Cornmeal Flatbreads

To prepare these delicious flatbreads, we start by activating the yeast. In a small bowl, we add the dry yeast along with a tablespoon of sugar and a little warm milk. We mix gently and let the mixture sit for about 10 minutes, until the yeast starts to bubble, a sign that it is active and ready to intervene in the rising process.

Meanwhile, we take care of the solid ingredients. In a large bowl, we combine the white flour with the cornmeal and salt. This mixture will give our flatbreads a pleasant texture and an unmistakable flavor. After the yeast has activated, we add the yeast mixture to the bowl with the dry ingredients and start kneading. We gradually add the rest of the warm milk until we obtain a soft and elastic dough. It is important to knead the dough well for about 10-15 minutes to activate the gluten in the flour, which will make the flatbreads fluffier.

Once we have achieved a homogeneous texture, we cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts, for an hour. During this time, the dough will double in volume, becoming easier to work with. After it has risen, we divide the dough into 5-6 equal pieces. Each piece is then rolled out using a rolling pin or simply with our hands, until we obtain thin discs with a diameter of about 15 cm. The thinner the flatbreads, the crispier they will be.

Before cooking, we ensure that the non-stick pan is well heated, but not on high heat, to avoid burning. We carefully place the flatbreads in the pan, leaving enough space between them to bake evenly. We cook each flatbread for 2-3 minutes on each side until they become golden and slightly crispy. It is important to flip them with a spatula, being careful not to crush them, to keep the air inside.

Once all the flatbreads are ready, we can serve them warm, alongside various garnishes: yogurt, cheese, or even fresh vegetables. These flatbreads are perfect as an appetizer or for breakfast, being delicious at any time of the day. Enjoy every bite!