Low Sodium Adjarian Khachapuri
Experience the comforting flavors of Georgia with this Low Sodium Adjarian Khachapuri recipe, a healthier twist on the beloved traditional bread boat. Featuring a soft, golden crust filled with a creamy blend of low-sodium mozzarella and feta cheeses, enriched by Greek yogurt for extra tang, this dish beautifully balances indulgence with mindful eating. Topped with a perfectly baked egg and dotted with unsalted butter for a silky finish, each bite is a mix of rich flavors and textures. Ideal for anyone looking to enjoy hearty, homemade cuisine without the added salt, this version retains all the irresistible charm of the original while catering to modern dietary needs. Perfect for brunch, dinner, or a shareable appetizer, it’s a delicious way to elevate your baking repertoire!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Instant yeast
- 1 tablespoon Sugar
- 2 tablespoons Olive oil
- 150 milliliters Warm water
- 200 grams Low sodium mozzarella cheese
- 100 grams Low sodium feta cheese
- 30 grams Unsalted butter
- 2 large Eggs
- 3 tablespoons Plain Greek yogurt
Instructions
Start by preparing the dough. In a mixing bowl, combine instant yeast and sugar with 150 ml of warm water. Let it sit for 5 minutes until it becomes frothy.
Add olive oil and all-purpose flour to the yeast mixture. Mix until a dough begins to form.
Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise for about 45 minutes to 1 hour, or until it has doubled in size.
Preheat your oven to 220°C (430°F).
While the dough is rising, prepare the cheese filling. In a medium bowl, combine grated low sodium mozzarella, crumbled low sodium feta, and plain Greek yogurt. Mix well until everything is incorporated.
Once the dough has risen, punch it down and divide it into two equal parts. Roll each part into a rough oval shape, about 20 cm long.
Place the dough ovals on a parchment-lined baking sheet. Create the boat shape by folding in the long edges of each oval tightly, and twisting the short ends to secure them. Leave a well in the center for the filling.
Divide the cheese filling between the two dough boats, filling the center wells evenly.
Bake the khachapuri in the preheated oven for about 15 minutes until the bread is golden and the cheese is bubbly.
Remove the khachapuri from the oven. Using a spoon, create a small well in the center of each boat if necessary, and carefully crack an egg into each well.
Return to the oven and bake for an additional 5 minutes, or until the egg whites are just set but the yolks are still runny.
Once done, remove from the oven and dot each khachapuri with small slices of unsalted butter.
Serve immediately, mixing the yolk and butter into the cheese before eating.
Nutrition Facts
Calories |
2656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 256.0 g | 93% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 18.8 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2085 mg | 160% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 779 mg | 17% | |
*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.
