• Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes


Calories: 713

  1. Prepare the dough for the khachapuri by mixing together all of the ingredients to make a smooth and homogenous dough. Divide the dough into 8 equal pieces.
  2. Make 8 balls, cover with a clean cloth and set in a warm location, away from air currents. After they have risen for about 1 hour, roll out.
  3. In the meantime, prepare the filling by roughly grating the provola and feta and mixing them together with the ricotta and parsley.
  4. Roll out the 8 balls by hand to make 10-15cm circles, fill 4 circles with the filling that was just made and close with the remaining 4 pieces of pasta. Roll out the 4 khachapuri so they are the same size as the bowl.
  5. Remove the paddle from the bowl.
  6. Oil the bottom of the bowl and put 1 khachapuri on top, then oil the top of the khachapuri and prick it in a few spots with a fork.
  7. Close the lid, set the thermostat to position 3, press the bottom heating element button and press the on/off button.
  8. Cook each khachapuri for 15 minutes.


  • all-purpose flour (00): 500gr
  • whole yoghurt: 450gr
  • baking soda: 1/2 teaspoon
  • salt: 1/2 teaspoon
  • ricotta: 150gr
  • smoked provola: 100gr
  • Greek feta: 150gr
  • chopped parsley: 4 tablespoons

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