Khachapuri Georgian Breads {Gluten Free}
 
Cook time
Total time
 
Delicious gluten free khachapuri Georgian breads, in two versions: the flat Imeruli cheesy bread, roasted in a frying pan, and the baked boat-shaped Adjaruli bread, here with an eggplant-tomato filling and the traditional runny egg popped in the center. Enjoy!
Author:
Recipe type: Bread, Savory
Cuisine: Georgian, Gluten Free
Serves: 4
Ingredients
  • The dough (for 4 pcs)
  • 20 g fresh yeast
  • 220 g organic brown rice flour
  • 60 g buckwheat flour
  • 60 g corn flour
  • 100 g tapioca flour
  • 60 g potato starch
  • 1 tbsp psyllium
  • 1 tsp salt
  • 2 tbsp olive oil
  • 440 ml lukewarm water
  • The cheese filling (for 4 pcs)
  • 200 g grated mozzarella
  • 200 g feta cheese
  • 1 egg
  • Chive
  • The eggplant-tomato filling (for 4 boat shaped breads)
  • 1 eggplant
  • 1 red paprika
  • 1 onion
  • 2 garlic cloves
  • 1 can crushed tomatoes (400g)
  • Fresh basil
  • 1 tsp balsamic vinegar
  • Salt, Pepper
  • Toppings: 4 eggs
  • 1 egg for brushing
Instructions
  1. Make the dough: In a large bowl, mix the yeast with 440 ml lukewarm water.
  2. In a separate bowl, mix all the flours, starch, psyllium and salt together.
  3. Add olive oil to the yeasty mixture and pour all into the dry ingredients. Mix until the dough forms into a ball. Cover the bowl and let the dough rise in a warm place for one hour.
  4. Meanwhile combine feta and mozzarella cheeses in a bowl, with chopped chive and one egg. Add salt and pepper to taste.
  5. Preheat oven to 230 degrees.
  6. Remove the dough from the bowl, place it on lightly floured parchment paper and cut it into 4 equal pieces.
  7. If you make flat and round Khachapuri: Spread each piece into an oval. Spread some cheese mixture on one side of the dough, fold the other side over. Press the edges to seal. Roll gently into a circle, about 20 cm diameter (size of my frying pan bottom!). Repeat with the remaining dough and filling.
  8. Heat a large skillet over medium-high heat until hot. Add one khachapuri and cook on one side until the bread is well browned and lightly charred in some places. Using a wide spatula, turn and repeat on the remaining side. Serve immediately, or remove the breads to a baking sheet and cover with a dry towel as you repeat with the remaining breads.
  9. If you make a boat-shaped Khachapuri: Spread each piece of the dough into a circle. Then roll 2 opposite sides towards the center and pinch the corners together. Repeat with the rest of the dough.
  10. Place on a baking sheet and fill the boats with cheese filling or vegetable filling.
  11. Optional: brush all over with a beaten egg mixed with a teaspoon of water as egg wash.
  12. Bake in preheated oven for about 15 minutes.
  13. Take out from the oven and make a well in the center of each khachapuri with a spoon. Drop one egg into each well. Return to the oven and bake for another 5 minutes. Serve immediately.
  14. Eggplant-tomato filling for the boat-shaped khachapuri: Slice the eggplant and toss it with salt. Let sit 20 minutes then squeeze out excess liquid.
  15. Heat a skillet with 3 tablespoons oil. Add the chopped onion and garlic, stirring occasionally until translucent. Add chopped garlic and pepper and cook until tender. Add eggplant and cook further until tender. Add crushed tomatoes. Cook at a gently simmer, stirring occasionally. Add balsamic vinegar, chopped basil and season with salt and pepper.
  16. Blend briefly with a handheld mixer, leaving chunks.
Recipe by Chocolate & Quinoa at https://www.chocolateandquinoa.com/khachapuri-georgian-breads-gluten-free/