The khachapuri is served hot from the oven, otherwise it loses the taste of its unique cheese mixture and becomes bitter.

According to Darra Goldstein, who wrote the book The Georgian Feast about the dish, khachapuri probably dates back to the 12th century when Georgia experienced a period of renaissance, but its specific root remains unclear.

[6] Dali Tsatava, former professor at the Georgian Culinary Academy, suggested that khachapuri could be a "cousin of the pizza" as the concept of the dish might have been brought by Roman soldiers who crossed Europe, well before the addition of tomatoes in the 16th century.

[11] Khachapuri is a popular street food in Armenia, where it is widely served in restaurants and school cafeterias.

[12] It has become increasingly popular as a brunch food in Israel, where it was brought over by Georgian Jews[13] and is spreading to other parts of the world, like the United States.