Georgian · Bread
Crisp cornmeal cakes made for beans, cheese and pickles.
Photo by Georgi1 · CC BY-SA 3.0 · Resized and converted to WebP for web display.
Mchadi are Georgian cornmeal breads with a crisp exterior and dense, tender middle. Their plain flavor is intentional: they are made to scoop lobio and balance salty cheese.
Technique notes
Georgian kitchen
Georgian mchadi are simple crisp cornmeal cakes cooked in a skillet and served with lobio, cheese or pickles.
Mix cornmeal and salt. Add hot water gradually until a moist dough holds when pressed.
Rest 10 minutes, then form eight oval cakes about ½ inch thick with wet hands.
Heat oil in a heavy skillet over medium until shimmering but not smoking.
Fry cakes 4–5 minutes per side until deeply golden and firm. Drain briefly.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Mchadi are Georgian cornmeal breads with a crisp exterior and dense, tender middle. Their plain flavor is intentional: they are made to scoop lobio and balance salty cheese.
Refrigerate for up to 3 days and reheat in a dry skillet.
Serve warm with lobio, sulguni or feta-style cheese, herbs and pickles.
