Georgian flatbread (mchadi). Corn flour flatbreads in a frying pan (Mchadi) How to make Georgian corn flour bread

Cooking

Prepare pure cornmeal. To do this, take a sieve and sift immediately into a container where the dough will be kneaded.



Add half a teaspoon of salt to the sifted flour, mix everything thoroughly.



Take a glass of boiled water and pour in a thin stream into flour and salt, stirring at the same time. You will get a slightly sticky dough.



We form cakes. Do not wait until the dough has cooled, you need to sculpt the pancakes while it is warm. Initially, wet your hands in water, take a piece of dough and roll it into a flattened ball. Do this with each piece of dough. The diameter of the cake is approximately 6-7 cm, the thickness is 2-3 cm.



Prepare a frying pan, pour vegetable oil into it, heat it up and start frying Georgian flatbread.



Mchadi should turn out with a golden crust, well fried on both sides.



Cover with a lid so that the inside of the cakes are well fried. That's all. Our wonderful Georgian flatbreads are ready! Serve with suluguni cheese or sour cream. Share this wonderful recipe with your family and friends. Bon appetit!

As already known, mchadi is made from cornmeal. When kneading the dough, you can add suluguni or lobio cheese. This will give the dish a more pronounced color and a distinct taste. The texture of the cakes is dense, but when eating, they easily break and crumble.

Yield: 10 - 11 pieces

Cooking time: 40 minutes

Georgian corn tortilla is the national bread and is called Mchadi. Ideally baked in a large clay oven or in a clay pan. Initially, Mchadi was made without the addition of vegetable oil, but later they began to use it to lubricate the dishes in which they cook. In the classic version, of course, the use of oil is excluded. The shape of the Georgian cornmeal cake is also different, it can be a round cake, or a cake in the form of cutlets, also in the form of a large pancake.

An interesting fact: when baking corn Mchadi, village women made a handprint on its surface. It served as a kind of amulet for dear people.

Corn flour mchadi, the recipe that is proposed here, is adapted to the modern lifestyle. We will make cakes on kefir, and fry in a ceramic pan, in vegetable oil. The taste will not get any worse from this, it will acquire a slight sourness, which will complement the overall taste and bring an unusual note to a simple, uncomplicated dish. But at the same time, Mchadi from cornmeal will retain a neutral taste, so it will be excellent, combined with both salty and sweet.

Traditionally used in combination with beans, herbs, soft pickled cheeses, ham. Cakes are prepared either with the addition of these products to the dough, or are used separately in addition to each other.

How to cook Mchadi - recipe with photo step by step

Let's prepare the ingredients

Sift the flour directly into the container in which the dough will be kneaded.

Add the required amount of water and kefir and add a little salt. In the classic version, salt is not added. But we do it with salt, so for a modern person the taste qualities of any dish, tinted with this seasoning, are more familiarly perceived.

We knead the dough. Thoroughly knead until a homogeneous dense mass. The dough becomes wet, does not stick to hands, does not stretch.

We put the pan on the stove, pour in a little oil, heat it well. While the pan is heating, form the cakes. Roll out the pieces of dough into balls and flatten with your palms. The thickness of the resulting cake is approximately 2 cm.

Put on a well-heated pan.

Fry at medium temperature, until golden brown, about 5-7 minutes on both sides.

Mchadi Georgian cornmeal cakes are ready. Beautifully stacked and served to the table.

Corn cakes can be served instead of bread or you can put vegetables, meat, sauce in them - you get a delicious and hearty lunch. Cheese, greens, jam will give the dish a special taste and aroma.

Mexican tortillas are thinly rolled cornmeal tortillas. You can put stuffing in them or eat just like that. To make them more convenient to cook, we will take both corn and wheat flour: the base will become more viscous, it will be easier to roll it out.

Ingredients:

• half a cup of cornmeal;
• half a glass of wheat flour;
• a glass of hot water or boiling water;
• salt to taste;
• refined oil for frying.

Cooking method:

1. Sift both types of flour and combine in a small saucepan, add salt.
2. Carefully pour hot water into the flour mixture, stir.
3. Knead the dough. If it turns out too hard or sticky, add a little water or flour, respectively.
4. Let the dough brew for 30 minutes, covered with a film or towel.
5. Cut the dough into small pieces and roll out. The thinner the cakes are, the better.
6. Heat up a skillet over medium heat. You can fry with or without oil.
7. Fry the cakes on each side for half a minute. It is important not to overdry the tortillas.

Then we transfer the products from the pan to the dish and cover with a film or cloth so that they do not dry out.

