Filled flatbread with Suluguni cheese made from corn flour
Portions: 4 persons | Preparation: 55 minutes
These traditional Georgian flatbreads have been made from cornmeal and cheese for centuries. The cheese used for this is Suluguni, a traditional Georgian brine cheese. Characteristic of it is its fresh and mild aroma, as well as the creamy and slightly salty taste. Chvishtari cornbread can be served as a standalone dish or as a substitute for bread.
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Ø 5 out of 5 stars ( 6 votes )
- 100 ml water, cold
- 100 ml milk, warm
- 280 g cornmeal
- 30 g butter, softened
- 1 pinch salt
- 1 pinch sugar
- 300 g suluguni
- 100 ml vegetable oil
- Mixing bowl
- Cling film, alternatively towel
- Cutting board
- Frying pan, with thick base
- Sieve the cornmeal through a sieve into a mixing bowl.
- Mix the hot water and cold milk and add to the cornmeal in the bowl.
- Add the butter, salt and sugar to the bowl with the other ingredients.
- Knead the ingredients into a dough. The dough should be elastic. Add a little milk if needed.
- Form the dough into a ball, cover with cling film or a towel and let it rest for 10-15 minutes.
- Cut the cheese into pieces of about 1 × 1 × 5 cm.
- The dough divide into small pieces. Roll each piece flat, place the cheese in the center and seal tightly.
- Heat the oil in a skillet over medium-high.
- Fry the chvishtari cornbread for 3 to 5 minutes on each side until golden and place on a paper towel , so that the excess fat is absorbed.