Dish

Mchadi

Mchadi is a simple, rustic bread that is made with a mixture of cornmeal, water, and salt. The dough is shaped into flat discs and cooked on a griddle until golden brown. The bread has a slightly sweet flavor and a crispy exterior that is perfect for soaking up the juices of stews and soups. Mchadi is a staple food in Georgia and is enjoyed by people of all ages.

Asian cuisine› Arab cuisine› Caucasian cuisine› Georgian cuisine

Bread› Corn Bread

Origins and history

Mchadi has been a staple food in Georgia for centuries. It is believed to have originated in the mountainous regions of the country, where corn is a common crop. The bread was traditionally made on a griddle over an open fire and was often shared among families and neighbors. Today, Mchadi is still a popular bread in Georgia and is enjoyed throughout the country.

Dietary considerations

Suitable for vegetarians and vegans. Gluten-free.

Variations

There are many variations of Mchadi, including those that are made with different types of flour, such as wheat or rye. Some recipes also call for the addition of herbs or spices, such as coriander or cumin, to add flavor to the bread.

Presentation and garnishing

To make the perfect Mchadi, it is important to use high-quality ingredients, including fresh cornmeal and water. The dough should be shaped into flat discs that are evenly sized and cooked on a griddle until golden brown. When cooking the bread, be sure to use a low to medium heat to prevent burning. Mchadi can be garnished with fresh herbs or a drizzle of olive oil.

Tips & Tricks

Mchadi is best served warm and fresh. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, wrap the bread in foil and warm in the oven at 350°F for 10-15 minutes.