Introduction: Mchadi is a popular Georgian cornbread, traditionally enjoyed with lobio (beans) and cheese. This simple and tasty bread is a staple in Georgian cuisine and can be easily prepared at home.
Yield: 6 servings
Ingredients:
- 400 grams of stone-ground cornmeal (preferably white)
- 1/4 teaspoon of salt
- 1 cup of cold water (may need more depending on the cornmeal)
- Oil for frying
Instructions:
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In a mixing bowl, add the cornmeal and salt. Gradually add water to the cornmeal, mixing it in little by little so that the cornmeal becomes firm but not wet.
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Once the dough is ready, take a piece and form it into a small ball. Shape the ball in the palm of your hand until it is flat and round, as shown in the picture above.
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Heat oil in a pan over medium heat. Add the flattened dough pieces to the pan, and smooth the surface of each piece with the back of a wet spoon.
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Cover the pan and cook the mchadi for 5-6 minutes. After this time, flip the mchadi over and cook uncovered for an additional 5-6 minutes, or until they turn golden brown.
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Remove the mchadi from the pan and place them on a plate lined with paper towels to absorb any excess oil.
Serving Suggestion: Mchadi is traditionally served with lobio (beans) and cheese. Enjoy this delicious Georgian cornbread as a side dish or a hearty snack.