Two Mchadi Cornmeal Flatbreads

Name: Two Mchadi Cornmeal Flatbreads
Total time: 30 min
Yield: 1 portions
Cuisine: Georgian
Ingredients: 0.5 cup Cornmeal Very finely ground plain dry yellow cornmeal, not cornstarch, masa harina or precooked polenta; 2.5 tbsp Water Up to 40 ml warm water for dough; 1 tsp Cooking oil Measured oil, all retained; To taste Salt

Two small dense Georgian cornmeal flatbreads, shaped from an unleavened water dough and pan-cooked, together one plain bread side portion; adapted with fine yellow cornmeal.

Ingredients

0.5 cup

Cornmeal

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2.5 tbsp

Water

1 tsp

Cooking oil

To taste

Salt

Steps

9 min1

Mix all the fine cornmeal with a little salt. Gradually add 35 ml warm water and knead by hand for 3-4 minutes until the mixture holds together as a firm moist dough. Rest for 5 minutes. If it still cracks and crumbles, knead in the remaining 5 ml water little by little only as needed. The dough must hold a shape without being wet or sticky; do not add extra cornmeal.

6 min2

Fry

Divide all the dough into two equal pieces. Press each firmly into an oval flatbread about 7 cm long, 5 cm wide and 1 cm thick, smoothing any cracked edges. Heat all the measured oil in a small nonstick frying pan over medium-low heat. Add both flatbreads, cover and cook for 5-6 minutes until the bases are golden.

6 min3

Fry

Turn both flatbreads over and cook uncovered for another 5-6 minutes until golden underneath and cooked through, with a set crumb rather than loose dry cornmeal in the center. Keep the heat gentle enough to avoid burning. Transfer both and every crumb to one plate, including any remaining pan oil. Rest for 3 minutes and serve both warm as one bread side portion; cheese, beans, butter and other accompaniments are not included.