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
Scale
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.
