Sesame Khachapuri Recipe
If you’re looking for a show-stopping comfort food that’s as fun to make as it is to eat, Sesame Khachapuri is about to become your new obsession. This Georgian-inspired cheese-filled bread boat is impossibly fluffy, golden at the edges, and shimmering with a coating of sesame seeds for a nutty crunch that makes every bite memorable. The gooey cheese center and that signature optional runny egg make it perfect for brunch, entertaining, or simply treating yourself to a homemade delight. Let’s dive into the irresistible world of Sesame Khachapuri!
Ingredients You’ll Need
Sesame Khachapuri comes together with straightforward, pantry-friendly ingredients that pack big flavor. Each element has a special role—contributing structure, richness, or that eye-catching sesame crust.
- Active dry yeast: Gives the dough its tender rise and signature chewiness—make sure yours is fresh for best results.
- Sugar: Feeds the yeast and adds just a hint of subtle sweetness to round out the savory cheese.
- Warm water (110°F): This is the perfect temperature range to activate the yeast without killing it.
- All-purpose flour: The foundation for your khachapuri, ensuring a soft interior and crisp, golden edges.
- Salt: Brings out the flavors in both the dough and the melty cheese filling.
- Olive oil: Creates a supple dough and adds a gentle Mediterranean aroma that pairs perfectly with sesame.
- Mozzarella cheese: For the ultimate cheese pull—shred it fresh for best meltability!
- Feta cheese: Adds tang and creaminess for a bold, salty bite inside the filling.
- Ricotta or farmer’s cheese: Brings smoothness and a lighter texture to the cheese mixture.
- Egg (for the filling): Binds the cheeses and enriches the filling, making it extra luscious.
- Eggs (for topping, optional): The classic khachapuri flourish—slide a fresh egg on top for a gooey, golden-centered finish.
- Egg yolk (for egg wash): Brushed on the crust for an enviable glossy shine and deeper color.
- Sesame seeds (white or mixed): Sprinkle liberally for a toasty, nutty crust with craveable crunch in every bite.
- Olive oil (for brushing): Adds richness and helps the sesame seeds stick securely to the golden crust.
How to Make Sesame Khachapuri
Step 1: Activate the Yeast
Start by mixing your warm water, sugar, and active dry yeast in a small bowl. Wait about 5 to 10 minutes until the mixture is foamy and bubbling—that’s when you know the yeast is alive and ready to do its magic. This step is key for fluffy and well-risen Sesame Khachapuri!
Step 2: Make the Dough
Combine your flour and salt in a large bowl, then stir in the activated yeast mixture and olive oil. As the dough starts coming together, turn it out onto a floured surface and knead for 6 to 8 minutes. You’re looking for a smooth, stretchy texture that feels soft under your hands. Place the kneaded dough in a lightly greased bowl, cover, and let it rise for about an hour or until it’s doubled in size.
Step 3: Prepare the Cheese Filling
While the dough rises, mix together the mozzarella, crumbled feta, ricotta (or farmer’s cheese), and one egg in a medium bowl. The combination creates a gooey, flavorful filling that melts beautifully. For a twist, toss in chopped spinach or mixed herbs for extra color and flavor depth in your Sesame Khachapuri.
Step 4: Shape and Fill the Boats
Punch down the risen dough and cut it into two even pieces. Roll each out into a long oval, about 9 to 10 inches, then lay them on your lined baking sheet. Spread the cheese filling down the center, leaving a clear border. Roll and pinch the long edges toward the middle to create that iconic boat shape, twisting the ends so none of the precious filling escapes. This is the moment your Sesame Khachapuri really starts to come together!
Step 5: Add the Sesame Crust and Bake
Mix an egg yolk with a teaspoon of olive oil and brush it over the exposed dough. Generously sprinkle with sesame seeds (try mixing white and black for extra visual flair). Bake in a well-preheated 450°F oven for 12 to 14 minutes, until the bread is golden and the cheese is melted and bubbling. If you want that authentic khachapuri finish, remove the breads briefly, crack an egg into the center of each, and return them to the oven for another 3 to 5 minutes until the egg white is just set.
How to Serve Sesame Khachapuri
Garnishes
Freshness and color elevate every bite! A sprinkle of chopped parsley or dill over the finished Sesame Khachapuri balances its richness, while a quick grind of black pepper adds a warm, spicy aroma. You might also try a drizzle of olive oil or a scattering of extra sesame seeds just before serving for bonus flavor and crunch.
