Mchadi corn flour tortilla in Georgian

Step-by-step cooking

1. Step 1:

   

   Prepare the products for cooking mchadi. Try to find the flour of the finest grinding, from such a tortilla it is better to fry and will not be hard. The amount of water is approximate, look at the condition of the test. It may take more or less. Salt is not added to traditional tortillas.

2. Step 2:

   

   Sift the flour. Do not skip this step, sifting flour makes baking more airy, and also eliminates flour from large lumps or excess impurities, which is especially important for corn flour. In the sieve, you can see how much has not been sifted.

3. Step 3:

   

   Gradually start pouring water into the flour, kneading the dough. At the same time, stir it actively with a fork or spoon. When the dough is still a little dry, start kneading with your hands. This way you will feel its consistency better. The dough should not be liquid and spread, it should easily gather into a lump and not fall apart at the same time. The dough is not sticky at all, it is very pleasant to work with it.

4. Step 4:

   

   With your hands, form mchadi in the form of small oblong cakes, as you would do if you were making cutlets, only flattened. The thickness of the cakes should not be more than 1 cm, otherwise they will not bake. I cooked half a portion, I got 5 pieces.

6. Step 5:

   

   Heat the pan well, otherwise the tortillas may stick. I took a non-stick frying pan, it has a thick bottom, it bakes well. A cast-iron frying pan is also suitable. Put the tortillas on a hot frying pan. I couldn't fit the fifth one, I baked it separately.

7. Step 6:

   

   Cover the pan with a lid, make the fire lower than average. Bake the tortillas on one side for 5-7 minutes.

8. Step 7:

   

   Gently flip the mchadi with a spatula to the other side. At the same time, lightly press on the cake from above to flatten it. Cover the pan again with a lid and bake for the same amount.

9. Step 8:

   

   Remove the finished mchadi from the pan and serve immediately to the table.