If you have ever dreamed of sinking your teeth into a warm, gooey cheese-filled bread with a delightful crunch, this Sesame Khachapuri Recipe is going to become your new obsession. It’s a beautiful blend of soft, pillowy dough, a heavenly cheese filling that melts just perfectly, and a crispy sesame seed topping that adds that irresistible nutty flavor and texture. This is not just any cheesy bread; it carries the heart of traditional Georgian khachapuri while welcoming the nutty charm of sesame, making it a superb treat to enjoy anytime, whether as a comforting snack or a show-stopping appetizer for friends and family.
Ingredients You’ll Need
The magic of this Sesame Khachapuri Recipe lies in its simplicity. Each ingredient plays a key role, coming together to create the perfect balance of texture, flavor, and visual appeal. Using everyday pantry staples, you’ll bring this authentic dish to life in no time.
- 2 cups all-purpose flour: The foundation of the dough, providing structure and fluffiness when kneaded properly.
- 1 teaspoon salt: Enhances flavor and balances the sweetness of the dough and cheese.
- 1 tablespoon sugar: Feeds the yeast and adds a subtle sweetness to the bread.
- 1 packet (2 1/4 teaspoons) active dry yeast: The essential leavening agent that makes the dough rise beautifully.
- 3/4 cup warm water (about 110°F or 43°C): Activates the yeast and provides moisture for the dough.
- 1 tablespoon olive oil (or vegetable oil): Adds richness to the dough and keeps it soft.
- 1 egg (for dough): Helps with binding and gives the bread a tender crumb.
- 1/2 cup warm milk: Adds creaminess and enriches the dough’s flavor and texture.
- 1 1/2 cups shredded mozzarella cheese: Provides the melty, stretchy cheese goodness that khachapuri is famous for.
- 1/2 cup crumbled feta cheese (or soft alternative): Adds a tangy, salty contrast that complements the mozzarella perfectly.
- 1 tablespoon sesame seeds (for topping): Delivers a nutty crunch with every bite and a gorgeous golden finish.
- 1 tablespoon butter (optional, for brushing the top): Brushed on after baking for a glossy, rich touch.
How to Make Sesame Khachapuri Recipe
Step 1: Activate the Yeast
This is where the magic begins. Combine the warm water, sugar, and active dry yeast in a small bowl. Stir gently and let it sit for about 5 to 10 minutes until it becomes frothy and bubbly. This frothy surface means your yeast is alive and kicking, ready to give the dough that beautiful airy rise we all love.
Step 2: Prepare the Dough
In a large mixing bowl, whisk together the flour and salt. Now add the activated yeast mixture, warm milk, olive oil, and the egg to the bowl. Mix until it forms a rough dough. Then, turn it out onto a lightly floured surface and knead for about 5 to 7 minutes until the dough is smooth, elastic, and slightly tacky. If it feels too sticky, sprinkle a little more flour to make it manageable.
Step 3: Let the Dough Rise
Shape your dough into a ball and place it into a lightly oiled bowl. Cover it with a clean kitchen towel and set it in a warm spot to rise for 1 to 1.5 hours. You’ll know it’s ready when it doubles in size and looks plump and fluffy—just like a cloud waiting to cradle all that wonderful cheese.
Step 4: Prepare the Cheese Filling
While the dough is rising, combine the shredded mozzarella and crumbled feta in a mixing bowl. This blend gives you the perfect balance of gooey richness and sharp tanginess. Feel free to experiment with other soft cheeses if you want a unique twist on the flavor.
Step 5: Shape the Khachapuri
After your dough has risen, punch it down gently and transfer it to a floured surface. Roll it into a generous circle about 10 to 12 inches wide. Place the cheese filling in the center, leaving a generous border around the edges. Now, carefully fold the edges over the cheese, pinching and shaping them to form a charming boat shape with an open center that shows off the melting cheese.
Step 6: Bake the Khachapuri
Preheat your oven to 375°F (190°C). Place the shaped khachapuri on a parchment-lined baking sheet. Brush the edges with olive oil or melted butter, then sprinkle the sesame seeds on top to give it that signature crunch and nuttiness. Bake for 20 to 25 minutes, or until the dough is beautifully golden and the cheese is bubbling and slightly browned on top.
Step 7: Finish and Serve
Once out of the oven, you can brush the crust with a little butter if you want to add that extra shine and richness. Slice it up while it’s warm so the cheese stays gloriously gooey. This Sesame Khachapuri Recipe is fantastic on its own or accompanied by your favorite sides.
How to Serve Sesame Khachapuri Recipe
Garnishes
Adding the right garnish elevates your khachapuri experience. Fresh herbs like chopped parsley or dill can add a pop of color and a fresh note that contrasts the rich cheese beautifully. A dash of crushed red pepper can also add a subtle warmth if you love a touch of spice.
Side Dishes
This cheese-filled bread pairs wonderfully with crisp, tangy sides. Think pickled vegetables that cut through the richness, slices of fresh cucumber and tomatoes, or even a dollop of sour cream or yogurt on the side for added creaminess. These accompaniments balance the dish perfectly and make your meal feel fresh and vibrant.
