Ingredients
4 servingsCorn flour500 g
Water350 g
Saltto taste
Preparation
1
Sift the cornmeal into a deep bowl. Slowly pour warm water and knead the dough vigorously by hand. The dough should be kneaded for at least 5-7 minutes until it becomes completely plastic, uniform and no longer sticks to your hands (if the dough breaks, add water). Form round teams from the kneaded dough.
2
Preheat the ketsi well in the oven or stove and lightly grease it with oil (or traditionally spread a walnut leaf), place a bun of dough on it, and roll it to the size of the base of the ketsi. Bake in a preheated oven at 220 degrees with top-bottom burning for about 25 minutes, until the mchadi is golden brown.
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