Lighter Adjarian Khachapuri

By swapping high-fat sulguni for a blend of lor and part-skim mozzarella, this lightened Khachapuri offers high protein and authentic flavor within target calories.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 1 cup (120 g) all-purpose flour · 420 kcal in the whole recipe
• 1 tsp (3 g) instant dry yeast · 11 kcal in the whole recipe
• 1/4 cup (50 g) semi-skimmed milk · 22 kcal in the whole recipe
• 1 cup grated (100 g) part-skim mozzarella · 296 kcal in the whole recipe
• 1/2 cup (120 g) lor cheese · 120 kcal in the whole recipe
• 2 large eggs (100 g) · 143 kcal in the whole recipe
• 1/2 tbsp (8 g) butter · 57 kcal in the whole recipe

Method

1. Knead flour, dry yeast, semi-skimmed milk, and warm water (~35 ml) into a soft dough, then cover and let rest for 30 minutes.

   

2. Divide the dough into two equal pieces, roll each into an oval, fold the edges inward, and twist the tips to shape into traditional dough boats.

   

3. Combine the grated part-skim mozzarella and lor cheese in a bowl, spread the mixture evenly into the center of the dough boats, and bake at 210°C (410°F) for 12 minutes.

   

4. Make a small indentation in the cheese center, crack 1 egg into each boat, add small dots of butter on top, and bake for an additional 3-4 minutes until whites are set and yolks remain runny.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.