Picture this: a golden boat of pillowy bread overflowing with molten cheese, sprinkled with nutty sesame seeds for irresistible aroma and crunch. That’s the magic of Sesame Khachapuri — a cherished Georgian classic reimagined with a sesame twist! Each bite delivers creamy, stringy cheese encased in a crisp, buttery crust, and the sesame seeds add a pop that will make you swoon. With just a handful of simple ingredients and a sprinkle of kitchen joy, you’ll soon be sharing this showstopper straight from your oven to the center of any table.
Ingredients You’ll Need
Ingredients You’ll Need
You don’t need a sprawling shopping list to create unforgettable Sesame Khachapuri. These simple, straightforward ingredients come together in perfect harmony, each one playing a starring role in the flavor, texture, and beauty of this beloved bread. Let’s break down why every component matters!
- All-purpose flour: Your trusty base — gives structure and foundation to the pillowy bread.
- Salt: Balances and enhances the natural flavors of cheese and dough.
- Sugar: Feeds the yeast just enough to help your dough rise beautifully.
- Active dry yeast: The backbone of our rise; be sure it’s fresh for the fluffiest results.
- Warm milk: Adds richness and aids the yeast, making an ever-so-soft dough.
- Olive oil: Moistens the dough and adds a subtle, savory undertone.
- Egg: Adds tenderness and color to the bread itself.
- Feta cheese: Brings tang and a salty kick to the cheese filling.
- Mozzarella cheese: That coveted, oozy stretch comes from this mild cheese.
- Ricotta cheese: Lightens and enriches the filling, ensuring every bite melts on your tongue.
- Sesame seeds: The star twist — nutty, aromatic, and the essential finishing touch!
- Butter (melted): Brushed on for a glossy, flavor-packed crust.
- Egg yolks (optional): For those glorious, sunny yolk centers — go for it if you love extra richness!
- Fresh parsley: A fresh, vibrant garnish that lifts the whole khachapuri visually and taste-wise.
How to Make Sesame Khachapuri
Step 1: Activate the Yeast
Start by dissolving the yeast and sugar in warm milk. This cozy, milky bath wakes up the yeast, letting it work its magic and ensuring your dough will be light and fluffy. Wait 5–10 minutes until the mixture gets foamy on top — that’s your signal that the yeast is happy and ready.
Step 2: Make and Knead the Dough
In a large mixing bowl, combine your flour and salt, then pour in the foamy yeast mixture along with the olive oil and egg. Stir until a shaggy dough forms, then get your hands in there and knead on a floured surface for about 8–10 minutes. You’ll feel the dough transform from sticky to smooth and elastic — that’s when you know you’re done!
Step 3: Let the Dough Rise
Place the kneaded dough in a greased bowl, cover it with a clean towel, and tuck it somewhere warm. In about an hour, it will double in size and become airy and soft: the perfect canvas for your Sesame Khachapuri.
Step 4: Shape the Khachapuri Boats
Punch down your risen dough to release extra air, then divide it into four equal pieces. Roll each one into an oval shape, and fold and pinch the edges upwards to craft signature “boats.” They’ll cradle the cheese filling beautifully!
Step 5: Mix the Cheesy Filling
In a bowl, combine crumbled feta, shredded mozzarella, and creamy ricotta. Toss them together so every bite gets a symphony of flavor — salty, creamy, and marvelously melty!
Step 6: Fill the Boats and Top with Sesame Seeds
Divide the cheese mixture evenly into your dough boats. Next, brush all the exposed dough edges generously with melted butter and cascade sesame seeds over the crusts. For extra depth, toasted sesame seeds can truly make your khachapuri shine.
Step 7: Bake to Golden Perfection
Set your boats on a parchment-lined baking sheet and slide them into a preheated oven (450°F). Bake for 15–18 minutes, or until gloriously golden and bubbling. If you want to crown each with an egg yolk, remove them 2 minutes before the end, create a small well in the cheese, carefully nestle in the yolk, and bake just until it’s barely set.
Step 8: Garnish and Serve
Sprinkle your finished creations with fresh parsley for a pop of color and freshness. Serve Sesame Khachapuri warm, straight from the oven, when the cheese is at its gooiest and the aroma fills your kitchen.
How to Serve Sesame Khachapuri
Garnishes
A generous handful of chopped fresh parsley does wonders on top of your Sesame Khachapuri, bringing brightness and visual appeal. If you like a bit more pizazz, a few cracks of black pepper or even a drizzle of chili oil can add a bold twist while still letting those cheese flavors shine.
