These cottage cheese khachapuri are a protein-packed breakfast dream: soft, cheesy flatbreads topped with bubbling mozzarella and sweet cherry tomatoes, ready in about 20 minutes. They taste like a cross between a pizza and a cheese pancake. If you enjoy quick breakfasts like our tender ricotta pancakes or zucchini and cheese pancakes, you will love this Georgian-inspired twist.
Ingredients
- For the dough: 200 g (7 oz) cottage cheese
- 1 egg
- 50 g all-purpose flour
- Salt
- Pinch of baking powder
- For the topping: mozzarella, sliced
- Cherry tomatoes, halved
- Spices to taste
Instructions
- Knead the cottage cheese, egg, flour, salt, and baking powder into a soft dough; shape into flat khachapuri rounds.
- Top with mozzarella and cherry tomatoes.
- Bake at 180°C (350°F) for 15 minutes, until the cheese melts and bubbles.
Tips
Use small-curd cottage cheese and knead just until the dough comes together — overworking makes it tough. Allrecipes has great primers on working with soft doughs.
Pat the cherry tomatoes dry before topping so the khachapuri stays crisp. Serve hot with fresh herbs, or pair with our lavash roll with crab sticks and cheese for a brunch spread.
Fresh mozzarella melts beautifully but releases water; low-moisture mozzarella gives the best bubbles. Cheese melting guidance is covered well by Serious Eats.
Nutrition per 100 g: 190 kcal, protein 15 g, fat 7 g, carbs 13 g.