Savory Corn Flatbread
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"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."
Original recipe yield: 4 servings.
- Prep Time:
- 5 Minutes
- Cook Time:
- 5 Minutes
- Ready In:
- 10 Minutes
- Servings:
- 4
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INGREDIENTS:
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sun-dried tomato pesto
- 2 tablespoons cold water, or as needed
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DIRECTIONS:
- 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.
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