Most tender Georgian cornbread mchadi
26 August, 2016
Georgian cornbread mchadi is very popular throughout Georgia, yet every region of the country has its own version of mchadi. In some provinces they prefer thicker and wetter mchadi, while in other part of the country locals prepare more oily and crispy cornbread. Here we present yet another version of mchadi with secret ingredients.


2 cups of corn flour
½ cup of milk
½ cup of water
1/5 teaspoon of slat
1 tablespoon brown sugar


Mix dry ingredients flour, salt and sugar into the bowl. Mix milk with warm water and pour into the bow. Gently mix the ingredients with hands and add soda slaked in vinegar to the mixture(1/2 teaspoon of soda, 2 tablespoons of vinegar) so that mchadi gets even more fluffy. If the dough is dry you can add more water or milk, the though should be slightly wet. Shape small balls and then flatten them with your hands. Fry mchadi in a hot oily pan over medium heat on both sides until golden brown. When mcahdi is ready, remove them from pan and place on a napkin to drain off excess oil. You can cut mcahdi into two parts and put soft Georgian sulguni cheese in the middle, so that it slightly melts and stretches.

Related recipe:

Baking delicious Mchadi at home - 1-minute video tutorial(Video)