Georgian Mchadi (Cornbread)


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


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Your custom text © Copyright 2020. All rights reserved.