Mchadi
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Mchadi pairs wonderfully with almost all spicy and flavorful dishes of Georgian cuisine, softening the sharp and spicy taste of any dish. Their role is similar to that of tortillas in Mexican cuisine. A plain addition to any meal. If desired, you can cut a hot bread in half and, while it is still warm, place a piece of sulguni cheese inside. This way, you will have a standalone snack. There are two opinions that are diametrically opposed. One suggests that mchadi is made from finely ground flour, while the other advocates for coarsely ground flour. To reconcile these two opinions, we will mix finely ground flour with polenta. Moreover, finding coarsely ground cornmeal in Moscow is quite a challenge.
Ingredients
- Coarse Cornmeal - 1 cup
- Polenta - 1 cup
- Sugar - ½ teaspoon
- Milk - ½ cup
- Salt - a pinch
- Butter - 2 tablespoons
- Safflower Oil - 4 tablespoons
Step by Step guide
Step 1
Mix 1 cup of cornmeal with 1 cup of polenta and add sugar.
Step 2
Stir well.
Step 3
Mix milk with water in a 1:1 ratio and slightly warm it up. The temperature should be around 104°F. If you slightly overheat the mixture, it's not a problem. Cool it down to the desired temperature. The main thing is not to overheat.
Step 4
Incorporate the milk into the flour mixture, add softened butter, a pinch of fine salt, and knead the dough to a slightly moist consistency.
Step 5
With wet hands, shape the dough into flatbreads about 1 cm thick and fry them in sunflower oil for 4 minutes on each side.
Step 6
Place on a kitchen towel to remove excess oil.
Step 7
Serve warm with any dish from Georgian cuisine.
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