Side Dishes
This cheesy bread boat plays well with crisp, refreshing salads. A classic cucumber and tomato salad, lemony arugula greens, or even a tangy marinated bean salad makes a perfect pairing. Serve Sesame Khachapuri with a bowl of briny olives or roasted veggies to round out a meal the Georgian way—abundant and inviting!
Creative Ways to Present
For parties, try making mini Sesame Khachapuri by dividing the dough into smaller portions and reducing baking time—ideal for sharing! You can also top with sliced green onions, add a handful of sautéed mushrooms to the cheese mix, or even finish with a spoonful of chili oil to wow guests with a unique fusion spin.
Make Ahead and Storage
Storing Leftovers
Wrap any cooled leftover Sesame Khachapuri tightly in foil or place in an airtight container in the fridge. It will keep well for up to 2 days, maintaining its creamy filling and lightly crisp crust.
Freezing
If you want to stock up, freeze baked (and cooled) Sesame Khachapuri by wrapping them individually in plastic wrap, then foil. They can be frozen for up to one month—just thaw overnight in the fridge before reheating so they’re ready for any cheesy bread cravings.
Reheating
The best way to bring Sesame Khachapuri back to its original glory is to warm it on a baking sheet in a 325°F oven for about 8 to 10 minutes. This revives the crust and ensures the filling gets gooey again—skip the microwave for best texture, but if you must, use low power to heat through gently.
FAQs
Can I make Sesame Khachapuri dough ahead of time?
Absolutely! Prepare the dough, let it rise, then refrigerate (covered) overnight. The next day, let it come to room temperature before shaping and filling. This can even develop a bit more flavor in your khachapuri.
What if I don’t have ricotta or farmer’s cheese?
No worries! You can substitute with more mozzarella or use cottage cheese (drained well), as long as you still hit that creamy, spreadable texture in the filling. Just avoid cheeses that are too wet or hard.
Can I skip the egg in the center?
Definitely. The runny egg is a classic touch for traditional khachapuri but it’s completely optional. The bread tastes just as delicious with only the cheese filling baked inside.
Are sesame seeds essential?
While not strictly required, the sesame seeds give Sesame Khachapuri its signature nutty crunch and make it extra special. If you need to skip them, try brushing the crust with garlic butter or sprinkling with za’atar for a different twist.
How do I prevent my dough from sticking?
Generously flour your work surface and rolling pin before shaping the dough. Lining your baking sheet with parchment also helps ensure easy removal of the khachapuri after baking.
Final Thoughts
This Sesame Khachapuri is truly one of those recipes that turns a simple afternoon into something magical. Whether you share it with friends or keep it all to yourself, don’t be surprised if it becomes your go-to for any craving that calls for a little warmth, cheese, and the unbeatable aroma of freshly baked bread. Go on, give Sesame Khachapuri a try—you’ll be so glad you did!
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Sesame Khachapuri Recipe
- Total Time: 1 hour 35 minutes
- Yield: 2 khachapuri (4 servings) 1x
- Diet: Vegetarian
Description
Sesame Khachapuri is a delightful Georgian-inspired cheese bread featuring a boat-shaped dough filled with a savory mix of mozzarella, feta, and ricotta cheeses. Topped with sesame seeds and optionally an egg, this dish is a perfect blend of flavors and textures.
Ingredients
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
Instructions
- Making the Dough: In a small bowl, mix warm water, sugar, and yeast. Let it sit until foamy. Combine flour and salt in a large bowl. Add yeast mixture and olive oil to form a dough. Knead until smooth. Let rise for 1 hour.
- Preparing the Filling: Preheat oven. Mix mozzarella, feta, ricotta, and 1 egg.
- Assembling: Divide dough, roll into ovals, place filling, fold, and seal. Brush with egg yolk and oil, sprinkle sesame seeds. Bake until golden.
- Finishing Touch: Optionally, crack an egg into each khachapuri and bake until set. Serve warm.
Notes
- Black and white sesame seeds add contrast and crunch.
- Egg in the center is traditional but optional.
- Spinach or herbs can be added to the cheese for variation.
- Prep Time: 20 minutes (plus 1 hour rise time)
- Cook Time: 15 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Georgian-Inspired
Nutrition
- Serving Size: ½ khachapuri
- Calories: 430
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 130mg
