Oven-Baked Khachapuri
Made with cottage cheese and whole grain flour is lighter, rich in protein and fiber - a healthy twist on the classic Georgian dish.
Updated : 29 July, 2025
Easy
About 30 min.
Ingredients
Dough
340 grams
Curd
2
Egg whites
0.25 teaspoon
Salt
90 grams
Whole-wheat flour
Filling
60 grams
Curd
100 grams
Sulguni
2
Egg yolks
0.25 teaspoon
Basil
Brushing
1
Egg yolks
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
This khachapuri is made with cottage cheese, reducing calories while boosting protein content. Whole grain flour replaces regular flour for extra fiber and nutrients. With no sugar or oil, it’s ideal for balanced, healthy diets.
Preparation
Step 1
Measure all ingredients for the dough. Use natural cottage cheese with 2-5% fat. You can change the flour proportions to your preference - I used whole grain and all-purpose wheat flour. You can also use only whole grain, or substitute with rice or oat flour, though the result will differ.
Step 2
Separate the eggs into yolks and whites. Set the yolks aside in a covered dish - they will be used for the filling later.
Step 3
Choose a cottage cheese that’s not too soft and not grainy - low moisture is ideal. Too much moisture will require more flour, affecting taste and texture. Combine the cottage cheese with salt and egg whites. Mix well, mashing with a fork for smoother consistency.
Step 4
Combine both flours and gradually sift them into the cheese mixture, stirring after each addition. The total amount of flour depends on how moist your cottage cheese is.
Step 5
Knead into a soft dough and divide it into two equal portions.
Step 6
Line a baking sheet with parchment paper. Shape each dough portion into a “boat” with low edges.
Step 7
Brush the edges of the boats with egg yolk. Bake in a preheated oven at 355°F (180°C) for about 20 minutes, until slightly golden. Oven times may vary - adjust to your oven's behavior.
Step 8
Meanwhile, prepare the filling. I used sulguni cheese, but any good-quality cheese that melts well (hard, semi-hard, or soft) will work - just avoid cheese with vegetable fats. Grate it coarsely.
Step 9
Mix grated cheese with cottage cheese. Optionally add dried basil for aroma. Stir well.
Step 10
When the boats are lightly browned, remove them from the oven (keep it on).
Step 11
Divide the filling in half and fill each boat. Return to the oven for 10 minutes, so the cheese melts and cooks slightly.
Step 12
Remove from the oven again. Slightly push the filling aside in the center of each boat and place an egg yolk there. You can also use a whole egg if preferred.
Step 13
Return the khachapuri to the oven for 5 minutes - the yolk should set slightly but remain runny. If using a whole egg, cook until the white sets but the yolk stays soft.
Step 14
Serve hot and enjoy!