Ossetian-Style Cheese Pies in a Skillet
Hearty, tender, unbelievably tasty! Ossetian-style cheese pies cooked in a skillet are very appetizing: light airy dough and a delicate, fragrant filling. Great for any meal - breakfast, lunch, dinner, or a snack.
Updated : 05 March, 2026
Easy
More than 1 hour.
Ingredients
Dough
15 grams
Dry yeast
0.5 cup
Water
1 cup
Milk
1 teaspoon
Sugar
0.5 teaspoon
Salt
700 grams
Wheat flour
Filling
300 grams
Sulguni
1
Chicken eggs
to taste
Greens
to taste
Salt
60 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make an Ossetian-style cheese pie in a skillet? Prepare all ingredients. Use all-purpose flour (high grade). Egg size: large (about C1). Take the milk and egg out of the fridge ahead of time - they should be room temperature. Before using yeast, read the package instructions: some yeast must be activated in warm water, others can be mixed straight into flour. Choose the kind that needs activation.
Step 2
In a separate container, warm the water to 37-40°C (99-04°F). Add sugar and yeast. Stir until the sugar dissolves.
Step 3
For the dough, use a deep bowl. Sift in half of the flour to aerate it and remove any small debris. Sift the remaining flour into a separate bowl. When the yeast mixture becomes foamy, pour it into a well in the flour. Add the milk and salt. Start mixing the dough.
Step 4
Add flour in small portions until you get the right consistency. When it gets hard to mix with a spoon, knead by hand. Knead the dough thoroughly.
Step 5
Don’t overload the dough with flour - it should be soft and tender. You may need a little more or less flour than stated. If flour remains, use it later when shaping the pies. Cover the bowl with a napkin or towel so it won’t dry out, and let it rise in a warm place for about 1-1.5 hours.
Step 6
Make the filling. Wash the egg. Wash and chop the herbs. Grate the cheese on a coarse grater. Mix cheese, egg, and herbs until combined. Salt to taste.
Step 7
When the dough increases 1.5-3 times in volume, it’s ready.
Step 8
Divide the dough and the filling into 3 equal parts.
Step 9
With floured hands, press and stretch one portion of dough on a floured surface into a round about 20 cm (8 in) in diameter. Place the filling in the center. Dust your hands with flour so the dough doesn’t stick.
Step 10
Lift the edges of the dough and pinch them together well on top so there are no holes.
Step 11
Turn seam-side down. Carefully - without tearing - press and stretch again into a flat cake 1-1.5 cm thick. Make the diameter so it fits your skillet, leaving a small gap around the edges.
Step 12
Use a skillet with a lid, 20-22 cm (8-9 in) in diameter. Fry the pies in a preheated skillet generously greased with butter for 4-5 minutes per side, until golden.
Step 13
Brush the hot pies with butter on top. Stack them.
Author note
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