Georgian flatbread with cheese

Step-by-step preparation

Cooking time: 1 hr 20 mins

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. Small eggs are needed; 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.

2. STEP 2

   

   Grate the suluguni on a coarse grater. You can replace Suluguni with mozzarella or other cheese that melts well. Read about different types of cheeses in the article at the end of this recipe under the steps.

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 so that the kefir foams and the salt dissolves completely. In this case, you can replace the 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.

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.

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.

6. STEP 6

   

   Divide the dough into 3-4 equal parts. From each part, directly on high-quality parchment greased with vegetable oil, with your hands also greased with vegetable oil, form a 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.

7. STEP 7

   

   Sprinkle the tortilla generously with grated cheese on top. Transfer the tortillas to 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 in the “top-bottom” mode. You can learn about the operating features of ovens by reading a separate article, the link is at the end of the recipe.

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!