Low Sodium Adjarian Khachapuri

Discover the delicious and heart-healthy twist on a Georgian classic with this Low Sodium Adjarian Khachapuri recipe. This iconic cheese-filled bread boat retains all its comforting flavors while using low-sodium mozzarella and feta, making it perfect for those looking to reduce their sodium intake without compromising taste. The hand-kneaded dough is baked to golden perfection, cradling a creamy, tangy cheese filling enriched with Greek yogurt. A soft-cooked egg nestled in the center adds a luscious touch, while unsalted butter melts over the warm surface for an irresistibly indulgent finish. Ready in just over an hour, this savory masterpiece makes an impressive brunch centerpiece or a satisfying anytime treat. Perfect for lovers of global cuisine, this low sodium recipe brings the rich heritage of Georgian cooking to your table in a healthier, yet still decadent way.

Nutriscore Rating: 63/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 2

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

Directions

Step 1

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.

Step 2

Add olive oil and all-purpose flour to the yeast mixture. Mix until a dough begins to form.

Step 3

Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.

Step 4

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.

Step 5

Preheat your oven to 220°C (430°F).

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Divide the cheese filling between the two dough boats, filling the center wells evenly.

Step 10

Bake the khachapuri in the preheated oven for about 15 minutes until the bread is golden and the cheese is bubbly.

Step 11

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.

Step 12

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.

Step 13

Once done, remove from the oven and dot each khachapuri with small slices of unsalted butter.

Step 14

Serve immediately, mixing the yolk and butter into the cheese before eating.

Nutrition Facts

Serving size	(970.9g)

Amount per serving	% Daily Value*
Calories	2656.4

Total Fat 131.5g	0%
Saturated Fat 66.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 675.1mg	0%
Sodium 1025.1mg	0%
Total Carbohydrate 256.0g	0%
Dietary Fiber 9.0g	0%
Total Sugars 18.8g
Protein 113.9g	0%

Vitamin D 82IU	0%
Calcium 2085.3mg	0%
Iron 18.2mg	0%
Potassium 779.4mg	0%

*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.

Source of Calories

Fat: 44.4%

Protein: 17.1%

Carbs: 38.5%