Low Sodium Khachapuri
Discover the irresistible charm of Low Sodium Khachapuri, a lighter twist on Georgia's beloved cheese-filled bread. This recipe features a perfectly soft, golden crust made from all-purpose flour and enriched with unsalted butter, while the filling combines shredded mozzarella and creamy low sodium cottage cheese for a healthier yet indulgent alternative. Enhanced with a touch of black pepper and topped with a velvety egg yolk, this low sodium variation keeps the traditional flavors intact without compromising on dietary needs. The recipe is both approachable and impressive, with simple steps that result in the iconic "boat-shaped" bread that's perfect for serving warm as a comforting appetizer or a meal centerpiece. Garnished with fresh parsley, this dish is a feast for the senses and ideal for those seeking wholesome and flavorful options.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Instant yeast
- 1 teaspoon Granulated sugar
- 50 grams Unsalted butter
- 180 milliliters Warm milk
- 200 grams Mozzarella cheese, shredded
- 150 grams Low sodium cottage cheese
- 2 whole Eggs
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley
- 1 tablespoon Olive oil
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, and granulated sugar.
Melt the unsalted butter and add it to the flour mixture along with warm milk. Stir until a soft dough forms.
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat your oven to 220°C (428°F) and line a baking sheet with parchment paper.
In a separate bowl, mix the shredded mozzarella cheese, low sodium cottage cheese, one egg, and black pepper until well combined.
Once the dough has risen, punch it down and divide it into two equal parts.
Roll each dough piece into a circle about 1/4 inch thick. Place half of the cheese mixture onto the center of each circle.
Fold the edges of the dough over the filling, creating a rustic boat shape, leaving the center open.
Place the khachapuri on the prepared baking sheet and brush the edges with a bit of olive oil.
Bake in the preheated oven for 15-20 minutes or until the cheese is bubbly and the dough is golden brown.
While the khachapuri is baking, prepare the final egg by separating the yolk from the egg white.
Once baked, remove the khachapuri from the oven and gently make a small indentation in the center of the cheese filling. Drop an egg yolk into each indentation.
Return to the oven and bake for another 2 minutes to set the egg yolk slightly.
Garnish with chopped parsley before serving. Enjoy your low sodium khachapuri warm from the oven!
Nutrition Facts
Calories |
2577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 1525 mg | 66% | |
| Total Carbohydrate | 260.6 g | 95% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 23.3 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 1919 mg | 148% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1116 mg | 24% | |
*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.
