Name: Crisp Cornmeal Flatbread
Yield: Makes 2 large flatbreads, each about 10 × 15 inches 25 × 38 cm)
Cuisine: United States
Ingredients: ¼ cup olive oil; Cornmeal for rolling the dough; ¾ cup warm water, about 110°F (45°C); 2½ teaspoons (1 envelope) active dry yeast; ¼ teaspoon cayenne pepper or hot paprika; 1½ teaspoons salt; 2 cups all-purpose flour (spoon flour into a dry-measure cup and level off); ⅔ cup stone-ground cornmeal

Preparation info

Makes
2
large flatbreads, each about 10 × 15 inches 25 × 38 cm )

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

This recipe was inspired by a cornmeal cracker that I saw San Francisco baker, author, and owner of the now-defunct Patisserie Française, Fran Gage prepare at a demonstration in New York. I love the crunch of the crisp bread coupled with the slight sweetness of corn. Be sure to use stone-ground cornmeal, whether yellow or white. The cornmeal regularly available in supermarkets doesn’t have much corn flavor.