Description

Sesame Khachapuri is a traditional Georgian cheese bread crafted with a soft, yeasted dough shaped into a boat and filled with a tasty blend of mozzarella, feta, and ricotta cheeses. Topped with a golden crust sprinkled with sesame seeds and optionally baked with an egg in the center, this dish delivers a comforting and delightful combination of creamy cheese, crispy edges, and a nutty crunch.

Ingredients

Scale

For the dough:

2 ¼ teaspoons active dry yeast
1 teaspoon sugar
¾ cup warm water (110°F)
1 ½ cups all-purpose flour (plus more for kneading)
½ teaspoon salt
1 tablespoon olive oil

For the filling:

1 cup shredded mozzarella cheese
½ cup crumbled feta cheese
½ cup shredded low-moisture part-skim ricotta or farmer’s cheese
1 egg (for the filling)
2 eggs (for topping, optional)

For topping:

1 egg yolk (for egg wash)
1 tablespoon sesame seeds (white or a mix of white and black)
1 teaspoon olive oil

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Instructions

Activate yeast: In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy to ensure the yeast is active and ready to use.
Make the dough: In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
Knead the dough: Turn the dough onto a floured surface and knead for 6–8 minutes until it is smooth and elastic, which helps develop gluten for the perfect texture.
First rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour or until doubled in size, allowing the dough to ferment and expand.
Preheat oven: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Prepare the filling: In a medium bowl, combine mozzarella, feta, ricotta, and 1 egg. Mix thoroughly to create a creamy, cohesive cheese filling.
Shape the khachapuri: Punch down the risen dough and divide it into 2 equal pieces. Roll each piece into an oval about 9–10 inches long. Place the dough ovals on the prepared baking sheet.
Fill and shape: Spread the cheese filling down the center of each oval, leaving about a 1-inch border on all sides. Roll the long edges inward toward the center to form a boat shape, twisting the ends to seal and keep the filling inside.
Egg wash and sesame topping: Mix the egg yolk with 1 teaspoon olive oil and brush it over the exposed dough. Generously sprinkle sesame seeds over the crust to add flavor and a nutty crunch.
Bake: Bake the khachapuri for 12–14 minutes or until the crust is golden and the cheese is bubbly and melted.
Add eggs (optional): If desired, remove the khachapuri briefly from the oven, crack an egg into the center of each bread boat, and return to the oven for an additional 3–5 minutes until the egg white is just set but the yolk remains runny.
Serve: Remove from the oven and serve warm for the best flavor and texture experience.

Notes

Use a mix of black and white sesame seeds for a visually appealing contrast and enhanced nutty flavor.
The egg in the center is traditional but optional—skip it for a simpler, vegetarian-friendly version without egg topping.
You can add spinach or fresh herbs mixed into the cheese filling to vary the flavor and add a touch of greenery.