Korn Flatbread Recipes
SAVORY CORN FLATBREAD
This tasty flatbread- flavored with sun-dried tomato pesto -is about as far from a traditional recipe as you can get. One evening I had the urge to bake something, so I improvised with the ingredients at hand. My family and I have been hooked ever since. As well as tasting great, this recipe is incredibly quick and easy, because it's heated on a stovetop, rather than in the oven.
Provided by JEPH
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the flour, cornmeal, baking powder and salt. Mix in the sun-dried tomato pest until evenly distributed. Add water 1 teaspoon at a time so that the mixture is just moist enough to form a ball.
- Heat a large heavy skillet over medium heat. Form the dough into a ball. On a lightly floured surface, flatten the dough out to 1/4 inch thickness, or about as thick as a very thin pizza crust. Place the flat dough into the preheated pan, and fry for about 3 to 4 minutes on each side. When done, each side should have several browned spots. Serve immediately, or store at room temperature. It keeps very well.
Nutrition Facts : Calories 136 calories, Carbohydrate 26.4 g, Fat 1.8 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 391.1 mg, Sugar 0.5 g
FLATBREAD
Steps:
- Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a Kitchen Aid. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into three balls, let rise again for 1/2 hour and roll out. Transfer dough to oiled baking sheet to 400 deg oven and bake 10-15 minutes, or untill golden brown.
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