my husband is a complete and total magazine addict.
and i mean that in not a cute way. not the “i’m addicted to puppies… or fixer upper… or chai lattes.” but in a “we’ve carted around heavy loads of book boxes full of unread magazine on our 9 moves because he can’t throw them away till he’s read them” kind of way.
because i now understand that information is his love language and safe place, i give him a little more grace in this. and the fact that we have paid for our last move and he was waay more inspired to get rid of more helps too.
i make up for it by receiving and reading only three magazines religiously… garden & gun, bon appetit, and saveur. they’re similar enough, but each seem to have their own twist on the things i love.
saveur always introduces me to international foods and cultural dishes that i don’t think i’d hear about otherwise. and sometimes they jump out and grab me.
that’s the truth about this one today… a khachapuri. have you heard of it?
khachapuri is one of the national dishes of georgia (the country, not the state… or i’d have read of it in garden & gun). truly, there are lots of forms of khachapuri, since it is more of a category of cheese- or meat-filled breads. but it’s this one, the adjaruli khachapuri, filled with briney cheese (mozzarella and feta apparently make a nice alternative to the local cheeses), topped with an egg, and a couple pats of melting butter that screamed my name. all of that nestled into warm bread. holy moley, how could you resist?!
well, i couldn’t. and of course i started the task of adjusting it to be grain-free. in my mind, what goes better with a cheesy filling than a cheese-based grain-free bread, like the against the grain style bread.
and so here you have it, folks. an incredible grain-free khachapuri. and while there are two, i suggest sharing these with more than a single partner. they are incredibly delicious, but also super filling.
and may be my newest addiction.
incredible grain-free khachapuri
- 1 1/4 cups milk
- 2 1/2 cups arrowroot starch
- 1/4 teaspoon salt
- 3 tablespoons organic canola oil
- 2 large eggs
- 8 ounces shredded Mozzarella cheese
- 1 cup shredded Mozzarella cheese
- 1/4 cup feta cheese
- 3 large eggs divided
- Preheat oven to 350°.
- Heat milk in a medium saucepan until milk steams. Remove from heat and add arrowroot starch, salt, and oil; mix to combine with a wooden spoon. Mixture will look clumpy. Transfer mixture to a food processor and process until mixture smooths out a bit. (Allow dough to sit for a little bit, if necessary, to cool so that the motor of your food processor won't overheat.)
- Add 2 eggs, one at a time, pulsing to combine. Add 8 ounces Mozzarella cheese and pulse to combine completely. Remove from food processor and knead a bit on a lightly arrowroot starched surface. Divide into two pieces on a piece of parchment and roll into about a 10-inch circle, that is roughly 1/2-inch thick.
- Top the center of each dough round with 1/2 cup Mozzarella cheese and 2 tablespoons feta cheese, leaving about a 3 inch border on all sides. Roll opposite sides of the dough together toward the center, forming a boat. Pinch ends together and twist.
- Beat one egg in a bowl and brush dough with egg. Transfer parchment to a baking sheet and bake at 350° for 35 minutes or until crust is golden. Make a small well in the melted cheese of each khachapuri and crack an egg in the well. Return to oven and bake an additional 5 minutes until egg is cooked.
- Remove from oven, top with a slice of butter or two and serve warm.