INGREDIENTS

• 2 cups white corn flour;
• 1/2 cup milk;
• 1/2 tsp. sugar;
• 20-30 g. butter;
• 1 glass of refined sunflower oil;
• salt;
• for chvishtari: 300 g. of hard suluguni.

METHOD

1. Pour the flour into a bowl. Pour milk into a saucepan and heat to about 40 C with 1/2 cup water. Pour this mixture over the flour. Add softened butter, 1/2 tsp. sugar and a pinch of soap.
2. Carefully knead with your hands a homogeneous dough, which should easily roll into a single lump. The dough should be slightly damp, otherwise it will crack during cooking. If the dough is dry, add water or milk and knead again. For the chvishtari: flatten the ball of dough in the palm of your hand, put the cheese in and seal it tightly on all sides.
3. Pour sunflower oil into a frying pan, heat over low heat until it begins to smoke slightly. With wet hands, form balls of dough, flatten them in the form of cutlets, trim the edges, put in hot oil.
4. Wait for the tortillas to brown on one side, turn over and cover, let them fry on the other side. Place the finished tortillas on paper towels to absorb excess oil.
5. Hot children must be quickly cut with a knife like a book and put a slice of suluguni into them so that it has time to melt. Although at the feast they are served whole at the discretion of the guests. Chadi goes well with almost all Abkhaz or Georgian dishes - its insipid taste neutralizes and sets off their sharpness and spice. If you do not want excess fat, children can be baked in a dry frying pan or in the oven at 180 °C.