How to cook mchadi - Georgian flatbread. Corn flour cakes in a frying pan (Mchadi) Corn flour cakes recipe

Mchadi made from corn flour is an unusual flatbread valued by Georgians. In addition, they are found in Mexico. They have many variations, but the dish from Georgia is quite common in our country. His recipe is simple, and the list of ingredients is accessible to everyone.

Basic information

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

Quite tender. Suitable for people with weak stomachs. You can eat during Lent. The recipe is simple and accessible; even a novice housewife can prepare them. It doesn’t take too much time - about half an hour.

The calorie content of the dish is average. Prepared in a frying pan or in the oven.

Ingredients

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

How to cook a dish

To prepare Georgian flatbreads from corn flour, you need to carefully sift the raw materials. The formation of lumps, foreign debris or any unground grains in it is unacceptable.

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

As soon as the cakes are ready, add salt and butter. Carefully pour in a glass of cold water. Knead and add wheat flour until you get a result similar to the photo. The dough should be homogeneous and easy to shape.

Grind cheese or suluguni. It’s better to use a grater so that the sauce is homogeneous. Mix the ingredient with full-fat sour cream and garlic, trying to mix everything in equal proportions. If necessary, add pepper or salt, keeping in mind that the cheese is already quite salty. Add greens - dill, cilantro, parsley or other options to taste.

Make small cakes from the dough, round and smooth in shape. Dip them in cornmeal. Carefully grease the frying pan with lard so that the final dish can be baked rather than boiled or fried. Place flour tortillas in a frying pan and bake until done, as in the photo.

After this, you can serve with plenty of sauce. Used as a snack or a separate dish.

There is a dietary recipe for flatbreads made from flour and kefir with low calorie content. You can cook in the oven or slow cooker. To add an unusual taste, mchadi is cut while it is 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 in a water mill. Coarse grinding is strictly prohibited in this case. You can add sparkling water to the dough to make it soft and fluffy. For a crispy and tasty crust, add a spoonful of semolina.

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

Georgian corn flatbreads mchadi go well with spicy dishes like lobio or kharcho. They go well with barbecue. Better to eat hot. If necessary, reheat before use.

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

These flatbreads will please all family members, and they won’t take too much time to prepare.

Corn tortillas can be served instead of bread, or you can add vegetables, meat, sauce to them - you will get a tasty and satisfying lunch. Cheese, herbs, and jam will give the dish a special taste and aroma.

Mexican tortillas are thinly rolled tortillas made from corn flour. You can put filling in them or eat them just like that. To make them more convenient to prepare, we’ll use both corn and wheat flour: the base will become more viscous and easier to roll out.

Ingredients:

• half a glass of corn flour;
• 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 and stir.
3. Knead the dough. If it turns out too hard or sticky, add a little water or flour accordingly.
4. Let the dough rest for 30 minutes, covered with film or a towel.
5. Cut the dough into small pieces and roll out. The thinner the cakes are, the better.
6. Heat the frying pan over medium heat. You can fry with or without oil.
7. Fry the tortillas on each side for half a minute. It is important not to dry out the tortillas.

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

A simple recipe in a frying pan

Cooking flatbreads in a frying pan is the easiest way possible. 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 corn flour;
• 0.5 l of hot water;
• salt to taste.

Preparation:

1. Sift the flour through a sieve into a small container.
2. Pour in hot water, stirring thoroughly, knead the dough well. It should be quite elastic, but not cool.
3. Divide the dough into balls and roll out thin cakes with a rolling pin.
4. Heat the frying pan over high heat, then reduce it.

After this, fry the tortillas without adding oil, for a few minutes on both sides.

Cooking in the oven

An interesting way to prepare 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 corn flour;
• 200 ml kefir;
• 2 eggs;
• 2 tsp. baking powder;
• salt to taste;
• spices;
• olive oil.

Preparation:

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. Place baking paper on a baking sheet and place the pieces.
7. Drizzle olive oil over the flatbreads in a thin stream. If you like a spicier taste, sprinkle some spices on top.
8. Bake in the oven at 180 degrees for 10-15 minutes.

When the flatbreads are browned, you can take them out and serve.

Corn tortillas mchadi in Georgian style

Mchadi are aromatic Lenten flatbreads made from corn flour. They are great for breakfast or as an addition to main dishes. The classic recipe does not add salt, but if you want to add it, the mchadi will only become tastier.

Ingredients for three servings:

• 200 g corn flour;
• 100 ml cold water;
• salt as desired;
• 4 tbsp. l. vegetable oil.

Preparation:

1. Sift the flour through a large sieve.
2. If you use salt, dissolve it in water.
3. Carefully and slowly add water to the flour, stirring continuously.
4. Knead soft dough.
5. Place the frying pan on the fire until it gets hot and add oil. Reduce the flame.
6. We make small cakes and place them in a frying pan.
7. Fry the flatbreads in hot oil for 3 minutes on each side until golden brown.

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

How to cook with cheese

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

Ingredients:

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

Preparation:

1. Prepare the ingredients: grate the cheese using a fine grater with small mesh, melt the butter, sift the flour, chop the garlic.
2. Beat the egg and mix with water.
3. Add the egg mixture to the refined flour, add cheese, butter, garlic, and baking powder.
4. Mix the dough. It should turn out very soft.
5. We make small cakes from the dough by rolling them out with a rolling pin.
6. Heat the frying pan and grease it with oil if necessary.

