Mchadi with Suluguni
3 servings
25 minutes
Mchadi with suluguni is a traditional Georgian dish rooted in antiquity. It is based on corn flour, creating golden-brown flatbreads with a tender texture. The taste of mchadi is simple yet incredibly cozy—crispy on the outside and soft inside. In the classic version, they are cooked without oil in a clay pan called ketsi, giving it a special aroma. The suluguni served with mchadi complements them with its rich milky saltiness, creating an ideal contrast. This dish pairs wonderfully with herbs, adjika, or pickled vegetables and is an integral part of the Georgian feast. Mchadi symbolizes the simplicity and warmth of Georgian cuisine, where every detail is filled with warmth and tradition.
1
Mix flour with water at body temperature to achieve a dough consistency suitable for pancakes: it can be held in hand, but will spread if held in the air.
- Cornmeal: 400 g
2
Heat oil in a pan and place four elongated thick flatbreads made from dough on it. Fry until golden brown on both sides. (In Georgia, mchadi is baked on a dry clay pan called ketsi — and in the oven.) Remove to a paper towel to drain excess oil.
- Sunflower oil: 1 tablespoon
3
Serve with sliced suluguni.
- Suluguni cheese: 200 g
