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Cornmeal Flatbreads (Mchadi) in a Skillet

No eggs, no yeast, made from budget ingredients — quick and easy! These cornmeal flatbreads are especially popular in Georgian cooking, where they're known as mchadi. They're served with main dishes in place of bread and go beautifully with cheese. Cooking them in a skillet couldn't be simpler — and it takes just half an hour!

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Cornmeal tortillas in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 4 g
Fats 17 % 9 g
Carbohydrates 76 % 41 g
264 kcal
GI: 2 / 0 / 98

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    How do you make cornmeal flatbreads in a skillet? Measure out your ingredients. You can also make the dough with just water.

  2. Step 2:

    Step 2

    Sift the cornmeal into a suitably sized bowl to remove any bits.

  3. Step 3:

    Step 3

    Combine the milk and water and add the salt and sugar. Warm gently, stirring, until the salt and sugar dissolve.

  4. Step 4:

    Step 4

    Make a well in the cornmeal, pour in the milk mixture, and stir it in first with a spoon.

  5. Step 5:

    Step 5

    Add the softened butter and knead the dough with your hands.

  6. Step 6:

    Step 6

    The dough comes out soft, tender, and slightly moist.

  7. Step 7:

    Step 7

    Shape the dough into small flatbreads. They're easy to form since the dough is so pliable. Don't make them too thick, or they won't cook through.

  8. Step 8:

    Step 8

    Heat the vegetable oil in a skillet. Fry the flatbreads over medium heat until golden.

  9. Step 9:

    Step 9

    Flip the flatbreads and fry the other side until golden.

  10. Step 10:

    Step 10

    Cornmeal flatbreads can be served warm or cooled. Enjoy!

  • Use a high-smoke-point oil for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils generally have a low smoke point, while refined oils hold up to heat much better. For frying, roasting, or grilling, reach for a refined oil such as sunflower, olive, or grapeseed.
  • For the best results, use filtered or bottled water with a neutral taste. Tap water can give the flatbreads an off, characteristic aftertaste.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Corn flour - 368  kcal/100g
  • Whole grain corn flour, unseeded - 355  kcal/100g
  • Whole grain corn flour sifted - 362  kcal/100g
  • Corn flour from grain with removed germs of vitamin E - 364  kcal/100g
  • Corn flour from grain with removed germs nevitaminiz - 364  kcal/100g

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