mchadi

Mchadi is a traditional cornmeal flatbread from Georgia. It is a staple in Georgian cuisine and is valued for its simple ingredients, versatility, and role as a accompaniment or snack. The basic dough is made from cornmeal, water or milk, and salt; some recipes include a small amount of oil, and regional variations may add onions or herbs. There are also cheese-filled or cheese-topped variants.

To prepare mchadi, the cornmeal is mixed with hot liquid to form a thick batter or dough. The mixture is then formed into discs or irregular patties. The discs are cooked on a hot, dry skillet or griddle until the exterior is browned and crisp and the interior remains tender. In some settings, mchadi is cooked on a flat clay surface or in a cast-iron pan, depending on local availability and tradition.

Mchadi is typically served warm and can be eaten plain or with toppings. Common accompaniments include cheese such as sulguni, or simple spreads, as well as vegetables or preserves. It is frequently prepared for family meals, street food, and festive occasions, reflecting its status as a versatile and accessible Georgian bread.

Regional variations exist within Georgia, with some versions emphasizing a crisper texture and others focusing on richer flavors through added cheese or herbs. Overall, mchadi exemplifies Georgia’s approach to cornmeal bread, offering a distinctive texture and adaptability across meals and occasions.