Savory Corn Flatbread recipe

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Ingredients

½ cup all-purpose flour
½ cup cornmeal
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons sun-dried tomato pesto
2 tablespoons cold water, or as needed

Nutrition Info

136 calories
carbohydrate: 26.4 g
cholesterol: : -
fat: 1.8 g
fiber: 1.2 g
protein: 3.1 g
saturatedFat: 0.2 g
servingSize: -
sodium: 391.1 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

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.

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