Mchadi

Mchadi (Georgian Cornbread Rounds)

Mchadi is a dense, crumbly cornbread from Georgia, made from just cornmeal, water and salt, shaped into rounds and pan-fried until golden. It is traditionally torn by hand and eaten warm with sulguni cheese, lobjani or a bowl of lobio bean stew.

Prep

20 min

Cook

25 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •250 g (2 cups) fine cornmeal, Georgian-style finely ground cornmeal; polenta or fine corn grits work as a substitute
• •350 ml (1½ cups) water, plus more if needed; lukewarm
• •5 g (1 tsp) fine salt
• •30 ml (2 tbsp) sunflower oil, plus extra for frying; use a neutral oil
• •0 wheat flour (optional), 2 tbsp / 15 g, if your cornmeal is very coarse and the dough cracks; traditional recipes often omit it
• •0 sulguni or Imeruli cheese (optional), for serving or a spoonful in the centre of each round

Steps

1. 1 Bring the water and salt to a boil in a small saucepan.
2. 2 Remove from the heat, pour in the cornmeal in a steady stream, stirring constantly with a wooden spoon to avoid lumps. If using the optional wheat flour, stir it in now.
3. 3 Return the pan to low heat and cook, stirring, for 3–4 minutes until the mixture thickens into a soft, cohesive dough that pulls away from the sides of the pan.
4. 4 Cover and let the dough rest for 5 minutes until cool enough to handle.
5. 5 Lightly oil your hands. Divide the dough into 6–8 equal pieces and shape each into a smooth ball, then flatten into a round about 1.5 cm (½ inch) thick and 8–10 cm (3–4 inches) across. If adding cheese, press a spoonful into the centre of each round and seal the dough around it.
6. 6 Heat a dry cast-iron or heavy frying pan over medium heat. Add a thin film of sunflower oil (about 1 tbsp / 15 ml).
7. 7 Fry the rounds for 5–6 minutes per side, pressing gently with a spatula, until deep golden brown and firm to the touch. The internal temperature should reach at least 90°C / 195°F and the centre should look set rather than wet when a skewer is inserted.
8. 8 Alternatively, bake on an oiled tray at 200°C / 400°F for 15–18 minutes, turning once, until golden and firm.
9. 9 Drain briefly on paper towel and serve warm, torn by hand, with sulguni cheese, lobjani or lobio bean stew.