Cheesy Sesame Khachapuri (Georgian Cheese Bread)

Servings: 4-6

For the Dough:

• 1 cup + 2 tbsp. Warm Water
• 2 1/4 tsp. Active Dry Yeast
• 2 tsp. Granulated Cane Sugar
• 3 tbsp. Olive Oil
• 4 cups Flour
• 1 tsp. Salt

For the Cheese Filling:

• 2 cups Shredded Mozzarella
• 8 oz. Feta Cheese, finely crumbled, about 1 cup
• 1 cup Grated Parmesan
• 1 tbsp. Fresh Dill, finely chopped
• Sesame Seeds
• Eggs
• Fresh Herbs, for garnishing
• Butter, for serving

For the Dough:

1. In a small bowl, whisk the yeast, warm water, and sugar together. Set aside at room temperature for 10 minutes to activate.
2. In the bowl of a stand mixer, combine the flour and salt.
3. Add the activated yeast and olive oil into the flour bowl. Using the knead attachment, knead the dough on medium speed for 5 minutes. Add a tablespoon of water as needed until a smooth and pliable dough.
4. Cover with a damp towel or plastic wrap to rest 20 minutes.
5. Knead the dough 4-5 more minutes. Dough should be smooth and pliable. Cover and rest in a warm environment (like oven with light on) for 1 hour, until doubled in size.
6. Divide the dough into 4-6 pieces. Roll each piece into a tight ball. Place on a pan and cover to rest 15 minutes. Make the cheese filling in the meantime.

For the Cheese Filling:

1. Mix the shredded mozzarella, finely crumbled feta cheese, grated parmesan, and freshly chopped dill together. Season with salt and black pepper to taste. Set aside.

To Assemble:

1. Preheat oven to 400F. Line 1-2 baking sheet pans with parchment paper.
2. Roll out each risen dough ball to 9-10" circles or ovals.
3. Add two small rows of cheese on the sides of the rolled out circles, then fold the outer edges of the dough over to seal (like stuffed cheese bread). Twist both ends together to create a boat-like shape. (SEE VIDEO FOR VISUAL INSTRUCTIONS)
4. Repeat with remaining dough pieces, then transfer to the prepared pans.
5. Fill the dough boats with the remaining cheese. Let rise at room temperature for 10 minutes.
6. Brush with an egg wash and sprinkle the edges with sesame seeds.
7. Bake for 15-16 minutes, rotating the pans halfway through.
8. Remove from the oven, create a little well in the center of each boat, then add an egg yolk and a little egg white inside.
9. Bake another 3-4 minutes, until yolk is set but still runny. Serve warm with fresh herbs and butter. Season with salt and black pepper. Enjoy!