The three most common types of khachapuri are Ajaruli, a colossal, nearly seaworthy bread boat filled with molten cheese and adorned with an egg yolk; Imeruli, a circular bread stuffed with cheese, rolled thin and baked crisp; and Megruli, which is stuffed and topped with cheese.

Traditionally, tangy imeruli and sulguni cheeses are used. Megrelian khachapuri (Megruli) is similar to Imeretian, but has more cheese added on top. Achma, from Abkhazia, has multiple layers and looks rather like a sauceless lasagna.

Imeretian cheese is a kind of raw cheese, made by hand and also called Kheluri (“hand”) cheese. Rennet, sometimes known as “the mother of cheese”, is added to fresh cow's milk to curdle it. It is then placed over a low flame and stirred by hand as it curdles.