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2
large flatbreads, each about 10 × 15 inches 25 × 38 cm )Medium
Published 2008
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.