Each culture has its own version of flatbread. This one, made with cornmeal, is similar to a Mexican tortilla.
Serves: 10Hands-on: 20 minutesTotal: 1 hour 30 minutesDifficulty: Medium
- 2 cups cornmeal
- 2 cups all-purpose flour
- 1⁄2 tsp. iodized salt
- 1 cup cold water
- 1 tsp. olive oil
- Sift together the cornmeal, flour, and salt. Mix the flour mixture and water in a mixer using a large dough hook for 3 minutes or until the ingredients are incorporated and the dough is formed. Let the dough rest for 1 hour in the refrigerator.
- Form the dough into small balls. On a floured surface, use a floured rolling pin to roll out each ball into a circle about 1⁄2 inch thick.
- Preheat oven to 400°F and lightly grease a baking sheet with the oil.
- Bake the flatbread until thoroughly cooked, about 5 minutes per side.