Mchadi (Georgian corn flatbread)

Mchadi is the everyday bread of Georgian peasant cooking, especially in western Georgia, where maize became the staple of the daily diet. All it takes is flour, water and salt, yet you get a flatbread with a crust outside and a soft inside. With bean lobio, salty cheese or walnut pkhali it makes a complete meat-free lunch.

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Method

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1. Mix the cornmeal with the salt, then gradually add enough lukewarm water to get a soft dough that can be shaped by hand but isn't sticky. Rest for 10 minutes. ⏱ Timer: 10 min
2. With wet hands, shape 8 equal balls, then flatten them into oval patties 1.5 cm thick.
3. Heat the oil in a heavy-bottomed pan over medium heat.
4. Fry the patties under a lid for 5-6 minutes per side, until crusty and golden. ⏱ Timer: 5 min
5. Serve warm with lobio, cheese or pkhali.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Use finely ground maize flour: coarse polenta won't come together into a dough you can shape.
• The amount of water depends on the flour, so pour it in gradually. The dough is right when it doesn't crack as you flatten it.
• A medium heat and a lid matter, because over a high heat the flatbread burns outside while staying raw inside.

Frequently asked questions

Is mchadi gluten-free?

Maize is naturally gluten-free, but if you have coeliac disease, choose a flour labelled gluten-free to avoid contamination.

How long does it keep?

It is best fresh, because it hardens as it cools. The next day, reheat it in a frying pan with a little oil, under a lid.

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