These mini khachapuri bring the cozy flavors of Georgia to your table in bite-size form: a soft cottage cheese and rice flour dough baked golden, then crowned with bubbly melted cheese. They are perfect as a snack, an appetizer, or a light weeknight dinner. If you love cheesy cottage cheese bakes, try our Cottage Cheese and Cheese Buns and Cottage Cheese and Suluguni Bagels, or serve Shrimp in Puff Pastry alongside for a party spread.
Ingredients
- 180 g (6.5 oz) low-fat cottage cheese (5%)
- 1 egg
- 40 g (3 tbsp) rice flour
- 1/2 tsp baking powder
- 100 g (3.5 oz) hard cheese (35%), grated
- Salt, to taste
- Dry garlic powder, to taste
Instructions
- Mix the cottage cheese, egg, rice flour, baking powder, salt, and garlic powder into a soft dough.
- Shape into small flatbreads and arrange on a parchment-lined baking sheet.
- Top each flatbread with the grated cheese.
- Bake at 180 C (350 F) for about 20 minutes until golden and bubbly.
Tips
- Drain the cottage cheese if it looks watery — a drier dough shapes more easily and bakes up crisper.
- Grate the hard cheese yourself rather than using pre-shredded; it melts into a smoother, bubblier cap. For more cheese-bread inspiration, browse the collections at Allrecipes.
- Watch the oven in the last few minutes — the cheese goes from bubbly to burnt fast, and Serious Eats has great guidance on judging baked cheese doneness.
Nutrition: per 100 g: 149 kcal, protein 16.2 g, fat 4.6 g, carbs 13.5 g