Mchadi
4 servings
30 minutes
Mchadi are traditional corn flatbreads from Georgian cuisine that are an integral part of the feast. Easy to prepare yet surprisingly tasty, they have a crispy crust and soft, slightly moist dough inside. Historically, mchadi were an important part of the diet in Georgia as corn flour is readily available and nutritious. Their slightly sweet flavor pairs wonderfully with cheeses, meat dishes, or sauces, and their golden color and appetizing aroma make them a desirable addition to any table. The flatbreads are fried until crispy, with excess oil removed to maintain a tender texture. Warm mchadi are especially good with traditional Georgian sulguni or fragrant homemade sauces, making them a versatile treat for both everyday meals and festive gatherings.
1
Mix a cup of corn flour with a cup of polenta and add sugar.
- Cornmeal: 1 glass
- Polenta (cornmeal): 1 glass
- Sugar: 0.5 teaspoon
2
Mix well.
3
Mix milk with water in a 1:1 ratio and slightly heat it. The temperature should be around 40 degrees. If you slightly overheat the mixture, it's not a big deal. Cool it down to the desired temperature. The main thing is not to overheat.
- Milk: 0.5 glass
4
Mix milk into the flour mixture, add softened butter, a pinch of fine salt, and knead the dough to a slightly moist consistency.
- Milk: 0.5 glass
- Butter: 2 tablespoons
- Salt: pinch
5
With wet hands, shape the dough into flatbreads about 1 cm thick and fry them in sunflower oil for 4 minutes on each side.
- Sunflower oil: 4 tablespoons
6
Place on a kitchen towel to remove excess oil.
7
Serve warm with any dish of Georgian cuisine