FLAT Bread
- 20m Prep Time
- 16m Cook Time
- 1h Ready In
A simple flat bread made with all-purpose flour and cornmeal, perfect for serving alongside meals or as a snack. The dough is kneaded and rested before being rolled into disks and cooked on a griddle until golden.
Ingredients
- 532 ml all-purpose flour
- 4.93 ml salt
- 177 ml water
- 118 ml yellow cornmeal
- 118 ml all-purpose flour
- 2.46 ml salt
- 2.46 ml baking powder
- 2.46 ml baking soda
- 1 large egg
- 177 ml whole milk
- 237 ml all-purpose flour
- 29.6 ml sugar
- 2.46 ml salt
- 14.8 ml baking powder
- 1 large egg
- 177 ml whole milk
- 29.6 ml unsalted butter melted
- 7.39 ml vanilla extract
Nutrition (per serving, estimated)
Estimated based off 18 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 197 mg
- Iron: 3.46 mg
- Magnesium: 29.6 mg
- Phosphorus: 193 mg
- Potassium: 165 mg
- Zinc: 0.89 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 532 ml all-purpose flour
- 4.93 ml salt
- 177 ml water
- 118 ml yellow cornmeal
- 118 ml all-purpose flour
- 2.46 ml salt
- 2.46 ml baking powder
- 2.46 ml baking soda
- 1 large egg
- 177 ml whole milk
- 237 ml all-purpose flour
- 29.6 ml sugar
- 2.46 ml salt
- 14.8 ml baking powder
- 1 large egg
- 177 ml whole milk
- 7.39 ml vanilla extract
Prepare
- Melt 29.6 ml unsalted butter
Let's Cook
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Step 1.
In a large bowl, mix together 2¼ cups (10 ounces) all-purpose flour and 1 teaspoon salt.
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Step 2.
Add half of the ¾ cup water and mix with a wooden spoon or your hands until a stiff dough forms. Add the remaining water as needed to make a soft but not sticky dough.
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Step 3.
Turn the dough out onto an unfloured surface and knead for about 10 minutes. Sprinkle a little water on the dough if it becomes too dry and unworkable.
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Step 4.
Place the dough in a lightly oiled bowl, cover, and let rest in a warm place for 1 hour.
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Step 5.
After the dough has rested, roll it into a rope and cut into 8 equal portions. Shape each piece into a ball, then on a lightly floured surface roll it out into a 6-inch disk.
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Step 6.
Warm a skillet or griddle over medium heat and lightly oil the cooking surface. Cook the disks a couple at a time for 4 to 5 minutes, or until bubbles appear in the dough. Flip and cook for another 4 to 5 minutes, until the bottom begins to brown.
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Step 7.
Serve the flat bread immediately or store in an airtight container at room temperature for up to 2 days. To keep warm, place in an oven set to about 170°F.