Food recipes
Savory Corn Flatbread
Savory Corn Flatbread Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table tomatoes, sun-d...
Savory Corn Flatbread
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
tomatoes, sun-dried
water, bottled, generic
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
tomatoes, sun-dried
water, bottled, generic
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.