Dairy-Free Khachapuri
Delight in the flavors of Georgia with this irresistibly rich and savory Dairy-Free Khachapuri, a plant-based twist on the classic cheese-filled bread. Perfect for those avoiding dairy, this recipe combines tender, golden crusts with a creamy, tangy filling made from dairy-free mozzarella, feta, nutritional yeast, and aromatic herbs like parsley and dill. The dough, prepared from scratch, bakes to perfection in just 20 minutes, while a touch of red chili flakes adds subtle heat to every bite. Topped with an egg substitute for a beautiful finish, this vegan-friendly khachapuri is as visually stunning as it is delicious. Serve warm and fresh from the oven for a show-stopping brunch centerpiece or a comforting dinner side. Whether you're dairy-free or simply seeking a creative culinary adventure, this recipe will transport your taste buds straight to the heart of Georgian cuisine.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
In a large bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
Step 2
Add the warm water and olive oil to the dry ingredients, and mix until a sticky dough forms.
Step 3
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.
Step 4
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.
Step 5
Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
Step 6
Once the dough has risen, punch it down gently and divide it into two equal parts.
Step 7
Roll out each dough piece into an oval shape, about 1 cm thick, on a floured surface.
Step 8
Place half of the cheese mixture in the center of each oval and spread it out, leaving about 2 cm from the edges.
Step 9
Fold the opposite sides of the dough over the filling to create a boat shape, pinching the edges to seal.
Step 10
Transfer the dough boats onto the prepared baking sheet.
Step 11
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.
Step 12
Bake in the preheated oven for about 15-20 minutes, or until the crust is golden brown and the cheese is bubbly.
Step 13
Once baked, remove from the oven and let cool slightly before serving. Serve warm, garnished with additional parsley or dill if desired.
Nutrition Facts
| Serving size | (1021.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2354.7 |
| Total Fat 92.3g | 0% |
| Saturated Fat 36.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 5054.1mg | 0% |
| Total Carbohydrate 269.1g | 0% |
| Dietary Fiber 18.1g | 0% |
| Total Sugars 14.0g | |
| Protein 74.0g | 0% |
| Vitamin D 86.4IU | 0% |
| Calcium 1325.5mg | 0% |
| Iron 22.6mg | 0% |
| Potassium 1448.6mg | 0% |
Source of Calories