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INGREDIENTS

Cheese Mixture Mozzarella Cheese (Grated) = 350 g / 3 cups

Feta Cheese (Grated) = 150 g / 1.3 cups

Room Temp Water = 120 ml / 1/2 cup

NOTES:

1.  Traditionally, they use Sulguni cheese which is an unaged cow's milk cheese that has a sour, salty flavor with a stretchy consistency similar to mozzarella. As we are unable to get Sulguni cheese, the closest is Feta Cheese which gives a nice tangy flavor and Mozzarella cheese for that stretchy consistency. I combined these two cheeses at 70% Mozzarella and 30% Feta. However, you can choose to use any cheese of your choice.

2.  Combine both cheeses with the water. Mix well and set aside. The reason we do this is to soften the cheese so that it is easy to dip into it with the bread. Some people add milk, eggs and even flour into the cheese mixture but I discovered that traditionally, they just add water. So, I tried it, and it worked. Without adding moisture, the cheese will bake up to be stiff like pizza hence, it is not dippable.

DRY INGREDIENTS

Almond flour = 180 g / 1 1/2 cups

Coconut flour = 45 g / 3/8 cup

Whole Psyllium Husks = 27 g / 3 tbsp (Note: The psyllium husks must be ground until half its original volume before using then weigh it.)

Baking Powder = 4 g / 1tsp

Salt = 6 g / 1 1/2 tsp

Instant Yeast = 4 g / 1 tsp (For flavor only - optional)

WET INGREDIENTS

Olive Oil = 30 ml / 2 tbsp

Hot or Boiling Water = 300 ml / 1 1/4 cups

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C.

3.  Prepare the cheese mixture as mentioned above and set aside.

4.  In a bowl, add all the dry ingredients and mix until well combined.

5.  Add all the wet ingredients and mix until a dough is formed.

6.  Knead the dough for a while. If the dough is too hot to handle, please wear gloves.

7.  Shape the dough into a ball and divide into 4 portions about 150 g each portion. This recipe makes 4 breads. You can also make it smaller so you may get around 6 breads.

8.  Place 1 portion of dough between 2 parchment papers and roll into a rectangular shape. Fold the uneven sides and roll again to even out all the edges.

9.  Spoon some cheese mixture onto both long sides of the dough. Fold over gently then pinch both edges together to create a boat shape. Gently widen the center then fill it with some cheese mixture.

10.  Brush the crust with egg wash.

11. Cut the parchment paper to fit into the pan and it is also easier to transfer this way. In the video, I used my pizza pan with a perforated surface for crisping crust. Then transfer the dough onto the pan.

12. Bake for 15 to 20 minutes or until the crust turns golden brown.

13. Remove from oven, make a hole at the center of the cheese mixture and drop the egg yolk into the hole.

14. Bake for another 2 minutes so that the egg yolk will still be runny.

15. Remove onto a serving plate.

16.  Add 2 small cubes of butter.

17.  Brush the crust with melted butter (optional).

18.  Sprinkle with dried parsley (optional).

19.  Before digging in, just mix the egg yolk, butter and molten cheese together then dip the bread into it.

20.  It is best to enjoy this Khachapuri fresh and warm.

21.  If you have any leftovers, you can freeze them and just reheat in the mini electric oven. The crust will become crispier.

[Total Servings = 4 whole bread]

NUTRITION INFO PER SERVING FOR 1 WHOLE BREAD

Total Carb = 15.3 g

Dietary Fiber = 9 g

Net Carb = 6.3 g

Calories = 432

Total Fat = 33.9 g

Protein = 19 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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