Name: Mchadi: Georgian White Cornmeal Bread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Georgian
Ingredients: 400 g stone-ground white cornmeal; 240 ml cool water, plus up to 60 ml more only if needed; 2 g fine salt; 60 ml neutral sunflower oil for the pan; the breads will not absorb it all

Wide hero of golden Georgian mchadi grouped on the right, with one broken open and clear tabletop space on the left.

Yield6 breads; 1 per serving

Preparation15 minutes

Cooking20 minutes

Passive time0 minutes

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The dish

About Mchadi: Georgian White Cornmeal Bread

მჭადი · 6 breads · Easy · 35 minutes

Mchadi is a Georgian corn bread commonly associated with western Georgia, where it is eaten in place of wheat bread. It is often served with lobio or cheese, but this edition keeps the bread itself plain. It uses only cornmeal, water and a little salt in the dough, so it stays distinct from cheese-filled chvishtari and cheese-stretched elarji.

Stone-ground white cornmeal gives the breads a robust, slightly grainy texture. Pour the cool water in gradually: different grinds absorb different amounts, and the finished dough should feel firm and moist rather than sticky. When squeezed, a portion should hold together without crumbling apart.

Shape each piece into a thick oval so it can be turned without breaking. Pan-fry in a shallow film of sunflower oil over medium heat, adjusting the flame if the surface darkens before the center is warm. The finished breads have browned patches and a dense, tender, slightly crumbly interior. Serve hot.

Cook the dish

Ingredients

მჭადი · 6 breads · Easy · 35 minutes

Corn dough

400 gstone-ground white cornmeal
240 mlcool water, plus up to 60 ml more only if needed
2 gfine salt

For pan-frying

60 mlneutral sunflower oil for the pan; the breads will not absorb it all

Method

Mix the dough. Stir the cornmeal and salt together in a large bowl. Add 240 ml cool water gradually, mixing and pressing the meal with your hands. Add more water a little at a time, up to 60 ml, only until the dough feels firm and moist and holds together when squeezed. It should not be wet or sticky.
Shape the breads. Divide the dough into six equal portions. Roll each into a ball, then flatten and form an oval about 1.5 cm thick. Smooth cracks with damp fingers so the breads hold together as they cook.
Heat the pan. Warm a shallow film of the measured sunflower oil in a heavy skillet over medium heat. Work in batches and leave space between the breads.
Cook the first side. Set the ovals into the pan and cook for about 5–6 minutes, until the underside has golden-brown patches. Adjust the heat if they darken too quickly.
Turn and finish. Turn carefully and cook the second side for about 5–6 minutes. The breads should feel firm at the edges and warm through. Add some of the measured oil between batches if the pan becomes dry.
Drain and serve. Transfer briefly to a wire rack or paper towel. Serve hot, while the centers are tender.

Excerpt

These simple Georgian corn breads have a lightly crisp, golden surface and a dense, tender crumb. Shape the dough by hand and pan-fry until warm through.

Practical guidance

Cornmeal absorption varies, so use the full measured 240 ml water as a starting point and add the extra amount gradually only if the dough is crumbly. If it becomes sticky, work in a little more cornmeal from the measured amount rather than adding more water. Keep the ovals around 1.5 cm thick; very thick breads take longer to heat through, while thin ones can dry out. Use medium heat and turn with a broad spatula. Leftovers should be refrigerated within 2 hours in a covered container at 4 °C or below for 3–4 days. Reheat until hot throughout, to 74 °C at the center. The nutrition estimate assumes approximately 30 ml of the frying oil is absorbed; actual uptake varies with pan temperature and draining.

Nutrition per serving

Nutrition per bread

Energy: approximately 282 kcal
Carbohydrates: 51 g
Protein: 5 g
Fat: 7 g
Fibre: 5 g
Sodium: 135 mg
Basis: generic cornmeal nutrition data, 2 g salt and an estimated 30 ml absorbed sunflower oil, divided among six breads. Cornmeal grind and oil uptake vary.

Allergens and food safety

This recipe contains corn only. Corn is naturally gluten-free, but check the package for wheat cross-contact if serving someone with coeliac disease. Use clean hands and equipment when mixing and shaping. Refrigerate leftovers within 2 hours and keep at 4 °C or below for 3–4 days; reheat to 74 °C in the center.

To serve

Serve hot alongside lobio, stews or cheese if desired; these accompaniments are optional and are not included in this recipe or nutrition estimate.
Tear the bread by hand at the table; its firm crumb is useful for scooping saucy foods.