Mchadi (Georgian Cornmeal Cakes)
Local name: მჭადი
In short: Crisp-edged Georgian cornmeal cakes made with just cornmeal, hot water and salt, fried in a dry or lightly oiled pan and served with beans or cheese. It takes about 45 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 305 kcal
Mchadi is Georgia's everyday cornbread: a small, flat cake of cornmeal, hot water and salt, pressed by hand and cooked in a pan until the outside is crisp and the inside stays soft. Its plain, sweet corn flavor suits salty and saucy dishes, so it is the usual partner for lobio, pkhali and fried cheese. In western Georgia it often takes the place of wheat bread. Eat it warm, because it hardens as it cools.
Instructions
- Mix the cornmeal and salt in a bowl. Pour in 250 ml (1 cup) of the hot water and stir with a spoon until a thick, crumbly dough forms.
- Let the dough sit for 5 minutes so the cornmeal absorbs the water. Knead it with wet hands, adding more hot water a spoonful at a time, until it is soft and holds together without cracking.
- Divide the dough into 8 pieces. Roll each into a ball, then press it between damp palms into a flat cake about 8 cm (3 in) wide and 1.5 cm (1/2 in) thick.
- Heat a heavy skillet over medium heat and brush it lightly with oil. Cook the cakes in batches for 5 to 6 minutes per side, until the surface is golden and crisp.
- Wrap the cooked cakes in a clean towel so they stay soft. Serve warm with lobio, pkhali, cheese or pickles.
Tips
- Use water straight from the kettle. It softens the cornmeal and makes a dough that does not crack when pressed.
- Mchadi harden quickly. Warm leftovers in a dry skillet for 2 minutes per side, or split and toast them.
Questions and answers
Can I make mchadi without any oil?
Yes. Traditional mchadi are cooked in a dry or barely oiled pan or clay dish. A little oil gives a crisper crust, but you can leave it out.
Is mchadi vegan and gluten-free?
Yes, if you use plain cornmeal that is labeled gluten-free. The dough contains only cornmeal, water and salt, so it also has no dairy or egg.
What is the difference between mchadi and cornbread?
Mchadi has no wheat flour, sugar, egg or leavening. It is a dense, simple cake pressed by hand and fried, rather than a risen, baked bread.
How long does it take to make Mchadi (Georgian Cornmeal Cakes)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Mchadi (Georgian Cornmeal Cakes)?
About 305 kcal per serving, with 6 g of protein, 58 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 305 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 58 g |
| Fat | 5 g |
| Fiber | 5 g |
| Sugar | 1 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
