Malay is a yeast-free bread from Rize and Artvin made with cornmeal, cheese, and butter. Cornmeal contains no gluten, so the dough is not kneaded or leavened; scalding the meal with hot water is what holds it together. Because the cheese melts inside, slice the bread while it is warm; it will crumble when cold.
Put the cornmeal in a large bowl. Gradually pour in the boiling water, stirring with a wooden spoon. The meal should absorb the water and become a thick paste. Do not skip this step; cornmeal has no gluten to bind the dough.
Once the paste has cooled enough to handle, add the wheat flour and salt and knead. The dough should be soft but hold its shape; if it feels dry, add 50 ml hot water.
Cut the kolot cheese into 1 cm cubes and mix it into the dough with two-thirds of the melted butter. Do not grate the cheese: cubes melt into the bread, while grated cheese disappears into the dough.
Transfer the dough to a greased 26 cm round pan and use a wet hand to spread it to a thickness of 3 cm. Brush with the remaining butter and score the surface with a fork.
Bake in an oven preheated to 200°C / 390°F. The malay is done when the top is deep golden brown, the edges pull away from the pan, and a knife inserted in the center comes out clean.
Let the malay rest in the pan for 15 minutes after baking before cutting it. It crumbles if cut while hot and becomes firm if it cools completely.
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