Adjaruli Khachapuri

A few months ago, I briefly discussed baked goods with someone who brought some very nice pastries to an event. It turned out she was very knowledgeable on Georgian food and told me about khachapuri. I've had round imeruli khachapuri, but I'd never had adjaruli, which is a boat-shaped bread, filled with cheese and a raw egg. To my surprise, I was told that these use unleavened dough and are baked at a very high temperature (I assume around the same as a pizza), then hollowed out with a spoon and filled with cheese. I found that strange, given that not leavening the dough may result in a cracker that can't be hollowed out and that doing so means giving up flavor. I'll try it on the grill (the best way to achieve such a high temperature).

Does anyone have any experience with this type of khachapuri? Perhaps I misunderstood her.