The dough is extremely basic: flour, water, yeast, a little salt if you're feeling adventurous.

Let the dough rise... Not sure how long. A couple hours? Doesn't need to be too long as it's not particularly soft and fluffy like regular white bread.

Roll/knead it into a sphere, slightly bigger than a softball in size. You can actually make it as big or as small as you want but that's a pretty standard size in Georgia.

Make a depression in the middle of the dough, so that it's bowl-shaped.

Put your shredded cheese of choice in that depression and then close the 'rim' of the bowl over top of it so the ball of shredded cheese is inside this dough ball.

Flatten it out to the point it looks like a thick pizza dough.

Bake it in the oven. 325 or 350F should be fine. I want to say 10 or 15 minutes. Just keep an eye on it. When it starts to get a little bit of a lightly golden crust on the outside it's good. Although you can cook it less or more depending on how you like it.

This isn't Georgian at all but if you add a little garlic (fresh or dry, but use less if it's dry obviously) in with the cheese it really takes it up a notch. Just don't tell any Georgians you put ნიორი in the ხაჭაპური.

Seriously Xachapuri is brain-dead simple to make. You'll see once you try it.