Mchadi (Georgian Cornbread)

About This Recipe

Mchadi is the cornbread of western Georgia: a simple flatbread of coarse cornmeal, water and salt, shaped into oval cakes and pan-fried until the outside is crisp and golden and the inside is dense and slightly chewy. It's the daily bread of Imereti and Samegrelo, paired with lobio beans, sulguni cheese or stews. Simple but indispensable.

Ingredients

Serves 4

• 300 gfine cornmeal(white or yellow, not polenta)
• 200 mlboiling water
• 1 tspsalt
• 60 mlvegetable oil(for frying — traditional is lard)

Instructions

1. 1

   Mix dough

   Place cornmeal and salt in a bowl. Pour in boiling water gradually, mixing with a wooden spoon. The hot water gelatinises some starch and binds the cornmeal.

2. 2

   Knead

   Once cool enough to handle, knead briefly into a stiff dough. Add a tablespoon of cold water if too dry.

3. 3

   Shape

   Divide into 6 portions. Wet hands with cold water and shape each into an oval pad about 10 × 6 cm and 1.5 cm thick.

4. 4

   Fry

   Heat oil in a heavy frying pan or cast iron skillet over medium heat. Place mchadi in pan. Cover with a lid and fry 5 minutes.

5. 5

   Flip

   Uncover. Flip and fry 5 more minutes uncovered until both sides have a deep golden crust.

6. 6

   Serve

   Serve immediately while hot, with lobio beans, slices of sulguni cheese, or any Georgian stew.

Variations

• •

  Chvishtari: knead 100g grated sulguni or feta into the dough — cheese-stuffed mchadi

• •

  Add 1 tsp baking powder for a slightly lighter texture (not traditional)

• •

  Bake at 220°C for 25 min instead of frying

Storage

Best fresh — they stale quickly. Reheat dry-fry for 1 minute per side.

Frequently Asked Questions