Breads
Mchadi (Georgian Cornbread)
The Quirky Foodster Team
Ingredients
- 300 g (2.5 cups) fine cornmeal
- 1 tsp salt
- 250-300 ml (1-1.25 cups) warm water
- Sunflower oil, for the griddle
Method
- Mix the cornmeal and salt in a bowl, then gradually stir in warm water until a soft, moist but shapeable dough forms.
- Let the dough rest for 10 minutes to allow the cornmeal to hydrate fully.
- Divide into 4-6 portions and shape each into a flat, round patty about 1.5cm thick.
- Heat a lightly oiled griddle or skillet over medium heat.
- Cook the patties for 5-6 minutes per side until a golden crust forms and the centre is cooked through.
- Serve warm, traditionally alongside Lobio or crumbled cheese.
Introduction: Mchadi is a simple, dense cornbread from western Georgia, traditionally cooked on a flat clay or cast-iron griddle called a ketsi.
Cultural Background: Mchadi is a simple, dense cornbread from western Georgia, traditionally cooked on a flat clay or cast-iron griddle called a ketsi. It is the natural companion to Lobio bean stew and is a staple of everyday western Georgian meals, valued for its rustic simplicity.
Tips: If the dough cracks while shaping, it's too dry — work in a little more warm water a tablespoon at a time.
Variations: Some versions mix in crumbled sulguni cheese directly into the dough before cooking, known as Mchadi with cheese.
Storage: Store wrapped at room temperature for up to 1 day, or refrigerate for up to 3 days.
Reheating: Reheat in a dry skillet over medium heat for 2 minutes per side to re-crisp.
Nutrition: Approx. 160 kcal, 3 g protein, 3 g fat, 30 g carbohydrate per serving.
FAQs:
Q: Is Mchadi the same as American cornbread?
A: It is denser and unsweetened, made without eggs, sugar or leavening, giving it a more rustic, flatbread-like texture.
Q: What is a ketsi?
A: A ketsi is a traditional round clay or cast-iron dish used across Georgia for cooking cornbread and other dishes over direct heat.
Please log in to leave a comment.