Low Fat Adjarian Khachapuri
Discover a guilt-free twist on Georgia's iconic Adjarian Khachapuri with this irresistible Low Fat Adjarian Khachapuri recipe. Featuring a lighter dough made with low-fat Greek yogurt and three part-skim cheeses—feta, mozzarella, and ricotta—it delivers all the creamy, savory goodness of the original while keeping the fat content in check. Topped with perfectly poached eggs and a sprinkle of fresh parsley, this boat-shaped bread is as visually stunning as it is delicious. Ready in just under an hour, this recipe is perfect for a brunch showstopper or a comforting dinner. Serve warm and let the oozy egg yolk blend harmoniously with the cheesy filling for a mouthwatering experience you'll crave again and again.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Active dry yeast
- 1 teaspoon Sugar
- 120 milliliters Warm water
- 120 grams Low-fat Greek yogurt
- 0.5 teaspoon Salt
- 100 grams Low-fat feta cheese
- 100 grams Part-skim mozzarella cheese
- 50 grams Part-skim ricotta cheese
- 2 large Eggs
- 1 tablespoon Fresh parsley
Instructions
In a small bowl, mix the active dry yeast, sugar, and warm water. Let it sit for about 5 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and Greek yogurt. Mix until a dough forms.
Knead the dough on a lightly floured surface until smooth and elastic, about 8-10 minutes.
Place the dough in a lightly greased bowl, cover it with a cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 240°C (475°F). Line a baking sheet with parchment paper.
Punch down the risen dough and divide it into two equal portions.
Shape each portion into an oval or boat shape on the parchment paper, leaving space in the center for the filling.
In a separate bowl, mix together the feta, mozzarella, and ricotta cheeses.
Fill the center of each dough 'boat' with the cheese mixture.
Bake in the preheated oven for about 15 minutes, until the crust is golden brown.
Meanwhile, poach the eggs: Fill a saucepan with water and bring it to a simmer. Crack each egg into a separate small bowl. Create a gentle whirlpool in the water and gently drop one egg into the center. Allow it to cook for 3-4 minutes. Remove with a slotted spoon and repeat with the other egg.
Place a poached egg on top of each baked khachapuri.
Garnish with fresh parsley before serving. Enjoy immediately!
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 3018 mg | 131% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 22.9 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1365 mg | 105% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 746 mg | 16% | |
*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.
