Mchadi is a traditional Georgian cornbread known for its simplicity and authentic flavor. This cornbread, made with cornmeal, water, and a pinch of salt, is cooked in a skillet until crispy on the outside and soft inside. It is a perfect side dish for Georgian meals like sulguni cheese, pickles, or stews, and also works as a base for breakfast or snacks.
The recipe we present is very easy to make, ideal for those looking for a yeast-free and oven-free option. Simply mix the dry ingredients, add water, and fry the batter in a skillet with a little oil. The result is a golden, delicious bread that will surprise your family.
If you've never tried Georgian cornbread, this is your chance. Follow the steps and enjoy a traditional bite with a homemade touch.
Prep
30 min
Servings
4
In a large mixing bowl, combine the cornmeal, all-purpose flour, salt, sugar, and baking soda.
Gradually add the water while stirring, until the mixture forms a thick, but pourable batter.
Heat a non-stick pan or griddle over medium-high heat and lightly grease it with vegetable oil.
Pour a ladleful of the batter onto the hot pan and spread it into a circular shape, about 1/2 inch thick.
Cook until the bottom is golden and slightly crispy, then flip the mchadi to cook the other side.
Continue cooking until both sides are golden brown and the bread is cooked through.
Remove from the pan and place on a paper towel to remove any excess oil.
Serve the mchadi hot with sulguni cheese or pickles for a traditional Georgian treat. Enjoy!
