Corn flatbread recipe

Beware the danger of making these corn flatbreads - once you have eaten them it is very hard to go back to shop bought wraps!

These have a soft texture, are thicker than wraps and very delicious. They do take a while to make, but the process is satisfying too with a bit of kneading and rolling!

I don't seem to be able to roll them out into nice rounds, they usually end up in the shape of a ghost emoji. 👻 I hope your rolling skills are better than mine!

Corn flatbreads
Corn flatbreads
Ingredients
Ingredients

Ingredients - makes 6 flatbreads (you need about 2 hours to make them)

  1. Two teaspoons of extra virgin olive oil, plus a little extra for frying
  2. 100g of polenta (or cornmeal)
  3. 200g of strong white bread flour
  4. One teaspoon of instant dried yeast
  5. One teaspoon of sea salt
  6. Two tablespoons of natural yoghurt
  7. 150g of tepid water.

Method

  1. Measure the polenta, flour and yeast into the bowl.
  2. Add the salt on the opposite side of the bowl from the yeast.
  3. Mix the yeast and salt into the polenta and flour, keeping them apart as much as possible as the salt can inactivate the yeast.  You are effectively mixing each half separately.
Dry ingredients in the bowl
Dry ingredients in the bowl
Adding the oil and yoghurt

4. Add the yoghurt and oil into the mix.

5. Add the tepid water and mix well with a fork to form the dough.

I usually put the bowl onto the scales and pour in 150g of water. Make sure you do it slowly as you can't remove the water, but you can always add more!

 

Add the tepid water and mix well
Add the tepid water and mix well
The mixed dough
The mixed dough

6. Now you have your dough, cover the bowl with a damp cloth and leave it somewhere warm for 40 mins.

7. Next, knock the dough back down by wetting your fingers and moving them around the edge of the dough, lifting it and pushing it back into the middle.

8. Cover the bowl again and leave in a warm place for about 40 minutes until it has doubled in size.

 

Knock the dough back down
Knock the dough back down
Dough
Dough

9. Turn the dough out onto a floury surface and knead for a few minutes until it is smooth.

10. Divide the dough into six pieces. You can weigh them out if you want to be precise but I just do it by eye.

11. Return all except one piece to the bowl and cover them with the cloth.

 

Dough divided up
Dough divided up

12. Roll out the flatbread into a nice round shape - not like my ghost emoji flatbread!

13. Heat a large pan. If it is a good non-stick one you can cook the flatbread without any oil. Alternatively, brush the pan with a little olive oil.

 

Weird shaped flatbread!
Weird shaped flatbread!

14. When the pan is nice and hot, cook the flatbread for about 2-3 minutes on each side. For some reason the first one never turns out quite as good as the rest and I think it is because the pan is not hot enough, so do get it nice and hot first.

15. The flatbread will puff up a little and brown in places.

16. Repeat with the remaining dough.

17. Wrap the cooked flatbreads in a tea-towel to keep warm.

18. If you do need to reheat, put one on a plate and microwave for 15 seconds, or wrap them all in some foil and put in a warm oven (170 degrees) for about 10 minutes.

Cooking the flatbread
Cooking the flatbread
Corn flatbreads
Corn flatbreads

They are delicious as the wraps for fajitas and watch out next month for a tasty recipe using the flatbreads.