Dairy-Free Khachapuri
Experience the irresistible allure of **Dairy-Free Khachapuri**, a plant-based twist on the classic Georgian cheese bread. This recipe transforms the traditional flavors of khachapuri into a dairy-free masterpiece, featuring a tender, golden crust filled with luscious dairy-free mozzarella and feta. Enhanced with nutritional yeast for umami depth, fresh herbs like parsley and dill for a pop of freshness, and a hint of red chili flakes for subtle heat, this dish is bursting with flavor. The dough, made from scratch, is easy to prepare and forms a delightfully chewy base that cradles the gooey, herby filling. Whether you're catering to dietary restrictions or simply looking to explore a lighter version of this beloved comfort food, Dairy-Free Khachapuri is the perfect choice for an indulgent yet wholesome meal. Serve it warm as an impressive appetizer, a creative brunch centerpiece, or a satisfying snack for any occasion.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 5 grams Instant yeast
- 10 grams Sugar
- 5 grams Salt
- 180 ml Warm water
- 30 ml Olive oil
- 200 grams Dairy-free mozzarella cheese
- 100 grams Dairy-free feta cheese
- 10 ml Apple cider vinegar
- 20 grams Nutritional yeast
- 10 grams Fresh parsley
- 10 grams Fresh dill
- 5 grams Red chili flakes
- 1 serving Egg substitute
Instructions
In a large bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
Add the warm water and olive oil to the dry ingredients, and mix until a sticky dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough is rising, prepare the filling. Mix the dairy-free mozzarella, dairy-free feta, apple cider vinegar, and nutritional yeast in a bowl. Chop the fresh parsley and dill finely, and add them to the cheese mixture. Stir in the red chili flakes and mix well.
Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down gently and divide it into two equal parts.
Roll out each dough piece into an oval shape, about 1 cm thick, on a floured surface.
Place half of the cheese mixture in the center of each oval and spread it out, leaving about 2 cm from the edges.
Fold the opposite sides of the dough over the filling to create a boat shape, pinching the edges to seal.
Transfer the dough boats onto the prepared baking sheet.
Fill each boat with the remaining cheese mixture and use the back of a spoon to create a small well in the center for the egg substitute.
Bake in the preheated oven for about 15-20 minutes, or until the crust is golden brown and the cheese is bubbly.
Once baked, remove from the oven and let cool slightly before serving. Serve warm, garnished with additional parsley or dill if desired.
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5054 mg | 220% | |
| Total Carbohydrate | 269.1 g | 98% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 14.0 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1326 mg | 102% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1449 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
