Georgian Flatbread with Cheese
A crispy and cheesy bread made with corn or wheat flour. Baked until golden brown, it's perfect with matsoni or as a snack.
Updated : 12 June, 2025
Easy
About 30 min.
Ingredients
300 grams
Sulguni
350 grams
Cornmeal
200 grams
Kefir
2
Eggs
2 tablespoon
Vegetable oil
2 teaspoon
Baking powder
1 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can make the same flatbreads using sparkling mineral water instead of kefir. In that case, omit the egg and adjust the flour quantity while kneading. Instead of baking, you can fry them in a dry pan or with oil. If frying, use half the amount of cheese and mix it into the dough.
Preparation
Step 1
Prepare the necessary ingredients. You can use corn flour, wheat flour, or a mix of both in equal proportions. Use small eggs; if using large ones, one may be enough. Kefir and eggs should be at room temperature, so take them out of the fridge in advance. Preheat the oven to 180°C (356°F).
Step 2
Grate the sulguni cheese on a coarse grater. If unavailable, you can substitute it with mozzarella or another well-melting cheese.
Step 3
In a bowl, combine room temperature kefir, eggs, baking powder, and salt. Mix until smooth and let sit for 5 minutes so the kefir can foam and the salt fully dissolves. If preferred, baking soda can replace baking powder since the kefir provides acidity.
Step 4
Add about 300 g of sifted corn flour and knead a soft, non-sticky dough, adding the remaining corn flour gradually as needed.
Step 5
Keep in mind that corn flour absorbs moisture slower than wheat flour. Knead until the dough comes together into a single mass.
Step 6
Divide the dough into 3-4 equal parts. On high-quality parchment paper greased with vegetable oil, shape each part into a flatbread (18-20 cm in diameter) using oiled hands.
Step 7
Generously sprinkle the flatbreads with grated cheese. Transfer them to a baking tray and bake in the preheated 180°C (356°F) oven for 10-15 minutes until the cheese melts and turns golden brown. I used the top and bottom heat mode.
Step 8
Serve the hot Georgian flatbreads with sulguni alongside matsoni. Keep in mind that the texture and taste of corn flour flatbreads differ from wheat-based ones. Enjoy!