This traditional Imeruli khachapuri recipe calls for traditional ingredients and the traditional preparation method. The dough needs a lot of proving time, from 8 to 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 planning on making this pie.

The following traditional recipe is in line with tradition for the most part, except that, in this case, the pie is made with a yeasted, egg-rich dough. If Georgian cheeses are unavailable, try using a combination of mozzarella and feta instead. Add one teaspoon of sugar to the dough for a golden-colored baked bread.  

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. 

Penovani khachapuri stands out with its light, flaky puff pastry, promising a crisp bite that contrasts beautifully with the gooey cheese filling. The blend of traditional Georgian cheeses, or their suggested alternatives, melds perfectly within this golden pocket, making it an irresistible treat. Because the recipe calls for ready-made puff pastry, these khachapuris are really quickly made. The recipe makes 10 delicious parcels.

The following is the recipe for Svanetian khachapuri, which intricately marries the tenderness of freshly risen dough with the hearty combination of Imeretian cheese and green onions, producing a creamy and aromatic filling bursting with fresh flavors due to hefty amounts of green onions.  

The following khabizgina recipe makes for a khachapuri with a pillowy, kefir-infused dough and a gooey potatoes and cheese filling, encapsulating the essence of Ossetian flavors.