Cheesy Sesame Khachapuri (Georgian Cheese Bread)


This Cheesy Sesame Khachapuri is made with a simple yeast dough and topped with Feta, Parmesan, and Mozzarella with fresh herbs and a single baked egg that's still runny. It’s a great breakfast or appetizer as you dip the outer edges into the runny yolk and cheesy inside!

What is Khachapuri?

Well, let me first say it's the best form of cheese bread that I've yet to come across. It's great for both breakfast and appetizer!

is a traditional Georgian dish that's basically cheese-filled bread. The bread is leavened and risen to then be molded into various shapes. The center is filled with a mixture of cheese, eggs, herbs, and other ingredients. Traditionally, the bread crust is torn off and dipped into the cheesy center for a delectable savory treat!

How to make Khachapuri?

  1. Make the simple yeast dough and allow it to rise.
  2. Shape into balls then roll out into flat circles or ovals.
  3. Mix the shredded cheeses together, then add them into two rows on the outer edges.
  4. Fold the dough over the cheese rows to seal (it'll mimic stuffed cheese bread).
  5. Twist both edges of the dough together to seal like a boat.
  6. Fill the boat with more of the cheese mixture.
  7. Brush with an egg wash, sprinkled with sesame seeds, then bake until golden.

How to make Khachapuri (cont'd)...

  1. Add an egg yolk in the center and bake for 3-4 minutes (the yolk should still be runny).
  2. Enjoy warm with fresh herbs, salt, black pepper, and butter!

Is Khachapuri Georgian or Armenian?

Being that my mother's side of the family is of Armenian decent, I thought this might be of interesting research! The dish itself is of Georgian origin but is popular in many neighboring countries, such as Armenia. In Armenia, it's an incredibly popular street food and has taken on different pocket-like shapes over the years. But it's still just as delicious!

Can you freeze leftover Khachapuri dough?

The dough will freeze after its first full round of rising (after it's double for 1 hour) and last up to 6 months in the freezer, when properly store in airtight freezer-safe containers. I would recommend allowing the dough to thaw in the fridge before shaping into balls and following the remainder of the recipe.

How to store leftover Khachapuri?

I recommend storing in a ziplock bag or airtight container in the fridge for up to 4 days. When ready to eat, reheat in the oven at 350F for about 8-10 minutes, until the crust is warm and the cheesy is bubbling. Keep in mind the egg yolk will be fully cooked at this point, so I would recommend removing the old egg yolk and adding a new one towards the last 3-4 minutes of baking :)

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Cheesy Sesame Khachapuri (Georgian Cheese Bread)

It’s a great breakfast or appetizer as you dip the outer edges into the runny yolk and cheesy inside!



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!

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