Side Dishes
Pair Sesame Khachapuri with a crisp, lemony cucumber-tomato salad or a bowl of marinated olives to contrast the creamy, rich cheese. A simple green salad dressed lightly in vinaigrette offers a refreshing complement that balances out the decadence of the khachapuri.
Creative Ways to Present
Turn your Sesame Khachapuri into a stunning centerpiece by serving it on a rustic wooden board, accompanied by little bowls of pickled vegetables or fresh sliced radishes. For a party, make mini versions for sharing, or even let guests customize their khachapuri boats with assorted toppings like sautéed spinach, fresh herbs, or sun-dried tomatoes.
Make Ahead and Storage
Storing Leftovers
Store leftover Sesame Khachapuri wrapped tightly in foil or an airtight container in the refrigerator. It will keep its freshness and flavor for up to 3 days, though nothing beats the gooey cheese straight from the oven.
Freezing
You can successfully freeze baked Sesame Khachapuri. Let them cool completely, then wrap each khachapuri tightly in plastic wrap, followed by foil. Freeze for up to 2 months. For best results, do not freeze with a runny yolk topping.
Reheating
To bring Sesame Khachapuri back to its gooey, melt-in-your-mouth best, reheat in a 350°F oven for 10–12 minutes. Avoid microwaving if possible, as it can make the crust rubbery and the cheese filling less luscious.
FAQs
Can I use different cheeses in Sesame Khachapuri?
Absolutely! While the combination of feta, mozzarella, and ricotta is classic and wonderfully balanced, you can swap in other melty cheeses you love. Try a bit of sharp cheddar or a touch of creamy goat cheese for your own signature twist.
Do I have to add the egg yolk topping?
Nope, the egg yolk is totally optional. Some people adore that rich, velvety egg center, while others skip it for a purely cheesy experience. The Sesame Khachapuri will be delicious with or without it.
Can I prepare the dough in advance?
Yes! You can make the dough a day ahead. Just let it go through its first rise, punch it down, and then refrigerate overnight. Next day, let it come to room temperature before shaping and baking for best texture.
How do I toast sesame seeds for extra flavor?
Simply add the sesame seeds to a dry skillet and toast over medium heat for a couple of minutes, stirring until golden and fragrant. Cool before sprinkling over your khachapuri for a deeper, nuttier flavor in every bite.
Can I make mini Sesame Khachapuri for parties?
Definitely! Divide the dough into smaller portions and shape bite-sized boats. Perfect for sharing, entertaining, or packing alongside a mezze platter — these mini versions are always a hit at gatherings.
Final Thoughts
If you’re craving comfort food that feels both cozy and a little bit fancy, Sesame Khachapuri is bound to become a favorite. The mingling of cheese, pillowy bread, and those golden sesame seeds has a magic all its own. Gather your favorite people, serve it warm, and watch it disappear — you’re in for a delicious adventure!
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Sesame Khachapuri Recipe
- Total Time: 1 hour 40 minutes (including rise time)
- Yield: 4 khachapuri 1x
- Diet: Vegetarian
Description
Sesame Khachapuri is a delightful Georgian cheese bread that features a crispy crust filled with a savory blend of feta, mozzarella, and ricotta cheeses. Topped with nutty sesame seeds and optionally an egg yolk, this dish is a comforting and indulgent treat for cheese lovers.
Ingredients
Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup warm milk
- 2 tablespoons olive oil
- 1 large egg
Filling:
- 2 cups crumbled feta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup sesame seeds
- 2 tablespoons butter, melted
- 2 egg yolks (for topping, optional)
- Fresh parsley, chopped for garnish
Instructions
- Dissolve the yeast: In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit until foamy.
- Prepare the dough: Combine flour and salt in a large bowl. Add yeast mixture, olive oil, and egg. Knead until a soft dough forms. Let rise.
- Shape the dough: Divide dough, roll into ovals, and shape into boats. Fill with cheese mixture.
- Bake: Brush edges with butter, sprinkle sesame seeds, and bake until golden. Optionally, add egg yolk before serving.
- Garnish and serve: Garnish with parsley and serve warm.
Notes
- For a nuttier flavor, toast sesame seeds before sprinkling on the dough.
- Best served fresh from the oven to enjoy gooey cheese.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course, Bread
- Method: Baking
- Cuisine: Georgian
Nutrition
- Serving Size: 1 khachapuri
- Calories: 560
- Sugar: 4 g
- Sodium: 740 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 120 mg
