Georgian Cornmeal Cakes Fried in a Pan

What you need

• 300 g (2 1/2 cups) fine cornmeal, stone-ground, finely milled
• 240 ml (1 cup) warm water, plus a little more if needed
• 1/2 tsp salt
• 2 tbsp sunflower oil, for frying
• 200 g (7 oz) sulguni cheese, or mozzarella, for serving

Method

Restated from the original video

1. 1

   Stir the cornmeal and salt together in a bowl.

2. 2

   Pour in the water a little at a time, mixing with a spoon and then your hand, until you have a soft, damp dough.

3. 3

   Rest the dough for 10 min so the cornmeal can absorb the water.

4. 4

   Squeeze a lump in your fist. If it cracks and crumbles, work in more water 1 tsp at a time.

5. 5

   Wet your hands and divide the dough into 8 pieces.

6. 6

   Press each piece into a round cake about 8 cm (3 in) wide and 1 cm (1/2 in) thick, smoothing any cracks at the edges.

7. 7

   Heat 1 tbsp oil in a heavy frying pan over medium heat.

8. 8

   Lay in 4 cakes, cover and fry until the underside has a golden-brown crust, 5-7 min.

9. 9

   Flip, cover again and fry the second side for 5-7 min.

10. 10

    Fry the remaining cakes with the rest of the oil.

11. 11

    Serve hot, with slices of sulguni.

Imported from recepty.mobi. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.