Bread

Mchadi

Eight simple Georgian corn cakes made with warm water, thoroughly kneaded, and pan-fried to a firm golden crust.

What you’ll need

• Fine cornmeal: 400 g
• Warm water: 300 ml
• Salt: 6 g
• Vegetable oil: 35 ml

How to make it

1. Sift the cornmeal and combine it with the salt. Heat the water to 40-45°C/104-113°F; warm water hydrates the meal faster and helps the dough hold its shape.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.