- 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.
08/13/2019
recipepes.com
savory corn flatbread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
