Samegrelo’s version of khachapuri is the richest and most indulgent and is popular throughout Georgia. Megrelian khachapuri has grated cheese on top as well as inside the bread. It’s absolutely delicious and looks great when it’s golden and gooey, right out of the oven. Use either kind of dough from the Master Recipe.
Follow the steps for Imeretian khachapuri in the Master Recipe, filling the dough with all but 3 tablespoons of the grated cheese for each khachapuri you are making. Mix the reserved cheese with the remaining half egg.
When the bread has been formed, spoon or paint the top with the egg and cheese mixture. Make an air hole in the centre and bake as for the Imeretian bread u