The following is the traditional recipe for Adjarian khachapuri consisting of a bread dough base, Imeruli and sulguni cheese filling, and a whole egg, which is plopped on top of the filling halfway through baking. The dough needs a lot of proving time, between 8 or 24 hours, depending on whether it's left to rise at room temperature or in the refrigerator, which is an important detail to consider when making this dish.

A twist on the tradition, this recipe shows how to prepare Adjarian khachapuri with a dough that has olive oil as one of its ingredients, which is thus softer and more pliable. The recipe doesn't strictly follow tradition when it comes to filling, either. It states to use a mix of Imeratian and sulguni cheese but doesn't state the amounts. Also, besides the traditional egg on top, a few cubes of butter are as well inserted into the cheese filling near the end of baking.