasoned cast iron skillet. Divide the dough in half. Work one half at a time. While working with the one half, keep the other one in the bowl covered up. Divide the half into 3 pieces and individually roll each into a rough 10-inch round. Place 1 cup of the filling in the center. Fold edges up like a pouch, pinch shut, flip, and gently roll into a filled disc.
Cook on a skillet: Place on a preheated skillet on low to medium heat and cook for 5 minutes on each side. Stack on a wooden board and generously brush with butter.
Serve: Let cool just slightly, then slice and serve warm. Creme fraiche or sour cream on the side is always welcome. Enjoy!