Crisp Cornmeal Flatbread

Preparation info
  • Makes


    large flatbreads, each about 10 × 15 inches 25 × 38 cm )
    • Difficulty


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.