Cheesy Georgian Flatbread Delight

Nourishing, most delicious! A great addition to any dish! Georgian flatbread with cheese will really appeal to connoisseurs of unique Caucasian cuisine. We tried them thoroughly, dipping hot flatbreads in matsoni. Itʼs simply divine! Dry they may not seem so tasty.
cook time: 1h 20 min
Zoe Kendrick
Cheesy Georgian Flatbread Delight

Nutrition Facts (per serving)

269
Calories
13g
Fat
29g
Carbs
10g
Protein

Ingredients (6 portions)

Basic:

Salt 1 tsp
Eggs (small or 1 large) 2 pc
Vegetable oil 2 tbsp
Baking powder (no slide) 2 tsp
Corn flour (approximately) 350 g
Kefir 200 g
Suluguni (250-300 g) 300 g

Recipe instructions

Step 1

Step 1
How to make Georgian corn cakes with cheese? Very simple! To begin, prepare the necessary ingredients according to the list. You can use not only corn flour, but also regular wheat flour or a mixture of two types of flour in equal proportions. You need small eggs, if large, one may be enough. Kefir and eggs should be at room temperature, so remove them from the refrigerator in advance. Turn on the oven to 180 degrees in advance.

Step 2

Step 2
Grate the suluguni on a coarse grater. You can replace Suluguni with mozzarella or other cheese that melts well. For information on different types of cheeses, see the article at the end of this recipe under the steps.

Step 3

Step 3
In a bowl, combine room temperature kefir, eggs (or eggs), baking powder and salt. Stir until smooth and leave for 5 minutes until the kefir foams and the salt is completely dissolved. In this case, you can replace baking powder with soda, since it is an acidic medium. For more information on how to work with baking powder, see the steps at the end of the recipe.

Step 4

Step 4
Add about 300 g of sifted corn flour and knead into a homogeneous, non-sticky dough, adding a little of the remaining corn flour if necessary.

Step 5

Step 5
Please note that corn flour is not wheat flour! Therefore, it does not absorb moisture as quickly. You need to knead the dough until it begins to come together into a single lump. Read more about the features of corn flour in a separate article at the link at the end of the recipe.

Step 6

Step 6
Divide the dough into 3-4 equal parts. From each part, directly on high-quality parchment greased with vegetable oil, with hands also greased with vegetable oil, form a flat cake (Ø 18-20 cm). You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe.

Step 7

Step 7
Sprinkle the top of the flatbread generously with grated cheese. Place the tortillas on a baking sheet and place in an oven preheated to 180°C for 10-15 minutes until the cheese melts and a golden crust appears on it. I baked on the "top+bottom" setting. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

Step 8

Step 8
Serve hot Georgian flatbreads with suluguni with matsoni. Please note that these tortillas made with cornmeal will have a different taste and texture than wheat tortillas. Bon appetit!

Additional rubrics

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