Recipes · Georgian · Bakery
Khachapuri (Georgian Cheese Bread)
One serving has 496 kcal and 23 g protein, and at least a fifth of a woman's daily need of cobalamin (70%), selenium (62%), thiamin (53%), riboflavin (49%), phosphorus (46%) and calcium (38%). Ready in 85 minutes.
- Preparation: 70 min
- Cooking: 15 min
- Makes: 1 serving (173 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 55 g Flour, bread (strong)
- 20 g Water
- 15 g Yogurt, plain
- 1 g Yeast, active dry
- 1 g Sugar
- 0.6 g Salt
- 70 g Mozzarella, fresh
- 10 g Butter, unsalted
Method
- Dissolve the yeast and sugar in the warm water and let stand for 10 minutes until foamy.
- Mix in the flour, yogurt and salt, then knead into a soft dough; cover and let rise for 1 hour.
- Flatten the dough, place half the grated cheese in the center, then gather the edges up and pinch them closed to seal in the cheese; flatten gently again into a round disc.
- Let rest for 10 minutes, then bake at 220°C (425°F) for 12-15 minutes until golden.
- Remove from the oven, cut a small opening in the top, tuck in the remaining cheese, and brush with the melted butter.
- Serve hot, while the cheese is still gooey.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 496 kcal | 23% |
| Carbohydrates | 43.7 g | |
| Water | 77.2 mL | |
| Fiber | 1.6 g | 5% |
| Protein | 23.1 g | 48% |
| Tryptophan | 0.45 g | |
| Threonine | 0.91 g | |
| Isoleucine | 1.1 g | |
| Leucine | 1.8 g | |
| Lysine | 0.89 g | |
| Methionine | 0.5 g | |
| Cystine | 0.24 g | |
| Phenylalanine | 1.1 g | |
| Tyrosine | 0.95 g | |
| Valine | 1.3 g | |
| Histidine | 0.52 g | |
| Fat | 25.1 g | |
| Monounsaturated | 7.2 g | |
| Polyunsaturated | 1.3 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.84 g | |
| Saturated | 15.2 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 78.8 mg | |
| Calcium | 383 mg | 38% |
| Copper | 0.12 mg | 13% |
| Iron | 2.8 mg | 15% |
| Magnesium | 30.5 mg | 10% |
| Manganese | 0.46 mg | 26% |
| Phosphorus | 324 mg | 46% |
| Potassium | 143 mg | 3% |
| Selenium | 34.3 µg | 62% |
| Sodium | 583 mg | |
| Zinc | 2.7 mg | 34% |
| Thiamin (vitamin B1) | 0.58 mg | 53% |
| Riboflavin (vitamin B2) | 0.54 mg | 49% |
| Niacin (vitamin B3) | 4.6 mg | 33% |
| Pantothenic acid (vitamin B5) | 0.54 mg | 11% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 130 µg | 33% |
| Cobalamin (vitamin B12) | 1.7 µg | 70% |
| Choline | 21 mg | 5% |
| Vitamin A | 198 µg | 28% |
| Vitamin C | 0.08 mg | 0% |
| Vitamin D (D2 + D3) | 11.5 IU | 2% |
| Vitamin E | 0.59 mg | 4% |
| Vitamin K | 2.5 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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