Easy pan recipe

Cooking tortillas in a pan is the easiest way of all. It is very convenient because it requires a minimum of ingredients. For those who follow a healthy diet, this is a great option.

We will need:

• 1 cup cornmeal;
• 0.5 l of hot water;
• salt to taste.

Cooking:

1. Sift the flour through a sieve into a small bowl.
2. Pour in hot water, mixing thoroughly, knead the dough well. It should be quite elastic, but at the same time not steep.
3. Divide the dough into balls and roll out thin cakes with a rolling pin.
4. We heat the pan over high heat, then reduce it.

After that, fry the cakes without adding oil, for a few minutes on both sides.

Cooking in the oven

An interesting way to make corn tortillas is to bake them in the oven. As a result, they acquire a special taste. In addition, this method requires very little time.

Required products:

• 200 g cornmeal;
• 200 ml of kefir;
• 2 eggs;
• 2 tsp baking powder;
• salt to taste;
• spices;
• olive oil.

Cooking:

1. Sift the flour through a sieve.
2. In a separate bowl, mix flour, baking powder, salt and spices. You can use seasonings such as suneli hops, basil, oregano or marjoram.
3. Separately, beat the eggs with kefir.
4. Combine dry ingredients with mixture. Mix thoroughly.
5. Knead the soft dough, divide into balls, form small cakes.
6. Preheat the oven to 180 degrees. We lay baking paper on a baking sheet and lay out the blanks.
7. Drizzle the tortillas with olive oil in a thin stream. If you like a spicier taste, sprinkle spices on top.
8. Bake in the oven at 180 degrees for 10-15 minutes.

When the cakes are browned, you can take them out and serve them on the table.

Georgian corn cakes mchadi

Mchadi are fragrant, lean cornmeal flatbreads. They are great for breakfast or as an accompaniment to main dishes. Salt is not added in the classic recipe, but if you want to put it in, mchadi will only taste better.

Ingredients for three servings:

• 200 g cornmeal;
• 100 ml of cold water;
• salt optional;
• 4 tbsp. l. vegetable oil.

Cooking:

1. Sift the flour through a large sieve.
2. If you use salt, dissolve it in water.
3. Gently and slowly add the water to the flour, stirring continuously.
4. Knead soft dough.
5. We put the pan on the fire so that it is hot, and pour in the oil. Turn off the flame.
6. We make small cakes and place them in a pan.
7. Fry the tortillas in hot oil for 3 minutes on each side until golden brown.

After cooking, it is better to blot the mchadi with a napkin from excess oil. Must be served hot.

How to cook with cheese

Corn tortillas with cheese are a great alternative to the classic recipe. Ideally served hot.

Ingredients:

• 200 g cornmeal;
• 150 ml of pure water;
• 1 egg;
• 200 g of hard cheese;
• 2 cloves of garlic;
• 1 tsp baking powder
• salt if necessary;
• 50 g butter.

Cooking:

1. We prepare the ingredients: we rub the cheese on a fine grater with small cells, melt the butter, sift the flour, chop the garlic.
2. Beat the egg and stir with water.
3. In the refined flour, add the mixture with the egg, put the cheese, butter, garlic, and baking powder.
4. We knead the dough. It should be very soft.
5. We make small cakes from the dough, rolling them out with a rolling pin.
6. Heat up a frying pan, brush with oil if needed.

Bake the tortillas over medium heat for 3 minutes on each side.

Kefir cakes made from cornmeal

Corn cakes made using kefir acquire a very delicate, slightly sour taste and are very satisfying.

Compound:

• 300 g of flour from corn grits;
• 50 g of semolina;
• 200 ml of kefir;
• 100 ml of water;
• salt to taste;
• 3 art. l. vegetable oil.

Cooking:

1. Sift flour and semolina.
2. In warm kefir, add boiled or filtered water, salt, semolina, cornmeal. Mix well, avoiding the appearance of lumps. The dough should be infused for 20 minutes for semolina to swell.
3. We heat the pan, add sunflower oil.
4. Cut the dough into pieces and roll out. It is convenient to make small circles with a thickness of about 1.5 cm.

Then reduce the heat to medium and fry the dough on both sides for about 4 minutes.

1. To bake cakes in a pan, take the finest flour.
2. The dough will roll out better and will turn out more viscous if wheat flour is added.
3. To form cakes, it is convenient to use a press. At home, it can be replaced by a regular plate with a flat bottom.
4. When preparing corn tortillas with cheese, you can use mineral water instead of regular water. This will make the pastry soft and fluffy.
5. For a richer taste, regular oil can be replaced with olive oil.
6. When baking in the oven, use parchment paper.
7. If you want soft cakes, add butter to the dough.
8. Use a pancake pan for quicker tortillas.
9. If the dough sticks to your palms while kneading, dampen them with cold water.
10. For best results, use only sifted flour.
11. The finished dough is best stored in the freezer.
12. To prevent the cakes from drying out during storage, cover them with cling film.

