Corn Flatbread
A simple, rustic flatbread made with corn flour and cooked on a hot griddle until lightly charred. Perfect for breakfast, a snack, or alongside your favorite curry.
- Total time
- 20 min
- Servings
- 4
- Calories
- 120
- Protein
- 2g
Ingredients
- 1 cup corn flour
- ¾ cup water
- ½ teaspoon salt
- 1 tablespoon oil
Instructions
- 1
In a bowl, mix 1 cup corn flour and 0.5 tsp salt. Gradually add 0.75 cup water, stirring until a soft dough forms. If too sticky, add a little more flour; if too dry, add a splash of water.
- 2
Divide the dough into 4 equal balls. On a lightly floured surface, press each ball into a 6 inch round, about 0.25 inch thick.
- 3
Heat a griddle or skillet over medium-high heat. Place one flatbread on the hot surface and cook until bubbles form and the bottom is golden with char spots, about 2 minutes.
- 4
Flip and cook the other side until cooked through and lightly charred, about 2 minutes more. Brush with 1 tbsp oil (divided) and keep warm while cooking the rest.
- 5
Serve hot, plain or with butter, yogurt, or a curry.
Tools you’ll need
- Mixing bowl
- Rolling pin (or hands)
- Griddle or skillet
- Spatula
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