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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Adjarian Khachapuri (Adjara, Georgia): Boat shape contains molten cheese and egg yolk
Imeretian Khachapuri (Imereti, Georgia): Closed pie format showcases cheese distribution
Megrelian Khachapuri (Samegrelo, Georgia): Extra cheese layer on top creates distinct texture
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Dense dough
Cause: Overworking gluten development
Fix: Knead less and allow proper proofing time
Runny filling
Cause: Insufficient cheese binding
Fix: Use proper cheese ratio (sulguni + imeruli) and pre-melt slightly