There are many recipes for making corn tortillas, and even a gourmet will be able to choose the right one for himself. Experiment: add olive oil instead of sunflower oil, replace cheese with hard cheese, sesame seeds with spices. So you are sure to find the perfect option for yourself.

Mchadi made from cornmeal is an unusual flatbread appreciated by Georgians. In addition, they are found in Mexico. They have many variations, but a dish from Georgia is quite common in our country. Its recipe is simple, and the list of ingredients is available to everyone.

Basic information

Most often used in Georgian cuisine. It has an analogue in Mexico - there such cakes are called tortillas. They are used not as an independent dish, but as an addition to other delicacies. Also, similar cakes are found in the cuisine of India, Dagestan and Bulgaria under their own names.

Tender enough. Suitable for people with weak stomachs. You can eat in the post. The recipe is simple and affordable, even a novice hostess can cook them. It doesn't take too long - about half an hour.

The calorie content of the dish is average. Cooked in a skillet or oven.

Ingredients

• 3 cups cornmeal (not cornmeal).
• 1 cup wheat.
• 150 grams of homemade sour cream.
• 2 pieces of garlic.
• 100 grams of cheese or suluguni cheese.
• Salt and ground red pepper to taste.
• 1 tablespoon vegetable oil.
• A little lard.
• A glass of hot and cold drinking water.

How to cook a dish

To prepare Georgian cornmeal cakes, it is necessary to carefully sift the raw materials. The formation of lumps, third-party debris or some unground grains in it is unacceptable.

Then pour the pure flour into a separate pan. Pour boiling water into it to form a homogeneous mixture, similar to porridge. Mix it a little and leave it to “cook” for 20 minutes or more.

As soon as the cakes arrive, add salt and oil. Carefully pour in a glass of cold water. Knead and add already wheat flour until a result similar to the photo comes out. The dough should be homogeneous, easy to form.

Grind cheese or suluguni. It is better to use a grater so that the sauce is homogeneous. Mix the ingredient with fatty sour cream and garlic, trying to put everything in equal proportions. Season with salt or pepper if needed, as the cheese is quite salty. Add greens - dill, cilantro, parsley or other options to taste.

Make small cakes from the dough, rounded and smooth in shape. Roll them in cornmeal. Gently grease the pan with bacon so that the final dish can not be boiled or fried, but baked. Put the cakes of flour in a pan and bake until cooked, as in the photo.

After that, you can serve, pouring plenty of sauce. It is used as an appetizer or an independent dish.

There is a dietary recipe for low-calorie kefir flour cakes. You can cook in the oven or slow cooker. To give an unusual taste, mchadi is cut while they are still hot, and a small piece of suluguni is placed inside.

For cooking, it is better to use premium flour. Traditionally in Georgia, they take raw materials made at a water mill. Coarse grinding in this case is strictly prohibited. You can add sparkling water to the dough to make it tender and fluffy. For a crispy and tasty crust, add a spoonful of semolina.

An interesting option for flour cakes is to make a large dish. One mchadi in this case will be equal to the size of the pan. Then used instead of bread or as a hearty snack.

Georgian corn tortillas mchadi go well with spicy dishes like lobio or kharcho. Good for barbecue. Better to eat hot. Reheat if necessary before use.

A good serving option is to dip in an omelette and fry in a pan in vegetable oil.

Such cakes will appeal to all family members, and it will not take too much time to cook them.

Cornmeal cakes are traditional in many cuisines - for example, Georgian and Mexican, and for sure this is no accident. There are many recipes for this dish, but they are all similar to each other, and there are also many options for eating flat cakes.

They can be served on the table as a substitute for wheat bread, wrapped in various fillings, and also used as a snack, etc. With all this, corn cakes are prepared very easily and quickly, but they always turn out to be extremely tasty and invariably appetizing.

Name and origin

Each national cuisine has not only its own way of making cakes, but also their name. So, in Mexican cuisine, these corn products are called tortillas, preparing many traditional dishes from them - tacos, nachos, enchiladas, quesadillas, etc. In Mexican home cooking, tortillas are even thrown into soups to thicken them, breaking them into pieces.

