Chvishtari-tortillas that are made from corn flour. Unlike mchadi, they have cheese in their composition. Chvishtari came to us from the region of Western Georgia, Megrelia, where corn flour is used in many dishes.
To the flour add the olive oil and grated on a coarse grater, chicken.
Gradually pour in strongly carbonated water and knead a homogeneous dough with a spoon.
From the resulting mass, chvishtari is molded. First, roll a small bun, then give it an elongated shape, like a flat cutlet.
The pan does not need to be very hot, just warm it over medium heat with a small amount of vegetable oil.
Chvishtari is fried for a short time, about 2-3 minutes on each side.
