Mchadi
Mchadi, from above
VegVeganWestern Georgia

Mchadi

Just cornmeal, water and salt, patted by hand. Proof that bread does not need to try hard.

30 minTime
5 gProtein each
mildSpice
The bread of the west2 chapters · 1 min read

Make it your way

Grandma's wayCornmeal, water, salt, cooked on a clay ketsi.
The original
293kcalsame
5 gproteinsame
5 gfibresame
30minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maize flour (fine yellow cornmeal)2 cups fine cornmeal
Waterabout 1 1/4 cups, warm
Salt½ tsp
Cooking oil (vegetable oil)2 tsp

Method

3 steps
  1. 1Mix cornmeal and salt, then add warm water gradually, working with your hand into a damp dough. Rest 10 minutes.
  2. 2With wet hands, shape into flat ovals about 1.5 cm thick, pressing finger marks on top.
  3. 3Cook in a lightly oiled heavy pan, covered, on medium low heat until crusty underneath. Flip and cook the other side.
Serve it like this

Serve hot from the pan on a board, split open, with cheese, lobio or pkhali.

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Make it a meal

What goes with Mchadi: a bread or rice, a side, something to drink and something sweet.

With a main Lobio100 min
With a main Kharcho160 min
With a main Satsivi120 min
On the side Pkhali35 min
On the side Badrijani nigvzit50 min
To drink Masala chai10 min
Something sweet Churchkhela80 min
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