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.

Adjaruli khachapuri, hailing from the Adjara region on the coast of the Black Sea, has three distinct features: an open-faced boat shape, a raw egg, and a pat of butter on top. Adjarians fill their bread boats with sulguni, a brined cow cheese that's a little bit sour and salty, with the elasticity of mozzarella.

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.

While the traditional cheeses used in native Georgian Adjaruli khachapuri are imeruli and sulguni, they're difficult to find in this country. The most commonly suggested (and available) substitutes for these Georgian cheeses are mozzarella and feta, which we've combined here with ricotta.