Creative Ways to Present
Make your Sesame Khachapuri Recipe the centerpiece by serving it on a rustic wooden board with small bowls of dips like tzatziki, spicy tomato chutney, or honey for a sweet contrast. You could also slice it into smaller, shareable pieces for parties or casual gatherings — it’s an inviting crowd-pleaser no matter the occasion.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to 2 days. To keep the crust from getting soggy, place a paper towel inside the container to absorb moisture. The cheese and dough will still taste delightful the next day and make for a perfect quick snack.
Freezing
Sesame Khachapuri Recipe can be frozen before baking. Simply shape the dough with the cheese filling and wrap it tightly in plastic wrap or foil. Freeze for up to 1 month. When you’re ready to enjoy it, thaw overnight in the refrigerator and bake fresh for the perfect homemade treat anytime.
Reheating
To bring leftover khachapuri back to its former glory, reheat it in a preheated oven at 350°F (175°C) for about 10 minutes. This will ensure the crust regains its crispness and the cheese melts back into a deliciously gooey texture. Avoid microwaving as it can make the dough chewy and the sesame topping soggy.
FAQs
Can I use different cheeses in this Sesame Khachapuri Recipe?
Absolutely! While mozzarella and feta give the classic combination of melty and tangy, feel free to experiment with ricotta, farmer’s cheese, or even a sharp cheddar to customize the flavor to your liking.
Is it okay to substitute warm water with milk in the yeast activation step?
It’s best to activate the yeast in warm water as milk can be thicker and cooler milk might slow down the yeast’s activation. Using water ensures the yeast gets properly frothy and alive for a good rise.
Can I make the dough without eggs?
Yes, you can omit the egg if needed, though it may slightly affect the dough’s texture and elasticity. You might want to add a little extra water or oil to keep the dough soft and manageable.
How do I know when the dough has risen enough?
Your dough should roughly double in size after rising. It will look puffier and you’ll notice it holds an indentation if you gently press a finger into it without springing back immediately.
What’s the best way to prevent the sesame seeds from burning?
Brushing the crust with oil or butter before sprinkling the sesame seeds helps protect them. Baking at the recommended temperature and keeping an eye on the bread during the last few minutes ensures they toast to golden perfection without burning.
Final Thoughts
Trying the Sesame Khachapuri Recipe is like unlocking a new favorite comfort food full of rich flavors, warm textures, and a touch of crunchy nuttiness from those beautiful sesame seeds. Whether you are new to Georgian cuisine or looking for a recipe to wow guests, this delightful bread will bring smiles and satisfaction every time. So grab your ingredients, get your hands in the dough, and indulge in this glorious homemade treat — you won’t regret it!
Print
Sesame Khachapuri Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Category: Bread
- Method: Baking
- Cuisine: Georgian
Description
This Sesame Khachapuri is a delightful Georgian cheese bread featuring a soft, chewy dough filled with a melty blend of mozzarella and feta cheeses. The dough is enriched with warm milk and olive oil, then topped with nutty sesame seeds for added texture and flavor. Baked until golden and bubbling, this comforting dish is perfect served warm as a snack, appetizer, or accompaniment to fresh vegetables and pickles.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm water (about 110°F or 43°C)
- 1 tablespoon olive oil (or vegetable oil)
- 1 egg (for dough)
- 1/2 cup warm milk
Cheese Filling
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup crumbled feta cheese (or another soft cheese, like ricotta or farmer’s cheese)
Topping
- 1 tablespoon sesame seeds
- 1 tablespoon butter (optional, for brushing the top)
Instructions
- Activate the Yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active and ready to use.
- Prepare the Dough: In a large mixing bowl, whisk together the flour and salt. Add the activated yeast mixture, warm milk, olive oil, and egg. Mix until a rough dough forms, then knead by hand for about 5-7 minutes on a floured surface until smooth and elastic. If the dough feels too sticky, add more flour one tablespoon at a time until manageable.
- Let the Dough Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Prepare the Cheese Filling: While the dough is rising, combine shredded mozzarella and crumbled feta cheese in a bowl. Mix thoroughly to blend the cheeses.
- Shape the Khachapuri: After the dough has risen, punch it down gently and transfer it to a lightly floured surface. Roll the dough into a large circle approximately 10-12 inches in diameter. Place the cheese mixture in the center, leaving a 1-2 inch border around the edge. Fold the edges inward over the cheese to create a boat-like shape with an open center.
- Bake the Khachapuri: Preheat the oven to 375°F (190°C). Place the shaped dough on a parchment-lined baking sheet. Brush the edges with olive oil or melted butter and sprinkle sesame seeds evenly over the top. Bake for 20-25 minutes, until the crust is golden brown and the cheese filling is melted and bubbly.
- Finish and Serve: Remove the Khachapuri from the oven. Optionally brush the edges with melted butter for extra richness. Slice and serve warm. This bread pairs well with fresh vegetables, pickles, or a dollop of sour cream.
Notes
- If you prefer, substitute the feta cheese with ricotta or farmer’s cheese for a creamier filling.
- Letting the dough rise in a slightly warm environment accelerates fermentation and improves texture.
- For an extra crispy crust, bake on a preheated pizza stone if available.
- Sesame seeds add a nutty flavor and crisp texture but can be omitted if you prefer.
- Store leftover Khachapuri in an airtight container and reheat gently to preserve the texture.
