How to cook
Mix in a bowl the kefir, cream and optionally a teaspoon of vinegar (I put it just in case, for a better activation of the soda).
Stir the baking soda into the milk mixture and let it rise.
Add the butter, salt and sugar, then the flour. Stir with a wooden spoon until the dough separates from the walls of the bowl. You may need to add more flour until you get a medium soft dough, as the amount depends on the density of the cream and kefir you use.
Divide the resulting smooth dough into 8 balls.
Roll out each ball onto a greased surface and put a stuffing of grated yellow cheese and white cheese in the middle (the amount is according to your taste, but usually more stuffing is added).
Gather the edges of the dough like a bundle, in the typical way for shaping khachapuri. However, since we will be preparing them in a pan, we need to flatten them so that they can be grilled well. To do this, again with your fingers, stretch them out and flatten them or use a rolling pin, but without pressing too hard, so that it does not crack the dough.
Flat khachapuri with more filling and thin walls of dough should be obtained.
Grill the khachapuri over a moderate heat in a greased pan with a non-stick bottom and lid. A minute or two on each side for a nice golden color is enough.
Remove the prepared khachapuri and you can optionally spread them with butter. Cover them, to keep warm until you make the last one.
Eat these quick and easy khachapuri for breakfast with yogurt or kefir.
Enjoy your meal!