Mchadi is a traditional Georgian cornbread that combines cornmeal, salt, and water, and is fried till golden brown. It is often served with lobio.
When I make Georgian food at home, mchadi is one of those things I always add. It’s incredibly simple: just cornmeal, water, a bit of salt, and a quick fry in the pan. Nothing fancy, but somehow it feels special every time. In Georgia, people often eat it with lobio or top it with fresh cheese.
This recipe sticks to the traditional style, though I sometimes add a tiny bit of seasoning for extra flavor.
If you want to bring a little taste of Georgia to your kitchen, make a few mchadi and serve them warm next to your lobio. Simple, rustic, and comforting.
What is Georgian cornbread mchadi
It’s made from just a few basic ingredients — cornmeal, water, and salt shaped into small patties and pan-fried until crisp on the outside and tender inside.
Mchadi is humble, rustic, and incredibly common in Georgian homes. People often enjoy it warm with beans or top it with fresh Georgian cheese. There’s also a cheesy variation called chvishtari.
The name mchadi comes from the Georgian word for millet (1). Millet was, in the past, one of Georgia’s key cereal crops. When corn later became more common, millet faded from everyday use, but the name of the flatbread remained.
Ingredients
To make traditional mchadi, you only need a handful of simple pantry staples. Georgian cornbread has always been a food of the people – humble, filling, and inexpensive. The core ingredients have never changed: cornmeal and water, brought together with just enough salt to give the dough a balanced flavor.
If you want the most authentic mchadi, look for stone-ground white cornmeal or white cornmeal, which is closer to what’s used in western Georgia. But regular corn flour that I used also works beautifully. Some cooks like to mix in a spoonful of sulguni cheese or mild farmer’s cheese or a touch of olive oil.
How to make mchadi?
First Step 1: Mix the Dough
Add your cornmeal to a large bowl and slowly add water to the cornmeal little by little so that the cornmeal becomes firm dough. It should hold together without becoming too wet. Once the dough feels firm enough, take small handfuls and roll them into small balls using your palm.
Step 2: Shape the ball
Flatten each ball gently and smooth each piece. In Georgia, this shaping is done simply with the palm of the hand or a spoon, no special tools needed. The result should be rustic, slightly thick patties.
Step 3: Heat the Oil
Pour just enough oil to cover the bottom of a cast iron skillet or heavy pan, then heat the oil over medium heat. If you like a crispier crust, medium-high heat works well too.
Step 4: Fry the Patties
Place the shaped dough pieces into the hot oil and let them fry until they turn golden brown on one side. Use a spatula to flip each mchadi and cook for another few minutes until both sides are crisp and evenly browned.
Step 5: Serve Warm
When done, the outside will be crispy while the inside stays soft and moist, with the comforting grainy texture typical of good cornbread. Serve immediately, mchadi is best when hot and fresh, just as it’s traditionally eaten in Georgia.
How to Serve Corn Bread from Georgia: Perfect with Lobio and More
Traditionally, mchadi is served with lobio, the classic Georgian dish that is basically bean stew.
But this Georgian recipe isn’t limited to beans. You can also enjoy it with fresh cheese, especially sulguni cheese, which melts beautifully over warm mchadi. For a heartier meal, pair it with chakhokhbili, a fragrant Georgian chicken stew.
One of my favorite ways to eat mchadi at home is simply alongside a plate of warm beans or stews, with a drizzle of olive oil and a sprinkle of salt and pepper. It also makes a fantastic side for grilled vegetables or anything with bold herbs.
Is mchadi gluten free?
Yes, mchadi is naturally gluten-free. It’s made entirely from cornmeal, water, and salt, with no wheat or other gluten-containing grains. Just make sure you use certified gluten-free cornmeal.
How is mchadi linked to longevity?
Mchadi naturally fits into Georgia’s simple, home-cooked way of eating. It’s made from just cornmeal, water, and salt, and people usually enjoy it with lobio, a hearty bean dish full of fiber and plant protein. Together, they make a wholesome, filling meal that’s very similar to the kind of traditional, minimally processed food often linked with long, healthy lives.
