In Georgia, khachapuri is enjoyed at every type of occasion and any time of day, whether for breakfast, as a quick snack or as part of a lavish dinner feast known as a supra.

With this dish, women greeted sailors from the long trip and traditionally served it with an egg and slices of butter. They ate it with their hands, breaking off pieces and dipping them into cheese. In Batumi people eat khachapuri for breakfast, as this dish is very satisfying.

Imeretian (Imeruli) khachapuri is the most popular form, made with a yeast dough filled with white Imeretian salted cheese. Adjarian (Acharuli/Adjaruli), named for Adjara, a region of Georgia on the Black Sea, is a boat-shaped khachapuri, with cheese, butter, and an egg yolk in the middle.

Megruli Khachapuri from Georgia's Samegrelo Region This dish is so diverse that first we found 53 types of Khachapuri and then the number of the dishes with various fillings increased to 83. For example, Sulkhan-Saba Orbeliani (prominent Georgian writer and diplomat) used to describe Khachapuri as “bread with filling.”