Corn Flatbread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 ml water
- 60 g corn rits (polenta)
- 350 g flour, type 405
- 20 g yeast
- 1 egg (s)
- 10 ml oil (sesame oil)
- 1 clove garlic
- 1 teaspoon salt (0 g)
- sesame
Print Recipe
Pin Recipe Instructions
- Measure the water, remove some water to dissolve the yeast, bring the rest of the water to the boil with the salt, stir in the polenta meal, take it off the fire and let it swell.
- Finely chop or press the garlic and add to the batter. The best way to distribute the garlic flavor, however, is to add the garlic to the water and mix it up with a hand blender before stirring in the polenta meal.
- When the swollen semolina is only lukewarm, knead with the flour, the dissolved yeast, the egg and the sesame oil using the paddle. If the dough is still too moist, add a little more flour if necessary.
- Cover and let the dough rise for about 45 minutes, cut in half and form two flat cakes approx. 2.5 cm thick. Brush the top with water and sprinkle with the sesame seeds roasted in a dry pan. Let rise again for 30 minutes.
- Bake the flatbreads at 240 degrees for about 12 minutes. Take out and let cool on a wire rack.
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