Mchadi

Mix the fine cornmeal with salt in a bowl, then gradually add warm water while stirring until a thick, moldable dough forms.

Let the dough rest for five minutes, then divide into eight portions and shape each into a flat round patty about one centimeter thick.

Heat sunflower oil in a cast-iron skillet over medium heat until the oil shimmers and a pinch of cornmeal sizzles immediately.

Fry the cornbread patties for four minutes on the first side until a deep golden crust forms on the bottom.

Flip carefully and fry for another four minutes until both sides are golden, crusty, and the interior is cooked through.

Serve hot alongside lobio bean stew and sliced sulguni cheese for the classic western Georgian combination.