Savory Corn Flatbread

admin 26/04/20 Recipes


4 servings

Prep Time


Cook Time



1/2 cup: all-purpose flour

1/2 cup: cornmeal

1 teaspoon: baking powder

1/2 teaspoon: salt

2 tablespoons: sun-dried tomato pesto

2 tablespoons: cold water, or as needed


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.


Calories: 136 kcal

Carbohydrates: 26.4 g

Cholesterol: 0 mg

Fat: 1.8 g

Fiber: 1.2 g

Protein: 3.1 g

Sodium: 391 mg

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