Vegan Khatchapuri

My version of the Georgian classic cheese pie has all of the tart, savory flavors without the dairy.







  1. In a small bowl, whisk together the yeast, agave nectar and 1/4 cup water. Set aside to bubble.
  2. In a large bowl, pour the hot milk over the coriander, salt and coconut yogurt. Add the yeast mixture and the flours and stir just to create a very rough dough. It will be in chunks and pieces. No need to panic, that’s normal. Cover and let sit for 30 minutes.
  3. You probably won’t need flour to knead the dough – but if for some reason it’s too sticky – add sparingly. Conversely, if the dough is dry, sprinkle water on it as you knead. Knead for about 10 minutes or until dough is smooth and elastic. Lightly oil a large bowl and place the dough in it to rise for about 1 hour – cover the bowl with plastic wrap. The dough should nearly double in size.
  4. Punch down the dough and divide into 8 pieces. Roll the pieces into balls, cover with a clean kitchen towel and let rest for 15 minutes. Prepare 2 baking sheets by lining them with parchment paper.
  5. Using your hands, a rolling pin or a combination of both, flatten the dough balls into ovals, 6-8-inches in length. Right in the center of the ovals (leaving an inch or so all around), spoon on a generous scoop of the farmer cheese. Fold in the two long sides and then pinch the ends. Set the dough on a baking sheet and proceed with the remaining dough balls.
  6. Cover the baking sheets with clean kitchen towels and let rise for about 45 minutes. Preheat the oven to 375-degrees F. The khatchapuri will get fat and puffy and sometimes the pinched ends come loose. Just gently press them back together.
  7. Bake for 15 minutes, then turn down the heat to 350-degrees F, rotate the pans and continue baking for another 15-20 minutes or until the cheez is firm and the khatchapuri are nicely browned. Sprinkle with fresh cilantro, if desired.