Khachapuri is Georgia’s closest thing to fast food.     (source: http://food.theatlantic.com/abroad/in-a-divided-country-common-bread.php)

There are   several variations on the cheese bread. Each regional ethnic group had its own style. It can be flaky, yeasty, or cake-like; round, rectangular, or boat-shaped. Some of the cheeses used are sour and light, others rich and salty.

In most cases Georgians grate the cheese, mix it with eggs to bind, and add butter for the right creaminess. The cheese filling is enclosed in the dough. Other times, the cheese is added on top, and it’s served as an open-faced pie. It can be baked in a clay oven called a tomé; fried in a skillet; or cooked in a clay pot, called a ketsi, over an open flame.

The most common form of khachapuri comes from the central province of Imereti. This region’s provincial capital is one of the most ethnically Georgian cities with a less diverse population than in other areas. Here they fill the bread with a mildly sour cheese called imeruli. The cheese is enveloped in the dough, it’s flattened, baked, and served in a round dish resembling a sauceless pizza pie.

Khachapuri

       ”¢ 200 mL sour milk, yogurt, or whey
       ”¢ 2 eggs
       ”¢ Flour, as needed
       ”¢ 0.5 kg cheese
       ”¢ 1 egg
       ”¢ 25-50 g butter

Beat two eggs, add sour milk and salt, and mix with enough flour to make a soft, not sticky, dough. Divide it into four parts. Roll each quarter about half a finger thick. Make the filling by crumbling the cheese and mixing it with egg and butter. Put cheese filling on each quarter, twist them, and press, rolling lightly. Fry khachapuri in a heavy-bottomed pan in butter, top-side down. When the underside is brown, turn the pie. Brush on top with butter and serve immediately.

Cheese can be mozzarella for Georgia’s native suluguni and imeruli cheeses.