Cheese-Stuffed Cornmeal Flatbreads (Chvishtari)

1. Prepare the Cornmeal Dough

1. In a heatproof mixing bowl, whisk together the fine cornmeal, salt, and sugar.
2. Pour in the boiling water while stirring vigorously with a wooden spoon. The boiling water pre-cooks the starches, ensuring a tender texture rather than a gritty bite.
3. Pour in the milk and continue stirring until a soft, pliable dough forms. Let it cool for 3 to 5 minutes so it is comfortable to handle with bare hands. If the mixture feels crumbly, knead in an additional tablespoon of warm water until smooth and moldable.

2. Shape and Stuff the Flatbreads

1. Divide the warm dough into 6 equal portions and roll each into a ball.
2. Flatten one ball in the palm of your hand into a flat disc roughly 8–10 mm thick.
3. Place a portion of cheese in the center (about 30–35g).
4. Fold the edges of the dough up around the cheese, pinching firmly to seal it completely inside so none leaks during cooking.
5. Gently press the stuffed ball between your palms to shape it into an oval or round patty about 1.5 cm thick. Repeat with the remaining dough and cheese.

3. Pan-Fry to Golden Perfection

1. Set a heavy skillet or cast-iron pan over medium-low heat and add the neutral cooking oil along with the butter.
2. Once the fat is shimmering and hot, arrange the patties in the pan, leaving space between them (fry in two batches if your pan is smaller).
3. Cook undisturbed for 5 to 6 minutes, until the undersides develop a deep golden, crispy crust.
4. Flip carefully with a spatula and cook the second side for another 4 to 5 minutes, keeping the heat moderate so the cheese melts thoroughly while the cornmeal cooks through without burning.
5. Transfer to a paper-towel-lined plate for two minutes, then serve immediately while the cheese is gooey and stretchy.