Georgian Chvishtari (Cornmeal Bread with Cheese)

About This Recipe

Georgian Chvishtari is a real, traditional Georgian dish, known as Cornmeal Bread with Cheese. A dense, cheese-studded cornmeal flatbread from Georgia's mountainous Svaneti region, pan-fried until golden and slightly crisp.\n\nChvishtari hails from Svaneti, a remote highland region of Georgia, where corn has long been a dietary staple and this simple bread reflects the practical, hearty cooking traditions of mountain communities.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Georgian home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 300 gfine cornmeal
• 100 gall-purpose flour
• 300 gSulguni cheese or a mix of mozzarella and feta(grated)
• 1 tspfine sea salt
• 150 mlwarm water
• 3 tbspbutter(for frying)

Instructions

1. 1

   Make the dough

   Combine cornmeal, flour, grated cheese and salt, then gradually add warm water, mixing until a soft, slightly sticky dough forms.

2. 2

   Rest

   Let the dough rest for 10 minutes.

3. 3

   Shape

   Divide into 6 portions and shape each into a flat round disc about 1.5 cm thick.

4. 4

   Heat the pan

   Melt butter in a wide skillet over medium heat.

5. 5

   Fry

   Fry the discs for 4 to 5 minutes per side until deeply golden and cooked through, with the cheese slightly melted inside.

6. 6

   Serve

   Serve warm, ideally straight from the pan.

Variations

• •

  Add a bit of chopped fresh dill to the dough for extra flavor.

• •

  Some households bake these instead of frying, though pan-frying gives a better crisp exterior.

• •

  Serve alongside a simple vegetable stew for a complete meal.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions