DISH RESEARCH · Dish
Mchadi
Also known as: მჭადი
Georgian cornmeal bread formed by hand and baked in a hot pan.
About Mchadi
Mchadi is a staple Georgian cornmeal bread traditionally used in place of wheat bread. This profile follows Georgia Travel's modern pan-baked version made only from corn flour, water and salt.
Corn provides a direct, gently sweet and toasted flavour, with salt sharpening the grain's natural taste. There is no leavening or dairy in this fixed recipe.
The small flattened rounds have a rustic pale-gold surface and a dense, crumbly interior. Their exterior firms in the pan while the centre remains tender when warm.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Mchadi
Georgia Travel's pan-baked mchadi.
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Cornmeal: . Georgia Travel calls this corn flour; the corroborating recipe specifies stone-ground cornmeal, matching the catalogue route.
- Warm water:
- Salt:
Origins & food traditions
Georgia’s official tourism portal calls mchadi a staple of Georgian cuisine, explains its long role as bread in western Georgia and documents contemporary pan baking; Georgian Recipes independently describes it as a popular Georgian cornbread made from cornmeal, water and salt.
Countries
- Georgia
- GeorgiaCatalogue link pending review
Cuisines & regions
- Georgian Cuisine
- Georgian CuisineCatalogue link pending review