Low Fat Khachapuri
Indulge in the irresistible flavors of Georgian cuisine with this healthier twist on a classic—Low Fat Khachapuri. This guilt-free recipe features a wholesome whole wheat dough base and a rich, cheesy filling made from low-fat feta, part-skim mozzarella, and fresh dill for a bright, herby flavor. A perfectly cooked egg nestled in the center adds a touch of indulgence while keeping things light. Made with low-fat Greek yogurt instead of heavy butter or cream, this high-protein, lower-calorie version is just as satisfying as the traditional dish. Ready in less than an hour, this easy recipe is ideal for brunch, lunch, or a comforting weeknight dinner. Enjoy the golden, crispy crust and gooey cheese without compromising on health! Perfect for fans of savory pastries looking for a lighter option, this Low Fat Khachapuri brings a balance of nutrition and authentic flavor to your table.
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 grams Low-fat Greek yogurt
- 1 whole Egg
- 1 whole Egg white
- 150 grams Low-fat feta cheese
- 100 grams Part-skim mozzarella cheese
- 2 tablespoons Fresh dill
- 50 milliliters Water
Instructions
Preheat the oven to 220°C (428°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine whole wheat flour, baking powder, and salt.
Gradually add the low-fat Greek yogurt and water, mixing until a soft dough forms.
Knead the dough gently on a floured surface for about 2-3 minutes until smooth.
In a separate bowl, crumble the low-fat feta cheese and mix it with part-skim mozzarella cheese.
Add the chopped fresh dill to the cheese mixture and set aside.
Divide the dough into four equal parts, and roll each into a small oval, about 1 cm thick.
Place a quarter of the cheese mixture in the center of each oval and spread it evenly, leaving a small border around the edges.
Fold the edges of the dough over the cheese slightly to form a boat shape.
Transfer the prepared khachapuri boats to the baking sheet.
Beat the egg white and brush over the edges of the dough for a golden finish.
Bake in the preheated oven for 15 minutes, until the cheese melts and the crust turns golden brown.
Remove the khachapuri from the oven, and using a spoon, make a small well in the center of the cheese.
Crack an egg into each well and bake for an additional 5-10 minutes, or until the eggs are cooked to your preference.
Serve warm and enjoy your low-fat khachapuri!
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 4409 mg | 192% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 23.7 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1503 mg | 116% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1456 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.
