Prep 15 min - cook 20 min - serves 6
Georgian-Style Cornmeal and Daliya Flatbread
A rustic pan-fried flatbread borrowing mchadi's cornmeal base, with fine daliya added for a slightly different texture.
Before you cook
The batter needs to be thick enough to hold its shape but wet enough to spread easily. Too dry and the centre stays raw before the outside browns.
Cook in a well-oiled pan over medium heat, not high. High heat browns the outside before the middle has any chance to cook through.
Method
Combine the cornmeal, daliya and salt in a mixing bowl.
Pour in the hot water gradually, stirring to a thick, pliable batter.
Rest the batter for ten minutes so the daliya softens slightly.
Divide into six portions and flatten each into a rough disc.
If filling with cheese, press a portion into the centre and seal.
Warm a little oil in a heavy pan over medium heat.
Cook each flatbread for four to five minutes on the first side.
Flip and cook the second side until both sides are well browned.
Press gently with a spatula to check the centre feels fully cooked.
Serve warm straight from the pan, ideally with more butter or oil.
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