In Dagestan, corn tortillas are called muchari, in India they are corn pita, and in Bulgaria they are pyrlenki. This dish is also very popular in Georgia - often mchadi (and this is what Georgians call corn flour cakes) is served as bread for main courses.

And initially, corn as a grain crop came to our continent from America, where for many centuries it was the main one and was used to make bread and many other dishes. But, fortunately, over time, corn was mastered and loved by all the peoples of the world.

Recipe for cornmeal cakes in a pan

Traditional Georgian lenten mchadi flatbreads are a very healthy and tasty dish, which is sometimes baked in the oven, but more often just fried in a pan.

Georgian mchadi is prepared primitively - and the original ancient recipe does not even contain baking powder - so absolutely everyone can make them.

You just need to take and mix flour with water, salt and soda and knead the dough.

And then with your hands form cakes from the dough, which will turn out to be moist, and put them on a hot, dry frying pan.

Mchadi is fried under a lid until browned on both sides and served on the table while still hot - it is especially delicious to eat them with cheese (for example, suluguni or feta cheese).

Georgian flatbread with cheese

Corn dishes with cheese always turn out incredibly fragrant and tasty, so this recipe must be tested in practice by all housewives.

Required Ingredients:

• 3 cups cornmeal;
• 1 cup wheat flour;
• hot and cold water - how much dough will take;
• 150 gr. sour cream (preferably fatty homemade);
• 2 cloves of garlic;
• 100 gr. cheese;
• a pinch of salt;
• a pinch of red ground pepper;
• 1 st. a spoonful of sunflower oil;
• piece of lard.

Cooking time: about an hour.

Calorie content: approximately 270 kcal / 100 gr.

To prepare the dish, you first need to boil the cornmeal - pour it into a bowl, mix with a small amount of boiling water and leave for 20 minutes, covered with a lid or cling film.

When the flour swells, you will need to add salt to it and about a spoonful of vegetable oil (it is advisable to use unrefined oil), and then add a little more cold water and gradually mix wheat flour into the dough. The dough is ready.

Now you need to prepare the sauce with which the cakes will be smeared after baking. To do this, cheese is grated (or chopped with a fork) and mixed with sour cream and garlic.

Since the cheese is salty, the sauce will only need to be peppered, but if desired, you can also add some chopped greens to it - for example, cilantro or dill.

The finished dough should be divided into small pieces, roll each in cornmeal and roll into cakes, which will remain fried in a pan on each side.

But this has its own nuance - if you add vegetable oil to the pan, then the products will begin to fry, but you need them to be baked. Therefore, the pan is greased with lard.

The browned cakes will remain greased with sauce and put on a plate.

Corn cakes on kefir in the oven

If you don’t have the time or desire to mess around with cooking cakes in a pan, you can bake them in the oven. But to make them tasty, you need kefir dough.

Required Ingredients:

• 2 cups cornmeal;
• 1 glass of kefir;
• 2 medium eggs;
• a bag of baking powder;
• a pinch of salt;
• vegetable oil - for greasing the baking sheet;
• sesame seeds or poppy seeds - to taste.

Cooking time: about 40 minutes.

Calorie content: approximately 230 kcal / 100 gr.

To prepare the dish, you need to mix cornmeal with kefir, eggs, salt and baking powder. Sometimes it may be necessary to add a little more flour, but the dough must be moist and firm enough to form into cakes.

Then they need to be laid out on a baking sheet anointed with oil and sprinkled with sesame seeds or poppy seeds, and then sent to an oven preheated to 180 degrees for 20 minutes. If desired, such cakes can also be made sweet by pouring a small amount of sugar into the dough.

To make even such a simple dish as corn tortillas perfect, you need to follow certain recommendations, which are just as simple:

1. If the cornmeal dough is too wet and the cakes are difficult to mold, you can wait a bit so that the flour swells better and continue;
2. If the dough from wholemeal flour turned out to be friable, and the cakes fall apart during the molding process, you can add a small amount of wheat flour to the dough;
3. If for some reason the corn dough remains unused, it does not need to be thrown into the trash - it is perfectly preserved in the freezer;
4. You can use any grind of cornmeal for cooking, but the most delicious cakes, as a rule, are obtained from fine flour of the highest grade;
5. Usually corn tortillas are perfectly removed, but if this does not happen, then you can lightly grease the pan with vegetable oil or a piece of lard;
6. Cakes can be eaten cold, but they are tastier when hot, so you should warm them up before eating - in the oven, microwave or in a pan;
7. Corn tortillas make a great hearty breakfast when dipped in omelet mixture and pan-fried in refined vegetable oil.

Bon appetit!