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

Kefir cakes made from corn flour

Corn tortillas prepared with kefir acquire a very delicate, slightly sour taste and are very filling.

Compound:

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

Cooking:

1. Sift flour and semolina.
2. Add boiled or filtered water, salt, semolina, and corn flour to warm kefir. Mix well, avoiding the appearance of lumps. The dough should rest for 20 minutes for the semolina to swell.
3. Heat the frying pan and add sunflower oil.
4. Cut the dough into pieces and roll out. It is convenient to make small circles about 1.5 cm thick.

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

1. To bake flatbreads in a frying pan, use the finest flour.
2. The dough will roll out better and be more viscous if you add wheat flour.
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 baked goods 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. To cook flatbreads faster, use a pancake pan.
9. If the dough sticks to your palms when kneading, moisten them with cold water.
10. For best results, use only sifted flour.
11. It is better to store the finished dough 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 can choose the right one for himself. Experiment: add olive oil instead of sunflower oil, replace feta cheese with hard cheese, sesame seeds with spices. So you are sure to find the ideal option for yourself.

Mchadi(corn cakes) - a dish of Georgian cuisine. You can eat them on their own, or you can use them like bread, biting them with something. These Georgian flatbreads can be baked in a frying pan with butter, or baked in the oven. Personally, I prefer mchadi from a frying pan; you need to eat them hot. They are very tasty and cook very quickly. Try to discover the recipe for this delicious Georgian dish, you will certainly like mchadi.

Ingredients

To prepare Georgian flatbreads (mchadi) you will need:

corn flour - 3 cups;

hot water - 1 glass;

hot milk - 0.5 cups;

salt - 1 tsp;

vegetable oil for frying - 0.5 cups.

Cooking steps

Heat the water with milk to a temperature that your hands can tolerate (to knead the dough). Dilute salt in a mixture of water and milk and pour the resulting liquid into the flour.

Knead soft, plastic dough. If necessary, you can add more liquid. The dough will be very pliable and pleasant.

Form the dough into flat cakes no more than 1 cm thick (otherwise they may not bake), roll each flat cake in corn flour.

Heat vegetable oil in a frying pan and place the mchadi in the hot oil. Fry Georgian flatbreads on each side until desired brownness over medium heat. They bake quickly, about 5-7 minutes.

Remove the finished mchadi from the pan and serve immediately. They are most delicious when hot. This recipe for Georgian flatbreads is so good that you will want to make them again and again.

If you are tired of regular bread, try replacing it with mchadi. Making these flatbreads is simple and quick.

Brief description of the dish

Mchadi is a Georgian corn flatbread that is used in this country instead of bread. It is prepared from a dough consisting of water and flour, sometimes additives are added to it, for example, cheese, chopped beans with green onions, cilantro, parsley. The consistency of the flatbread is dense, and when eating the mchadi, it breaks with your hands. The traditional method of preparation is frying in oil, but baking is also used.

How to cook?

How to prepare delicious mchadi, observing Georgian traditions? Below are two simple recipes.

Recipe No. 1

These are simple mchadi made from corn flour. To prepare you need:

• three glasses of corn flour;
• about one and a half or two glasses of water (as the dough will take);
• salt to taste (the optimal amount is a teaspoon);
• vegetable oil.

Preparation:

1. Pour the flour into any wide and deep enough container, immediately add salt.
2. Heat the water well or bring it to a boil, gradually add it to the flour, while stirring the mass.
3. When the water has cooled a little due to the flour, start kneading the dough with your hands. It should be quite dense, but remain elastic. It may also stick to your hands; this is normal and almost inevitable.
4. Heat the oil in a frying pan. Wet your hands in cool water to prevent the dough from sticking and begin to separate it, forming small cakes. Fry them on both sides until golden, covering the container with a lid so that the dough is well baked and soft.
5. Crispy mchadi are ready!

Recipe No. 2

You can make even more delicious mchadi with cheese. For this you will need:

• a full glass of cornmeal;
• half a teaspoon of salt;
• half a teaspoon of granulated sugar, optional;
• three tbsp. l. butter;
• half a glass of milk;
• chicken egg yolk;
• 400 g suluguni cheese;
• vegetable oil.

Instructions:

1. Sift the flour, pour it into a mound and form a well in the center.
2. Soften the butter, heat the milk. Place these ingredients in the middle of the mound along with sugar, yolk and salt.
3. Knead a stiff dough and form it into a ball. Next, roll out the sausage, divide it into eight or ten equal pieces, and form each into a flat cake.
4. Cut the cheese into pieces approximately the size of flatbreads.
5. Take a portion of cheese, place it in the center of the flatbread and seal it on all sides so that the melting cheese does not leak out during cooking.
6. Make the rest of the mchadi with suluguni in the same way.
7. Pour oil into the frying pan and heat it well. Fry the flatbreads until golden on both sides over low heat, about five minutes.
8. Ready!

Tip: If the dough sticks to your palms, wet them with cold water.