There are several distinctive types of khachapuri from different regions of Georgia: Imeretian (Imeruli) khachapuri is the most popular form, made with a yeast dough filled with white Imeretian salted cheese.

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.

Khachapuri translates from the Georgian (as in the Caucasus near Russia, not the one with Atlanta) to something like curds (cheese) and bread. Other cultures also lay claims to khachapuri. It's popular as a street food in Armenia, and post-Soviet satellite countries have their versions.

Are khachapuri and Pide the same dish from different countries? Khachapuri is traditionally from Georgia, whereas Pide is Turkish. Pide often includes savory toppings, whereas khachapuri is strictly cheese, bread, and sometimes an egg.