Chvishtari (Georgian Cheese Cornbread)
A rustic corn‑meal flatbread studded with melt‑in‑your‑mouth Sulguni cheese, perfect for a hearty Georgian breakfast with tea or yoghurt.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 6
Combine the cornmeal and salt in a bowl, then stir in the warm water until a soft dough forms; let rest for 5 minutes.
-
Step 2 of 6
Mix the egg and melted butter into the dough, then fold in half the grated cheese, reserving a handful for topping.
-
Step 3 of 6
Heat a non‑stick skillet over medium heat and lightly butter the surface.
-
Step 4 of 6
Spoon the batter into the pan, spreading it to a 2‑cm (¾‑in) thick circle; sprinkle the remaining cheese on top.
-
Step 5 of 6
Cook for 4‑5 minutes until the edges set and the underside is golden, then flip and cook another 3‑4 minutes until cooked through.
-
Step 6 of 6
Transfer to a serving plate, brush with a little more butter and cut into wedges while still warm.
Notes from the kitchen
If Sulguni is unavailable, use a mix of mozzarella and feta for a similar tangy melt. Serve with fresh herbs or a dollop of yoghurt.
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