Activate the yeast by adding yeast, water, and sugar to a bowl. Mix and then set aside for about ten minutes until the yeast starts to have a little bit of bubbles on the surface.

Meanwhile, sift both flours. (Whole wheat flour is much denser than white flour. Sifting it will aerate it and make it much fluffier. Once I am sifting, I just sift the high gluten as well.)

Add eggs and oil to the yeast mixture and mix. Add the yeast mixture to the flour and start kneading until you get a dough (knead for about five minutes.

Put a towel on top of the dough and let it rise for at least one hour (it can rise for a long time – up to six to eight hours).

When your dough is ready, and it has doubled in size, punch the dough down again.

Meanwhile, prepare the filling. Sauté onions, mushrooms and pastrami in olive oil. Add salt. Pepper and garlic. Continue to stir on low heat until the onions caramelize, about 15 to 20 minutes.

Prepare each of the sauces by combining all ingredients with a whisk, in two separate bowls. (The yellow dip is meant to be instead of the egg yolk in a traditional khachapuri.)

Preheat oven to 375 degrees Fahrenheit.

Make small balls of dough.

Spread out as thin as you can, maintaining its round shape without the dough ripping.

Add two tablespoons of your filling and make a hamantasch shape by pinching the dough into three corners. Twist the dough a bit outward to mimic the twist of a khachapouri.

Using a pastry brush, brush on the garlic knot mixture and sprinkle sesame seeds on top.

Place on a baking sheet. Bake for 15 to 20 minutes.

Top with the sauces.