Cornmeal Flatbreads in a Frying Pan
No eggs or yeast, made from simple ingredients! Cornmeal Flatbreads in a Frying Pan are especially popular in Georgian cuisine, where they’re known as mchadi. They’re served as a bread alternative and go wonderfully with cheese. Easy to prepare - ready in just 30 minutes!
Updated : 06 November, 2025
Easy
About 20 min.
Ingredients
280 grams
Cornmeal
125 milliliters
Milk
125 milliliters
Water
to taste
Salt
0.5 teaspoon
Sugar
15 grams
Butter
2 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make cornmeal flatbreads in a frying pan? Measure out all the necessary ingredients. You can also make the dough using only water.
Step 2
Sift the cornmeal into a suitable bowl to remove any impurities.
Step 3
Combine milk with water, add salt and sugar. Warm slightly while stirring until everything dissolves.
Step 4
Make a well in the cornmeal and pour in the milk mixture. Mix first with a spoon.
Step 5
Add softened butter and knead the dough by hand.
Step 6
The dough should be soft, tender, and slightly moist.
Step 7
Form small flatbreads from the dough. It’s easy to shape - the dough is very pliable. Don’t make them too thick so they cook through evenly.
Step 8
Heat vegetable oil in a frying pan. Fry the flatbreads over medium heat until golden brown.
Step 9
Flip them over and cook the other side until nicely browned.
Step 10
These cornmeal flatbreads can be served warm or cooled. Enjoy your meal!