Ecomely

Language

Mchadi: photo of the dish
Illustrative photo: Georgian Recipes at Georgia About — CC BY 3.0, Wikimedia Commons
Pasta & rice

Mchadi

Georgian flatbread made without leavening, from cornmeal and water, cooked in a pan until golden on the outside and soft inside. Eaten warm with cheese, butter or saucy dishes.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

286 kcal per serving

Protein
3.9 g
Carbohydrates
48.8 g
of which sugars
0.4 g
Fat
8.1 g
of which saturated fat
0.9 g
Fiber
1.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the cornmeal and salt in a bowl.
  2. Pour in the boiling water little by little, stirring with a wooden spoon, until you get a soft, firm dough with no lumps.
  3. Let it rest for 5 minutes, then divide the dough into 4 balls and flatten them by hand into patties about 1 cm thick.
  4. Heat the oil in a nonstick pan over medium heat and cook the patties for 4 to 5 minutes on each side, until golden.
  5. Serve right away, spread with butter or with fresh cheese on the side.

Variations and tips

Cheese version. Mix 50 g of grated cheese into the dough while it is still warm before shaping it into patties.

More ideas

Sweet Cornmeal Fritters (mchadi qvavilit)25 min · 4 serv. · budget-friendlySesame brioche (khachapuri sezami)1 h 05 · 8 serv. · budget-friendlyPear crêpes (nesvis nazuki)40 min · 4 serv. · budget-friendlyThin Georgian crêpes (nazuki)30 min · 4 serv.Tchourtchkhela (churchkhela)1 h · 8 serv.Kharcho (kharcho)1 h 50 · 4 serv.Tkemali50 min · 6 serv. · budget-friendlyLobio1 h 25 · 4 serv.

Original Ecomely recipe.